P28 Cinnamon Roll Cakes

64g 245 3g 25g



For the cinnamon swirl:
4 tbsp unsalted butter, melted
1/4 cup + 2 tbsp light brown sugar
1/2 tsp cinnamon

For cream cheese glaze:
4 tbsp unsalted butter
2 oz cream cheese, at room temperature
3/4 cup powdered sugar
1/2 tsp vanilla extract

For pancakes:
Your choice P28 high protein pancake mix. (We used buttermilk for the picture above)


 *Cinnamon filling:

- In a medium bowl, combine the butter, brown sugar, and cinnamon. Transfer the mixture to a piping or ziploc bag and set aside. (If short on time microwave can be used with caution)

*Cream cheese glaze:
- In a small pan, heat the butter on low until melted. Once melted, whisk the cream cheese into the butter until smooth. Sift the powdered sugar into the pan and stir. Add vanilla extract and set aside. (If short on time microwave can be used with caution)

Mix P28 high protein buttermilk pancake mix as directed on packaging and then: 
- Heat 1 tsp of vegetable oil over medium heat until shimmering. Using a paper towel, carefully wipe out oil, leaving a thin film of oil.
- Using a 1/4 cup measure, portion batter into pan and reduce oil to medium low. Make sure the cinnamon mixture is ready by using your hands to re-incorporate the butter into the sugar. Snip the corner of the cinnamon mixture bag and when the pancake begins to form bubbles, add the filling. Start at the center of the pancake and form a swirl.
- Cook the pancake 2-3 minutes more until the bubbles being popping and it's golden brown on the other side.
- Use a large metal spatula to slip underneath the pancake and carefully but quickly flip it over. Cook an additional 2-3 minutes. When you flip the pancake onto a plate, you'll see the beautiful cinnamon swirl that's melted itself into the batter.
- Wipe the pan with a paper towel to clean, and repeat with remaining pancake batter and cinnamon filling. Rewarm the glaze briefly if needed and drizzle lightly over plates of pancakes.