Fluffy Cinnamon Roll Pancakes for 4 Servings

Instructions:

1. Combine 1/2 cup softened butter, 3/4 cup dark brown sugar, and 1 1/2 tbsp cinnamon in a small bowl.
2. Mix with a fork until it forms a smooth, thick paste. Note: If it's too runny, the swirl will bleed into the batter.
3. Transfer the mixture into a small plastic bag or squeeze bottle and snip a tiny corner off. Set this aside at room temperature so it stays pliable.
4. Whisk 2 cups flour, 2 tbsp sugar, 2 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt in a large bowl.
5. In a separate bowl, beat 2 eggs then stir in 1 3/4 cups buttermilk, 1/4 cup melted butter, and 1 tsp vanilla.
6. Pour the wet ingredients into the dry. Stir gently until just combined with some lumps remaining. Note: Overmixing will lead to tough, chewy pancakes.
7. Let the batter rest for 5 to 10 minutes. Wait for small bubbles to form on the surface.
8. Heat a non stick pan over medium low heat and lightly grease with butter or cooking spray.
9. Scoop 1/3 cup of batter onto the pan. Wait about 30 seconds for the edges to set slightly.
10. Pipe a spiral of the cinnamon mixture starting from the center and moving outward.
11. Cook for 2 to 3 minutes until bubbles on the surface pop and stay open.
12. Slide your spatula all the way under and flip in one quick motion.
13. Cook for another 1 to 2 minutes until the cinnamon side is caramelized and the pancake is cooked through. Wipe the pan between batches to prevent burnt sugar buildup.
14. Beat 4 oz cream cheese and 1/4 cup butter until smooth and airy.
15. Add 1 1/2 cups powdered sugar, vanilla paste, and milk.
16. Whisk until the glaze is thick but pourable. Drizzle over warm stacks immediately.