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Cinnamon Roll Pancakes Recipe

Cinnamon Roll Pancakes combine the soft, fluffy texture of homemade pancakes with the sweet cinnamon swirl of a classic cinnamon roll. Each pancake is topped with a buttery brown sugar and cinnamon filling that creates delicious swirls as it cooks.
Finished with a simple 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 flavors of a cinnamon roll without making yeast dough.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 4 servings
Calories 420 kcal

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.