If you’ve ever dreamed of combining ooey-gooey cinnamon rolls with the fluffy magic of pancakes, prepare yourself for your new breakfast obsession: Cinnamon Roll Pancakes. These beauties are swirled with a buttery brown sugar-cinnamon ribbon and finished with a drizzle of dreamy cream cheese glaze, all perched atop a pillowy-soft pancake base. Every bite feels like a warm hug, delivering the very best parts of two classic treats. Whether you’re indulging on a lazy weekend or treating brunch guests, Cinnamon Roll Pancakes are always met with happy sighs and second helpings.

Cinnamon Roll Pancakes Recipe - Recipe Image

Ingredients You’ll Need

The beauty here is in the basics—every ingredient plays its part to create those signature swirls, melt-in-your-mouth texture, and irresistible sweetness. Don’t skip or swap; each one shines in its own way!

All-purpose flour: The backbone of a tender pancake, providing structure without heaviness.
Baking powder: This is your pancake-lifting hero, making each stack thick and fluffy.
Salt: Just a touch rounds out the sweetness and brings forward the cinnamon hug in every bite.
Granulated sugar: Delivers a light sweetness to the pancake batter.
Milk: Ensures moist, tender pancakes—use whole for extra richness, or your favorite alternative.
Egg: Binds everything together, creating that perfect pancake texture.
Melted butter: Adds buttery depth, keeping pancakes tender and flavorful.
Brown sugar: The heart of the cinnamon swirl, lending caramel notes and gooey ribbons.
Ground cinnamon: Brings the classic spicy warmth, making these pancakes sing “cinnamon roll.”
Cream cheese: A must for tangy-sweet glaze, softening balance to all that sugar.
Powdered sugar: Sweetens and smooths out the luscious glaze—no grittiness allowed!
Vanilla extract: Rounds out the glaze with a touch of aromatic warmth.

How to Make Cinnamon Roll Pancakes

Step 1: Prepare the Pancake Batter

Start by whisking together your flour, baking powder, salt, and granulated sugar in a medium bowl. In a second bowl, beat together the milk, egg, and melted butter. Gently fold the wet ingredients into the dry—just until you don’t see any more dry flour. It’s okay if it’s a bit lumpy! Let the batter rest for 5 minutes so the gluten can relax and the pancakes turn out extra fluffy.

Step 2: Make the Cinnamon Swirl Mixture

In a small bowl, combine the brown sugar, melted butter, and cinnamon. Stir until it forms a smooth, pourable mixture—it should resemble thick caramel. Spoon this into a zip-top bag or a piping bag, ready for swirling. You’ll want this mixture warm so it pipes beautifully, so keep it near the stove if you can.

Step 3: Whip Up the Cream Cheese Glaze

While the batter is resting, grab another small bowl and whisk together the softened cream cheese, powdered sugar, milk, and vanilla extract. Keep whisking until smooth, dreamy, and pourable. Set this aside; it’s your finishing touch!

Step 4: Cook the Pancakes, Swirl in the Magic

Heat a nonstick skillet or griddle to medium and give it a light greasing. Pour about 1/4 cup of batter for each pancake. Next, snip the tip of your cinnamon swirl bag and gently pipe a spiral onto the top of the pancake. Cook until you see bubbles forming and the edges looking set (about 2 to 3 minutes). Flip carefully, and cook for another 1 to 2 minutes. Don’t forget to wipe out the skillet between batches—burnt sugar can sneak up quickly!

Step 5: Serve Warm with Cream Cheese Glaze

Stack your Cinnamon Roll Pancakes high, drizzle generously with the cream cheese glaze, and serve while still wonderfully warm. Watch how quickly they disappear!

How to Serve Cinnamon Roll Pancakes

Garnishes

A final flourish is what makes these pancakes brunch-worthy. Try a dusting of extra cinnamon, a scattering of chopped toasted pecans, or even a dollop of whipped cream for a truly decadent touch. That tangy cream cheese glaze pools into every swirl, but a few extra accents never hurt!

Side Dishes

Balance out the sweetness with a bowl of fresh berries or slices of orange for a burst of brightness. Crisp bacon or savory sausage make excellent sides, offering a salty counterpoint to each sweet, swirly bite. And of course, a big mug of coffee or hot chocolate is practically required.

Creative Ways to Present

For a show-stopping brunch, try stacking your Cinnamon Roll Pancakes high with glaze dripping between each layer for a “mini-cake” effect. Want to make it personal? Serve as silver-dollar pancakes with tiny swirls, perfect for a special kids’ breakfast. Or fill a whole griddle with minis, pile them on a platter, and let everyone drizzle on their own glaze and toppings.

Make Ahead and Storage

Storing Leftovers

If you somehow have pancakes left, let them cool completely and store them in an airtight container in the fridge for up to 3 days. Keep the cream cheese glaze separate to keep everything fresh and prevent sogginess.

Freezing

Cinnamon Roll Pancakes are freezer-friendly! Layer with parchment paper between each pancake and store in a resealable freezer bag for up to 2 months. The glaze can be made fresh or frozen separately in a small container.

Reheating

Reheat pancakes gently in the microwave (30-45 seconds) or pop them in a toaster oven for a bit of crispness. Warm the glaze separately and pour over just before serving for that just-made magic. You’ll hardly be able to tell they weren’t fresh off the skillet.

FAQs

Can I make the Cinnamon Roll Pancakes batter ahead of time?

It’s best to mix the batter just before cooking for the puffiest results, but you can combine the dry ingredients ahead of time and add the wet ingredients in the morning. The cinnamon swirl and glaze can also be mixed the night before and stored in the refrigerator.

What if I don’t have a piping bag for the cinnamon swirl?

No problem! Use a zip-top bag with a small corner snipped off, or carefully drizzle the swirl with a small spoon. It won’t be quite as perfect, but it will still taste incredible and look deliciously swirly.

Can I use whole wheat flour instead of all-purpose?

You can substitute up to half of the all-purpose flour for whole wheat to add a bit of nuttiness and fiber. The pancakes will be a touch denser, but still delightful. Adding a splash more milk can help keep the batter pourable.

How can I make these dairy free?

Swap in your favorite plant-based milk and dairy-free butter alternative for the pancakes and swirl. For the glaze, try a vegan cream cheese and plant milk combination. The Cinnamon Roll Pancakes will still be crave-worthy, minus the dairy!

Can I double the recipe for a crowd?

Absolutely! Just double every ingredient for a batch big enough to feed the whole brunch bunch. Cook in batches and keep pancakes warm in a low oven until ready to serve. The Cinnamon Roll Pancakes are always a hit with a hungry group.

Final Thoughts

Once you try these Cinnamon Roll Pancakes, you’ll never look at brunch the same way again. Warm, swirly, and simply irresistible, they turn any morning into a cause for celebration. Go on, treat yourself and someone you love—this recipe deserves a spot in your greatest hits collection!

Cinnamon Roll Pancakes Recipe

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4.7 from 29 reviews

Author: admin
Total Time: 30 minutes
Yield: 6 pancakes 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of cinnamon rolls and pancakes with this recipe for Cinnamon Roll Pancakes. These fluffy pancakes are swirled with a sweet cinnamon filling and topped with a creamy cream cheese glaze, making them a perfect treat for breakfast or brunch.

Ingredients

Scale

For the Pancakes:

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon granulated sugar
1 1/4 cups milk
1 egg
3 tablespoons melted butter

For the Cinnamon Swirl:

1/3 cup brown sugar (packed)
2 tablespoons melted butter
1/2 teaspoon ground cinnamon

For the Cream Cheese Glaze:

2 ounces cream cheese (softened)
1/4 cup powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla extract

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Instructions

Prepare the Pancake Batter: In a medium bowl, whisk together the flour, baking powder, salt, and sugar. In a separate bowl, whisk the milk, egg, and melted butter. Combine wet and dry ingredients, stirring until just combined. Let rest for 5 minutes.
Make the Cinnamon Swirl: Mix brown sugar, melted butter, and cinnamon. Transfer to a bag for piping.
Prepare the Cream Cheese Glaze: Whisk together cream cheese, powdered sugar, milk, and vanilla until smooth.
Cook the Pancakes: Heat a skillet, pour batter, pipe cinnamon swirl, cook until bubbles form, flip, and cook. Wipe pan between batches.
Serve: Drizzle warm pancakes with cream cheese glaze and enjoy!