Description
Delight in these decadent Cinnamon Roll Pancakes, featuring fluffy, tender pancakes swirled with a luscious cinnamon sugar filling and topped with a rich cream cheese glaze. Ready in just 30 minutes, this recipe blends the comforting flavors of cinnamon rolls with the easy, breakfast-favorite format of pancakes, perfect for weekend brunches or special mornings.
Ingredients
Scale
Pancake Batter
- 1 cup Flour (can use gluten-free flour blend)
- 2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 1 cup Milk (any non-dairy milk works well)
- 1 large Egg (a flax egg can substitute for vegan)
- 2 tablespoons Vegetable Oil (melted butter can be used for flavor)
Cinnamon Filling
- 2 tablespoons Melted Butter
- 1/4 cup Brown Sugar (light or dark brown sugar can be used)
- 1 tablespoon Ground Cinnamon (mix with nutmeg for extra warmth, optional)
Cream Cheese Glaze
- 4 ounces Cream Cheese (mascarpone can be a delightful alternative)
- 1 cup Powdered Sugar (adjust for preferred sweetness)
- 2 tablespoons Melted Butter
- 1 teaspoon Vanilla Extract (using pure vanilla enhances flavor)
Instructions
- Prepare Cinnamon Filling: In a bowl, mix melted butter, brown sugar, and cinnamon until well combined. Transfer this mixture to a ziplock bag and let it thicken for 10-15 minutes while you prepare the batter.
- Make Pancake Batter: In a separate bowl, whisk together the flour, baking powder, and salt. Add in the milk, vegetable oil, and beaten egg, stirring just until combined without overmixing to keep pancakes tender.
- Make Glaze: In a microwave-safe bowl, heat the cream cheese and melted butter just until warm. Whisk until smooth, then blend in powdered sugar and vanilla extract until silky and well incorporated.
- Cook Pancakes: Preheat a skillet over low heat (about 325°F if using an electric griddle). Pour ½ cup of batter onto the skillet. Snip a small hole in the corner of your ziplock bag and pipe the cinnamon filling into a tight swirl atop each pancake. Cook gently until bubbles form and begin to pop around the edges, then carefully flip and cook the other side until golden brown.
- Serve: Stack cooked pancakes and generously drizzle or spoon the cream cheese glaze over the top. Optionally, dust with additional powdered sugar or sprinkle chopped nuts for extra texture and flavor.
Notes
- Use fresh baking powder for best rise and fluffiness; test by mixing 1/2 teaspoon with hot water—if it doesn’t bubble vigorously, replace it.
- Allow the cinnamon filling to thicken for 10-15 minutes before piping to avoid spreading and ensure a neat swirl.
- Cook pancakes on low heat to prevent the cinnamon sugar from burning and to allow even cooking.
- Store any leftover pancakes in an airtight container in the refrigerator and consume within 2 days for best freshness.
- For vegan version, substitute the egg with a flax egg and use non-dairy milk; for more flavor, use melted butter instead of vegetable oil if not vegan.
- To keep the glaze warm and pourable, microwave it briefly for 5-10 seconds before serving if it thickens too much.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: cinnamon roll pancakes, breakfast pancakes, cream cheese glaze, cinnamon swirl, easy brunch recipe, homemade pancakes, sweet breakfast
