Cinnamon Roll Pancakes

Why You’ll Love This Recipe

These Cinnamon Roll Pancakes are sure to be a breakfast favorite for the whole family! The swirls of cinnamon throughout the pancakes give them that perfect cinnamon roll flavor. Top them with a smooth and rich cream cheese glaze, and you have a decadent breakfast that feels like dessert. Whether you're craving something indulgent for a special weekend breakfast or want to treat your loved ones, this recipe is sure to impress.

Ingredients

For Pancakes:

• 1 ¼ cups all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon salt

• 1 cup milk (may need to add a little more if batter is too thick)

• 1 tablespoon vegetable oil

• 1 large egg, beaten

• OR pancake batter from a mix (we like Bisquick)

Cinnamon Filling:

• ⅓ cup butter, melted

• ¾ cup packed light brown sugar

• 1 tablespoon ground cinnamon

Cream Cheese Glaze:

• 4 tablespoons butter

• 2 ounces cream cheese

• 1 ¼ cups powdered sugar

• 1 teaspoon vanilla extract

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare Cinnamon Filling: In a medium bowl, mix together the melted butter, brown sugar, and cinnamon. Scoop the mixture into a small zippered bag and set aside. Let it rest for 10-15 minutes to thicken slightly.

2. Prepare Pancake Batter: In another medium bowl, whisk together the flour, baking powder, and salt. Add in the milk, vegetable oil, and beaten egg, whisking just until the batter is moistened. (A few small lumps are okay.) If using a boxed pancake mix, prepare according to the package directions.

3. Prepare Cream Cheese Glaze: In a microwave-safe bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then whisk in the powdered sugar and vanilla extract. Set aside.

4. Cook the Pancakes: Heat a large skillet or griddle over low heat and spray with non-stick cooking spray. Pour about ½ cup of pancake batter onto the skillet. Snip the corner of the cinnamon filling bag and squeeze a spiral of the filling onto the top of the pancake.

5. Flip the Pancakes: Once bubbles begin to appear on the surface of the pancake, carefully flip it with a spatula and cook until lightly browned on the underside, about 1-2 minutes. Transfer the pancakes to a baking sheet and keep warm in the oven while you make the rest of the pancakes.

6. Serve: Spoon the warmed cream cheese glaze over each pancake. Serve immediately and enjoy!

Servings and Timing

• Servings: 4

• Prep time: 30 minutes

• Cook time: 4 minutes per pancake

• Total time: Approximately 45 minutes

Variations

• Make it vegan: Replace the milk with a plant-based alternative (such as almond or oat milk), and use a non-dairy butter and cream cheese in the glaze.

• Add fruit: Top with fresh berries, sliced bananas, or even apples for a fruity twist.

• Make it healthier: Use whole wheat flour or a gluten-free flour blend, and swap the brown sugar for a healthier sweetener like coconut sugar or maple syrup.

Storage/Reheating

• Storage: Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can also store the cinnamon filling and cream cheese glaze separately for up to a week.

• Reheating: To reheat, place the pancakes in a preheated oven at 350°F for 5-10 minutes, or heat them in a microwave for 20-30 seconds. Warm the cream cheese glaze in the microwave for a few seconds before serving.

FAQs

Can I use a pancake mix for this recipe?

Yes! If you prefer to use a pancake mix like Bisquick, simply follow the package directions for preparing the batter.

How can I make the cinnamon filling thicker?

If the filling seems too runny, let it sit for 10-15 minutes to thicken up. You can also add a bit more brown sugar to help thicken the mixture.

Can I freeze Cinnamon Roll Pancakes?

Yes! To freeze, allow the pancakes to cool completely, then place them in an airtight container or freezer bag. They can be stored for up to 1-2 months. To reheat, pop them in the toaster or microwave.

How do I know when to flip the pancakes?

Wait for bubbles to form on the surface of the pancake, then carefully flip. The pancakes should be golden brown on both sides when done.

Can I make the cream cheese glaze ahead of time?

Yes, you can make the glaze ahead of time. Store it in an airtight container in the fridge and reheat before serving.

How can I make this recipe dairy-free?

To make this recipe dairy-free, substitute the milk with a plant-based milk (such as almond or oat milk) and use dairy-free butter and cream cheese for the glaze.

What’s the best way to serve these pancakes?

These pancakes are best served warm, with the cream cheese glaze drizzled over the top. For extra flavor, add some fresh fruit or a sprinkle of cinnamon.

Can I make the cinnamon filling ahead of time?

Yes, you can prepare the cinnamon filling in advance. Store it in a zip-top bag or airtight container in the fridge until you’re ready to use it.

What kind of skillet should I use for these pancakes?

A large non-stick skillet or griddle is ideal for cooking pancakes. This ensures they cook evenly and makes flipping easier.

Can I double the recipe?

Yes, you can easily double the recipe to make more pancakes for a larger crowd. Just be sure to adjust the cooking time accordingly, as you may need to cook them in batches.

Conclusion

Cinnamon Roll Pancakes are an irresistible breakfast treat that combines the warm, comforting flavors of cinnamon rolls with the light, fluffy texture of pancakes. With a swirl of cinnamon filling and a drizzle of creamy glaze, this recipe is a surefire way to elevate your morning. Whether you’re serving them on a special occasion or just because, these pancakes will surely become a favorite in your breakfast rotation.

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Cinnamon Roll Pancakes combine the best of both worlds: fluffy pancakes with cinnamon swirls and a delicious cream cheese glaze. This fun twist on a classic breakfast dish will leave you craving more every morning.

• Author: Janet
• Prep Time: 30 minutes
• Cook Time: 4 minutes per pancake
• Total Time: Approximately 45 minutes
• Yield: 4 servings
• Category: Breakfast
• Method: Griddle, Skillet
• Cuisine: American
• Diet: Vegetarian

Ingredients

1 ¼ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 cup milk (may need to add a little more if batter is too thick)

1 tablespoon vegetable oil

1 large egg, beaten

OR pancake batter from a mix (e.g. Bisquick)

⅓ cup butter, melted (for cinnamon filling)

¾ cup packed light brown sugar

1 tablespoon ground cinnamon

4 tablespoons butter (for glaze)

2 ounces cream cheese

1 ¼ cups powdered sugar

1 teaspoon vanilla extract

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Instructions

1. Prepare Cinnamon Filling: In a medium bowl, mix together the melted butter, brown sugar, and cinnamon. Scoop the mixture into a small zippered bag and set aside. Let it rest for 10-15 minutes to thicken slightly.
2. Prepare Pancake Batter: In another medium bowl, whisk together the flour, baking powder, and salt. Add in the milk, vegetable oil, and beaten egg, whisking just until the batter is moistened. (A few small lumps are okay.) If using a boxed pancake mix, prepare according to the package directions.
3. Prepare Cream Cheese Glaze: In a microwave-safe bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then whisk in the powdered sugar and vanilla extract. Set aside.
4. Cook the Pancakes: Heat a large skillet or griddle over low heat and spray with non-stick cooking spray. Pour about ½ cup of pancake batter onto the skillet. Snip the corner of the cinnamon filling bag and squeeze a spiral of the filling onto the top of the pancake.
5. Flip the Pancakes: Once bubbles begin to appear on the surface of the pancake, carefully flip it with a spatula and cook until lightly browned on the underside, about 1-2 minutes. Transfer the pancakes to a baking sheet and keep warm in the oven while you make the rest of the pancakes.
6. Serve: Spoon the warmed cream cheese glaze over each pancake. Serve immediately and enjoy!

Notes

• For a vegan version, replace the milk with a plant-based alternative (e.g., almond or oat milk), and use non-dairy butter and cream cheese for the glaze.
• For a healthier version, use whole wheat or gluten-free flour and swap the brown sugar for coconut sugar or maple syrup.
• Store leftover pancakes in an airtight container for up to 3 days. Reheat in the oven or microwave before serving.
• Can be made ahead of time and frozen for up to 1-2 months. Reheat in a toaster or microwave.
• Adding fresh berries, sliced bananas, or apples can enhance the flavor of these pancakes.

Nutrition

• Serving Size: 1 pancake
• Calories: 250
• Sugar: 18g
• Sodium: 180mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 35mg