If you love the decadence of a classic cinnamon roll but crave the ease of a cozy breakfast staple, Cinnamon Roll Pancakes are the sweet spot where both worlds collide. Imagine the swirl of gooey cinnamon sugar melting through fluffy pancakes, all crowned with a tangy cream cheese glaze that tastes just like the center of your favorite bakery cinnamon roll. With simple steps and pantry staples, this irresistible treat transforms any morning into pure, joyful indulgence.
Ingredients You’ll Need
Cinnamon Roll Pancakes might look like magic, but their secret lies in a handful of simple, honest ingredients. Each one plays a starring role, bringing unique flavor, texture, and golden color to the final bite.
- All-purpose flour: The foundation for soft, fluffy pancakes that soak up all that ooey-gooey goodness.
- Granulated sugar: Adds a gentle sweetness to the batter without overpowering the cinnamon swirl.
- Baking powder: Gives the pancakes their essential lift so every bite is beautifully tender.
- Salt: Just a pinch to sharpen flavors and balance sweetness.
- Milk: Brings creaminess and binds the batter together with a silky finish.
- Egg: Provides structure and rich texture—no flat, sad pancakes here!
- Unsalted butter (melted): A double-duty hero for the batter and for the luscious cinnamon swirl.
- Vanilla extract: A must for warmth and that classic, dreamy vanilla bakery note.
- Brown sugar: Pairs with cinnamon and butter for that signature sticky-sweet swirl.
- Ground cinnamon: The heart and soul of the “cinnamon roll” flavor—don’t skimp!
- Cream cheese (softened): The glaze’s tangy star, creating a silky topping that takes these pancakes over the top.
- Powdered sugar: Melts smoothly into the cream cheese for a pourable, sweet glaze.
- Milk (for cream cheese glaze): Adjusts the consistency so you get that perfect drizzle.
How to Make Cinnamon Roll Pancakes
Step 1: Whisk the Dry Ingredients
Start by grabbing a medium bowl and adding your flour, granulated sugar, baking powder, and salt. Whisk together until no lumps remain. This little bit of mixing ensures your Cinnamon Roll Pancakes bake up evenly, with every bite light as a cloud.
Step 2: Mix the Wet Ingredients
In a separate bowl, combine the milk, egg, melted butter, and vanilla extract. Give it a quick whisk—watch as the ingredients blend into a golden, creamy mixture. This is where the delicious base for those fluffy pancakes begins.
Step 3: Combine Dry and Wet Ingredients
Pour the wet ingredients into the dry, and gently stir just until combined. Remember: overmixing can make the pancakes a bit tough, so a few little lumps are totally fine. Letting the batter rest for a few minutes gives you that irresistible, tender texture.
Step 4: Prepare the Cinnamon Swirl
Mix the extra 1/4 cup melted butter, brown sugar, and cinnamon in a small bowl until you get a smooth, spreadable paste. Transfer it to a zip-top bag or piping bag—this is your secret weapon for creating those mesmerizing cinnamon spirals.
Step 5: Cook the Pancakes and Swirl
Preheat your nonstick skillet or griddle over medium heat and lightly grease it. For each pancake, scoop about 1/4 cup of batter onto the skillet. When bubbles start to form on the surface, it’s time for the swirl. Snip a small corner off your bag and pipe a spiral of cinnamon mixture onto each pancake. Continue cooking until edges set, then carefully flip and cook for another minute or two. To keep each pancake picture-perfect, wipe the skillet between batches if needed.
Step 6: Make the Cream Cheese Glaze
While the pancakes cook, beat your softened cream cheese until smooth. Add the powdered sugar, vanilla, and a splash or two of milk. Stir until it’s glossy and drizzle-ready; you want a glaze that gracefully pours but doesn’t run away completely.
Step 7: Drizzle and Serve
Stack those beautiful Cinnamon Roll Pancakes high and pour the warm cream cheese glaze over the top. The glaze will find every nook and swirl, making this breakfast treat utterly irresistible. Serve immediately and watch everyone’s face light up!
How to Serve Cinnamon Roll Pancakes
Garnishes
A finishing garnish can really make your Cinnamon Roll Pancakes look as dreamy as they taste. Try a light dusting of powdered sugar, a sprinkle of chopped toasted pecans, or a few curls of extra cinnamon for an aromatic flourish. If you’re feeling extra indulgent, a tiny pat of melting butter on the stack is pure bliss.
Side Dishes
Bring balance to your brunch by serving Cinnamon Roll Pancakes with a plate of fresh fruit, like sliced strawberries or blueberries, for brightness and acidity. A side of crispy bacon or savory breakfast sausage is an amazing contrast to all the sweetness on the plate, making every bite more layered and satisfying.
Creative Ways to Present
For a special brunch, try making mini pancakes and stacking them high for an adorable “cinnamon roll tower” that everyone can dig into. Or, serve individual pancakes with the glaze in a little pitcher on the side for drizzling at the table. For extra fun, let kids decorate their own pancakes with extra toppings—think sprinkles, fruit, or even a dollop of whipped cream.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Cinnamon Roll Pancakes (and that’s a big “if”), let them cool to room temperature before layering them between pieces of parchment paper. Store in an airtight container in the refrigerator for up to 3 days. The glaze can be kept in a separate covered bowl for easy reheating.
Freezing
Cinnamon Roll Pancakes freeze beautifully! Place them in a single layer on a baking sheet to freeze until firm, then transfer to a zip-top freezer bag with parchment between each pancake. They’ll keep in the freezer for up to two months. Freeze the glaze separately in a small container.
Reheating
When it’s time to enjoy, you can warm Cinnamon Roll Pancakes in the microwave for about 30 seconds or heat them on a skillet with a touch of butter for a crispy edge. Let the glaze come to room temperature or give it a quick zap in the microwave so it’s perfectly pourable again.
FAQs
Can I make the cinnamon swirl mixture ahead of time?
Absolutely! Mix up your cinnamon-butter swirl the night before and keep it in the fridge. Let it come to room temperature before piping so it’s easy to swirl onto your pancakes.
What’s the secret to a perfect cinnamon swirl?
Piping the cinnamon mixture onto the pancake when bubbles appear on the surface gives you those gorgeous, defined spirals. Also, don’t cook on too high heat—medium or medium-low helps prevent the sugar from burning.
Can I use whole wheat flour instead of all-purpose?
You can swap in half whole wheat flour for a more wholesome twist; just expect slightly heartier, denser pancakes. All-purpose flour will still give you the fluffiest, softest results for classic Cinnamon Roll Pancakes.
Is it possible to make these pancakes dairy-free?
Yes, with a few easy swaps! Use your favorite plant-based milk, a dairy-free butter alternative, and non-dairy cream cheese for the glaze. The cinnamon roll pancakes will still taste absolutely amazing.
Can I double the recipe for a crowd?
Definitely! Just double all the ingredients and keep the cooked pancakes warm in a low oven while you finish the batch. It’s the best way to feed a hungry brunch crowd with something unforgettable.
Final Thoughts
There’s something magical about the marriage of cinnamon roll decadence and pancake comfort, and these Cinnamon Roll Pancakes deliver on every level. Whether you’re treating yourself or sharing with family, this recipe will quickly become a beloved breakfast tradition. Go on, give it a try—you deserve a stack of pure, swirly happiness!
Print
Cinnamon Roll Pancakes Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the comforting flavors of a classic cinnamon roll in pancake form with these delicious Cinnamon Roll Pancakes. Swirled with cinnamon sugar and topped with a creamy glaze, they are perfect for a special breakfast treat.
Ingredients
Pancake Batter:
- 1 1/2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
Cinnamon Swirl:
- 1/4 cup unsalted butter (melted)
- 1/3 cup brown sugar
- 1 tablespoon ground cinnamon
Cream Cheese Glaze:
- 4 ounces cream cheese (softened)
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2–3 tablespoons milk
Instructions
- Pancake Batter: In a medium bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, whisk together milk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry and stir until just combined. Set aside.
- Cinnamon Swirl: In a small bowl, mix 1/4 cup melted butter, brown sugar, and cinnamon until smooth. Transfer to a zip-top bag or piping bag and snip the corner.
- Cooking: Heat a nonstick skillet or griddle over medium heat and lightly grease it. Pour about 1/4 cup of batter onto the skillet. Once bubbles form on the surface, swirl the cinnamon mixture onto the pancake in a spiral. Continue cooking until the edges look set, then flip and cook another 1–2 minutes. Wipe the skillet between batches if needed.
- Cream Cheese Glaze: Beat cream cheese until smooth, then mix in powdered sugar, vanilla, and milk until pourable. Drizzle over warm pancakes and serve.
Notes
- For best results, let the batter rest for 5–10 minutes before cooking.
- To avoid burning the swirl, cook pancakes on medium-low heat and clean the pan between batches.
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