Cinnamon Roll Pancakes Recipe

Introduction

Cinnamon Roll Pancakes combine the fluffy texture of classic pancakes with the sweet, spiced swirl of cinnamon rolls. Topped with a rich cream cheese glaze, this breakfast treat is perfect for weekends or special occasions when you want something cozy and indulgent.

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 3/4 cups whole milk (or buttermilk)
• 1/4 cup unsalted butter, melted
• 1 teaspoon pure vanilla extract
• 1/2 cup unsalted butter, melted (for swirl)
• 3/4 cup packed light brown sugar (for swirl)
• 2 tablespoons ground cinnamon (for swirl)
• Pinch of salt (for swirl, optional)
• 4 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened (for glaze)
• 1 1/2 cups powdered sugar
• 1 teaspoon pure vanilla extract (for glaze)
• 2–3 tablespoons milk (for glaze)

Instructions

1. Step 1: Prepare the cinnamon swirl by whisking together melted butter, brown sugar, cinnamon, and a pinch of salt until smooth. Transfer this mixture to a squeeze bottle or a zip-top bag with a corner snipped for easy piping.
2. Step 2: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
3. Step 3: In a separate bowl, whisk the eggs, milk, melted butter, and vanilla extract until well combined.
4. Step 4: Gently combine the wet ingredients with the dry ingredients until just mixed; some lumps should remain. Let the batter rest for 5 to 10 minutes.
5. Step 5: Preheat a griddle or skillet to medium heat (around 350°F) and lightly grease it.
6. Step 6: Scoop ¼ cup of batter per pancake onto the griddle. Immediately pipe the cinnamon swirl in a tight spiral from the center outward on each pancake.
7. Step 7: Cook the pancakes for 2 to 3 minutes until bubbles form and the edges are set.
8. Step 8: Carefully flip the pancakes and cook the other side for 1 to 2 minutes until golden brown.
9. Step 9: For the glaze, beat softened cream cheese and butter together until smooth. Add powdered sugar, vanilla extract, and milk, mixing until the glaze reaches a drizzling consistency.
10. Step 10: Stack the warm pancakes and drizzle generously with the cream cheese glaze. Serve immediately while warm.

Tips & Variations

• Use buttermilk instead of whole milk for a tangier flavor and extra fluffy pancakes.
• For easier piping, warm the cinnamon swirl mixture slightly before transferring to the squeeze bottle.
• Add chopped nuts like pecans or walnuts to the cinnamon swirl for added crunch.
• Try using flavored cream cheese, such as honey or maple, to add a new twist to the glaze.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or toaster oven before serving. The glaze is best added fresh, but you can prepare and store it in the fridge for up to 2 days, stirring before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Just give it a gentle stir before cooking.

What if I don’t have a squeeze bottle for the cinnamon swirl?

You can use a zip-top bag with a small corner cut off to pipe the swirl, or carefully spoon the mixture onto the pancakes in a spiral pattern.

Cinnamon Roll Pancakes Recipe

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★★★★★

4.5 from 147 reviews

• Author: Sarah
• Total Time: 35 minutes
• Yield: 8–10 pancakes (serves 4) 1x

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Description

These Cinnamon Roll Pancakes combine the fluffy texture of classic pancakes with the rich, sweet swirls of cinnamon and brown sugar, topped with a luscious cream cheese glaze. Perfect for a cozy breakfast or brunch, they offer the comforting flavors of cinnamon rolls in an easy-to-make pancake form.

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Ingredients

Scale 1x2x3x

Pancake Batter

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 3/4 cups whole milk (or buttermilk)
• 1/4 cup unsalted butter, melted
• 1 teaspoon pure vanilla extract

Cinnamon Swirl

• 1/2 cup unsalted butter, melted
• 3/4 cup packed light brown sugar
• 2 tablespoons ground cinnamon
• Pinch salt (optional)

Cream Cheese Glaze

• 4 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon pure vanilla extract
• 2–3 tablespoons milk

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Instructions

1. Prepare Cinnamon Swirl: Whisk together 1/2 cup melted unsalted butter, 3/4 cup light brown sugar, 2 tablespoons ground cinnamon, and a pinch of salt until smooth. Transfer this mixture into a squeeze bottle or a zip-top bag with a small corner snipped for easy piping.
2. Whisk Dry Ingredients: In a large bowl, combine 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Mix well to distribute the leavening agents evenly.
3. Whisk Wet Ingredients: In a separate bowl, beat together 2 large eggs, 1 3/4 cups whole milk or buttermilk, 1/4 cup melted unsalted butter, and 1 teaspoon pure vanilla extract until combined.
4. Combine Batter: Pour the wet ingredients into the dry ingredients and gently mix until just combined. The batter should be slightly lumpy; avoid overmixing to keep the pancakes light and fluffy. Let the batter rest for 5 to 10 minutes.
5. Preheat Griddle: Heat a griddle or large skillet over medium heat until it reaches about 350°F (175°C). Lightly grease with butter or cooking spray.
6. Cook Pancakes with Swirl: Scoop 1/4 cup of batter for each pancake onto the griddle. Immediately pipe the cinnamon swirl mixture on top in a tight spiral pattern, starting from the center and moving outward.
7. Cook Side One: Cook the pancakes for 2 to 3 minutes until bubbles form on the surface and the edges appear set.
8. Flip Pancakes: Carefully flip each pancake and cook for an additional 1 to 2 minutes, until the second side is golden brown and cooked through.
9. Make Cream Cheese Glaze: In a bowl, beat together 4 ounces softened cream cheese and 1/4 cup softened unsalted butter until smooth. Gradually add 1 1/2 cups powdered sugar, 1 teaspoon vanilla extract, and 2 to 3 tablespoons milk, mixing until the glaze reaches a smooth, drizzling consistency.
10. Serve: Stack the warm pancakes on plates and generously drizzle with the cream cheese glaze. Serve immediately for best texture and flavor.

Notes

• Use buttermilk instead of whole milk for a tangier flavor and lighter texture.
• If you don’t have a squeeze bottle, use a zip-top plastic bag with a tiny corner cut for the cinnamon swirl.
• Adjust the thickness of the glaze by adding more or less milk as needed.
• Keep cooked pancakes warm in a low oven (200°F) while finishing the batch.
• For extra cinnamon flavor, add a pinch of cinnamon to the pancake batter.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Keywords: Cinnamon Roll Pancakes, Cinnamon Swirl Pancakes, Cream Cheese Glaze, Breakfast Pancakes, Fluffy Pancakes, Sweet Breakfast