There’s nothing quite like the aroma of cinnamon and warm, buttery syrup filling the kitchen on a lazy morning. These Cinnamon Roll Pancakes combine two beloved breakfast favorites—fluffy pancakes and gooey cinnamon rolls—into one irresistible dish. Imagine biting into a stack of soft, golden pancakes swirled with cinnamon-sugar goodness, all topped with a luscious cream cheese glaze.
Whether you’re making a special weekend breakfast, celebrating a holiday morning, or just craving something extra indulgent, these pancakes will make any day feel special. They’re perfect for kids and adults alike, and they bring that cozy, bakery-fresh cinnamon roll taste to your breakfast table without the wait for dough to rise.
Let’s dive into this sweet, swirled delight and turn an ordinary morning into something truly memorable!
Why You’ll Love This Recipe
- The best of both worlds – Get the classic flavor of cinnamon rolls in an easy-to-make pancake form.
- Quick and easy – No need to wait for dough to rise—these pancakes come together in no time!
- Perfect for special occasions – A fun and festive breakfast for birthdays, holidays, or cozy weekends.
- Kid-friendly – The sweet swirl and cream cheese topping make these a hit with little ones.
- Customizable – Add nuts, chocolate chips, or even a drizzle of maple syrup for extra decadence.
Ingredients You’ll Need
For the Pancakes:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups milk
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- ¼ cup unsalted butter, melted
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
For the Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 2–3 tablespoons milk
How to Make Cinnamon Roll Pancakes
Step 1: Prepare the Cinnamon Swirl
In a small bowl, mix together the melted butter, brown sugar, and cinnamon until smooth. Transfer the mixture to a small zip-top bag or piping bag. Set aside while you prepare the pancake batter.
Step 2: Make the Pancake Batter
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk the milk, eggs, melted butter, and vanilla extract until well combined.
Slowly add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix—the batter should be slightly lumpy for the fluffiest pancakes.
Step 3: Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray. Pour about ¼ cup of batter onto the skillet for each pancake.
Before the pancakes start to set, snip the corner of your zip-top bag and pipe a swirl of the cinnamon mixture onto each pancake. Try to mimic the classic cinnamon roll pattern, starting from the center and spiraling outward.
Cook until bubbles form on the surface and the edges start to look set, about 2–3 minutes. Carefully flip and cook for another 1–2 minutes, until golden brown. Remove from the pan and keep warm while cooking the remaining pancakes.
Step 4: Prepare the Cream Cheese Glaze
In a medium bowl, beat the softened cream cheese until smooth. Add powdered sugar, vanilla extract, and 2 tablespoons of milk. Whisk until creamy, adding an extra tablespoon of milk if needed to reach a pourable consistency.
Step 5: Serve and Enjoy!
Stack the warm pancakes on a plate and drizzle generously with the cream cheese glaze. Serve immediately and enjoy the rich, buttery, cinnamon-filled goodness in every bite!
Helpful Tips
- Use a squeeze bottle – Instead of a zip-top bag, use a small squeeze bottle for better control when piping the cinnamon swirl.
- Keep pancakes warm – Place cooked pancakes in a 200°F oven on a baking sheet while you finish making the rest.
- Don’t overmix the batter – A few lumps are okay! Overmixing can lead to dense pancakes.
- Flip carefully – The cinnamon swirl caramelizes on the skillet, so use a thin spatula and gentle motion when flipping.
- Adjust thickness – If the batter is too thick, add a splash of milk. If it’s too thin, add a little more flour.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10–12 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Notes
- These pancakes are best enjoyed fresh, but leftovers can be stored and reheated.
- For extra flavor, sprinkle chopped pecans or walnuts on top before serving.
- Serve with a drizzle of maple syrup for an extra touch of sweetness.
Nutritional Information (Per Pancake)
- Calories: ~250
- Carbohydrates: 35g
- Protein: 5g
- Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 45mg
- Sodium: 200mg
- Sugar: 15g
Frequently Asked Questions
Can I make the cinnamon swirl ahead of time?
Yes! You can prepare the cinnamon mixture in advance and store it in the refrigerator. Just warm it slightly before using so it’s easy to pipe onto the pancakes.
Can I use a different type of flour?
You can substitute whole wheat flour for a heartier version, though the pancakes may be a bit denser. A 1:1 gluten-free flour blend should also work if you need a gluten-free option.
What if I don’t have cream cheese for the glaze?
If you’re out of cream cheese, a simple vanilla icing (powdered sugar + milk + vanilla) will still be delicious!
Can I freeze these pancakes?
Absolutely! Let them cool completely, then layer parchment paper between them before storing in an airtight container. Freeze for up to 2 months. To reheat, microwave for 30–60 seconds or warm in a toaster oven.
Storage Instructions
- Refrigerator: Store leftover pancakes in an airtight container for up to 3 days. Reheat in the microwave or on a skillet over low heat.
- Freezer: Place pancakes in a freezer-safe bag with parchment paper between layers. Freeze for up to 2 months. Reheat directly from frozen.
- Cream Cheese Glaze: Store any extra glaze in the fridge for up to 5 days. Stir well before using.
Related Recipes
If you loved these Cinnamon Roll Pancakes, you’ll definitely enjoy these other sweet breakfast treats:
- Cinnamon Swirl Pancakes
- 3-Ingredient Banana Oatmeal Pancakes
- Cinnamon Brown Sugar Pancakes
- Homemade Churros
Conclusion
These Cinnamon Roll Pancakes bring the best of cinnamon rolls and pancakes together in one delightful dish. Whether you’re making a weekend breakfast for the family or treating yourself to something special, this recipe is sure to impress. With their fluffy texture, cinnamon-sugar swirls, and creamy glaze, every bite is pure comfort.
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Cinnamon Roll Pancakes
Description
There’s nothing quite like the aroma of cinnamon and warm, buttery syrup filling the kitchen on a lazy morning. These Cinnamon Roll Pancakes combine two beloved breakfast favorites—fluffy pancakes and gooey cinnamon rolls—into one irresistible dish. Imagine biting into a stack of soft, golden pancakes swirled with cinnamon-sugar goodness, all topped with a luscious cream cheese glaze.
Whether you’re making a special weekend breakfast, celebrating a holiday morning, or just craving something extra indulgent, these pancakes will make any day feel special. They’re perfect for kids and adults alike, and they bring that cozy, bakery-fresh cinnamon roll taste to your breakfast table without the wait for dough to rise.
Let’s dive into this sweet, swirled delight and turn an ordinary morning into something truly memorable!
Ingredients
For the Pancakes:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups milk
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- ¼ cup unsalted butter, melted
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
For the Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 2–3 tablespoons milk
Instructions
In a small bowl, mix together the melted butter, brown sugar, and cinnamon until smooth. Transfer the mixture to a small zip-top bag or piping bag. Set aside while you prepare the pancake batter.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk the milk, eggs, melted butter, and vanilla extract until well combined.
Slowly add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix—the batter should be slightly lumpy for the fluffiest pancakes.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray. Pour about ¼ cup of batter onto the skillet for each pancake.
Before the pancakes start to set, snip the corner of your zip-top bag and pipe a swirl of the cinnamon mixture onto each pancake. Try to mimic the classic cinnamon roll pattern, starting from the center and spiraling outward.
Cook until bubbles form on the surface and the edges start to look set, about 2–3 minutes. Carefully flip and cook for another 1–2 minutes, until golden brown. Remove from the pan and keep warm while cooking the remaining pancakes.
In a medium bowl, beat the softened cream cheese until smooth. Add powdered sugar, vanilla extract, and 2 tablespoons of milk. Whisk until creamy, adding an extra tablespoon of milk if needed to reach a pourable consistency.
Stack the warm pancakes on a plate and drizzle generously with the cream cheese glaze. Serve immediately and enjoy the rich, buttery, cinnamon-filled goodness in every bite!
Notes
- These pancakes are best enjoyed fresh, but leftovers can be stored and reheated.
- For extra flavor, sprinkle chopped pecans or walnuts on top before serving.
- Serve with a drizzle of maple syrup for an extra touch of sweetness.