Enjoy these Cinnamon Roll Pancakes with soft, fluffy layers, cinnamon swirls, and creamy glaze. A quick, indulgent breakfast everyone will love!
If you love the taste of classic cinnamon rolls but want a faster, easier breakfast option, these Cinnamon Roll Pancakes are the perfect solution. Imagine fluffy pancakes swirled with cinnamon sugar and topped with a rich cream cheese glaze—pure comfort in every bite.
Why You’ll Love These Cinnamon Roll Pancakes
- Quick & Delicious: Get all the flavors of traditional cinnamon rolls in a fraction of the time.
- Sweet & Decadent: Cinnamon swirls and creamy glaze make every bite heavenly.
- Perfect for Any Breakfast: Ideal for weekend brunches or special mornings.
- Expert Tips Included: Follow simple tips for fluffy, melt-in-your-mouth pancakes every time.
This recipe has been perfected over years of breakfast cooking, ensuring pancakes that are thick, soft, and packed with flavor. Adding melted butter and vanilla enhances the taste, while step-by-step instructions make it easy even for beginners.
What Are Cinnamon Roll Pancakes?
Cinnamon Roll Pancakes are a hybrid breakfast treat combining the fluffiness of pancakes with the sweet, spiced flavor of cinnamon rolls. Finished with a smooth cream cheese glaze, they’re quick to make, visually appealing, and deliciously indulgent.
Features:
- Texture: Soft and airy pancakes with gooey cinnamon swirls.
- Flavor: Sweet, warm, and spiced just like traditional cinnamon rolls.
- Topping: Cream cheese glaze for a rich, creamy finish.
- Quick: Ready in less than 40 minutes.
- Optional Garnish: Toasted pecans or other nuts for added crunch.
Tools You’ll Need
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Piping bag, squeeze bottle, or ziplock bag
- Nonstick skillet or griddle
Ingredients and Substitutes
Cinnamon Swirl Filling
- Dark brown sugar: Rich sweetness and molasses flavor. (Substitute: light brown sugar or coconut sugar)
- Melted butter: Adds moisture and richness. (Substitute: coconut oil)
- Ground cinnamon: Signature warm, spicy flavor. (Substitute: pumpkin pie spice)
Cream Cheese Glaze
- Cream cheese, softened: Creamy tang. (Substitute: Greek yogurt or vegan cream cheese)
- Melted butter: Smooth, rich finish. (Substitute: coconut oil)
- Powdered sugar: Sweetens and thickens glaze. (Substitute: coconut powdered sugar)
- Vanilla extract: Enhances flavor. (Substitute: vanilla bean paste)
Pancake Batter
- All-purpose flour: Provides structure. (Substitute: whole wheat or gluten-free flour)
- Baking powder: Makes pancakes fluffy.
- Salt: Balances sweetness.
- Whole milk: Moisturizes and smooths batter. (Substitute: plant-based milk or yogurt)
- Egg: Binds batter. (Substitute: flax or chia egg)
- Vanilla extract: Adds flavor. (Substitute: almond extract)
- Melted butter: Moisture and richness. (Substitute: coconut or vegetable oil)
Optional Garnish
- Toasted chopped pecans, walnuts, or almonds
How to Make Cinnamon Roll Pancakes
Step 1: Prepare the Cinnamon Filling
In a medium bowl, combine brown sugar, melted butter, and cinnamon until smooth and lump-free. Transfer the mixture into a piping bag, squeeze bottle, or a ziplock bag with a small corner cut. Set aside.
Step 2: Make the Cream Cheese Glaze
In a small bowl, beat cream cheese until smooth. Stir in melted butter, powdered sugar, and vanilla extract. If the glaze becomes too thick, thin with a splash of milk. Set aside.
Step 3: Prepare the Pancakes
- Heat a nonstick skillet over medium-low heat.
- In a bowl, mix flour, baking powder, and salt.
- In a jug, whisk together milk, egg, and vanilla. Pour into dry ingredients until mostly combined, leaving a few small lumps.
- Fold in melted butter gently.
Step 4: Cook and Swirl
- Scoop ⅓ cup of batter onto the skillet.
- Once bubbles form on top (1–2 minutes), pipe the cinnamon filling in a swirl pattern starting from the center.
- Cook 1–2 minutes until golden brown, then flip and cook the other side for another 1–2 minutes.
- Keep cooked pancakes warm under a towel while making the rest.
Chef Tips for Perfect Pancakes
- Use a piping bag or squeeze bottle for neat swirls.
- Don’t overmix the batter; a few lumps are okay.
- Keep the skillet at medium-low to prevent burning.
- Syrup isn’t needed—glaze and filling provide plenty of sweetness.
Make Ahead and Storage Tips
- Cinnamon Filling: Refrigerate for 3–7 days. Bring to room temperature before piping.
- Cream Cheese Glaze: Store in fridge for 2–3 days; thin with milk if stiff.
- Pancake Batter: Store dry and wet ingredients separately for up to 24 hours. Combine before cooking.
Leftovers:
- Refrigerate cooked pancakes for up to 2 days. Layer with parchment paper to avoid sticking.
- Reheat in microwave (15–20 sec), stovetop (1–2 min each side), or oven (5–7 min at 350°F/175°C).
- Freeze pancakes in a single layer, then transfer to a bag; reheat as above.
Cinnamon Roll Pancakes Recipe: Fluffy Swirls with Cream Cheese Glaze
- Total Time: 35 min
Ingredients
Cinnamon Filling
½ cup (85 g) dark brown sugar, lump-free
Instructions
1. Make the Cinnamon Filling
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In a medium bowl, mix brown sugar, melted butter, and cinnamon until smooth.
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Transfer to a piping bag, squeeze bottle, or ziplock bag with a small corner cut. Set aside.
2. Make the Cream Cheese Glaze
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Beat cream cheese until smooth.
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Stir in melted butter, powdered sugar, and vanilla.
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If too thick, add a splash of milk to reach drizzle consistency. Set aside.
3. Make the Pancakes
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Heat a nonstick skillet over medium-low heat.
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In a bowl, whisk flour, baking powder, and salt.
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In another jug, whisk milk, egg, and vanilla. Pour into dry ingredients until mostly combined (a few lumps are okay).
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Fold in melted butter gently.
4. Cook and Swirl
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Scoop ⅓ cup batter onto skillet.
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When bubbles appear (1–2 min), pipe cinnamon filling in a swirl starting from the center.
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Cook 1–2 min until golden, then flip and cook 1–2 min more.
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Keep warm under a towel while finishing the rest.
5. Serve
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Drizzle with cream cheese glaze.
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Sprinkle toasted pecans on top if desired.
Notes
- Piping: If you don’t have a piping bag, a ziplock with a small cut corner works perfectly.
- Do Not Overmix: Slight lumps in the batter are okay; overmixing will make pancakes tough.
- Heat Control: Medium-low heat prevents burning while cooking through.
- Syrup Optional: Glaze and filling add enough sweetness, so syrup isn’t necessary.
- Prep Time: 20 min
- Cook Time: 15 min
I’m a passionate home cook sharing easy, flavorful recipes inspired by my roots and travels — bringing a splash of joy and global taste to every family meal.
