There’s something magical about the swirl of cinnamon and sugary sweetness dancing right inside fluffy pancakes, and that’s exactly what the Cinnamon Roll Pancakes Recipe delivers. It’s like your favorite cinnamon roll but in pancake form—soft, warm, and topped with a dreamy cream cheese glaze that makes mornings extra special.
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Why You'll Love This Recipe
This recipe quickly became a weekend favorite in my house because it brings that cinnamon roll vibe without needing to wait hours for dough to rise. It’s hands-down easier and just as delicious—perfect for impressing breakfast guests or treating yourself on a lazy morning.
- Easy to Make: No yeast or waiting involved, so you can whip this up any time.
- Cinnamon Swirl Magic: That gooey cinnamon-sugar swirl bakes right into each pancake for bursts of flavor in every bite.
- Cream Cheese Glaze: The glaze adds just the right amount of sweetness and tang, making each pancake feel indulgent but balanced.
- Customizable and Fun: You can easily adjust the swirl or toppings to match your mood or crowd.
Ingredients & Why They Work
The ingredients in this Cinnamon Roll Pancakes Recipe come together beautifully—simple pantry staples that combine for a comforting texture and that signature cinnamon roll flavor. Buying fresh cinnamon and cream cheese makes a noticeable difference, so splurge a little here if you can!
- Unsalted Butter: Using unsalted butter lets you control salt levels and ensures the cinnamon swirl and glaze are rich without being too salty.
- Light Brown Sugar: Adds that deep molasses flavor vital for an authentic cinnamon roll taste in the swirl.
- Ground Cinnamon: Freshly ground spices brighten the flavor; it’s worth getting a good quality cinnamon stick or powder.
- Cream Cheese: The cream cheese in the glaze creates a luscious creaminess that cuts through the sweetness perfectly.
- Powdered Sugar: For a smooth, velvety glaze without any grit.
- Vanilla Extract: Adds warmth to the glaze, making every bite taste like a bakery treat.
- All-Purpose Flour: Gives pancakes their tender crumb yet enough structure for the swirl to hold.
- Baking Powder: Ensures the pancakes rise fluffy and light.
- Granulated Sugar: Sweetens the pancake batter just enough without overpowering the swirl.
- Milk: Using whole milk adds richness—the pancakes are fluffy and moist without needing extra fat.
- Eggs: They bind everything and contribute to a tender, fluffy pancake.
- Canola or Vegetable Oil: Helps to keep your skillet nonstick and pancakes golden without extra butter burning.
Make It Your Way
Over time, I’ve found that tweaking the cinnamon swirl or turning this into a more indulgent brunch dish really makes it feel personal. You’ll enjoy experimenting with flavors once you get the base down—it’s all about making these pancakes your own little morning celebration.
- Add Nuts or Pecans: I like adding chopped toasted pecans into the cinnamon swirl for a bit of crunch—it’s a texture upgrade that’s just amazing.
- Healthier Option: Swap some flour for almond meal or use a milk alternative; just be mindful the pancakes might be a bit less fluffy but still delicious.
- Extra Swirls: Double up the cinnamon swirl mixture if you love that gooey cinnamon goodness soaking into every bite.
- Glaze Variations: Try stirring a pinch of citrus zest into the cream cheese glaze for a fresh, unexpected zing.
Step-by-Step: How I Make Cinnamon Roll Pancakes Recipe
Step 1: Prepare the Cinnamon Swirl Mixture
Start by melting the butter and mixing it with the packed brown sugar and cinnamon until it’s smooth and thick. This flavor-packed swirl is what makes these pancakes stand out. Transfer the mixture into a pastry bag or a zip-top bag—this little trick makes piping the swirl much easier. Pro tip: snip the bag corner small at first; you can always make it bigger if needed.
Step 2: Whip Up the Cream Cheese Glaze
Beat the butter and cream cheese until super smooth. Then add powdered sugar, vanilla, and salt gradually, mixing to a creamy, lump-free glaze. Cover it and set aside. I like making this a day ahead sometimes—I find it tastes richer after resting overnight in the fridge. Just bring it to room temperature before drizzling.
Step 3: Make the Pancake Batter
In a large bowl, whisk together your dry ingredients: flour, baking powder, sugar, and salt. Stir in the cooled melted butter, milk, and beaten eggs until just combined. Don’t overmix—small lumps are okay! This keeps the pancakes tender and fluffy.
Step 4: Cook and Swirl
Heat a non-stick skillet or griddle on medium-low and grease it lightly with oil. Pour about ¼ cup of batter per pancake. Immediately pipe in a cinnamon swirl in a spiral—this is the fun part! First few times, keep your heat low to avoid burning the sugars. Cover the skillet with a lid and cook each pancake for 3 to 5 minutes. Don’t flip them! Since the swirl sugar can burn, we’re cooking them through gently with steam—this keeps them perfectly soft and gooey inside.
Step 5: Serve It Up
Stack those beautiful pancakes on a plate and drizzle generously with the cream cheese glaze. Serve warm, grab a fork, and enjoy the cozy, sweet magic.
Top Tip
When I first made this Cinnamon Roll Pancakes Recipe, I learned that the key to success is gently cooking on low heat. The sugar in the swirl burns quickly if you’re not careful, so patience is your best friend here—trust me, it’s worth it.
- Low and Slow is the Way: Keep heat on low and cover the pan; this lets pancakes cook fully without burning the swirl.
- Use a Pastry Bag: It makes swirling the cinnamon sugar into perfect shapes so much easier and less messy.
- Room Temperature Ingredients: Using room temperature eggs and milk gives you smoother batter and fluffier pancakes.
- Don’t Flip: Since the cinnamon swirl sugar can burn, avoid flipping the pancakes to preserve that beautiful caramelized sweetness.
How to Serve Cinnamon Roll Pancakes Recipe
Garnishes
I love topping these pancakes with a handful of chopped walnuts or pecans for crunch, plus an extra drizzle of cream cheese glaze because, why not? Fresh berries on the side brighten things up visually and with a little tang, balancing the richness.
Side Dishes
Serve alongside crispy bacon or sausage for a sweet and savory brunch combo. A cup of freshly brewed coffee or cinnamon-spiced chai pairs beautifully too, enhancing that warm cinnamon note.
Creative Ways to Present
For birthdays or special occasions, arrange the pancakes in a tight spiral stack and drizzle glaze artistically with a fork or spoon. You can even add edible flowers or a dusting of cinnamon sugar on top for a fancy touch that looks stunning but feels effortless.
Make Ahead and Storage
Storing Leftovers
I store leftover pancakes in an airtight container in the fridge. To prevent them from drying out, layering parchment paper between pancakes works wonders. They keep well for up to 3 days, making a quick weekday breakfast a breeze.
Freezing
Freeze leftover pancakes in a single layer on a baking sheet first, then transfer to a freezer bag. This stops them from sticking together and lets you pull out just how many you want. They freeze beautifully and retain their cinnamon swirl magic!
Reheating
Reheat gently in a warm oven (about 300°F) or in a toaster oven for crisp edges and soft centers. Microwave reheats work too, but watch out for sogginess. Adding a little cream cheese glaze after reheating brings the fresh-from-the-griddle feel back.
Frequently Asked Questions:
Absolutely! You can mix the cinnamon swirl and store it in the fridge for up to 3 days. Just bring it back to room temperature and stir before piping onto the pancakes.
The cinnamon sugar in the swirl can burn easily on a high heat, so flipping isn’t recommended. Cooking on low heat with a lid lets the pancakes cook through gently without burning the swirl.
Definitely! While the cream cheese glaze is classic, you can swap it for maple syrup, honey, or even whipped cream for a twist that suits your taste.
Using room temperature ingredients and not overmixing the batter helps keep pancakes light and fluffy. Also, cooking on medium-low heat ensures they cook evenly without getting tough.
Final Thoughts
Making this Cinnamon Roll Pancakes Recipe is like giving yourself a big warm hug in pancake form. The joy it brings on a chilly morning—sharing the scent of cinnamon wafting through the kitchen, the gooey swirl, and the tangy glaze—is something I always look forward to. I promise you’ll love it just as much as I do, and it might just convince you that breakfast is the best meal of the day.
Print
Cinnamon Roll Pancakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Delightful cinnamon roll pancakes with a warm cinnamon swirl and a rich cream cheese glaze, perfect for a cozy breakfast treat.
Ingredients
Cinnamon Swirl
- ⅓ cup unsalted butter, melted
- ¾ cup packed light brown sugar
- 1 tablespoon ground cinnamon
Cream Cheese Glaze
- 4 tablespoons unsalted butter, room temperature
- 4 tablespoons cream cheese, room temperature
- 1 ¼ cups powdered sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon fine salt
Pancakes
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 2 tablespoons granulated sugar
- ¼ teaspoon fine salt
- 2 tablespoons unsalted butter, melted and cooled
- 1 ¼ cups whole milk, room temperature
- 2 large eggs, lightly beaten and room temperature
- Canola or vegetable oil (for greasing the pan)
Instructions
- Prep the cinnamon swirl: In a bowl, combine melted butter, brown sugar, and cinnamon until thoroughly combined. Transfer the mixture into a pastry bag or zip-top bag for easy piping.
- Make the cream cheese glaze: Beat together the butter and cream cheese until smooth and lump-free. Gradually add powdered sugar, vanilla extract, and salt, mixing until well combined. Cover with plastic wrap and set aside or refrigerate if preparing ahead.
- Prepare the pancake batter: In a large bowl, combine flour, baking powder, sugar, and salt. Stir in melted butter, milk, and eggs until just combined.
- Cook the pancakes: Heat a non-stick skillet over medium-low heat and lightly grease with canola or vegetable oil. Pour ¼ cup of batter into the skillet. Snip the corner of the pastry or zip-top bag and pipe a cinnamon-sugar swirl onto the pancake surface.
- Finish cooking pancakes: Lower the heat to low and cover the pan with a lid to cook the pancake through without flipping, preventing the cinnamon sugar from burning. Cook for about 3 to 5 minutes until fully cooked.
- Repeat and serve: Continue the process with the remaining batter. Drizzle warmed cream cheese glaze over pancakes and serve immediately.
Notes
- Use room temperature ingredients for a smooth batter and glaze.
- Do not flip the pancakes after adding the cinnamon swirl to avoid burning the sugar.
- If making glaze in advance, refrigerate and bring to room temperature before serving.
- Can substitute whole milk with any milk alternative for dietary needs.
- Use a non-stick skillet to prevent sticking and ensure even cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 70 mg
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