Place all ingredients in a zip-loc sandwich bag and seal closed. Knead ingredients together with your hands until there are no big lumps or chunks of anything.
Place bag in your refrigerator for at least 10 minutes to allow mixture to firm up a bit. The consistency should be similar to that of toothpaste.
Once you have made your cinnamon roll filling, set it (in its sandwich bag) in the refrigerator to firm up for a few minutes while you mix up your batter.
Place on pancake batter ingredients in a mixing bowl and whisk together until smooth.
Place a nonstick pan on the stove on medium heat (you may need to turn down to medium-low eventually).
Pour 1/4 cup of batter in heated nonstick pan. You don’t need to use cooking spray if you’re using a good nonstick pan.
Now, remove your sandwich bag of filling from the fridge, and make sure you have snipped a 1/3 inch hole in one of the lower corners.
Once bubbles are beginning to form on the outer edges of the pancake (should take less than 30 seconds) gently squeeze your sandwich bag in a circular motion around your pancake to form a swirl. Try not to get too close to the edge of your pancake.
When bubbles have formed towards the center of your pancake (after 1-2 minutes), flip your pancake quickly in one continuous motion.
When pancake has cooked on the other side for another 1-3 minutes, remove it from the pan, and wipe your pan clean before starting your next pancake.