Cinnamon Roll Pancakes combine the soft, fluffy texture of homemade pancakes with the sweet cinnamon swirl of a classic cinnamon roll. Each pancake has a buttery brown sugar and cinnamon filling that creates a delicious spiral as it cooks.
Finished with a smooth cream cheese glaze, these pancakes make a special breakfast or weekend brunch. They use everyday ingredients and come together in about 30 minutes, giving you the familiar flavors of a cinnamon roll without making yeast dough.
Why You’ll Love These Cinnamon Roll Pancakes
- Cinnamon roll flavor: The brown sugar and cinnamon swirl brings the familiar taste of a cinnamon roll to a simple pancake recipe.
- No yeast required: You get a cinnamon roll-inspired breakfast without kneading, proofing, or rolling dough.
- Three easy components: Prepare the pancake batter, cinnamon filling, and cream cheese glaze separately before cooking.
- Great for weekend brunch: The swirled design and glaze make these pancakes a special addition to a breakfast spread.
- Made with everyday ingredients: Flour, sugar, butter, cinnamon, and cream cheese form the base of the recipe.
Ingredients You’ll Need
- All-purpose flour: Provides structure for the pancake batter. Measure it carefully so the pancakes stay soft rather than dense.
- Granulated sugar: Adds a little sweetness to the pancake base without overpowering the cinnamon filling.
- Baking powder and baking soda: Help the pancakes rise and develop a fluffy texture.
- Egg and buttermilk: The egg binds the ingredients, while buttermilk adds moisture and a slight tang that works well with the sweet toppings.
- Unsalted butter: Melted butter adds richness to the pancake batter and forms the base of the cinnamon swirl. Softened butter is also used in the glaze.
Chef’s Tip: Let the cinnamon filling cool until it thickens slightly before piping it onto the pancakes. If it is too runny, it may spread across the surface instead of holding a defined swirl.
Cinnamon Roll Pancakes Recipe
Equipment
- Large mixing bowl
- medium mixing bowls
- Whisk
- Measuring cups and spoons
- Small microwave-safe bowl
- Piping bag or small zip-top bag
- Nonstick skillet or griddle
- Spatula
Ingredients
For the Pancakes
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- 1 ¼ cups buttermilk
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
For the Cinnamon Swirl
- ¼ cup unsalted butter melted
- ⅓ cup packed brown sugar
- 1 tablespoon ground cinnamon
- ½ teaspoon vanilla extract
For the Cream Cheese Glaze
- 2 ounces cream cheese softened
- 2 tablespoons unsalted butter softened
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 –2 tablespoons milk
Instructions
- Prepare the Cinnamon Filling: In a small bowl, mix the melted butter, brown sugar, cinnamon, and vanilla extract until smooth. Transfer the mixture to a piping bag or zip-top bag. Let it cool slightly until thick enough to pipe without spreading too quickly.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- Combine the Wet Ingredients: In another bowl, whisk the egg, buttermilk, melted butter, and vanilla extract until smooth. Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
- Make the Cream Cheese Glaze: Beat the softened cream cheese and butter until creamy. Add the powdered sugar and vanilla extract, then mix until smooth. Add milk gradually until the glaze reaches a pourable consistency. Set aside.
- Heat the Skillet: Place a nonstick skillet or griddle over medium-low heat. Lightly grease it with butter. Allow the surface to warm evenly before adding the pancake batter.
- Cook the Pancakes with Cinnamon Swirls: Pour about ¼ cup of pancake batter onto the skillet. Once the surface begins to set slightly, pipe a spiral of cinnamon filling over the pancake, starting near the center and moving outward. Leave a little space around the edges.
- Flip and Finish Cooking: Cook for about 2–3 minutes, until bubbles appear and the edges look set. Carefully flip the pancake and cook for another 1–2 minutes. The cinnamon filling may caramelize, so keep the heat moderate to prevent burning.
- Add the Glaze and Serve: Transfer the cooked pancakes to a serving plate with the cinnamon swirl facing up. Drizzle with cream cheese glaze and serve warm.
Notes
- Keep the heat moderate: Brown sugar can caramelize quickly. Medium-low heat helps the pancakes cook through without burning the cinnamon swirl.
- Avoid overmixing: A few lumps in the pancake batter are fine and help keep the pancakes soft.
- Glaze consistency: Add milk a little at a time until the cream cheese glaze is easy to drizzle.
- Storage: Refrigerate leftover pancakes and glaze separately in airtight containers for up to 3 days.
- Reheating: Warm the pancakes in a skillet or microwave and add the glaze just before serving.
Cinnamon Roll Pancakes Nutrition
| Nutrient | Amount per serving |
|---|---|
| Calories | 420 kcal |
| Carbohydrates | 55 g |
| Protein | 8 g |
| Fat | 20 g |
| Fiber | 2 g |
| Sugar | 31 g |
| Sodium | 430 mg |
Cinnamon Roll Pancake Variations
- Pecan cinnamon roll pancakes: Add finely chopped pecans to the cinnamon filling for a little crunch.
- Apple cinnamon roll pancakes: Add finely diced, lightly cooked apples to the pancake batter for a fruit-based variation.
- Maple cream cheese glaze: Replace part of the milk with maple syrup for a maple-flavored topping.
- Extra-spiced pancakes: Add a small pinch of nutmeg to the cinnamon filling for additional warmth.
- Whole wheat version: Replace up to half the all-purpose flour with whole wheat flour and adjust the buttermilk if the batter becomes too thick.
- Mini cinnamon roll pancakes: Use smaller portions of batter and pipe smaller cinnamon spirals for bite-sized pancakes.
What to Serve with Cinnamon Roll Pancakes
- Creamy Potato Leek Soup Recipe
- Creamy Potato Leek Soup Recipe
- Knorr Spinach Dip Recipe
- Banana Nut Bread Recipe
- Banana Pancake Recipe
Frequently Asked Questions
1. How do I keep the cinnamon swirl from spreading?
Allow the cinnamon filling to cool and thicken before transferring it to a piping bag. If it is too warm or runny, it can spread across the pancake instead of holding its spiral shape.
2. Why is my cinnamon filling leaking out of the pancakes?
This can happen when too much filling is used or when the spiral reaches the edges. Pipe a thinner swirl and leave a small border around each pancake.
3. Can I make the cream cheese glaze without a mixer?
Yes. Use a fork or whisk to combine the softened cream cheese and butter, then gradually mix in the powdered sugar, vanilla, and milk.
4. Can I use regular milk instead of buttermilk?
Yes. You can use regular milk, although the pancakes may have a slightly different texture and flavor.
5. How do I know when the pancakes are ready to flip?
Look for bubbles forming on the surface and edges that begin to look set. Since the cinnamon filling contains brown sugar, keep the heat moderate and check the underside to prevent it from burning.
6. Can I make the cinnamon filling thicker?
Yes. Let it cool for a little longer before piping. It should be thick enough to hold its shape but still soft enough to squeeze through the piping bag.
7. Can I make these pancakes without the cream cheese glaze?
Yes. The pancakes can be served with maple syrup, a little melted butter, or a light dusting of powdered sugar instead.
