Why choose between pancakes and cinnamon rolls when you can have both? These Cinnamon Roll Pancakes combine the fluffy goodness of pancakes with the sweet, swirly magic of cinnamon rolls. Drizzled with a luscious cream cheese glaze, these pancakes are perfect for special breakfasts, weekend brunches, or whenever you’re in the mood for something indulgent. It’s like dessert for breakfast—and nobody’s complaining!
Why You’ll Love These Cinnamon Roll Pancakes
- Best of Both Worlds: Fluffy pancakes meet sweet cinnamon rolls in this decadent combo.
- Easy to Make: A few simple steps turn regular pancakes into something magical.
- Perfect for Brunch: Great for holidays, birthdays, or cozy weekend mornings.
- Kid-Friendly: Fun swirls and sweet glaze make these a family favorite.
- Customizable: Adjust the cinnamon swirl or glaze to your liking!
Ingredients
Pancake Batter
- 1 ½ cups (190g / 0.42 lb) all-purpose flour
- 3 ½ tsp baking powder
- 1 tbsp sugar
- ¼ tsp salt
- 1 ¼ cups (300ml) milk
- 1 large egg
- 3 tbsp melted butter
Cinnamon Swirl
- ¼ cup (60g / 0.13 lb) unsalted butter, melted
- ½ cup (100g / 0.22 lb) brown sugar, packed
- 1 tbsp ground cinnamon
Cream Cheese Glaze
- 4 oz (115g) cream cheese, softened
- ¼ cup (30g / 0.07 lb) powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
Directions
Step 1: Make the Cinnamon Swirl
In a small bowl, mix the melted butter, brown sugar, and cinnamon until smooth. Transfer the mixture to a piping bag or a zip-top bag with the corner snipped off. Set aside.
Step 2: Prepare the Pancake Batter
In a large bowl, whisk together the flour, baking powder, sugar, and salt. In a separate bowl, whisk the milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined (a few lumps are okay).
Step 3: Make the Pancakes
Heat a non-stick skillet or griddle over medium heat. Grease lightly with butter or oil. Pour about ¼ cup of pancake batter onto the skillet.
Immediately pipe a swirl of the cinnamon mixture onto the pancake, starting from the center and working outward.
Cook for 2-3 minutes, or until bubbles form on the surface. Flip carefully and cook for another 1-2 minutes until the pancake is cooked through. Repeat with the remaining batter.
Step 4: Make the Cream Cheese Glaze
While the pancakes cook, beat the cream cheese, powdered sugar, milk, and vanilla extract until smooth. If needed, add more milk to reach your desired drizzle consistency.
Step 5: Serve
Stack the pancakes on a plate and drizzle generously with the cream cheese glaze. Enjoy every bite of these swirly, cinnamon-sugar pancakes!
Notes
- Make-Ahead Tip: The cinnamon swirl mixture can be made ahead and stored in the fridge. Just warm it slightly before using.
- No Piping Bag? A zip-top bag works perfectly—just snip off a small corner.
- Storage Tips: Store leftover pancakes in the fridge for up to 2 days. Reheat in the microwave or toaster.
- Extra Flavor: Add a pinch of nutmeg or cardamom to the cinnamon swirl for a more complex spice profile.
Frequently Asked Questions
Can I freeze these pancakes?
Yes! Freeze them in a single layer, then transfer to a freezer bag. Reheat in the toaster or microwave.
What if my cinnamon swirl leaks?
That’s totally okay! Any swirl that escapes will caramelize into a delicious sugary crust on the pancake.
Can I use a different glaze?
Absolutely! A simple powdered sugar and milk glaze works if you’re short on cream cheese.
Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend for the batter.
What other toppings go well?
Try chopped pecans, whipped cream, or even a drizzle of maple syrup on top.
Tips and Notes
- My Tip: For perfect swirls, let the pancake cook slightly before adding the cinnamon mixture—it will stay in place better.
- Pro Trick: Don’t overmix the pancake batter—keeping some lumps makes for fluffier pancakes.
- Serving Suggestion: Serve with crispy bacon or sausage for a sweet-and-savory breakfast feast.
Variations
- Chocolate Cinnamon Roll Pancakes: Add a handful of chocolate chips to the batter for an extra indulgent version.
- Pumpkin Cinnamon Pancakes: Mix pumpkin puree and pumpkin spice into the batter for a fall-inspired twist.
- Caramel Drizzle: Swap the cream cheese glaze with caramel sauce for a decadent treat.
- Nutty Pancakes: Sprinkle chopped pecans or walnuts on top for extra texture.
- Apple Cinnamon Pancakes: Add sautéed cinnamon apples between layers for an apple-pie-inspired breakfast.
Cinnamon Roll Pancakes
These Cinnamon Roll Pancakes bring together two beloved breakfast treats in one delicious dish. Swirled with cinnamon-sugar goodness and topped with a creamy glaze, these pancakes taste just like a cinnamon roll but are much easier to make. Perfect for special breakfasts or weekend brunches, these pancakes are sure to impress!Ingredients
For the Pancakes
- 1 ½ cups 0.75 lb all-purpose flour
- 3 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon 0.06 lb sugar
- 1 ¼ cups 0.31 lb whole milk
- 1 large egg
- 3 tablespoons 0.15 lb unsalted butter, melted
For the Cinnamon Swirl
- ¼ cup 0.12 lb unsalted butter, melted
- ⅓ cup 0.15 lb brown sugar
- 1 tablespoon ground cinnamon
For the Cream Cheese Glaze
- 2 oz 0.12 lb cream cheese, softened
- ½ cup 0.12 lb powdered sugar
- 2 tablespoons 0.1 lb milk
- ½ teaspoon vanilla extract
Instructions
Step 1: Make the Pancake Batter
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- In another bowl, combine the milk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and whisk until just combined (a few lumps are okay). Set the batter aside while you prepare the cinnamon swirl.
Step 2: Prepare the Cinnamon Swirl
- In a small bowl, mix the melted butter, brown sugar, and cinnamon until smooth.
- Transfer the mixture to a piping bag or a zip-top bag with the corner snipped off.
Step 3: Make the Cream Cheese Glaze
- In another bowl, whisk together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth. Set aside.
Step 4: Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter.
- Pour ¼ cup of pancake batter onto the skillet.
- Immediately pipe a swirl of the cinnamon mixture onto the pancake.
- Cook for 2–3 minutes on the first side, then flip and cook for another 1–2 minutes until golden brown.
Step 5: Serve and Enjoy
- Drizzle the warm pancakes with the cream cheese glaze and serve immediately.
Notes
- Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or microwave.
- Make-Ahead Tip: Prepare the cinnamon swirl mixture and glaze the night before for quicker breakfast prep.
- Variation: Swap cream cheese glaze with maple syrup for a simpler option.
- Serving Idea: Serve with fresh fruit or crispy bacon on the side for a complete breakfast.
Tried this recipe?Let us know how it was!
