Cinnamon rolls and pancakes are great by themselves, but put them together and it’s almost magic!

Yield: About 12 pancakes



  • Heart Healthy or Gluten-Free Bisquick Mix (fix as directed)

Cinnamon Filling:

  • 1/4 cup butter
  • 3 tbsp Xylitol
  • 1 1/2 tsp ground cinnamon
  • Water as needed

Cream Cheese Topping:

  • 2 ounces organic cream cheese, softened
  • 2 tbsp organic powdered sugar
  • 2 tbsp organic milk
  • 1/4 tsp vanilla extract


-For the pancakes, fix the mix as directed on the box.

-For the filling, combine butter, sweetener and cinnamon in a small saucepan over medium heat. Bring to just a boil, then remove from heat. It will thicken up as it sits and you can whisk in a tablespoon or two of water and return it to low heat to keep it smooth as you add it to the pancakes.

-For the topping, beat cream cheese with sweetener, whipping cream and vanilla extract until smooth. Spoon filling into a small ziploc baggie and snip just a tiny bit of the corner from the baggie for piping onto finished pancakes. Set aside.

-Heat a large skillet over medium heat and add oil. Spoon about 3 tbsp pancake batter into hot skillet and spread into 3 or 4 inch circles (don’t go any bigger than that or they will be hard to flip). Using a spoon, quickly drizzle cinnamon filling in a spiral onto the top side of each pancake. Cook until small bubbles appear in the top side of the pancake and the bottom is golden brown, about 2 to 3 minutes. Carefully flip pancakes and cook another 1 to 2 minutes, or until bottom is golden brown.

-Remove and drizzle with cream cheese topping. Repeat with remaining pancakes, filling and topping. Enjoy!

*Adapted from A Sweet Life