** Classic Caramel Sauce Recipe

If you’ve ever dreamed of combining the gooey, spiced decadence of a cinnamon roll with the fluffy comfort of pancakes, these Cinnamon Roll Stuffed Pancakes will absolutely make your morning magical! Packed with swirls of buttery cinnamon brown sugar and crowned with the most luscious cream cheese glaze, this dish brings together everything we adore about brunch treats. It’s a stack that will make your kitchen smell like a bakery and your family believe you’re a breakfast genius. These Cinnamon Roll Stuffed Pancakes truly deliver on both flavor and fun—you won’t want to miss a single bite!

this Recipe

Ingredients You’ll Need

Every sweet and satisfying layer of Cinnamon Roll Stuffed Pancakes relies on familiar, simple ingredients. Trust me, each one is easy to find, but essential for that signature taste: from the fluffy base to the rich, swirled filling and the dreamy glaze, each element plays its flavorful part.

• All-purpose flour: Supplies the pancakes’ soft, satisfying structure—don’t substitute here for best results.
• Granulated sugar: Just enough to hint at sweetness in the pancake batter without overwhelming the cinnamon swirl.
• Baking powder: Delivers those lifted, pillowy pancakes we all crave.
• Salt: A touch balances the sweetness and accentuates every flavor.
• Milk: Brings the batter together and ensures the pancakes are moist and tender—use whole milk for richness, or any milk you have on hand.
• Large egg: Binds the batter and adds richness for that homemade touch.
• Melted butter or oil: Butter gives the pancakes classic flavor, but neutral oil works nicely in a pinch.
• Vanilla extract: Infuses the pancakes and glaze with warmth and depth.
• Unsalted butter (cinnamon filling): Melts into the brown sugar and cinnamon for a buttery-sweet swirl.
• Brown sugar (cinnamon filling): Brings that deep, caramelized sweetness reminiscent of classic cinnamon rolls.
• Ground cinnamon: The star of the show in every swirl—fresh cinnamon makes a world of difference!
• Cream cheese (glaze): Softened to melt right into your pancakes, lending tang and creaminess.
• Powdered sugar (glaze): Sweetens the glaze and keeps it velvety smooth.
• Milk (glaze): Helps reach pourable perfection for drizzling over your pancake stack.

How to Make Cinnamon Roll Stuffed Pancakes

Step 1: Prepare the Cinnamon Filling

Start by mixing the melted butter, brown sugar, and cinnamon together in a small bowl. This glorious mixture should be cohesive and spreadable. For easy swirling later, scoop it into a zip-top bag or small piping bag—snip off one corner when you’re ready to use. Having your cinnamon filling ready will keep your swirling smooth, quick, and mess-free!

Step 2: Whip Up the Cream Cheese Glaze

While the pancakes themselves are lovely, it’s the cream cheese glaze that ties the whole Cinnamon Roll Stuffed Pancakes experience together. Simply whisk softened cream cheese, powdered sugar, milk, and a splash of vanilla until you have a silky glaze. It should be thick enough to coat but fluid enough to drizzle all over your finished stack. Set it aside for your grand finish!

Step 3: Mix the Pancake Batter

In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, blend the milk, egg, melted butter (or oil), and vanilla. Gently fold the wet ingredients into the dry—don’t overmix, a few lumps are fine. This keeps your pancakes light, rather than dense. If you love extra cinnamon, add a pinch straight into the batter for even more cozy flavor.

Step 4: Swirl and Cook Your Pancakes

Preheat your nonstick skillet or griddle over medium heat and give it a quick grease. For each pancake, pour about 1/4 cup of batter onto the skillet. Let the pancake cook until bubbles form on the surface and the edges look set. Now, grab your cinnamon filling bag and swirl a tight spiral right over the pancake. Cook for another 1 to 2 minutes, then gently flip with a wide spatula—don’t rush, slow and steady helps keep the filling in place! Continue until golden on both sides and the center is cooked through. Wipe the skillet between batches to avoid burned sugar bits in new pancakes.

Step 5: Drizzle and Devour

Now for the show-stopping finale! Stack up your warm Cinnamon Roll Stuffed Pancakes, then lavishly drizzle with your homemade cream cheese glaze. The glaze will melt into every cinnamon swirl and crevice, delivering the iconic, gooey finish of a true cinnamon roll—only in pancake form.

How to Serve Cinnamon Roll Stuffed Pancakes

Garnishes

A fantastic garnish takes Cinnamon Roll Stuffed Pancakes to a new level of decadence. Try a dusting of extra cinnamon, a sprinkle of chopped toasted pecans, or a pinch of orange zest for a refreshing twist. For the ultimate treat, add a dollop of whipped cream or a drizzle of maple syrup—just because you can!

Side Dishes

Because these pancakes are so indulgent, keep sides simple and fresh: a bowl of mixed berries or sliced bananas cuts through the richness and adds bright color to your plate. If you’re making brunch for a crowd, a platter of crispy bacon or turkey sausage offers a savory balance without overpowering the main event.

Creative Ways to Present

Try stacking mini Cinnamon Roll Stuffed Pancakes for a brunch party or breakfast-for-dinner night—a great way for everyone to have their own “stack.” For kids (or adults who feel like kids), cut the pancakes with cookie cutters and serve bite-sized. Or sprinkle each pancake with a dash of cinnamon sugar as soon as they come off the griddle for a little sparkle and crunch.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Cinnamon Roll Stuffed Pancakes (lucky you!), store them in an airtight container in the refrigerator for up to 3 days. Keep the glaze separate for best texture, and just spoon it on right before eating.

Freezing

For an easy breakfast on busy mornings, freeze cooled pancakes individually on a parchment-lined baking sheet, then transfer to a freezer bag. They’ll keep well for up to 2 months. The cream cheese glaze can also be frozen in a small container; just thaw overnight in the fridge and stir before using.

Reheating

To restore their warm, gooey magic, reheat pancakes in the microwave for 30–45 seconds, or on a skillet over low heat until warmed through. Give the glaze a quick stir and a few seconds in the microwave if it’s too firm; drizzle generously and enjoy as if just made!

FAQs

Can I make these pancakes gluten-free?

Absolutely! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. The pancakes will still be tender and delicious—just watch your batter consistency, as some blends may absorb slightly more or less liquid.

What’s the best way to avoid burning the cinnamon swirl?

Burnt sugar can happen if the skillet is too hot or if there’s leftover filling on the pan. Make sure to wipe the skillet between batches and keep your heat at medium—not higher. Flip gently and watch closely to keep every swirl perfect.

Can I add nuts or raisins to these pancakes?

Definitely! Chopped pecans, walnuts, or even golden raisins can be sprinkled onto the cinnamon swirl before flipping. They’ll caramelize a bit and add wonderful texture to your Cinnamon Roll Stuffed Pancakes.

Do I need a piping bag for the cinnamon filling?

No piping bag? No problem—a zip-top bag with a snipped corner works just as well and makes cleanup even easier!

Can I double the recipe for a crowd?

These pancakes are legendary at gatherings—feel free to double (or even triple) the ingredients. Use a large electric griddle so you can cook several pancakes at once, and keep the finished ones warm in a low oven while you finish the batch.

Final Thoughts

If you love breakfast that feels a little bit magical, you owe it to yourself to whip up a stack of Cinnamon Roll Stuffed Pancakes. Every swirl and drizzle delivers dessert-worthy satisfaction, while the nostalgic flavors will have everyone asking for seconds. Give them a try soon—your kitchen is about to smell like happiness!

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