Sweet orange pancakes roll

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Cinnamon roll pancakes are a really amazing thing. Two of my all time favorite recipes are my cinnamon roll and sour cream pancakes and my cinnamon and pumpkin roll pancakes. My family loves sweet orange buns, probably equal to or more than traditional cinnamon buns. Clearly, the combination of sweet orange bread and pancake was inevitable. These sweet orange pancakes are absolutely delicious and worth the extra steps. Getting the right swirl takes a little practice, but even if it's not perfect, it's still amazing! I highly recommend putting these and the other cinnamon pancake recipes on your must-do list. Tender fluffy pancakes filled with a bright orange flavor and a buttery swirl of cinnamon and sugar. These are the pancakes you need in your life.

The sour cream dough I use for these pancakes is very thick and makes an excellent base for the sugar and cinnamon swirl. I give you lots of tips for creating the swirl in my original cinnamon pancake recipe, so check that out for more photos and step-by-step instructions. In this recipe, I use softened butter instead of melted to make the filling. It has been much easier for me to control.

Sweet orange pancakes roll

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Ingredients

  • Filling

  • 4 4 tablespoons butter, softened

  • 1/4 cup well-compacted golden brown sugar

  • 2 tablespoons granulated sugar

  • 1 teaspoon of cinnamon

  • Pancakes

  • 1 cup all-purpose flour

  • 3 spoonfuls of sugar

  • 2 teaspoons of baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon kosher salt

  • Zest of a large orange

  • 1 cup sour cream

  • 1/4 cup milk

  • 4 4 tablespoons butter, melted

  • 1 lightly beaten egg

Instructions

  1. Start by making the cinnamon filling.

  2. Combine softened butter with sugars and cinnamon.

  3. Transfer the filling to a plastic bag or pastry bag.

  4. To make pancake batter, add flour, sugar, baking soda, baking powder, salt, and orange zest to a large mixing bowl, and whisk together to combine dry ingredients.

  5. Then add sour cream, melted and cooled butter, lightly beaten egg and milk, and stir together.

  6. Use a 1/4 cup measuring cup to add the dough to the hot griddle.

  7. Let the pancakes sit on the griddle for about 2 minutes, then add the swirl of sugar and cinnamon.

  8. Cut just a small corner of your cinnamon sugar bag.

  9. Use the bag as a pastry bag to swirl the pancake.

  10. To swirl, push the tip of your bag into the dough and carefully roll the mixture into the pancake dough.

  11. Once the pancakes are cooked, about 7 minutes on the first side and 5 minutes on the second side, remove them with a large spatula drizzled with nonstick cooking spray.

  12. Turn them onto the plate with the swirl up.

  13. Work quickly when removing pancakes; Once the sugar and cinnamon mixture cools on the spatula, the pancakes will begin to stick together.

  14. Before cooking the next batch of pancakes, clean all the cinnamon sugar filling from the griddle and use a new spatula, or clean all the cinnamon and sugar from your spatula so that it does not stick to the new batch.

For the frosting, combine 1/2 cup powdered sugar with a little orange juice until desired consistency is achieved.

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sweet orange pancakes roll

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