Cinnamon Roll Pancakes Recipe

This Cinnamon Roll Pancakes Recipe is the ultimate weekend breakfast mash-up! Forget deciding between a fluffy stack of flapjacks and a sticky, gooey cinnamon roll—with this recipe, you get to savor the best of both worlds. We’re taking light, airy pancakes, giving them a delightful ribbon of buttery cinnamon swirl, and crowning the whole thing with a dreamy, homemade cream cheese glaze. Trust me, the aroma alone is enough to get you out of bed, and the taste is UNREAL. This one’s a true game-changer for sweet mornings and is guaranteed to become a new family favorite.

Why You’ll Love This Recipe

• Ultimate Comfort Food Mash-Up: This recipe delivers the warm, comforting flavor of a bakery cinnamon roll wrapped up in a stack of light, fluffy pancakes. It’s pure, sweet nostalgia on a plate!
• Insanely Delicious Swirl: The buttery, brown sugar, and cinnamon ribbon piped into the cooking batter melts just perfectly, creating those gorgeous, gooey cinnamon roll vibes in every bite.
• Ready Faster Than Baking: While traditional cinnamon rolls take hours, you can have this spectacular, flavor-packed breakfast on the table in about 35 minutes. Instant gratification!
• Pantry Staples, Next-Level Flavor: You likely have most of these ingredients right now, making it easy to whip up this show-stopping treat any time the craving hits.

Ingredients

Gather up these key players! The magic of these pancakes comes from using simple ingredients in a smart way.

• All-Purpose Flour: The base for our fluffy pancakes. Using AP flour gives us that perfect light and airy texture we’re looking for.
• Sugar: Just a touch to sweeten the batter and help the pancakes brown beautifully.
• Baking Powder & Baking Soda: This dynamic duo is key! They give the pancakes a lovely lift, making them extra light and soft.
• Salt: A non-negotiable ingredient that balances the sweetness and makes all the other flavors sing.
• Milk: Provides the necessary moisture; feel free to use whole milk for the richest results.
• Large Egg: Binds the ingredients together and adds structure and richness to the batter.
• Melted Butter: Adds a wonderful richness to the pancakes. Melting it ensures it incorporates seamlessly.
• Vanilla Extract: Essential for that classic bakery flavor in both the pancake batter and the luxurious glaze!
• Softened Butter (for Swirl): Needs to be perfectly soft—not melted—so it can be creamed easily with the sugar and piped without running everywhere.
• Brown Sugar (for Swirl): Gives the swirl that deep, molasses-rich sweetness and helps it stay gooey.
• Ground Cinnamon: The star of the swirl! Use a good quality, fragrant cinnamon here for maximum impact.
• Cream Cheese (for Glaze): Make sure this is softened! It’s what gives our glaze that signature tang and creamy texture, making it taste just like a classic cinnamon roll frosting.
• Powdered Sugar: Our sweet base for the glaze; it dissolves instantly to give us a smooth, lump-free frosting.

Note: The exact measurements for all of these fantastic ingredients will be listed for you right below this article in the convenient recipe card!

How to Make the Cinnamon Roll Pancakes Recipe

You’ll be shocked at how easy it is to bring this sweet dream to life!

Step 1: Prep the Batter and Swirl

First, let’s mix the batter! Whisk together your dry ingredients (flour, sugars, leavening agents, and salt) in one bowl. In a separate bowl, combine your wet ingredients (milk, egg, melted butter, and vanilla). Gently mix the wet into the dry until just combined—a few lumps are okay! Next, make the swirl: beat together the softened butter, brown sugar, and cinnamon, then transfer this mixture to a small piping bag (or a simple zip-top bag with the corner snipped off).

Step 2: Cook the Pancakes and Swirl

Heat up your nonstick skillet over medium heat. When it’s ready, pour about 1/4 cup of the pancake batter onto the skillet. As the pancake starts to cook and those little bubbles appear (a sure sign of perfection!), grab your piping bag and pipe a lovely swirl of the cinnamon mixture right onto the center of the cooking pancake.

Step 3: Flip and Finish

Let the pancake cook until the edges look set and the bubbles on top are stable. Then, use a gentle spatula to flip it over. Cook for just 1–2 minutes more until that cinnamon swirl side is beautifully caramelized and the pancake is cooked through. Repeat this process until every last drop of batter and swirl mixture is used up!

Step 4: Whisk up the Dreamy Glaze

While the pancakes are warm (or even as they cool slightly), quickly whisk together your softened cream cheese, melted butter, powdered sugar, and vanilla. Add the milk one tablespoon at a time until the glaze reaches a perfectly smooth, pourable consistency—it should drizzle beautifully, not run everywhere.

Step 5: Drizzle and Serve!

Stack those glorious cinnamon-swirled pancakes high! Give them a generous drizzle of that warm, tangy cream cheese glaze and dive right in. Serve immediately for the best experience!

Pro Tips for Making the Recipe

• Do Not Overmix the Batter: This is the secret to light, fluffy pancakes! Mix until just combined. Lumps are your friend here, as they indicate you haven’t developed the gluten too much.
• Temperature Control is Key: Medium heat is the sweet spot. If the pan is too hot, the outside will burn before the inside cooks; if too low, they won’t puff up.
• Perfect Swirl Consistency: Make sure the butter for the swirl is softened, not melted. This keeps the mixture firm enough to hold its piped shape on the warm batter.
• Don’t Rush the Flip: Wait until the edges are clearly set and bubbles are breaking on the surface before you attempt to flip. This ensures the pancake doesn’t tear when you slide the spatula underneath.

How to Serve

This stack of sweet perfection doesn’t need much, but here are a few ideas to elevate your breakfast spread:

• The Classic Way: Serve them immediately, drenched in that cream cheese glaze, maybe with a side of crispy bacon or a fresh fruit salad to cut the sweetness.
• Add Fruit: Toss on some fresh blueberries, sliced strawberries, or raspberries right before drizzling the glaze for a pop of color and freshness.
• Coffee Pairing: A strong cup of black coffee or a creamy latte is the absolute perfect companion for these sweet, rich flavors.

Make Ahead and Storage

Planning a big brunch? Here’s how you can prepare and keep these beauties fresh!

Storing Leftovers

If you happen to have any leftovers (a rare occurrence!), allow them to cool completely. Store the plain pancakes and the glaze separately in airtight containers in the refrigerator for up to 3 days.

Freezing

These pancakes freeze wonderfully! Lay the cooled, glaze-free pancakes in a single layer on a baking sheet to flash freeze for about an hour. Once solid, transfer them to a freezer-safe zip-top bag or container. They will keep well for up to 2 months.

Reheating

To reheat, you can use a toaster, a toaster oven, or a microwave until warmed through. If frozen, thaw them in the fridge overnight first. Reheat the glaze gently in the microwave or let it come to room temperature before drizzling.

FAQs

What is the best way to get a perfect swirl?

The secret to a beautiful swirl is the consistency of the filling. Make sure the butter is properly softened, not melted, so the mixture is firm enough to pipe clearly. Also, a small piping bag or a simple sandwich bag with a tiny corner snipped off gives you the best control. Pipe the swirl quickly before the pancake batter sets!

Can I make the pancake batter ahead of time?

While you can mix the dry ingredients ahead of time and store them in an airtight container, it’s best to mix the wet ingredients in right before cooking. The leavening agents (baking powder and soda) start reacting immediately once they touch the wet ingredients, and letting it sit too long will result in flatter, less fluffy pancakes.

Can I use a different kind of milk?

Absolutely! This recipe is forgiving. While whole milk offers the richest flavor, you can easily use 2%, skim, or even non-dairy milk alternatives like almond or oat milk. Just remember that the richness of the milk will slightly impact the final texture of the pancake.

My cinnamon swirl is running everywhere! What went wrong?

If your swirl is too runny, the butter was likely too melted or you used too much liquid. Next time, ensure the butter is only softened (creamy like thick frosting), and if you feel the mixture is still too soft, you can add a tiny bit more brown sugar to thicken it up slightly before piping.