Cinnamon Roll Pancakes
Cinnamon roll pancakes are the perfect fusion of two breakfast favorites—fluffy pancakes and gooey cinnamon rolls. Swirled with cinnamon-brown sugar butter and topped with a creamy glaze, they’re indulgent, comforting, and perfect for special mornings or weekend brunch.
Ingredients List
For the Pancakes
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
1 large egg
2 tablespoons melted butter or oil
½ teaspoon vanilla extract
For the Cinnamon Swirl
¼ cup butter, melted
⅓ cup brown sugar
1 tablespoon ground cinnamon
For the Cream Cheese Glaze
2 tablespoons cream cheese, softened
2 tablespoons milk
½ cup powdered sugar
¼ teaspoon vanilla extract
Step-by-Step Instructions
Step 1: In a bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, whisk milk, egg, melted butter, and vanilla. Combine wet and dry ingredients; mix until just combined.
Step 2: For the cinnamon swirl, stir together melted butter, brown sugar, and cinnamon. Pour into a piping bag or zip-top bag and snip the tip.
Step 3: Heat a non-stick pan over medium-low heat. Grease lightly. Pour ¼ cup pancake batter into the pan. Once bubbles form on top, swirl in the cinnamon mixture.
Step 4: Flip gently and cook another 1–2 minutes until golden and cooked through. Repeat with remaining batter and swirl mixture.
Step 5: For the glaze, whisk softened cream cheese, milk, powdered sugar, and vanilla until smooth. Drizzle over warm pancakes before serving.
Cooking Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings
Makes 4 servings
Nutritional Information (approx. per serving)
Calories: 360
Carbs: 48g
Protein: 6g
Fat: 16g
Storage Instructions
Store leftover pancakes (without glaze) in the fridge for 3 days or freeze for up to 1 month.
Reheat in the microwave or toaster. Glaze can be stored separately and warmed before use.
Pairings/Suggestions
Serve with fresh fruit or crispy bacon for a sweet and savory combo.
Add chopped pecans or a touch of maple syrup for extra indulgence.
Seasonal Relevance
Ideal for cozy winter mornings, Christmas breakfast, or whenever you’re craving a cinnamon-sweet treat.
Conclusion
Cinnamon roll pancakes bring the comfort of a bakery-style cinnamon roll to your breakfast table in pancake form. Sweet, soft, and full of swirled cinnamon goodness, they’re sure to become a weekend favorite in your kitchen.
Cinnamon Roll Pancakes
Course: Uncategorized4
servings15
minutes15
minutes360
kcalCinnamon Roll Pancakes combine the comforting swirl of a cinnamon roll with the fluffiness of a pancake—perfect for a decadent breakfast or brunch. With a gooey cinnamon-sugar filling and a smooth cream cheese glaze drizzled on top, these pancakes taste like a cinnamon bun in every bite. They’re fun to make, impressive to serve, and absolutely irresistible.
Ingredients
For the Pancakes
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
1 large egg
2 tablespoons melted butter or oil
½ teaspoon vanilla extract
For the Cinnamon Swirl
¼ cup butter, melted
⅓ cup brown sugar
1 tablespoon ground cinnamon
For the Cream Cheese Glaze
2 tablespoons cream cheese, softened
2 tablespoons milk
½ cup powdered sugar
¼ teaspoon vanilla extract
Directions
- a bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, whisk milk, egg, melted butter, and vanilla. Combine wet and dry ingredients; mix until just combined.
- For the cinnamon swirl, stir together melted butter, brown sugar, and cinnamon. Pour into a piping bag or zip-top bag and snip the tip.
- Heat a non-stick pan over medium-low heat. Grease lightly. Pour ¼ cup pancake batter into the pan. Once bubbles form on top, swirl in the cinnamon mixture.
- Flip gently and cook another 1–2 minutes until golden and cooked through. Repeat with remaining batter and swirl mixture.
- For the glaze, whisk softened cream cheese, milk, powdered sugar, and vanilla until smooth. Drizzle over warm pancakes before serving.
Recipe Video
Notes
- Cinnamon filling can thicken quickly—keep it warm or reheat slightly before swirling into pancakes.
Use a squeeze bottle or piping bag for neat cinnamon swirls.
Don’t over-swirl; it may cause sticking or burning.
Glaze can be made ahead and reheated slightly for easy drizzling.
Cook pancakes on medium-low heat to avoid burning the filling.
FAQs
Q1: Can I make the batter ahead of time?
Yes, the pancake batter can be made the night before—just stir before cooking.
Q2: What if I don’t have cream cheese?
You can use a simple glaze of powdered sugar, milk, and vanilla as a substitute.
Q3: Can I make these gluten-free?
Yes, use a gluten-free flour blend in place of regular flour.
