Cinnamon Roll Stuffed Pancakes

Why You’ll Love This Recipe

Cinnamon Roll Stuffed Pancakes combine the best of two beloved breakfasts into one indulgent dish. Fluffy pancakes are filled with a buttery cinnamon-sugar swirl and finished with a sweet cream cheese glaze, creating a decadent treat that tastes just like a cinnamon roll in pancake form. Perfect for weekend brunches, special occasions, or anytime you crave something cozy and sweet.

ingredients

this Recipe

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

for the pancakes
all-purpose flour
baking powder
salt
sugar
milk
egg
unsalted butter (melted)
vanilla extract

for the cinnamon filling
unsalted butter (melted)
brown sugar
ground cinnamon

for the cream cheese glaze
cream cheese (softened)
powdered sugar
milk
vanilla extract

directions

In a small bowl, mix melted butter, brown sugar, and cinnamon until smooth. Spoon into a zip-top bag or piping bag and set aside.

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

In another bowl, whisk together milk, egg, melted butter, and vanilla. Pour wet ingredients into dry and mix until just combined.

Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.

Pour about 1/4 cup of batter onto the skillet. Let it spread into a circle.

Immediately pipe a swirl of cinnamon filling onto the pancake, starting from the center and spiraling outward.

Cook until bubbles form on the surface and the edges look set, about 2 minutes. Flip gently and cook for another 1-2 minutes.

Repeat with remaining batter and filling.

For the glaze, mix softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and pourable.

Drizzle the glaze over warm pancakes and serve immediately.

Servings and timing

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

Variations

Add chopped pecans or walnuts to the cinnamon filling for crunch.
Use pumpkin spice instead of cinnamon for a seasonal twist.
Make mini pancakes for a fun, bite-sized version.
Use maple syrup instead of glaze for a simpler topping.
Add a pinch of espresso powder to the glaze for a mocha kick.

storage/reheating

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.
Freeze pancakes (unglazed) in a single layer, then transfer to a freezer bag for up to 1 month. Reheat from frozen in a toaster or oven.

FAQs

Can I make the batter ahead of time?
Yes, but let it rest in the fridge and stir before using.

Can I use pancake mix instead?
Yes, prepare the mix as directed and add the cinnamon filling and glaze as described.

Why did my filling leak out?
If the filling is too runny, let it cool slightly before piping. Don’t overfill the swirl.

Can I skip the glaze?
Yes, but it adds the classic cinnamon roll flavor. A dusting of powdered sugar is a good alternative.

Can I use margarine instead of butter?
Butter is recommended for flavor, but margarine will work in a pinch.

What’s the best pan to use?
A nonstick skillet or griddle gives the best results.

Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour substitute.

How thick should the batter be?
Thick but pourable—adjust with milk if too thick.

Can I make this dairy-free?
Use dairy-free alternatives for milk, butter, and cream cheese.

Do these taste like cinnamon rolls?
Yes, with the gooey cinnamon center and sweet glaze, the flavor is very close.

Conclusion

Cinnamon Roll Stuffed Pancakes are a sweet, comforting fusion that brings the warm, spiced richness of cinnamon rolls into fluffy pancake form. With a gooey swirl and creamy glaze, they’re sure to become a favorite for slow mornings and celebratory breakfasts. Try them once, and they’ll earn a permanent place on your brunch table.

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