Cinnamon Roll Pancakes

(Courtesy of Recipe Girl)

Ingredients:
1 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 Tbsp. canola oil
1 large egg, lightly beaten
CINNAMON FILLING:
1/2 c. butter, melted
3/4 c. brown sugar, packed
1 Tbsp. ground cinnamon
CREAM CHEESE GLAZE:
4 Tbsp. butter
2 oz. cream cheese
3/4 c. powdered sugar
1/2 tsp. vanilla extract

Directions:
In a medium bowl, whisk together flour, baking powder and salt.  Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).

In a medium bowl, mix melted butter, brown sugar and cinnamon.  Scoop the filling into a small ziploc baggie and set aside.  You dont want this to remain very liquidy...it's best if it becomes a consistency similar to toothpaste.  If it becomes too thick, place it in the microwave and if it is too runny, let it set at room temperature to thicken up.

In a medium microwave-safe bowl, heat butter and cream cheese until melted.  Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside.

Heat large skillet over medium-low heat.  Spray a nonstick cooking spray in the skillet.  Scoop about 3/4 c. batter onto the skillet.  After a minute or so, snip the corner of your baggie of filling and squeeze a sprial of filling onto the top of the pancake.  When bubbles begin to appear on the surface, flip carefully with a thin spatula and cook until browned on the underside, about 1-2 minutes more.  Transfer to a baking sheet or a platter and keep in a warm oven until ready to serve.

When ready to serve, spoon warmed glaze onto the top of each pancake.