There’s something truly magical about waking up to the aroma of cinnamon, something that instantly transports me back to lazy weekend mornings and cozy family gatherings. But let’s be honest, making traditional cinnamon rolls can be a bit of a project. That’s where these Cinnamon Roll Pancakes come swooping in to save the day, giving you all the warm, spiced, sweet goodness of a cinnamon roll wrapped up in the fluffy, stackable comfort of a pancake. It’s the ultimate brunch mash-up, delivering an indulgent experience without the lengthy proofing times.
Why You’ll Love This Dish
If you’re anything like me, you appreciate a breakfast that feels special without demanding hours in the kitchen. These pancakes hit that sweet spot perfectly. They’re a fantastic way to elevate your weekend brunch, turning a standard pancake stack into something truly extraordinary. The combination of tender, fluffy pancakes Swirled with a buttery cinnamon filling and drizzled with a decadent cream cheese glaze is pure breakfast nirvana. They’re quick enough for a leisurely Saturday morning but impressive enough for a special occasion or when you want to treat your loved ones (or yourself!). Plus, who can resist the allure of cinnamon rolls and pancakes in one bite?
> “These Cinnamon Roll Pancakes are a game-changer! My kids devoured them, and honestly, so did I. So much easier than actual cinnamon rolls but with all the flavor.” – A Happy Bruncher
Step-by-Step Overview
Making these Cinnamon Roll Pancakes is surprisingly straightforward, essentially involving three main components that come together harmoniously. First, you whip up a classic fluffy pancake batter. While that’s resting for a few minutes, you’ll prepare the rich, buttery cinnamon swirl mixture. Finally, the magic happens on the griddle: you pour the pancake batter, then artfully drizzle the cinnamon mixture on top before flipping. Once cooked, a simple yet irresistible cream cheese glaze finishes everything off, transforming ordinary pancakes into a cinnamon roll dream.
What You’ll Need
Ingredient List
For the Pancakes:
- 1 ½ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 2 tbsp granulated sugar
- 1 large egg
- 1 cup milk (any kind works, but whole milk makes them richer)
- 2 tbsp unsalted butter, melted
For the Cinnamon Swirl:
- ¼ cup unsalted butter, softened
- ½ cup packed light brown sugar
- 1 tbsp ground cinnamon
- 1 tsp vanilla extract
For the Cream Cheese Glaze:
- 2 oz cream cheese, softened
- ¼ cup powdered sugar
- 1-2 tbsp milk (or cream)
- ½ tsp vanilla extract
Directions to Follow
- Prepare the Pancake Batter: In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar. In a separate medium bowl, whisk the egg, milk, and melted butter until well combined. Pour the wet ingredients into the dry ingredients and mix until just combined. A few lumps are okay; overmixing leads to tough pancakes. Let the batter rest for 5-10 minutes while you prepare the cinnamon swirl.
- Make the Cinnamon Swirl: In a small bowl, combine the softened butter, brown sugar, ground cinnamon, and vanilla extract. Mix with a fork until smooth and well combined. Transfer this mixture to a small Ziploc bag, snip off a tiny corner, and set aside. This will be your piping bag for the swirl.
- Cook the Pancakes: Heat a lightly greased griddle or large non-stick skillet over medium-low heat. Once hot, pour about ¼ cup of pancake batter onto the griddle for each pancake. Immediately after pouring the batter, use your cinnamon swirl “piping bag” to drizzle a spiral or zig-zag pattern over each pancake.
- Flip and Finish: Cook for 2-3 minutes, or until bubbles start to form on the surface and the edges look set. Carefully flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through. Transfer to a plate to keep warm while you cook the remaining pancakes.
- Whip up the Glaze: While the pancakes are cooking, prepare the glaze. In a small bowl, whisk together the softened cream cheese, powdered sugar, 1 tablespoon of milk, and vanilla extract until smooth. If the glaze is too thick, add a little more milk, a tiny bit at a time, until it’s a drizzly consistency.
- Serve: Stack your warm Cinnamon Roll Pancakes and generously drizzle with the cream cheese glaze. Serve immediately and enjoy!
Best Ways to Enjoy It
These Cinnamon Roll Pancakes are truly best served fresh off the griddle, still warm and fluffy, with that luscious cream cheese glaze melting into every nook and cranny. Beyond the glaze, they don’t really need anything else – they’re a complete dessert-for-breakfast experience! However, if you’re feeling extra indulgent, a sprinkle of chopped pecans or walnuts could add a nice textural contrast. For a touch of fruitiness, a handful of fresh berries on the side, like raspberries or blueberries, would cut through the sweetness nicely. A cup of hot coffee or a tall glass of cold milk makes the perfect pairing.
Keeping Leftovers Fresh
While these pancakes are definitely at their peak when fresh, you can certainly store any leftovers. Allow them to cool completely before transferring them to an airtight container. They’ll keep well in the refrigerator for up to 3-4 days.
Reheating: For the best results, reheat them gently. A quick zap in the microwave for 30-60 seconds (depending on your microwave and the number of pancakes) will warm them through. Alternatively, you can reheat them in a toaster oven or on a lightly greased skillet over low heat until warm. If reheating, it’s best to store the cream cheese glaze separately and add it fresh right before serving.
Freezing: For longer storage, flash freeze individual pancakes on a baking sheet until solid, then transfer them to a freezer-safe bag or container with parchment paper between layers. They’ll last for up to 2 months. Reheat from frozen in a toaster, microwave, or oven.
Helpful Cooking Tips
- Don’t Overmix the Batter: This is the golden rule for fluffy pancakes! Mix just until the wet and dry ingredients are combined. A few lumps are characteristic of a good pancake batter.
- Rest the Batter: Letting the batter rest for 5-10 minutes allows the gluten to relax and the baking powder to activate, resulting in a lighter, fluffier pancake.
- Perfect Swirls: Don’t press too hard when drizzling the cinnamon mixture. A gentle squeeze and a steady hand will create those beautiful, distinct swirls. If the brown sugar mixture is too stiff, you can warm it slightly for a few seconds in the microwave to make it more pliable.
- Temperature Control: Keep your griddle heat consistent (medium-low is usually ideal). Too high, and they’ll burn before cooking through; too low, and they’ll be pale and dry. If using an electric griddle, 325-350°F (160-175°C) is a good range.
- Avoid Flat Glaze: Make sure your cream cheese is truly softened for the glaze. This prevents lumps and ensures a smooth, pourable consistency. If it’s too thick, a tiny splash of extra milk or cream will thin it out.
Creative Twists
- Chocolate Swirl: Instead of cinnamon, mix cocoa powder and a touch more sugar into softened butter for a chocolate swirl. A chocolate ganache drizzle instead of cream cheese glaze would be divine!
- Apple Cinnamon: Add a quarter cup of finely diced, sautéed apples to your pancake batter for an extra layer of flavor and texture.
- Nutty Crunch: Incorporate finely chopped pecans or walnuts into the cinnamon swirl mixture for a delightful crunch.
- Gluten-Free Option: Easily adapt this recipe by using your favorite 1:1 gluten-free all-purpose flour blend for the pancakes.
- Pumpkin Spice: During autumn, swap out some of the cinnamon for a pumpkin pie spice blend in the swirl, and even add a bit of pumpkin puree to the pancake batter for a seasonal twist.
Your Questions Answered
Q: Can I make the pancake batter ahead of time?
A: You can mix the dry ingredients and the wet ingredients separately the night before, store them in the fridge, and then combine them just before cooking. This helps maintain the leavening power of the baking powder. However, mixing the complete batter and letting it sit overnight can sometimes result in tougher pancakes.
Q: My cinnamon swirl mixture is too hard to pipe. What should I do?
A: If your butter for the swirl wasn’t soft enough, the mixture can be stiff. Place the bag in a bowl of warm water for a few seconds or microwave it for 5-10 seconds to soften it slightly. Be careful not to melt it completely, or it will just run off the pancakes.
Q: Can I use bottled pancake syrup instead of the cream cheese glaze?
A: Absolutely! While the cream cheese glaze really gives these the “cinnamon roll” feel, a good quality maple syrup would also be delicious. You could even do a simple powdered sugar and milk glaze for something less rich.
Q: How do I get perfect round pancakes?
A: For consistent size and shape, use a measuring cup (like a ¼ cup) or a ladle to pour the batter. Avoid spreading the batter once it hits the griddle; it should naturally form a round shape. If your griddle is level, they’ll spread nicely.
Irresistible Cinnamon Roll Pancakes
Equipment
- large bowl
- whisk
- small bowl
- piping bag or ziploc bag
- griddle or non-stick skillet
Ingredients
Pancakes
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 tablespoon granulated sugar
- 1 large egg
- 1 cup milk whole or 2%
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
Cinnamon Swirl
- ¼ cup unsalted butter softened
- ½ cup light brown sugar packed
- 1 tablespoon ground cinnamon
- 1 tablespoon all-purpose flour
- 1-2 tablespoons milk as needed for consistency
Cream Cheese Glaze
- 2 ounces cream cheese softened
- 1 cup powdered sugar
- 1-2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Prepare the Pancake Batter
- Whisk together dry ingredients (flour, baking powder, salt, sugar) in a large bowl, and wet ingredients (egg, milk, melted butter, vanilla) in a separate bowl.
- Combine wet and dry ingredients, stirring just until no dry streaks remain; avoid overmixing and set aside.
Make the Cinnamon Swirl
- Cream together softened butter, brown sugar, cinnamon, and flour in a small bowl until smooth.
- Gradually add milk to achieve a pipeable consistency, then transfer the mixture to a piping bag or a ziploc bag with a snipped corner.
Cook the Pancakes
- Heat a greased griddle or non-stick skillet over medium-low heat.
- Pour about ¼ cup of batter per pancake onto the hot surface, then immediately pipe the cinnamon swirl in a spiral onto each pancake.
- Cook for 2-3 minutes until bubbles appear and edges set, then flip and cook for another 1-2 minutes until golden brown and cooked through; repeat for remaining batter.
Whip up the Glaze
- While pancakes cook, combine softened cream cheese, powdered sugar, milk, and vanilla extract in a medium bowl.
- Whisk until the glaze is smooth and creamy.
Serve and Enjoy
- Stack warm pancakes, generously drizzle with cream cheese glaze, and serve immediately.