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Ingredients One per line	1 1/2 cups milk 4 T. melted butter 2 large eggs 2 T. sugar 2 cups flour 4 t. baking powder 1/2 t. salt Cinnamon Roll Filling 4 T. melted butter 3/4 cup brown sugar 2 T. cinnamon Maple Cream Cheese Drizzle 2 ounces cream cheese, softened 1 cup powdered sugar 2 T. good maple syrup milk
Directions One per line	Preheat oven to 350°, lightly grease a large 11Ã—17 inch cookie sheet pan. In a large mixing bowl, beat together milk, butter and egg. Add sugar, then gradually beat the flour in. Carefully stir in the baking powder and salt. Pour batter into prepared pan. In a small bowl mix cinnamon roll filling ingredients together until blended well. Place in a pastry bag or plastic ziptop bag and snip corner to swirl over pancake batter. Squeeze out swirls of Cinnamon Roll Filling over pancake batter- 4 swirls across, 3 down, for 12 pancakes. Bake in 350 degree oven for 13 minutes or until center is set and does not give when pressed with your finger. While baking, mix the cream cheese, powdered sugar, and maple syrup together until smooth. Add maybe a few tablespoons of milk until mixture is a drizzling consistency. I like to place mine in a pastry bag and drizzle that way. Remove from oven and drizzle with Maple Cream Cheese Drizzle. Serve immediately. Makes 12 large pancakes.
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