Introduction

Cinnamon Roll Pancakes combine the comforting flavors of classic cinnamon rolls with the ease and fluffiness of pancakes. This delightful breakfast treat features swirls of cinnamon sugar baked right into the pancakes, topped with a rich cream cheese glaze. Perfect for lazy weekend mornings or special occasions.

A close-up view of a stack of four thick, fluffy pancakes on a white plate, each pancake showing a soft, light beige texture with golden brown edges. The pancakes are layered evenly, and a large wedge is cut out of the stack, revealing the inside that has light specks of cinnamon or spice dusted between the layers. The top pancake is sprinkled with powdered sugar and a light dusting of cinnamon, which continues down slightly onto the sides of the stack. At the base, the pancakes sit in a shallow pool of warm golden syrup that glistens softly. The scene is set against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Flour (Can use gluten-free flour blend)
2 teaspoons Baking Powder (Ensure freshness for best rise)
1/4 teaspoon Salt (Sea salt can be used for flavor)
1 cup Milk (Any non-dairy milk works well)
1 large Egg (A flax egg can substitute for vegan)
2 tablespoons Vegetable Oil (Melted butter can be used for flavor)
2 tablespoons Melted Butter (Vegetable oil can be a substitute)
1/4 cup Brown Sugar (Light or dark brown sugar can be used)
1 tablespoon Ground Cinnamon (Mix with nutmeg for extra warmth)
4 ounces Cream Cheese (Mascarpone can be a delightful alternative)
1 cup Powdered Sugar (Adjust for preferred sweetness)
1 teaspoon Vanilla Extract (Using pure vanilla enhances flavor)
2 tablespoons Melted Butter (for cinnamon filling)

Instructions

Step 1: Prepare Cinnamon Filling by mixing melted butter, brown sugar, and cinnamon in a bowl until well combined. Transfer the mixture to a ziplock bag and let it thicken for 10-15 minutes while you make the batter.
Step 2: In a separate bowl, whisk together the flour, baking powder, and salt. Add the milk, vegetable oil, and beaten egg, stirring gently until just combined. Avoid overmixing.
Step 3: Make the glaze by heating cream cheese and melted butter in a microwave-safe bowl until warm. Whisk until smooth, then stir in powdered sugar and vanilla extract until fully blended.
Step 4: Preheat a skillet over low heat. Pour ½ cup of pancake batter onto the skillet. Use the ziplock bag to pipe the cinnamon filling onto the pancake in a swirl pattern. Cook until bubbles appear on the surface, then carefully flip and cook the other side until golden.
Step 5: Serve the pancakes stacked with cream cheese glaze drizzled or spooned over the top. Optionally, dust with additional powdered sugar or sprinkle chopped nuts for extra texture.

Tips & Variations

For extra warmth, add a pinch of nutmeg to the cinnamon filling mixture.
Use gluten-free flour blend to make this recipe gluten-free without sacrificing texture.
Swap cream cheese with mascarpone in the glaze for a milder, creamier finish.
Try coconut or almond milk as a dairy-free milk substitute to suit your dietary needs.
To make vegan, replace the egg with a flax egg and use plant-based butter.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warm. The cream cheese glaze is best served fresh but can be stored separately in the fridge and stirred before serving.

How to Serve

A stack of four thick, fluffy pancakes with a golden brown top layer showing a slightly crispy texture. The middle layers reveal a soft, light beige interior with specks of cinnamon swirled through, giving a marbled effect inside. Warm, creamy white icing drips between the layers and pools slightly at the base on a white plate. A dollop of smooth, white cream sits on top, adding a creamy contrast to the golden brown surface. The entire stack is surrounded by a thin layer of amber syrup that glistens on the white marbled surface beneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the cinnamon filling in advance?

Yes, the cinnamon filling can be made a day ahead and refrigerated in a sealed container or ziplock bag. Bring it to room temperature before piping onto the pancakes.

How do I prevent the pancakes from burning before they’re cooked through?

Cooking on low heat allows the pancakes to cook evenly without burning the surface. Patience is key; wait for bubbles on the batter surface before flipping to ensure the inside is cooked.

Cinnamon Roll Pancakes Recipe

Print Recipe

★★★★★

4.9 from 119 reviews

These Cinnamon Roll Pancakes combine the fluffy texture of classic pancakes with the sweet, spiced swirl of cinnamon roll filling and a rich cream cheese glaze, perfect for a comforting breakfast or brunch treat.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6–8 pancakes (serves 3–4 people) 1x
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Pancake Batter

1 cup Flour (Can use gluten-free flour blend)
2 teaspoons Baking Powder (Ensure freshness for best rise)
1/4 teaspoon Salt (Sea salt can be used for flavor)
1 cup Milk (Any non-dairy milk works well)
1 large Egg (A flax egg can substitute for vegan)
2 tablespoons Vegetable Oil (Melted butter can be used for flavor)

Cinnamon Filling

2 tablespoons Melted Butter
1/4 cup Brown Sugar (Light or dark brown sugar can be used)
1 tablespoon Ground Cinnamon (Mix with nutmeg for extra warmth)

Cream Cheese Glaze

4 ounces Cream Cheese (Mascarpone can be a delightful alternative)
1 cup Powdered Sugar (Adjust for preferred sweetness)
1 teaspoon Vanilla Extract (Using pure vanilla enhances flavor)
2 tablespoons Melted Butter

Instructions

Prepare Cinnamon Filling: In a bowl, mix the melted butter, brown sugar, and cinnamon until well combined. Transfer this mixture to a ziplock bag and let it thicken for 10-15 minutes while you prepare the pancake batter.
Make Pancake Batter: In a separate bowl, whisk together the flour, baking powder, and salt. Add the milk, vegetable oil, and beaten egg, stirring gently until just combined to avoid overmixing and ensure fluffy pancakes.
Make Glaze: In a microwave-safe bowl, warm the cream cheese and melted butter until smooth and soft. Whisk until smooth, then blend in the powdered sugar and vanilla extract until creamy and well combined.
Cook Pancakes: Preheat a skillet over low heat. Pour ½ cup of batter onto the skillet for each pancake. Using the ziplock bag, pipe the cinnamon filling into a swirl on top of the batter. Cook until bubbles form on the surface and edges look set, then carefully flip and cook the other side until golden and cooked through.
Serve: Stack the pancakes and generously drizzle or spoon the cream cheese glaze over the top. Optionally sprinkle with additional powdered sugar or nuts if desired.

Notes

Use low heat for cooking pancakes to ensure they cook evenly without burning.
For a vegan version, substitute the egg with a flax egg and use non-dairy milk and butter alternatives.
The cinnamon filling can be prepared ahead and stored in the refrigerator.
Adjust powdered sugar in the glaze according to your sweetness preference.
Make sure not to overmix the batter to keep pancakes light and fluffy.

Keywords: Cinnamon Roll Pancakes, Breakfast pancakes, Cinnamon swirl, Cream cheese glaze, Sweet breakfast, Easy pancake recipe