Cinnamon Roll Pancakes Recipe

If you love the cozy swirl of a cinnamon roll and the pillowy comfort of pancakes, get ready—these Cinnamon Roll Pancakes are about to make your breakfast dreams come true! Imagine tender, fluffy pancakes infused with gooey cinnamon filling and swoon-worthy cream cheese glaze. Each bite is pure, sweet indulgence you’ll crave again and again.

this Recipe

Ingredients You’ll Need

Here’s the scoop: you only need a handful of pantry staples for Cinnamon Roll Pancakes, but each one plays a leading role in the final flavor and texture. These simple ingredients create layers of richness, softness, and that irresistible “wow” factor!

• All-purpose flour: This gives the pancakes their classic, fluffy texture—don’t substitute with cake or bread flour for best results.
• Baking powder: Ensures your pancakes puff up light and tall with a gentle crumb.
• Salt: Just a touch to balance sweetness and boost all those warm cinnamon notes.
• Milk: Full-fat, low-fat, or even non-dairy all work; adds moisture and tenderness.
• Vegetable oil: A splash helps create that melt-in-your-mouth bite, and keeps pancakes from sticking.
• Egg: Binds the batter while adding richness; don’t skip it for that classic pancake structure.
• Pancake mix (optional): Swap in a boxed mix like Bisquick if you’re short on time—just follow box directions for the batter!
• Butter (for cinnamon filling): Melting it unlocks all that buttery, gooey flavor we crave in a real cinnamon roll.
• Brown sugar (for cinnamon filling): Light brown sugar brings those caramel undertones that make the swirl so addictive.
• Ground cinnamon: The heart of these pancakes—be generous to get that classic cinnamon roll magic!
• Butter (for cream cheese glaze): Adds silkiness and a bit of richness to the final drizzle.
• Cream cheese: Just enough for tang and creamy body in the glaze, so it’s not overly sweet.
• Powdered sugar: Makes the glaze smooth and easy to pour—no grainy bits allowed!
• Vanilla extract: A splash of pure vanilla brings all the glaze flavors together.

Variations

Cinnamon Roll Pancakes are wonderful exactly as written, but don’t be afraid to play! This recipe is super forgiving—try a twist to match your favorite cravings, dietary needs, or whatever is already in your pantry.

• Gluten-Free Spin: Use a gluten-free 1:1 flour blend or your favorite gluten-free pancake mix to make these entirely wheat-free.
• Dairy-Free Adaptation: Substitute almond or oat milk, vegan butter, and plant-based cream cheese for a dairy-free version that’s still ultra-indulgent.
• Nutty Addition: Sprinkle chopped toasted pecans or walnuts into the cinnamon filling or on top for delicious crunch and nutty flavor.
• Fruit Burst: Add fresh blueberries, diced apples, or sliced bananas to the batter for extra pops of sweetness.
• Chocolate Lover’s Delight: Scatter mini chocolate chips onto the pancakes after swirling in the cinnamon filling for a decadent touch.

How to Make Cinnamon Roll Pancakes

Step 1: Mix Up the Cinnamon Swirl Filling

Start by combining melted butter, brown sugar, and cinnamon in a bowl until you get a thick, glossy filling. Transfer this gorgeous mixture to a small zip-top bag, and let it rest for 10–15 minutes; you want it thickened—almost like toothpaste—so it creates perfect spirals when piped onto your pancakes.

Step 2: Prep the Pancake Batter

In another bowl, whisk together the flour, baking powder, and salt. Pour in your milk, oil, and beaten egg, whisking just until moistened—a few lumps are totally okay! If you’re in a hurry, make your favorite boxed mix as directed. Either way, you’ll end up with a thick, pourable batter.

Step 3: Make the Cream Cheese Glaze

In a microwave-safe bowl, heat the butter and cream cheese together until melted, then whisk in the powdered sugar and vanilla. You want this glaze super smooth (no lumps hiding at the bottom!) and pourable, yet thick enough to cling to the pancakes. Give it a quick whisk before serving, in case it sits.

Step 4: Cook and Swirl the Pancakes

Set a skillet or griddle over low heat and coat it with nonstick spray. Pour about ½ cup of pancake batter in a circle, then snip a corner off your cinnamon filling bag and gently pipe a spiral over the top. Cook until bubbles form on the surface, then flip carefully—cook for another 1–2 minutes, just until golden and set.

Step 5: Keep Warm and Serve

As you make your Cinnamon Roll Pancakes, transfer each cooked masterpiece to a baking sheet in a warm oven (about 200ºF) while you finish the batch. When you’re ready, stack, drizzle generously with warm cream cheese glaze, and serve family-style or plated individually. Dig in while they’re hot and gooey!

How to Serve Cinnamon Roll Pancakes

Garnishes

Dust your Cinnamon Roll Pancakes with an extra pinch of cinnamon, a sprinkle of powdered sugar, or a few chopped pecans for lovely crunch and bakery-level flair. Pile high and let that cream cheese glaze cascade down the sides for pure visual joy!

Side Dishes

Round out your breakfast plate with bacon or sausage for a savory contrast, or add a big bowl of fresh fruit—especially berries or sliced oranges—to brighten up all that coziness. A mug of hot coffee or chai ties everything together for the ultimate brunch experience.

Creative Ways to Present

Serve a stack of Cinnamon Roll Pancakes on a vintage cake stand for a festive brunch centerpiece, or plate individual pancakes with a garnish of fresh mint and extra glaze in a mini pitcher. You can even make mini-pancake “sliders” for parties—stack two pancakes with a layer of glaze in between and pop in a toothpick!

Make Ahead and Storage

Storing Leftovers

Leftover Cinnamon Roll Pancakes keep beautifully! Let them cool completely, then layer between sheets of parchment paper and store in an airtight container in the fridge for up to 3 days. Store extra glaze in a separate airtight container.

Freezing

If you want to save pancakes for later, wrap stacks (with parchment between!) in plastic wrap and tuck into a freezer bag. They’ll stay fresh for 2 to 3 months. Freeze the glaze separately, and thaw both in the fridge overnight before reheating.

Reheating

Warm Cinnamon Roll Pancakes gently in the microwave or covered in a 300ºF oven until heated through. If reheating the glaze, do it in short bursts in the microwave, stirring frequently, until just pourable—don’t overheat or it can separate.

FAQs

Final Thoughts

Ready for a new breakfast tradition? These Cinnamon Roll Pancakes are positively joy-inducing and couldn’t be simpler to make. I hope you treat yourself (and your lucky eaters!) to a batch soon—don’t forget an extra swirl of glaze and a big grin around the table.

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