Instructions

How to Make Cinnamon Roll Pancakes

1. Prepare pancake mix according to package directions for a batch of 8 pancakes.
2. Open the canned biscuits and separate them from each other and loosen them so they are slightly unrolled. Place on a plate and set aside. Discard the canned icing or set it aside to come to room temperature if using.
3. Heat a non-stick skillet over medium heat and spray with non-stick butter-flavored cooking spray.
4. Place the loosened cinnamon roll on the skillet and pour 1/4 cup of the pancake batter over the top of the cinnamon roll, making sure to pour in between the opened layers of the roll.
5. Add 2 tablespoons of water to the skillet, to the side of the pancake but not in or on the batter, then cover with lid.
6. Let steam for 2 to 3 minutes, until the water evaporates and the butter is bubbling on top.
7. Flip the pancake, then add another 1 to 2 tablespoons of water to the skillet and cover again.
8. Cook for another 2 to 3 minutes until browned and cooked through.
9. Remove from the skillet and set aside to keep warm.
10. Repeat with all of the cinnamon rolls.

How to Make Cream Cheese Glaze

1. In a medium bowl, beat together the cream cheese, powdered sugar, vanilla, and milk until well combined and desired thickness. Can thin with additional milk to make it easier for drizzling.
2. Spread or drizzle over pancakes before serving.