Cinnamon Roll Stuffed Pancakes Recipe

If you’ve ever found yourself torn between fluffy pancakes and gooey cinnamon rolls on a blissful weekend morning, Cinnamon Roll Stuffed Pancakes are your ticket to breakfast heaven. These decadent stacks combine the airy tenderness of classic pancakes with a sweet, buttery cinnamon swirl tucked right inside—then finish with a drizzle of lusciously creamy glaze. Each bite promises a mix of warmth, gooeyness, and pure joy, making it perfect for anyone craving a treat worthy of a special occasion (or, let’s be honest, any morning that needs an upgrade!).

this Recipe

Ingredients You’ll Need

The beauty of Cinnamon Roll Stuffed Pancakes starts in the bowl: these are familiar, everyday ingredients, each playing a starring role in the taste, texture, and beautiful golden color. Nothing fancy—just carefully chosen basics that come together for a next-level breakfast.

• All-purpose flour: Creates that perfectly tender but sturdy pancake base we all love.
• Granulated sugar: Adds just the right whisper of sweetness to the pancakes themselves.
• Baking powder: Gives these pancakes their light, fluffy lift.
• Baking soda: Works with buttermilk for extra fluff and softness.
• Salt: Just a touch to balance sweetness and bring out all the other flavors.
• Buttermilk: Makes the pancakes extra tender with a subtle tang.
• Large eggs: Binds the batter and adds richness.
• Melted butter: Adds wonderful flavor and a soft crumb to the pancakes.
• Vanilla extract: For irresistible warmth in the aroma and flavor.
• Unsalted butter (softened): The magic behind that gooey cinnamon swirl.
• Brown sugar: For deep caramel notes in the cinnamon roll filling.
• Ground cinnamon: The aromatic, spicy star of the show.
• Cream cheese (softened): The foundation of the dreamy glaze you’ll want on everything.
• Powdered sugar: Sweetens and thickens the glaze effortlessly.
• Milk: Loosens the glaze to the perfect drizzle-able consistency.
• Butter or oil (for greasing pan): Ensures golden, evenly cooked pancakes every time.

How to Make Cinnamon Roll Stuffed Pancakes

Step 1: Whisk Together the Dry Ingredients

Start by grabbing a medium bowl. Whisk together the flour, granulated sugar, baking powder, baking soda, and salt until everything looks evenly mixed. This step sets the stage for fluffy, consistent pancakes—no lumps or salty pockets here!

Step 2: Add the Wet Ingredients

In a separate bowl, combine the buttermilk, eggs, melted butter, and vanilla extract. Whisk them until the mixture looks smooth and everything is nicely blended. Carefully pour these wet ingredients into your dry mix, using a gentle hand to stir until just barely combined. If you want tender pancakes, don’t overmix—some lumps are perfectly okay!

Step 3: Make the Cinnamon Filling

In a small bowl, mix together the softened unsalted butter, brown sugar, and ground cinnamon until you have a creamy, smooth paste. Transfer this mixture into a piping bag or a zip-top bag (snipping off a tiny corner). This magical filling is what gives Cinnamon Roll Stuffed Pancakes their signature ooey-gooey swirl.

Step 4: Cook the Pancakes and Swirl In the Goodness

Heat a nonstick skillet or griddle over medium heat and add a little butter or oil for a golden finish. Pour about ¼ cup of pancake batter onto the pan. When you see bubbles forming on the surface, quickly pipe a spiral of the cinnamon filling right into the center of each pancake. Let them cook for another minute, then flip carefully and cook for 1–2 more minutes, or until both sides are beautifully golden brown.

Step 5: Prepare the Cream Cheese Glaze

While your pancakes cook, beat the softened cream cheese until smooth and fluffy. Add powdered sugar, milk, and vanilla extract, mixing until it forms a pourable glaze. If it’s too thick, add a tiny splash more milk until it drizzles perfectly. This sweet, tangy glaze is the final touch that ties every mouthful together.

Step 6: Assemble and Serve

Stack your Cinnamon Roll Stuffed Pancakes high, then pour the cream cheese glaze liberally over the top. Serve immediately and watch as everyone at the table dives in with huge smiles!

How to Serve Cinnamon Roll Stuffed Pancakes

Garnishes

Add a little flair to your pancakes with extra drizzles of glaze, a pat of soft butter, or a scattering of toasted chopped pecans. A sprinkle of cinnamon on top also looks beautiful and amps up the aroma.

Side Dishes

Pair your Cinnamon Roll Stuffed Pancakes with fresh fruit like sliced strawberries, orange segments, or blueberries for a lovely balance of sweet and tart. For heartier breakfasts, crispy bacon or breakfast sausage make a wonderful, savory contrast.

Creative Ways to Present

For a special brunch, stack miniature pancakes on a cake stand and drizzle the glaze right before serving. Or, serve each pancake individually with a little pitcher of glaze on the side so everyone can customize their sweetness level. Kids love the fun of making their own swirls at the table, too!

Make Ahead and Storage

Storing Leftovers

If you have extra pancakes, allow them to cool completely, then store them in an airtight container in the refrigerator for up to 3 days. It’s best to keep the glaze and pancakes separate until ready to serve.

Freezing

Both the pancakes and cinnamon filling freeze well. Layer cooled pancakes between sheets of waxed paper in a freezer bag for up to 2 months. Freeze the filling and glaze in separate airtight containers, and thaw everything overnight in the fridge before reheating.

Reheating

To reheat, gently warm pancakes in the microwave (covered with a damp paper towel) for about 30 seconds, or heat in a toaster oven for a few minutes to revive their fluffy texture. Warm the glaze slightly so it pours beautifully over your just-heated Cinnamon Roll Stuffed Pancakes.

FAQs

Can I make Cinnamon Roll Stuffed Pancakes without buttermilk?

Absolutely! In a pinch, you can make a buttermilk substitute by mixing 1 ¼ cups of milk with 1 tablespoon of lemon juice or white vinegar, letting it sit for 5 minutes before using.

What’s the best way to get a perfect cinnamon swirl?

Snip a very small corner in your piping or zip-top bag and work quickly as soon as the pancake sets but before it’s cooked through. Swirl gently and don’t overfill—the swirl will spread a little as it cooks.

Can I use a non-dairy alternative?

Yes! Substitute plant-based milk for the buttermilk, vegan butter or coconut oil for the butter, and a non-dairy cream cheese for the glaze. The results are still delicious and indulgent!

How do I keep the cinnamon filling from leaking out?

Make sure your skillet isn’t too hot, and keep the swirl near the center of the pancake. If the filling gets too runny, pop it in the fridge for a few minutes before swirling.

Can I double the recipe for a crowd?

Definitely! Just double all the ingredients and keep finished pancakes warm on a tray in a 200°F oven until you’re ready to serve everyone together.

Final Thoughts

Go ahead—gather your favorite people, break out the griddle, and watch these Cinnamon Roll Stuffed Pancakes become a new breakfast legend in your home. Their perfect blend of sweet, cozy, and decadent flavors is sure to brighten any morning. You deserve a breakfast this special—so why not make it today?

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