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

Cook Mode Prevent your screen from going dark

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.