There’s something magical about the smell of cinnamon wafting through the house in the morning. It instantly makes everything feel warm and cozy, like a hug from the kitchen. These Cinnamon Roll Pancakes bring together the best of both worlds—fluffy pancakes and gooey cinnamon rolls—in one irresistible breakfast treat.
Perfect for weekend brunch, special occasions, or just because you deserve a little extra sweetness, these pancakes are a game-changer. They have all the cinnamon-sugar goodness of a classic cinnamon roll, but without the long wait for dough to rise. Plus, they’re topped with a rich cream cheese glaze that melts into every swirl, making each bite pure bliss.
If you love pancakes and cinnamon rolls separately, just wait until you try them together. This recipe is easy to follow and guarantees a stack of soft, cinnamon-filled pancakes that will have everyone at the table asking for more.
Why You’ll Love This Recipe
- Tastes just like a cinnamon roll – with swirls of cinnamon-sugar goodness in every bite.
- No need to knead or wait for dough to rise – all the flavors of a cinnamon roll without the work!
- Perfect for special occasions – great for birthdays, holidays, or cozy Sunday mornings.
- Drizzled with a rich cream cheese glaze – because every great cinnamon roll needs that sweet, creamy topping.
- Simple ingredients you probably already have – no fancy grocery trips required!
Ingredients You’ll Need
For the Pancakes:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- ¼ cup unsalted butter, melted
- ¼ cup brown sugar, packed
- 1 teaspoon ground cinnamon
For the Cream Cheese Glaze:
- 2 ounces cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons milk
How to Make Cinnamon Roll Pancakes
Making these pancakes is easier than you might think! Follow these simple steps, and you’ll have a plate of cinnamon-swirled perfection in no time.
Step 1: Make the Cinnamon Swirl
In a small bowl, mix together the melted butter, brown sugar, and cinnamon. Stir until smooth and well combined. Transfer the mixture to a small zip-top bag or piping bag and set aside. This will be your delicious cinnamon swirl filling!
Step 2: Prepare the Pancake Batter
In a large mixing bowl, whisk together the flour, baking powder, and salt. In a separate bowl, combine the milk, melted butter, egg, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix—the batter should be slightly lumpy for fluffy pancakes!
Step 3: Cook the Pancakes
Heat a non-stick skillet or griddle over medium-low heat and lightly grease with butter or cooking spray. Pour about ¼ cup of pancake batter onto the skillet.
Now, grab your cinnamon swirl mixture. Snip a small corner off the zip-top bag (or use a piping bag) and gently swirl the mixture onto the pancake batter in a spiral pattern, starting from the center and working outward.
Step 4: Flip Carefully
Cook the pancake for about 2 minutes, until bubbles form on the surface. Then, carefully flip it using a spatula. Cook for another 1-2 minutes until golden brown. If the cinnamon swirl starts to stick, wipe the pan clean between pancakes and lower the heat slightly.
Repeat with the remaining batter, making sure to stir the cinnamon swirl mixture occasionally so it doesn’t separate.
Step 5: Make the Cream Cheese Glaze
While the pancakes are cooking, whisk together the softened cream cheese, powdered sugar, vanilla extract, and milk until smooth. If the glaze is too thick, add a little more milk until you reach your desired consistency.
Step 6: Serve and Enjoy!
Stack the pancakes on a plate, drizzle generously with the cream cheese glaze, and serve warm. Grab a fork and dig into the best breakfast ever!
Helpful Tips
- Don’t overmix the batter. A few lumps are okay—this keeps the pancakes light and fluffy.
- Keep the heat low. The cinnamon sugar mixture can burn quickly, so cooking on medium-low heat is key.
- Use a squeeze bottle. If you make these often, transferring the cinnamon swirl mixture to a squeeze bottle makes piping easier.
- Wipe the skillet between batches. This prevents excess cinnamon sugar from burning and sticking.
- Make extra glaze! If you love extra drizzle, double the cream cheese glaze recipe.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6-8 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Notes
- If you don’t have a piping bag or zip-top bag, simply spoon the cinnamon swirl onto the pancakes—it won’t be as precise but will still taste amazing.
- These pancakes are best enjoyed fresh, but leftovers can be stored and reheated.
Nutritional Information (Per Pancake)
- Calories: ~220
- Carbohydrates: 30g
- Protein: 4g
- Fat: 9g
- Sugar: 12g
Note: Nutrition may vary depending on ingredient brands and portion sizes.
Frequently Asked Questions
Can I make these ahead of time?
Yes! You can prepare the cinnamon swirl and glaze in advance and store them in the fridge. When ready to serve, reheat the glaze slightly and cook fresh pancakes.
What’s the best way to store leftover pancakes?
Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on a skillet over low heat.
Can I freeze these pancakes?
Absolutely! Let them cool completely, then freeze in a single layer before stacking them with parchment paper in between. Reheat in a toaster or oven for the best texture.
Can I use whole wheat flour?
Yes, but the pancakes will be denser. You may need to add a little extra milk to keep the batter from getting too thick.
Can I make this dairy-free?
Yes! Substitute plant-based butter, almond milk, and dairy-free cream cheese to make a dairy-free version.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze pancakes with parchment paper in between layers for up to 2 months.
- Reheating: Warm in the microwave for 30 seconds or reheat in a skillet over low heat.
Related Recipes
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Conclusion
These Cinnamon Roll Pancakes bring all the best flavors of a cinnamon roll into a simple, easy-to-make pancake stack. Whether you’re making them for a weekend brunch, a special occasion, or just because you’re craving something sweet, this recipe is guaranteed to impress.
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Cinnamon Roll Pancakes
Description
There’s something magical about the smell of cinnamon wafting through the house in the morning. It instantly makes everything feel warm and cozy, like a hug from the kitchen. These Cinnamon Roll Pancakes bring together the best of both worlds—fluffy pancakes and gooey cinnamon rolls—in one irresistible breakfast treat.
Perfect for weekend brunch, special occasions, or just because you deserve a little extra sweetness, these pancakes are a game-changer. They have all the cinnamon-sugar goodness of a classic cinnamon roll, but without the long wait for dough to rise. Plus, they’re topped with a rich cream cheese glaze that melts into every swirl, making each bite pure bliss.
If you love pancakes and cinnamon rolls separately, just wait until you try them together. This recipe is easy to follow and guarantees a stack of soft, cinnamon-filled pancakes that will have everyone at the table asking for more.
Ingredients
For the Pancakes:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- ¼ cup unsalted butter, melted
- ¼ cup brown sugar, packed
- 1 teaspoon ground cinnamon
For the Cream Cheese Glaze:
- 2 ounces cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons milk
Instructions
In a small bowl, mix together the melted butter, brown sugar, and cinnamon. Stir until smooth and well combined. Transfer the mixture to a small zip-top bag or piping bag and set aside. This will be your delicious cinnamon swirl filling!
In a large mixing bowl, whisk together the flour, baking powder, and salt. In a separate bowl, combine the milk, melted butter, egg, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix—the batter should be slightly lumpy for fluffy pancakes!
Heat a non-stick skillet or griddle over medium-low heat and lightly grease with butter or cooking spray. Pour about ¼ cup of pancake batter onto the skillet.
Now, grab your cinnamon swirl mixture. Snip a small corner off the zip-top bag (or use a piping bag) and gently swirl the mixture onto the pancake batter in a spiral pattern, starting from the center and working outward.
Cook the pancake for about 2 minutes, until bubbles form on the surface. Then, carefully flip it using a spatula. Cook for another 1-2 minutes until golden brown. If the cinnamon swirl starts to stick, wipe the pan clean between pancakes and lower the heat slightly.
Repeat with the remaining batter, making sure to stir the cinnamon swirl mixture occasionally so it doesn’t separate.
While the pancakes are cooking, whisk together the softened cream cheese, powdered sugar, vanilla extract, and milk until smooth. If the glaze is too thick, add a little more milk until you reach your desired consistency.
Stack the pancakes on a plate, drizzle generously with the cream cheese glaze, and serve warm. Grab a fork and dig into the best breakfast ever!
Notes
- If you don’t have a piping bag or zip-top bag, simply spoon the cinnamon swirl onto the pancakes—it won’t be as precise but will still taste amazing.
- These pancakes are best enjoyed fresh, but leftovers can be stored and reheated.