To make a Cinnabon rolled pancake kit, start by preparing the cinnamon filling. Mix 1/3 cup melted butter, 3/4 cup packed brown sugar, and 1 tablespoon ground cinnamon in a medium bowl. Place the filling into a small zip bag and let it thicken for 10 to 15 minutes.
Next, prepare the pancake batter. In another bowl, whisk together 1 ¼ cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Add 1 cup milk, 1 tablespoon vegetable oil, and 1 large egg, and mix until the batter is moistened but still slightly lumpy.
Heat a large skillet or griddle over low heat, spraying it with non-stick cooking spray. Pour about 1/2 cup of pancake batter onto the skillet. Snip a small corner of the cinnamon filling bag and squeeze a spiral of filling onto the pancake. When bubbles form on the surface, flip the pancake and cook until the underside is lightly browned, about 1 to 2 minutes more.
For the cream cheese glaze, melt 4 tablespoons butter and 2 ounces cream cheese in a microwave-safe bowl. Whisk until smooth, then add 1 1/4 cups powdered sugar and 1 teaspoon vanilla extract. Mix until well combined.
Serve the pancakes warm with a generous spoonful of cream cheese glaze on top. Enjoy your delicious Cinnabon rolled pancakes!
For extra flavor, consider using a silicone pastry bag to pipe the cinnamon filling, or add a sprinkle of cinnamon and Madagascar bourbon vanilla bean paste to the pancake mix. Pressing pecan pieces into the cinnamon spirals can also add texture and flavor. Using a box mix with added cinnamon and vanilla can save time while still delivering great taste.