Cinnamon Roll Pancakes are the perfect blend of two beloved breakfast classics—fluffy pancakes and gooey cinnamon rolls.
This indulgent dish brings together the warmth and sweetness of cinnamon rolls with the light and airy texture of pancakes.
Imagine a cinnamon swirl embedded in each pancake, topped with a luscious cream cheese glaze that melts in your mouth with every bite.
Whether you’re making it for a special weekend brunch or just craving a sweet breakfast treat, Cinnamon Roll Pancakes are sure to become a favorite in your recipe collection.
Why You’ll Love These Cinnamon Roll Pancakes
These Cinnamon Roll Pancakes are a game-changer for breakfast lovers.
The fluffy pancakes act as the perfect base for the cinnamon swirl, which gives you the best of both worlds: the warmth of cinnamon and the softness of pancake batter.
The drizzle of cream cheese glaze adds a rich, velvety sweetness that ties everything together, making each bite feel like a comforting hug.
What’s more, these pancakes are customizable, so you can add your favorite toppings, whether it’s fresh fruit, nuts, or extra syrup.
They’re the perfect way to start your day on a sweet note!
Ingredients Needed for Cinnamon Roll Pancakes
To make these irresistible Cinnamon Roll Pancakes, you’ll need a few basic ingredients to create the pancake batter, the cinnamon swirl filling, and the sweet glaze.
Here’s everything you’ll need:
For the Pancake Batter:
- All-purpose flour
- Baking powder
- Sugar
- Salt
- Milk
- Eggs
- Butter
- Vanilla extract
For the Cinnamon Swirl Filling:
- Brown sugar
- Ground cinnamon
- Butter
For the Cream Cheese Glaze:
- Cream cheese
- Powdered sugar
- Vanilla extract
- Milk or heavy cream
These simple ingredients come together to create a decadent breakfast treat that feels just as special as it tastes.
How to Make Cinnamon Roll Pancakes
Making Cinnamon Roll Pancakes is simple, and with a few easy steps, you’ll have this mouthwatering breakfast ready in no time!
Prepare the Pancake Batter
In a large bowl, whisk together the flour, baking powder, sugar, and salt.
In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract. Gradually add the wet ingredients to the dry ingredients and stir until just combined.
Be careful not to overmix, as this can make the pancakes dense. Let the batter sit while you prepare the cinnamon swirl.
Make the Cinnamon Swirl
In a small bowl, combine the brown sugar, cinnamon, and melted butter to make the cinnamon swirl. Stir until smooth and set aside.
Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour a small amount of pancake batter onto the skillet, forming a round pancake. Using a spoon, drizzle a bit of the cinnamon swirl mixture on top of the pancake.
Then, using a toothpick or skewer, gently swirl the cinnamon into the batter.
Cook the pancake for about 2-3 minutes until bubbles form on the surface, then flip and cook for an additional 1-2 minutes.
Make the Cream Cheese Glaze
In a small bowl, beat together the cream cheese, powdered sugar, vanilla extract, and milk or cream until smooth and creamy.
Add more milk if you prefer a thinner consistency.
Assemble and Serve
Stack the pancakes on a plate and drizzle the cream cheese glaze over the top.
Serve warm with additional toppings like fresh fruit, maple syrup, or chopped nuts if desired.
Tips for Perfect Cinnamon Roll Pancakes
- Don’t Overmix the Batter: Stir the pancake batter just until combined. Overmixing can lead to dense, chewy pancakes.
- Heat the Pan Correctly: Make sure the skillet is at medium heat—not too hot or the pancakes may burn before cooking through.
- Use Room Temperature Ingredients: Let the eggs and milk come to room temperature before mixing to ensure the batter comes together smoothly.
- Swirl with Care: When adding the cinnamon swirl, be gentle so it stays in a neat swirl rather than mixing too much into the batter.
- Keep Pancakes Warm: If you’re making a large batch, keep the cooked pancakes warm in the oven (set to low heat) while you cook the rest.
Storage and Meal Prep Tips
- Storing Leftovers: If you have any leftover pancakes, store them in an airtight container in the fridge for up to 2-3 days.
- Freezing: To freeze, place the cooled pancakes in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag for up to a month.
- Reheating: To reheat, simply pop them in the microwave for 20-30 seconds or warm them in the oven at 350°F (175°C) for about 10 minutes.
- Meal Prep: Make the pancakes ahead of time and store them in the fridge or freezer. Prepare the cinnamon swirl and glaze fresh, or store them separately for later use.
Conclusion
Cinnamon Roll Pancakes are an indulgent and delicious breakfast treat that combines the comforting flavors of cinnamon rolls with the light, fluffy texture of pancakes.
With a sweet cinnamon swirl and a creamy glaze, these pancakes make any morning feel special.
Whether you’re making them for a weekend breakfast or meal prepping for busy mornings, this recipe is sure to become a favorite in your breakfast rotation.
So grab your ingredients, start cooking, and enjoy these cinnamon-swirled delights!
Frequently Asked Questions (FAQs)
Can I make these pancakes gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend you choose has a 1:1 substitution ratio.
Can I make the pancakes ahead of time?
Yes, you can prepare the pancakes ahead of time and store them in the fridge for up to 3 days or freeze them for longer storage. Reheat them before serving.
Can I use a store-bought glaze instead of making my own?
Absolutely! If you’re short on time, you can use a store-bought cream cheese glaze or any other preferred frosting.
What can I use if I don’t have cream cheese for the glaze?
You can substitute cream cheese with mascarpone cheese or Greek yogurt for a similar creamy texture.
Can I add extra toppings?
Yes! Feel free to add fresh fruit, chopped nuts, whipped cream, or extra maple syrup for an even more decadent breakfast.
Cinnamon Roll Pancakes
Equipment
- 1 large mixing bowl
- 1 Small bowl (for cinnamon swirl)
- 1 Whisk
- 1 Skillet or Griddle
- 1 Spoon (for drizzling cinnamon swirl)
- 1 Measuring Cups and Spoons
- 1 Cream cheese frosting whisk or hand mixer (for glaze)
Ingredients
For the Pancake Batter:
- 1 ½ cups All-purpose flour
- 2 tsp Baking powder
- 2 tbsp Sugar
- ½ tsp Salt
- 1 cup Milk
- 2 Eggs
- 2 tbsp Butter melted
- 1 tsp Vanilla extract
For the Cinnamon Swirl Filling:
- ¼ cup Brown sugar packed
- 2 tsp Ground cinnamon
- 2 tbsp Butter melted
For the Cream Cheese Glaze:
- 4 oz Cream cheese softened
- 1 cup Powdered sugar
- 1 tsp Vanilla extract
- 2 tbsp Milk or heavy cream
Instructions
Prepare the Pancake Batter:
- In a large bowl, whisk together the flour, baking powder, sugar, and salt. In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until combined, being careful not to overmix.
Make the Cinnamon Swirl Filling:
- In a small bowl, mix the brown sugar, cinnamon, and melted butter until smooth and well-combined. Set aside.
Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat and grease it lightly with butter. Pour a small amount of pancake batter onto the skillet. Using a spoon, drizzle a little of the cinnamon swirl mixture on top of each pancake. Swirl the cinnamon mixture using a toothpick or skewer to create the iconic cinnamon roll pattern. Cook each pancake for 2-3 minutes per side, flipping when bubbles form on the surface.
Prepare the Cream Cheese Glaze:
- In a bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and milk until smooth. Add more milk to adjust the consistency, if necessary.
Assemble the Pancakes:
- Stack the pancakes on a plate and drizzle the cream cheese glaze over the top. Serve warm with your favorite toppings such as fresh fruit or extra syrup.
Notes
- For extra richness, use full-fat cream cheese for the glaze.
- If you prefer a thicker glaze, reduce the amount of milk in the glaze mixture.
- These pancakes can be frozen for up to one month. Simply reheat in the microwave or in the oven to enjoy them again later.
- If you’re looking for a lighter version, substitute the pancake batter with a whole-wheat flour blend and use a lighter glaze.
