Imagine the tender fluffiness of your favorite pancake given a bakery-worthy upgrade: a gooey cinnamon swirl nestled inside, all crowned with luscious cream cheese glaze. That’s exactly what you get with these Cinnamon Roll Stuffed Pancakes, the ultimate fusion between breakfast classic and ooey-gooey cinnamon roll bliss! Perfect for lazy weekend mornings or an extra special brunch, these pancakes are pure comfort on a plate and guaranteed to become a requested treat in your home.
Ingredients You’ll Need
It’s amazing how a few pantry staples come together to create the magic of Cinnamon Roll Stuffed Pancakes. Each ingredient is a star player, bringing flavor, texture, and that unmistakable cozy aroma to every bite.
- Melted Unsalted Butter (for filling): This creates a rich base for our iconic cinnamon swirl.
- Brown Sugar: Supplies the sweet, caramel-like flavor inside each pancake’s swirl.
- Ground Cinnamon: The star of the show! Warm, aromatic, and essential for that cinnamon roll vibe.
- All-Purpose Flour: Forms the structure of our pancake, keeping them pillowy and soft.
- Granulated Sugar: Adds gentle sweetness to the pancake batter.
- Baking Powder: Ensures rise and fluffiness, giving our pancakes lift.
- Baking Soda: Works with the buttermilk for the ultimate tender crumb.
- Salt: Balances the sweetness and boosts all the other flavors.
- Buttermilk: Keeps pancakes tangy and melt-in-your-mouth soft.
- Large Egg: Adds structure and the perfect amount of richness.
- Melted Butter (for batter): Brings more buttery flavor and a luxurious texture.
- Vanilla Extract: A hint of natural vanilla rounds out the taste.
- Cream Cheese (softened): The foundation for our irresistible glaze.
- Butter (softened, for glaze): Makes the glaze extra creamy.
- Powdered Sugar: Sweetens the glaze, giving it perfect drizzling consistency.
- Milk: Loosens the glaze to your perfect pouring texture.
- Vanilla Extract (for glaze): Enhances the frosting-like finish.
How to Make Cinnamon Roll Stuffed Pancakes
Step 1: Prepare the Cinnamon Filling
In a small bowl, stir together the melted butter, brown sugar, and cinnamon until you have a thick, luscious paste. Scoop it all into a zip-top bag or piping bag, making sure it’s sealed and ready for swirling later. Let it sit while you prep the pancake batter; this gives the filling just enough time to firm up a little for easy piping.
Step 2: Whisk Up the Pancake Batter
Grab a large bowl and whisk together the flour, granulated sugar, baking powder, baking soda, and salt. In a second bowl, blend the buttermilk, egg, melted butter, and vanilla extract. Pour the wet mixture into the dry and stir until just combined—lumpy batter is totally okay! Overmixing means tough pancakes, and that’s not what we want.
Step 3: Heat the Griddle and Get Ready
Set a nonstick skillet or griddle over medium heat and give it a light brush of butter or oil. Once it’s hot, pour about a quarter cup of pancake batter right onto the sizzling surface for each pancake. The batter will spread into thick, inviting circles—perfect for stuffing.
Step 4: Add the Signature Cinnamon Roll Swirl
As soon as you see a few bubbles popping on the surface of your pancake (usually 1–2 minutes in), snip the corner of your filling bag and pipe a spiral right over the top of the pancake. This is your signature Cinnamon Roll Stuffed Pancakes moment! Keep the swirl about a quarter inch from the edge to prevent spills.
Step 5: Flip and Finish Cooking
Wait another minute or so—watch for the pancake edges to look set—then flip gently with a spatula. Cook the other side for another 1–2 minutes, letting the cinnamon swirl caramelize right into the pancake. Repeat until all the batter and filling are gone, stacking your pancakes high as you go.
Step 6: Make the Cream Cheese Glaze
While the pancakes are still warm, blend together the cream cheese, butter, powdered sugar, milk, and vanilla extract until you have a pourable, ultra-smooth glaze. If it’s thicker than you like, just add another splash of milk. The goal: a glaze that drizzles luxuriously over every stack.
Step 7: Serve and Savor
Stack those Cinnamon Roll Stuffed Pancakes high, then drizzle lavishly with cream cheese glaze. Serve immediately for the best gooey-center results—don’t forget an extra napkin for all that melty goodness!
How to Serve Cinnamon Roll Stuffed Pancakes
Garnishes
For a bakery-inspired finish, top your pancakes with a sprinkle of powdered sugar, a dusting of ground cinnamon, or even a bit of finely chopped pecans for crunch. A fresh mint sprig or some fresh berries add a lovely color pop and a hint of brightness alongside all that cinnamon goodness.
Side Dishes
Cinnamon Roll Stuffed Pancakes are rich and satisfying, so keep the sides simple! Crispy bacon or savory breakfast sausage are classic complements, while a bowl of mixed fruit or a side of yogurt helps balance the sweetness and keeps the meal feeling fresh.
Creative Ways to Present
If you’re serving these at a brunch gathering, try making silver dollar-sized pancakes for a fun, shareable platter. Stack them up with toothpicks for an adorable pancake tower, or set up a DIY toppings bar with extra glaze, fruit, nuts, and whipped cream so everyone can customize their Cinnamon Roll Stuffed Pancakes just the way they like them.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Cinnamon Roll Stuffed Pancakes (lucky you!), allow them to cool completely, then layer them between sheets of parchment paper in an airtight container. They’ll keep in the fridge for up to three days without losing their soft, gooey centers.
Freezing
For longer storage, place cooled pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top freezer bag. You can also freeze the glaze separately in a small container. They’ll keep beautifully for up to two months—just the thing for an easy, indulgent breakfast later on.
Reheating
To bring Cinnamon Roll Stuffed Pancakes back to life, reheat them gently in the microwave (covered with a damp paper towel), or warm them in a low oven. For that just-made taste, consider giving them a quick flip on a hot skillet. Always warm the cream cheese glaze separately, then drizzle generously before serving.
FAQs
Can I use store-bought pancake mix to save time?
Absolutely! Use your favorite boxed pancake mix and simply add the cinnamon swirl and cream cheese glaze as directed. You’ll still enjoy every dreamy bite of Cinnamon Roll Stuffed Pancakes with even less effort in the morning.
What’s the secret to preventing the cinnamon swirl from leaking out?
Keep your swirl about a quarter inch from the edge of the pancake, and don’t overload with filling. The slight border helps keep the swirl contained, so you get a gorgeous layered look and caramelized cinnamon inside each pancake.
Can these be made gluten-free?
Yes! Swap the all-purpose flour for your favorite gluten-free blend. Make sure all your other ingredients are gluten-free too, and prepare for deliciously decadent gluten-free Cinnamon Roll Stuffed Pancakes that everyone can enjoy.
Is it possible to make the pancakes dairy-free?
Definitely. Use dairy-free butter, a plant-based milk with a splash of lemon juice as a buttermilk substitute, and a vegan cream cheese for the glaze. The pancakes will still be fluffy and full of that classic cinnamon roll flavor.
Can I prepare the batter or filling the night before?
It’s best to prep the cinnamon filling and cream cheese glaze a day ahead and store in the fridge. Mix the pancake batter just before cooking for the lightest, fluffiest cakes, but rest assured: overnight shortcuts make mornings easy and delicious.
Final Thoughts
If you’re ready for a new breakfast tradition that’s pure joy in every bite, don’t hesitate to treat yourself and loved ones to Cinnamon Roll Stuffed Pancakes. With their ooey-gooey centers, fluffy texture, and creamy glaze, this recipe transforms any morning into something truly special. I can’t wait for you to give them a try and see smiles all around your table!
Print
Cinnamon Roll Stuffed Pancakes Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 pancakes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these decadent Cinnamon Roll Stuffed Pancakes for a delightful breakfast treat. Fluffy pancakes filled with a sweet cinnamon swirl and topped with a creamy cream cheese glaze.
Ingredients
For the cinnamon filling:
- ¼ cup unsalted butter (melted)
- ⅓ cup brown sugar
- 1½ teaspoons ground cinnamon
For the pancake batter:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- ½ teaspoon vanilla extract
For the cream cheese glaze:
- 2 ounces cream cheese (softened)
- 2 tablespoons butter (softened)
- ½ cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Cinnamon Filling: Mix melted butter, brown sugar, and cinnamon. Transfer to a bag.
- Pancake Batter: Whisk dry ingredients. Whisk wet ingredients. Combine. Cook pancakes, add cinnamon swirl.
- Cream Cheese Glaze: Beat ingredients until smooth. Drizzle over pancakes. Serve warm.
Notes
- Do not overfill with cinnamon swirl.
- For a quicker version, use boxed pancake mix and add swirl and glaze.
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