Cinnamon Roll Pancakes Recipe

Introduction

Cinnamon Roll Pancakes combine the fluffy texture of classic pancakes with the sweet, spicy swirl of cinnamon and brown sugar. Finished with a rich cream cheese glaze, this breakfast treat tastes like your favorite cinnamon roll in pancake form and is perfect for a cozy morning at home.

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 3/4 cups whole milk (or buttermilk)
• 1/4 cup unsalted butter, melted
• 1 teaspoon pure vanilla extract
• 1/2 cup unsalted butter, melted (for swirl)
• 3/4 cup packed light brown sugar (for swirl)
• 2 tablespoons ground cinnamon (for swirl)
• Pinch salt (for swirl, optional)
• 4 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened (for glaze)
• 1 1/2 cups powdered sugar
• 1 teaspoon pure vanilla extract (for glaze)
• 2-3 tablespoons milk (for glaze)

Instructions

1. Step 1: Prepare the cinnamon swirl by whisking together the melted butter, brown sugar, cinnamon, and a pinch of salt until smooth. Transfer the mixture to a squeeze bottle or a zip-top bag with a small corner cut off for piping.
2. Step 2: In a large bowl, whisk the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
3. Step 3: In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract until smooth.
4. Step 4: Gently combine the wet ingredients with the dry ingredients, mixing just until incorporated. It’s okay to have a few lumps. Let the batter rest for 5 to 10 minutes.
5. Step 5: Preheat a griddle or large skillet over medium heat (about 350°F) and lightly grease the surface with butter or cooking spray.
6. Step 6: Scoop 1/4 cup of batter onto the griddle for each pancake. Immediately pipe the cinnamon swirl mixture in a tight spiral starting from the center and moving outward.
7. Step 7: Cook the pancakes for 2 to 3 minutes, until bubbles form on the surface and the edges are set.
8. Step 8: Carefully flip the pancakes and cook for another 1 to 2 minutes, until golden brown and cooked through.
9. Step 9: Make the glaze by beating the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, vanilla extract, and milk until you reach a drizzling consistency.
10. Step 10: Stack the warm pancakes on a plate and drizzle generously with the cream cheese glaze. Serve immediately for best flavor and texture.

Tips & Variations

• Use buttermilk instead of whole milk for a tangier flavor and extra fluffy pancakes.
• For a more prominent cinnamon flavor, increase the ground cinnamon in the swirl.
• If you don’t have a squeeze bottle, a zip-top bag with a small corner cut works perfectly for piping the swirl.
• Add chopped nuts like pecans or walnuts to the cinnamon swirl for extra texture.
• For a dairy-free version, substitute butter with coconut oil and use a dairy-free cream cheese alternative for the glaze.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or toaster oven to avoid drying them out. The glaze is best added fresh, but you can keep it refrigerated in a sealed container for up to 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cinnamon swirl ahead of time?

Yes, you can prepare the cinnamon swirl mixture a day ahead and keep it covered at room temperature. Just give it a quick stir before piping on the pancakes.

What if I don’t have cream cheese for the glaze?

If you don’t have cream cheese, you can make a simple vanilla glaze by mixing powdered sugar with milk and vanilla extract. The flavor will be less rich but still delicious.

Cinnamon Roll Pancakes Recipe

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★★★★★

4.4 from 83 reviews

• Author: Zoe
• Total Time: 30 minutes
• Yield: 12 pancakes (serves 4) 1x

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Description

These Cinnamon Roll Pancakes combine the best of two beloved breakfasts—fluffy pancakes swirled with a rich cinnamon-sugar filling and topped with a luscious cream cheese glaze. Perfectly light and tender pancakes are cooked on a griddle with a cinnamon swirl piped inside, giving every bite the warm, sweet flavor of cinnamon rolls without the baking hassle.

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Ingredients

Scale 1x2x3x

Pancake Batter

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 3/4 cups whole milk or buttermilk
• 1/4 cup unsalted butter, melted
• 1 teaspoon pure vanilla extract

Cinnamon Swirl

• 1/2 cup unsalted butter, melted
• 3/4 cup packed light brown sugar
• 2 tablespoons ground cinnamon
• Pinch salt (optional)

Cream Cheese Glaze

• 4 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon pure vanilla extract
• 2–3 tablespoons milk

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Instructions

1. Prepare the cinnamon swirl: In a bowl, whisk together the melted butter, brown sugar, ground cinnamon, and a pinch of salt until smooth and well combined. Transfer this mixture to a squeeze bottle or a zip-top bag and snip off a small corner for piping.
2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt ensuring they are evenly combined.
3. Mix wet ingredients: In a separate bowl, whisk the eggs, whole milk (or buttermilk), melted butter, and vanilla extract until smooth and fully combined.
4. Combine the batter: Pour the wet ingredients into the dry ingredients and gently fold until just combined. The batter should be slightly lumpy. Let it rest for 5 to 10 minutes to thicken slightly.
5. Preheat griddle or skillet: Set your griddle or large skillet to medium heat, about 350°F (175°C). Lightly grease the surface with butter or non-stick spray to prevent sticking.
6. Cook pancakes with cinnamon swirl: Scoop about 1/4 cup of batter onto the griddle for each pancake. Immediately pipe the cinnamon swirl onto the batter in a tight spiral starting from the center and working outward.
7. Cook first side: Let the pancakes cook for 2 to 3 minutes until bubbles begin to form on the surface and the edges start to set.
8. Flip pancakes: Carefully flip the pancakes and cook for an additional 1 to 2 minutes on the other side until golden brown and cooked through.
9. Prepare the cream cheese glaze: In a mixing bowl, beat the softened cream cheese and softened butter together until smooth and creamy. Gradually add powdered sugar, vanilla extract, and 2-3 tablespoons of milk, mixing until the glaze reaches a drizzling consistency.
10. Serve: Stack the warm pancakes and generously drizzle with the cream cheese glaze. Serve immediately for the best flavor and texture.

Notes

• Using buttermilk instead of whole milk will add a slight tang and make the pancakes more tender.
• The cinnamon swirl can be prepared ahead and stored in the fridge for up to 2 days in an airtight container.
• If you don’t have a squeeze bottle, a zip-top bag with a small corner cut off works well for piping the cinnamon swirl.
• Adjust the thickness of the glaze by adding more or less milk until your desired consistency is reached.
• Serve with extra butter and maple syrup if desired, though the glaze provides plenty of sweetness.
• Ensure the griddle is hot enough before cooking to prevent the pancakes from sticking and achieve a golden crust.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Keywords: Cinnamon Roll Pancakes, Cinnamon Swirl Pancakes, Cream Cheese Glaze Pancakes, Easy Breakfast, Pancake Recipe