Cinnamon Roll Pancakes Recipe

Imagine waking up to the aroma of cinnamon and butter swirling through your kitchen, mingling with the promise of a luxurious brunch. Cinnamon Roll Pancakes are the ultimate comfort food mash-up, combining the fluffy tenderness of classic pancakes with gooey cinnamon-sugar swirls and a decadent cream cheese glaze. It’s the kind of breakfast that feels both cozy and special, sure to bring a smile to everyone at your table—whether it’s a lazy weekend morning or a celebratory brunch. Each bite tastes like a warm bakery treat, only better, because you made it yourself!

this Recipe

Ingredients You’ll Need

These Cinnamon Roll Pancakes rely on simple, pantry-friendly ingredients, yet each one plays a key role in building layers of irresistible flavor and that signature swirl. Here’s why they matter and what you’ll need:

• All-purpose flour: Creates the base for soft, fluffy pancakes that hold up beautifully to the cinnamon swirl.
• Granulated sugar: Adds the perfect touch of sweetness without overpowering the subtle flavors of pancake batter.
• Baking powder: Guarantees tender, pillowy pancakes with just the right amount of rise.
• Salt: Balances the sweetness and sharpens every flavor in the batter.
• Milk: Adds moisture and helps create a smooth, pourable batter (whole milk works best for richness, but any milk will do!).
• Egg: Binds everything together and brings extra fluffiness.
• Melted butter: Contributes buttery undertones and ensures soft pancakes.
• Vanilla extract: Rounds out all the flavors, enhancing both the batter and the glaze with a warm aroma.
• Unsalted butter (for swirl): Melted butter is the magic behind that signature gooey cinnamon layer.
• Brown sugar (for swirl): Adds a deep molasses sweetness to the swirl that caramelizes beautifully.
• Ground cinnamon: Essential for bold, cozy flavor you expect from anything “cinnamon roll.”
• Cream cheese: Makes the glaze rich and tangy, just like classic cinnamon roll icing.
• Powdered sugar: Blends into the glaze for a silky-smooth, sweet finish.
• Milk (for glaze): Loosens up the glaze for perfect drizzling.
• Vanilla extract (for glaze): Infuses sweet, creamy notes into the glaze for extra bakery-style flair.

How to Make Cinnamon Roll Pancakes

Step 1: Prepare the Pancake Batter

Start by whisking together your dry ingredients—flour, sugar, baking powder, and salt—in a large bowl. In a separate bowl, combine your milk, egg, melted butter, and fragrant vanilla extract. Gently pour the wet mixture into the dry ingredients and stir until everything is just combined (lumps are totally fine!). This gentle mixing keeps the pancakes fluffy and tender, not tough. Let the batter rest for a few minutes while you make the cinnamon swirl.

Step 2: Mix the Cinnamon Swirl

In a small bowl, stir melted unsalted butter, brown sugar, and ground cinnamon until you’ve got a thick, smooth mixture. This is the heart of your Cinnamon Roll Pancakes! Scoop your swirl mixture into a zip-top bag and snip off a small corner—this DIY piping bag will help you create neat spirals later. If the mixture sits too long and firms up, just zap it in the microwave for a few seconds to keep it pourable.

Step 3: Warm Up the Griddle

Preheat a nonstick skillet or griddle over medium heat and lightly grease it with a touch of butter or neutral oil. This will help your pancakes get those golden edges and allow the cinnamon swirl to caramelize without sticking. Each griddle is a bit different, so adjust the heat as needed to avoid burning the sugar in the swirl.

Step 4: Cook and Swirl

Pour about 1/4 cup of pancake batter onto your hot skillet for each pancake. As tiny bubbles begin to form on the surface, take your cinnamon swirl bag and gently squeeze a spiral starting from the center and working out toward the edges. The swirl will sink in and create ribbons of gooey cinnamon inside every pancake. Let the pancake cook until the edges look set, then carefully flip and cook for another 1 to 2 minutes. Wipe the skillet between batches to keep any burnt sugar from spoiling the next batch’s flavor.

Step 5: Make the Cream Cheese Glaze

While the pancakes are still warm, whisk together softened cream cheese, powdered sugar, milk, and vanilla extract in a small bowl. Keep stirring until smooth and silky. If you’d like a thinner drizzle, just add a splash more milk; for a thicker, fluffier topping, add a touch more powdered sugar. Drizzle generously over your stack of pancakes, letting the glaze melt into every nook and cranny.

How to Serve Cinnamon Roll Pancakes

Garnishes

Top your Cinnamon Roll Pancakes with extra cream cheese glaze, a dusting of powdered sugar, or even a sprinkle of toasted chopped pecans for a bit of crunch. Thin slices of fresh banana or strawberries also look beautiful and pair deliciously with the sweet spice.

Side Dishes

To balance the sweetness, serve these beauties alongside a platter of crisp bacon, sausage links, or a simple bowl of fresh fruit salad. Black coffee or a creamy chai latte would be the perfect beverage partners for these decadent pancakes.

Creative Ways to Present

For brunch gatherings, stack the pancakes high on a cake stand and drizzle the glaze right before serving. Or, cook mini Cinnamon Roll Pancakes and thread them onto skewers with fruit for a playful breakfast kabob. You can even offer a pancake “bar” with bowls of different toppings so everyone can decorate their own.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Cinnamon Roll Pancakes (rare, but it happens!), let them cool completely, then layer them with parchment paper in an airtight container. Store in the fridge for up to three days—they’ll stay soft and ready for a quick breakfast treat.

Freezing

For longer storage, freeze the cooled pancakes on a baking sheet until solid, then transfer to a zip-top freezer bag. Store for up to two months. The cinnamon swirl may darken a little but the flavor stays just as irresistibly delicious.

Reheating

To reheat, pop pancakes in a toaster oven or skillet until warmed through, or microwave for 20 to 30 seconds. Refresh with an extra drizzle of fresh cream cheese glaze or a pat of butter before serving—it’ll taste just like day one.

FAQs

Can I make Cinnamon Roll Pancakes gluten-free?

Absolutely! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. Make sure your baking powder and other ingredients are certified gluten-free and the results will still be soft, fluffy, and swirled with cinnamon goodness.

What if I don’t have cream cheese for the glaze?

No worries—you can make a simple glaze by whisking together powdered sugar, milk, and a dash of vanilla. It won’t have the slight tang of the original, but it’ll still give those pancakes the gooey, decadent finish you love.

How can I avoid burning the cinnamon swirl?

Keep your skillet at medium (or even lower) heat and always wipe away any sugar residue between pancakes. If the swirl mixture is runny, let it sit for a moment before using so it doesn’t ooze out the sides and hit the pan directly.

Can I double this recipe?

Definitely! Just double all the ingredients, and work in batches or use two skillets if you want to keep the pancakes coming quick. These Cinnamon Roll Pancakes are perfect for feeding a hungry brunch crowd.

Why do my pancakes sometimes stick to the pan?

Sticking is usually caused by an ungreased pan or too high of heat, especially once you start swirling sticky cinnamon sugar. A light swipe of butter or oil between pancakes and a moderate temperature are your best defenses.

Final Thoughts

Once you’ve tasted these homemade Cinnamon Roll Pancakes, you’ll see why they’re a favorite in so many kitchens. Whether you’re making memories with family or treating yourself to a cozy breakfast, these pancakes bring big smiles and bakery-worthy flavor every time. Don’t be surprised if they become your new go-to for any morning worth celebrating!

Print