Cinnamon Roll Pancakes

Why You’ll Love This Recipe

Cinnamon Roll Pancakes combine the best of two breakfast favorites—fluffy pancakes and gooey cinnamon rolls—into one irresistible dish. Swirled with buttery cinnamon sugar and topped with a luscious cream cheese glaze, these pancakes are indulgent, fun, and perfect for a special brunch or weekend treat.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pancake Batter:
all-purpose flourbaking powderbaking sodasugarsaltbuttermilkmelted butterslarge eggvanilla extract

Cinnamon Swirl:
unsalted butter (melted)brown sugarground cinnamon

Cream Cheese Glaze:
cream cheese (softened)powdered sugarmilkvanilla extract

directions

In a bowl, whisk together flour, baking powder, baking soda, sugar, and salt.

In a separate bowl, whisk buttermilk, melted butter, egg, and vanilla.

Combine wet and dry ingredients until just mixed; do not overmix.

In another bowl, mix melted butter, brown sugar, and cinnamon to form a thick paste. Transfer to a piping bag or zip-top bag with a small corner snipped off.

Preheat a nonstick skillet or griddle over medium heat and lightly grease.

Pour pancake batter onto the skillet to form 4–5 inch rounds.

Immediately swirl the cinnamon mixture into the batter in a spiral pattern.

Cook until bubbles form on the surface and edges are set, then carefully flip. Cook for another 1–2 minutes.

Repeat with remaining batter and cinnamon swirl.

For the glaze, whisk softened cream cheese, powdered sugar, milk, and vanilla until smooth.

Drizzle warm pancakes with cream cheese glaze before serving.

Servings and timing

This recipe yields about 8 pancakes.
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes

Variations

Use whole wheat flour for added fiber.
Add chopped pecans to the cinnamon swirl for crunch.
Make mini versions for a kid-friendly treat.
Use maple syrup instead of glaze for a simpler topping.

storage/reheating

Store leftover pancakes in an airtight container in the fridge for up to 3 days.
Reheat in a toaster or microwave until warm.
Freeze stacked between parchment paper for up to 2 months.

FAQs

Can I make the batter ahead?

Yes, refrigerate for up to 24 hours and stir before using.

Why is my cinnamon swirl melting too much?

Let the swirl cool slightly before piping if too runny.

Can I use boxed pancake mix?

Yes, prepare as directed and add the cinnamon swirl and glaze.

What kind of cream cheese should I use?

Use full-fat for the best flavor and texture.

Do I have to use buttermilk?

You can make a substitute by mixing milk with a splash of lemon juice or vinegar.

How thick should the cinnamon swirl be?

It should be thick like paste—too thin will spread too much.

Can I skip the glaze?

Yes, or substitute with maple syrup, whipped cream, or yogurt.

Can I make it vegan?

Yes, use plant-based milk, vegan butter, egg replacer, and dairy-free cream cheese.

Can I cook multiple pancakes at once?

Yes, if your griddle is large enough—just space them well.

Are they very sweet?

They’re sweet and rich—perfect for dessert-style breakfasts.

Conclusion

Cinnamon Roll Pancakes are a decadent and delicious way to start your day, bringing the ooey-gooey goodness of cinnamon rolls into pancake form. Whether you’re serving brunch guests or treating yourself, these swirled, glazed beauties are sure to become a new breakfast favorite.

Print