Cinnamon Roll Pancakes: The Greatest Hybrid of Them All

By Anna Monette Roberts

When @Males_Thoughts tweeted a picture of cinnamon roll pancakes, a viral sensation was born. Why haven't more people considered this perfect hybrid? We could develop a homemade pancake recipe with a cinnamon swirl for you folks, and depending on feedback, that could still be in the works. However, to tide over hungry cinnamon roll/pancake-lovers, here's an even easier way to get your hybrid fix.

  1. Start with a container of ready-to-bake cinnamon rolls, like Immaculate, as pictured. Using a serrated knife, cut each cinnamon roll in half, and carefully lie it flat on a lightly floured surface. Lightly flour a rolling pin, and roll the halves out until each piece is roughly 1/4 inch thick.
  2. Meanwhile, heat a nonstick skillet or cast-iron griddle pan on medium heat. Once it's heated through, melt 1 tablespoon of butter on top. Using a spatula, transfer 2 to 4 pancakes at a time (depending on the size of the pan) to the pan. Cook for 4 1/2 minutes on 1 side until the pancake appears puffy, cinnamon filling is melted, and the bottoms begin to turn golden brown. Flip, and cook for an additional 4 1/2 minutes or until completely cooked through. (Before adding a new set of pancakes to the grill, melt another tablespoon of butter.)
  3. Remove from heat, and drizzle with icing. Eat immediately!