Recipe by Jessica Greve

Cream Cheese Frosting:
8 oz cream cheese
1 stick unsalted butter, softened
3-4 C powdered sugar
1 tsp vanilla

Cinnamon Roll Filling:
4 Tbsp unsalted butter, softened
1/3 C light brown sugar
1/2 Tbsp ground cinnamon

Pancake Batter:
1 C all purpose flour
2 tsp baking powder
1/2 tsp salt
1 C milk
1 egg lightly beaten
1 Tbsp canola or vegetable oil

8 oz cream cheese 1 stick unsalted butter, softened 3 -4 C powdered sugar 1 tsp vanilla 4 Tbsp unsalted butter, softened 1/3 C light brown sugar 1/2 Tbsp ground cinnamon 1 C all purpose flour 2 tsp baking powder 1/2 tsp salt 1 C milk 1 egg lightly beaten 1 Tbsp canola or vegetable oil

Use a mixer to blend frosting ingredients together. Set aside.

Mix filling ingredients together in separate bowl. Spoon into ziploc bag and set aside.

In a medium bowl, whisk together flour, baking powder, and salt. Whisk in the milk, egg, and oil, just until the batter has combined. Preheat pan or griddle over medium heat. Pour about 1/3 C of batter on pan and spread to make a nice circle. Reduce heat to low, snip corner off of filling bag and pipe the filling onto the pancakes in a swirl. Flip pancake when bottom side is ready and cook an additional 2-3 minutes on low heat.