cinnamon roll pancakes


  • 1/2 Cup butter, melted

  • 3/4 Cup packed brown sugar

  • 1 Tablespoon ground cinnamon

  • 1 Cup all-purpose flour

  • 2 Teaspoon baking powder

  • 1/2 Teaspoon salt

  • 1 Cup almond milk

  • 1 Tablespoon canola oil

  • 1 egg, lightly beaten

  • 2 Tablespoon sugar

  • 1 Teaspoon vanilla extract

  • 4 Tablespoon butter

  • 2 Ounce cream cheese

  • 1 1/4 Cup powdered sugar

  • 1 Teaspoon vanilla extract




Cinnamon Filling: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small resealable bag and set aside.


Pancake Batter: In a medium bowl, whisk together flour, baking powder, salt and sugar. Whisk in milk, oil, egg and vanilla until batter is just moistened.


Cream Cheese Glaze: In a medium glass bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then sift in powdered sugar and add vanilla. Set aside.


When ready to cook, set Z Grill temperature to 500°F and preheat, lid closed for 15 minutes. Place a large skillet or griddle directly on the grill grate and preheat 20 minutes.


Spray the griddle with non-stick cooking spray. Scoop about 1/2 cup of pancake batter onto the skillet.


Cut the corner of your cinnamon filling bag and squeeze a small amount of filling onto the top of the pancake in a spiral pattern.


When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more.


When ready to serve, spoon warmed cream cheese glaze on top of each pancake. Enjoy!

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