Copycat cinnamon roll pancakes are a delicious semi-homemade breakfast that is similar to the popular Cheesecake Factory pancake with half the work needed!

Breakfast

5-count Pilsbury GRANDS cinnamon rolls canned, 2 to 3 cups prepared pancake mix, amount needed for 8 to 10 pancakes, ¼ to ½ cup water

1. Prepare pancake mix according to package directions for a batch of 8 pancakes, 2. Open the canned biscuits and separate them from each other and loosen them so they are slightly unrolled. Place on a plate and set aside. Discard the canned icing or set it aside to come to room temperature if using, 3. Heat a non-stick skillet over medium heat and spray with non-stick butter-flavored cooking spray, 4. Place the loosened cinnamon roll on the skillet and pour ¼ cup of the pancake batter over the top of the cinnamon roll making sure to pour in between the opened layers of the roll, 5. Add 2 tablespoons of water to the skillet to the side of the pancake but not in or on the batter then cover with lid, 6. Let steam for 2 to 3 minutes until the water evaporates and the butter is bubbling on top, 7. Flip the pancake then add another 1 to 2 tablespoons of water to the skillet and cover again, 8. Cook for another 2 to 3 minutes until browned and cooked through, 9. Remove from the skillet and set aside to keep warm, 10. Repeat with all of the cinnamon rolls