Sweet Cinnamon Pancake Picnic

Cinnamon is a morning spice, its great in hot chocolate, tea, coffee, bread and now pancakes. These pancakes are yummy with eggs and chicken sausage. Here is the yummy picnic recipe:

• 12 ounces (1 1/2 sticks) unsalted butter, divided
• 2 1/4 cups whole milk
• 4 ounces cream cheese
• 2 large eggs
• 1/2 cup packed light brown sugar
• 5 teaspoons ground cinnamon
• 1/2 cup powdered sugar
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 4 teaspoons baking powder
• 3/4 teaspoon kosher salt, plus more as needed
• 1 teaspoon vanilla extract
• Cooking spray

1. Place 1 stick unsalted butter in a medium bowl. Place 2 1/4 cups whole milk, 4 ounces cream cheese, and 2 large eggs on the counter and let sit at room temperature until the butter and cream cheese are softened, about 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 200°F.
2. Place the remaining 4 tablespoons unsalted butter in a small microwave-safe bowl and microwave until melted. (Alternatively, melt in the stovetop over low heat.) Set aside and let cool slightly.
3. Add 1/2 cup packed light brown sugar, 5 teaspoons ground cinnamon, and a pinch of kosher salt to the bowl of softened butter and stir to combine. If the mixture is hard to mix, transfer to a microwave-safe bowl if needed and microwave on high until the butter is just soft enough to easily incorporate with the other ingredients, just a few seconds. Do not melt the butter.
4. Scrape the cinnamon sugar mixture into a piping bag or large zip-top bag, pressing the mixture to the bottom of the piping bag or down to one bottom corner of the zip-top bag. Seal the zip-top bag, if using.
5. Place the cream cheese, 1/4 cup of the milk, 1/2 cup powdered sugar, and a pinch of kosher salt in a medium bowl and whisk to combine. It will look lumpy at first but will smooth out the more you whisk.
6. Scrape the cream cheese mixture into another piping or ziptop bag. Seal the zip-top bag, if using.
7. Place 2 cups all-purpose flour, 1/4 cup granulated sugar, 4 teaspoons baking powder, and 3/4 teaspoon kosher salt in a large bowl and whisk to combine. In another large bowl or measuring cup, whisk the Place the eggs, remaining 2 cups milk, 1/4 cup of the melted butter, and 1 teaspoon vanilla extract in a second large bowl or measuring cup and whisk until smooth. Pour the milk mixture into the flour mixture and stir until mostly incorporated; a few lumps are okay.
8. Heat a large nonstick skillet over medium-low heat. Coat the skillet with cooking spray. Spoon about 1/3 cup of the batter onto one side of the skillet, spreading into a round. Repeat with another 1/3 cup on the other half of the skillet.
9. Cook until there are a few bubbles on the surface of the pancakes and the bottoms are beginning to set, about 1 minute. Snip off the tip of the pastry bag (or bottom corner of the zip-top bag) of the cinnamon-sugar mixture. Starting 1/2-inch from the edge of each pancake and working toward the center, pipe the cinnamon-sugar mixture into a spiral while the top of the pancake still looks wet. Continue to cook until the bottoms are golden-brown, 1 to 2 minutes more.
10. Flip the pancakes and cook until the other side is golden-brown and carmelized, about 2 minutes more. Transfer pancakes, cinnamon swirl-side up, to a baking sheet and keep warm in the oven.
11. Carefully wipe out the skillet with paper towels — the sugar in the bottom of the skillet will be hot. Return the pan to medium-low heat and coat again with cooking spray before cooking the remaining batter.
12. Before serving, pipe any remaining cinnamon-sugar mixture along the cinnamon-sugar grooves in each pancake, for extra gooey-ness and no waste. (It will melt into the warm pancakes in the best way possible). Snip off the tip of the pastry bag (or bottom corner of the zip-top bag) with the cream cheese mixture. Transfer the warm pancakes to plates, then pipe the cream cheese mixture onto the pancakes.
13. Picnic ready!

Cinnamon pancakes super fun picnic!