Cinnamon Roll Pancakes combine the soft, fluffy texture of classic pancakes with the sweet cinnamon swirl and creamy glaze of homemade cinnamon rolls. These indulgent pancakes are perfect for cozy weekends, holiday brunches, or whenever you want a comforting breakfast that feels bakery-worthy without complicated prep.
Why You’ll Love This Recipe
- Soft and fluffy pancakes with a rich cinnamon swirl
- Cream cheese glaze adds classic cinnamon roll flavor
- Easy to make with simple pantry ingredients
- Family-friendly and perfect for brunch gatherings
- Delicious balance of sweetness, warmth, and buttery flavor
- Great for special breakfasts or weekend treats
Ingredients
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 of 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
Instructions
- Prepare the cinnamon swirl by whisking together melted butter, brown sugar, cinnamon, and optional salt until smooth. Transfer the mixture to a squeeze bottle or a zip-top bag with the corner snipped.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk eggs, milk, melted butter, and vanilla extract until fully combined.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. A few lumps are perfectly fine. Let the batter rest for 5–10 minutes for fluffier Cinnamon Roll Pancakes.
- Preheat a lightly greased electric griddle or non-stick skillet over medium heat, about 350°F.
- Scoop about 1/4 cup of batter onto the hot surface for each pancake.
- Immediately pipe the cinnamon swirl onto each pancake in a spiral pattern starting from the center and moving outward.
- Cook for 2–3 minutes until bubbles form and the edges begin to set.
- Carefully flip the pancakes with a thin spatula and cook another 1–2 minutes until golden brown and cooked through.
- To make the glaze, beat cream cheese and softened butter until smooth. Add powdered sugar, vanilla extract, and milk until the glaze reaches a smooth drizzling consistency.
- Stack the warm pancakes and drizzle generously with cream cheese glaze before serving.
Tips & Tricks
- Use buttermilk for extra tender and flavorful pancakes.
- Avoid overmixing the batter to keep the pancakes fluffy.
- Wipe excess cinnamon filling from the skillet between batches to prevent burning.
- Cook over medium heat to allow the swirl to caramelize without scorching.
- For cleaner swirls, slightly cool the cinnamon mixture before piping.
- Add chopped pecans or walnuts for extra texture.
Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 10–12 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Vegetarian
Notes
- Whole milk creates richer pancakes, but low-fat milk also works.
- The cream cheese glaze can be made ahead and refrigerated.
- Serve with fresh berries, sliced bananas, or maple syrup.
- Add extra cinnamon for a stronger cinnamon roll flavor.
Nutrition
Approximate per serving:
- Calories: 420
- Protein: 7g
- Carbohydrates: 52g
- Fat: 21g
- Sugar: 28g
FAQ
Can I make Cinnamon Roll Pancakes ahead of time?
Yes, you can prepare the pancake batter and cinnamon swirl a few hours ahead. Store them separately in the refrigerator until ready to cook.
Why are my pancakes not fluffy?
Overmixing the batter can make pancakes dense. Stir gently and leave a few lumps for the best texture.
Can I freeze these pancakes?
Yes. Let the pancakes cool completely, then freeze in a sealed container with parchment paper between layers.
What is the best way to reheat pancakes?
Reheat in a skillet over low heat, in the microwave, or in the oven at 300°F until warmed through.
Can I use store-bought icing instead of homemade glaze?
Yes, but homemade cream cheese glaze gives the pancakes a fresher and richer flavor.
Can I make these pancakes without cream cheese?
Absolutely. A simple powdered sugar glaze with milk and vanilla also works well.
Storage
Store leftover Cinnamon Roll Pancakes in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze pancakes for up to 2 months. Separate layers with parchment paper to prevent sticking.
To reheat, warm in a toaster, skillet, microwave, or oven until heated through.
Similar Recipes
Cinnamon Roll Pancakes
Ingredients
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 of 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
Instructions
- Prepare the cinnamon swirl by whisking together melted butter, brown sugar, cinnamon, and optional salt until smooth. Transfer the mixture to a squeeze bottle or a zip-top bag with the corner snipped.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk eggs, milk, melted butter, and vanilla extract until fully combined.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. A few lumps are perfectly fine. Let the batter rest for 5–10 minutes for fluffier Cinnamon Roll Pancakes.
- Preheat a lightly greased electric griddle or non-stick skillet over medium heat, about 350°F.
- Scoop about 1/4 cup of batter onto the hot surface for each pancake.
- Immediately pipe the cinnamon swirl onto each pancake in a spiral pattern starting from the center and moving outward.
- Cook for 2–3 minutes until bubbles form and the edges begin to set.
- Carefully flip the pancakes with a thin spatula and cook another 1–2 minutes until golden brown and cooked through.
- To make the glaze, beat cream cheese and softened butter until smooth. Add powdered sugar, vanilla extract, and milk until the glaze reaches a smooth drizzling consistency.
- Stack the warm pancakes and drizzle generously with cream cheese glaze before serving.
Notes
- Whole milk creates richer pancakes, but low-fat milk also works.
- The cream cheese glaze can be made ahead and refrigerated.
- Serve with fresh berries, sliced bananas, or maple syrup.
- Add extra cinnamon for a stronger cinnamon roll flavor.
Conclusion
These Cinnamon Roll Pancakes bring together everything people love about fluffy pancakes and gooey cinnamon rolls in one irresistible breakfast recipe. The buttery cinnamon swirl and creamy glaze make every bite rich, warm, and comforting. Whether you serve them for a weekend brunch or a holiday breakfast, this easy recipe is sure to become a family favorite.