Excuse Us, We Have a Date with Cheesecake Factory’s Cinnamon Roll Pancake Recipe

Ever since Labor Day ended, we’ve had all things cinnamon on the brain. But despite all the bun, doughnut and snickerdoodle recipes out there, our thoughts always go back to our ride-or-die: cinnamon rolls. And thanks to The Cheesecake Factory’s recipe for cinnamon roll pancakes, we won’t need to wait for dessert to indulge ever again.

They start with a standard buttermilk base. But things go full-throttle fall once the pancakes are drizzled in buttery cinnamon swirl and finished with sweet vanilla icing. The Cheesecake Factory recommends using easy store-bought icing, but you can also make your own with heavy cream, confectioners’ sugar and vanilla. They’re almost too pretty to eat. Almost.

Cinnamon Swirl

• 3 tablespoons butter
• 5 ounces brown sugar
• ¾ teaspoon cinnamon
• 1 tablespoon cream

Pancakes

• 1 ¾ cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 2 cups buttermilk
• 2 eggs
• 1 teaspoon vanilla
• 2 tablespoons and 2 teaspoons vegetable oil
• 1 cup cinnamon swirl
• ½ cup vanilla icing
• Powdered sugar (optional)

Cinnamon Swirl

Step 1: Melt the butter in a small pot. Add the brown sugar and cinnamon into the pot and cook until the sugar melts.

Step 2: Add the cream into the pot and whisk to incorporate.

Pancakes

Step 1: Place the flour, baking powder and salt into a mixing bowl. Stir until evenly combined. Set aside.

Step 2: Pour the buttermilk into another mixing bowl. Add the eggs, vanilla and oil.

Step 3: Add the flour mix into the bowl with the buttermilk. Continue to fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Don’t over-mix the batter.

Step 4: Heat 1/4 teaspoon of vegetable oil on a griddle or in a large non-stick pan. Using a 4-ounce ladle, pour the batter onto the griddle or into the non-stick pan, forming one pancake that’s 6” in diameter.

Step 5: Drizzle equal amounts of cinnamon swirl onto each pancake in a spiral motion.

Step 6: Cook the pancakes for approximately 2-1/2 minutes or until the edges begin to dry and puff up. Little air bubbles will start appearing over the top surface of the pancakes.

Step 7: Flip each pancake over and continue to cook for another 1-1/2 minutes or until done.

Step 8: Place two pancakes on each serving plate. Drizzle the vanilla icing and sprinkle the powdered sugar over each stack of pancakes.