Combine softened butter, sugar and cinnamon for sweet roll swirl. Transfer to a plastic bag or pastry bag and set aside.
In large bowl mix together flour, sugar, baking powder, baking soda, salt and orange zest.
In a medium bowl beat sour cream, melted butter, egg and milk. Pour wet ingredients into dry ingredients and mix until combined completely.
Heat pan/skillet over medium heat and pouring batter into pan a 1/4 cup at a time. Allow to cook for about two minutes.
Cut the tip off of the baggie your sweet roll swirl is in, after the pancakes cook for a couple of minutes pipe the swirl into the uncooked side of the pancakes.
Remove from heat and serve swirl side up!
