Cinnamon Roll Pancakes
Cinnamon Roll Pancakes – The Best of Two Worlds in One Epic Breakfast
Imagine the soft, gooey center of a warm cinnamon roll… now imagine that same flavor spiraled into a tall stack of fluffy pancakes. That’s exactly what you get with Cinnamon Roll Pancakes—a brunch favorite that’s as fun to make as it is to eat.
This recipe brings together two breakfast icons: the warm spice of cinnamon buns and the comforting fluffiness of classic pancakes. It’s like having dessert for breakfast—but better. Ideal for weekend brunches, special occasions, or when you just want to treat yourself (and your family) to something extraordinary.
Even better? These pancakes don’t require any yeast or waiting hours to rise. You’ll get that iconic cinnamon swirl and creamy glaze in under 30 minutes.
Let’s swirl things up!
Ingredients for Cinnamon Roll Pancakes
For the Pancakes:
- 1 ½ cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ cups milk
- 1 egg
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- ¼ cup (60g) unsalted butter, melted
- ⅓ cup (70g) packed brown sugar
- ½ tablespoon ground cinnamon
For the Cream Cheese Glaze:
- 2 oz (56g) cream cheese, softened
- 2 tablespoons milk
- ½ cup (60g) powdered sugar
- ¼ teaspoon vanilla extract
Instructions – Step-by-Step
Step 1 – Make the cinnamon swirl mixture
In a small bowl, mix melted butter, brown sugar, and cinnamon. Pour into a piping bag or ziplock bag. Set aside (let it cool slightly to thicken).
Step 2 – Make the glaze
In another bowl, whisk together cream cheese, milk, powdered sugar, and vanilla until smooth. Set aside.
Step 3 – Prepare the pancake batter
In a large bowl, whisk flour, sugar, baking powder, and salt. In another bowl, mix milk, egg, vanilla, and melted butter. Pour the wet ingredients into the dry and mix until just combined (don’t overmix).
Step 4 – Cook the pancakes
Heat a lightly greased nonstick skillet over medium heat. Pour ¼ cup of batter for each pancake. Once bubbles start to form, pipe the cinnamon mixture in a spiral on top.
Step 5 – Flip carefully
Gently flip and cook the other side for 1–2 minutes. Repeat for all pancakes.
Step 6 – Drizzle and serve
Stack your pancakes, drizzle with cream cheese glaze, and serve warm!
Nutrition Facts (Per Serving – 2 Pancakes)
| Nutrient | Amount |
|---|---|
| Calories | 430 kcal |
| Carbs | 49g |
| Sugar | 23g |
| Fat | 21g |
| Saturated Fat | 11g |
| Protein | 8g |
Note: Nutrition will vary based on portion size and ingredients used.
FAQ – Cinnamon Roll Pancakes
Q: Can I make the batter ahead of time?
Yes! Keep it covered in the fridge for up to 24 hours. Give it a gentle stir before cooking.
Q: Can I make these without cream cheese?
You can use a simple milk + powdered sugar glaze or even maple syrup if you prefer.
Q: Can I freeze leftovers?
Absolutely. Freeze pancakes with parchment between each. Reheat in a toaster or microwave.
Q: Can I make this recipe dairy-free?
Yes! Use plant-based milk, vegan butter, and dairy-free cream cheese for all components.
Conclusion – Why You’ll Love These Cinnamon Roll Pancakes
Cinnamon Roll Pancakes are more than just a fun twist—they’re a full-on flavor experience. Each bite is loaded with warm cinnamon, buttery sweetness, and a creamy drizzle that melts right into the pancakes.
They’re easy enough for a casual weekend and indulgent enough to wow your brunch guests. So grab your skillet, swirl it up, and make every morning a little more magical.
