Cinnamon Roll Pancakes These Cinnamon Roll Pancakes combine the best of two breakfast favorites: fluffy pancakes and delicious cinnamon rolls. With a cinnamon filling swirled right into the pancakes, topped with a creamy cream cheese glaze, these pancakes are indulgent and irresistible. Whether you’re enjoying them for a special brunch or a weekend breakfast, this recipe is sure to impress.

Why You’ll Love This Recipe

These pancakes take traditional pancakes to the next level with the addition of a cinnamon swirl inside each one. The warm, gooey cinnamon filling adds a touch of sweetness and spice, while the rich cream cheese glaze gives the pancakes a decadent finish. This is a perfect breakfast for anyone who loves cinnamon rolls but wants a quicker, easier alternative!

Ingredients

For the Pancakes:

1 ¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup milk (may need to add a little more if batter is too thick)
1 tablespoon vegetable oil
1 large egg, beaten
OR use pancake batter from a mix (we like Bisquick)

For the Cinnamon Filling:

⅓ cup butter, melted
¾ cup packed light brown sugar
1 tablespoon ground cinnamon

For the Cream Cheese Glaze:

4 tablespoons butter
2 ounces cream cheese
1 ¼ cups powdered sugar
1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Pancake Batter:

Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt.
Combine Wet Ingredients: In a separate bowl, beat the egg, then add the milk and vegetable oil. Stir until well combined.
Make the Pancake Batter: Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly lumpy. If the batter is too thick, add a little more milk to reach your desired consistency.

Prepare the Cinnamon Filling:

Make the Cinnamon Filling: In a small bowl, combine the melted butter, brown sugar, and cinnamon. Stir until smooth. Transfer the filling into a squeeze bottle or a Ziploc bag with the tip cut off for easy swirling.

Make the Cream Cheese Glaze:

Prepare the Glaze: In a saucepan over low heat, melt the butter and cream cheese together, stirring constantly until smooth. Once melted, remove from heat and whisk in the powdered sugar and vanilla extract until smooth and creamy.

Cook the Pancakes:

Cook the Pancakes: Heat a griddle or non-stick skillet over medium heat and lightly grease with cooking spray or butter. Pour about ¼ cup of pancake batter onto the skillet for each pancake. Immediately drizzle some of the cinnamon filling over the batter in a swirl pattern (about 1 tablespoon per pancake).
Flip the Pancakes: Cook the pancakes for 2-3 minutes, or until bubbles start to form on the surface. Flip them and cook for another 2-3 minutes on the other side, until golden brown.

Serve the Pancakes:

Serve with Glaze: Stack the pancakes on plates and drizzle the cream cheese glaze over the top. Serve immediately with extra glaze or syrup, if desired.

Servings and Timing

This recipe makes approximately 4 servings.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Add-ins: Try adding chocolate chips or chopped nuts to the pancakes for extra flavor and texture.
Fruit Toppings: Top the pancakes with fresh fruit like berries or bananas for a fruity twist.
Make it Healthier: Use whole wheat flour or substitute a sugar alternative in the glaze for a lighter version.

Storage/Reheating

Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the pancakes in the microwave for 20-30 seconds per pancake or on a hot griddle for a couple of minutes until heated through.

FAQs

Can I use pancake mix instead of making the batter from scratch?

Yes, you can use pancake mix like Bisquick instead of making the batter from scratch. Just follow the instructions on the pancake mix box and proceed with the cinnamon filling and cream cheese glaze as directed.

Can I use something other than brown sugar for the cinnamon filling?

You can substitute white sugar for brown sugar, but the brown sugar gives the cinnamon filling a richer flavor. If you prefer, you could try coconut sugar as an alternative for a different flavor profile.

Can I make these pancakes ahead of time?

You can prepare the pancakes ahead of time and refrigerate them for up to 3 days. To reheat, place the pancakes in the microwave or in the oven to warm up, and drizzle with fresh cream cheese glaze before serving.

Can I freeze these pancakes?

Yes, you can freeze the cooked pancakes. Lay them in a single layer on a baking sheet to freeze, then transfer to a zip-top bag. To reheat, microwave or toast the pancakes until heated through, and top with glaze.

How can I make the pancakes more fluffy?

To make the pancakes fluffier, be careful not to overmix the batter. A few lumps are okay! Also, make sure your baking powder is fresh and you’re not overcooking the pancakes, as this can make them dense.

Conclusion

These Cinnamon Roll Pancakes are a fantastic combination of two breakfast favorites, delivering the warmth and spice of cinnamon rolls with the light and fluffy texture of pancakes. With a drizzle of cream cheese glaze, they are rich, indulgent, and perfect for any special occasion or lazy weekend morning. Whether you’re serving them for brunch or as a dessert, they’re sure to please everyone at the table!

Chef MARTHA

Cinnamon Roll Pancakes