Cinnamon Roll Pancakes

The perfect marriage of cinnamon rolls and pancakes into one simple recipe! Cinnamon roll pancakes are easy to make and they taste AMAZING!

Be sure to try our traditional homemade pancakes recipe and our easy cinnamon rolls – they’re simple and delicious!

Easy Cinnamon Roll Pancakes

You guys. If ever there was a recipe I wanted you to try more than any other recipe you will stumble across in your life – this is it. Cinnamon Roll Pancakes – the perfect marriage of my two favorite breakfast foods. Never have I tasted a more decadent morning treat.

My sister-in-law made these for me and my husband when we were visiting last spring and I never wanted to leave her house. If you wake up my taste buds to something this good in the morning, I will become a permanent house guest. (You have now been warned!)

How to Make Cinnamon Roll Pancakes

These pancakes are made in 3 steps – the pancake batter, the cinnamon swirl, and the cream cheese glaze. I’ll quickly show you how easy this recipe comes together, but for actual measurements, please see the recipe card below.

INGREDIENTS –

for the pancakes

• flour
• baking powder
• milk
• salt
• eggs
• vegetable oil

for the cinnamon swirl

• melted butter
• brown sugar
• ground cinnamon

for the cream cheese glaze

• butter
• cream cheese
• powdered sugar
• vanilla

DIRECTIONS –

Mix the Cinnamon Roll Filling – Put all the cinnamon filling ingredients into a quart-sized freezer bag and mix until combined.

Snip the corner of your bag of cinnamon filling and squeeze the filling into the open corner and then set it aside.

Make the Glaze – Instead of using maple syrup, we’re making a cream cheese glaze that tastes like cream cheese frosting. It’s so good, you might want to eat it with a spoon!

Melt the butter in a small pan on the stove over using low heat. Remove the melted butter from the heat and stir in the cream cheese, powdered sugar, and vanilla until it’s nice and smooth. Once prepped, set the glaze aside.

Make the pancake batter – Start with the dry ingredients – whisk together the flour, baking powder, and salt in a large mixing bowl.

Then, add the wet ingredients. Whisk in the milk, egg, and oil, just until the batter is moistened. You don’t want to over-mix it, the batter will have small lumps.

Making Cinnamon Roll Pancakes

Getting Cooking – Heat your nonstick skillet to medium-heat and spray with nonstick cooking spray. Scoop about 3/4 c of batter onto the skillet, making a circle about 4 inches in diameter.

When the pancakes start to bubble, it is time to add the cinnamon filling. Squeeze the filling out of the bag and swirl it on top of the pancake in a circular fashion, starting in the center of the pancake and swirling to the edges.

Cook Time – Cook the pancake until the bottom side is golden brown (about 2-3 minutes) and then flip with a spatula. Cook an additional 2-3 minutes on this side, or until golden brown.

Tip – You may need to wipe down the griddle in-between batches to get rid of the cinnamon-sugar swirls that will stick on the skillet.

Glaze Topping – Re-warm the glaze, if needed, and drizzle it over the pancakes before serving.

Eat & enjoy!

More Homemade Pancake Breakfast Recipes

• Fall wouldn’t be the same without these delicious Pumpkin Pancakes!
• These Blueberry Lemon Pancakes are delicious!
• Or try our Red Velvet Pancakes recipe if you’re in the mood for something different!
• Cake Mix Pancakes are a sweet and easy recipe for a special occasion.
• These German Pancakes are a delicious twist on a classic breakfast.

HERE’S A PRINTABLE RECIPE CARD FOR YOUR CONVENIENCE –

Print Recipe Pin Recipe

Cinnamon Roll Pancakes Recipe

Servings: 12 4 inch pancakes

The perfect marriage of cinnamon rolls and pancakes into one simple recipe! Cinnamon roll pancakes are easy to make and they taste AMAZING! There's no doubt your family will absolutely love them!

Prep Time:10 minutes mins

Cook Time:15 minutes mins

Total Time:25 minutes mins

Ingredients

Cinnamon Filling

• 1/2 cup unsalted butter, melted (not boiling)
• 1 c packed brown sugar
• 2 tbsps ground cinnamon

Cream Cheese Glaze

• 8 tbsp unsalted butter
• 4 ounces cream cheese, at room temperature
• 1 1/2 cup powdered sugar
• 1 tsp vanilla extract

Pancakes

• 2 c all-purpose flour
• 4 tsp baking powder
• 2 c milk
• 1 tsp salt
• 2 large eggs, lightly beaten
• 2 tbsp canola or vegetable oil

Instructions

Preparing the Cinnamon Filling

• Add all ingredients for the cinnamon filling to a quart-sized freezer bag and mix until combined
  
• Snip the corner of your bag of cinnamon filling and squeeze the filling into the open corner.
• Set aside.

Preparing the Cream Cheese Glaze

• Melt the butter in a small pan on the stove over low heat.
  
• Remove from heat and whisk the cream cheese, powdered sugar, and vanilla extract until smooth.
  
• Set Aside.

Preparing the Pancake Batter

• Whisk together flour, baking powder and salt.
  
• Whisk in the milk, egg and oil, just until the batter is moistened. Do not over-mix, the batter will have small lumps.
  

Cooking Directions

• Heat your skillet and spray with nonstick cooking spray.
• Scoop about 1/3 c of batter onto the skillet, making a circle about 4 inches in diameter.
• When your pancakes start to bubble, it is time to add the cinnamon filling. Squeeze the filling out of the bag and swirl it in a circular fashion starting in the center and swirling to the edges.
  
• Cook the pancake until the bottom side is golden-brown (about 2-3 minutes) and then flip it. Cook an additional 2-3 minutes on this side, or until golden-brown.
  
• Re-warm the glaze, if need and drizzle over the pancakes before serving.
  
• Eat & enjoy!

Notes

*You may need to wipe down the skillet in-between batches to get rid of the cinnamon mixture that will stick on the skillet.

Nutrition

Serving: 2 pancakes · Calories: 432 kcal · Carbohydrates: 53 g · Protein: 5 g · Fat: 23 g · Saturated Fat: 14 g · Trans Fat: 1 g · Cholesterol: 82 mg · Sodium: 261 mg · Potassium: 269 mg · Fiber: 1 g · Sugar: 35 g · Vitamin A: 706 IU · Vitamin C: 1 mg · Calcium: 154 mg · Iron: 2 mg

Other Notes

Course: Breakfast

Cuisine: American

Keyword: breakfast, cinnamon, pancakes