Cinnamon Roll Pancakes are the perfect marriage of two breakfast favorites: fluffy pancakes and gooey cinnamon rolls. These decadent pancakes are swirled with a buttery cinnamon sugar mixture and topped with a creamy glaze, making them a show-stopping dish for any breakfast or brunch.
Why You’ll Love This Recipe
- Combines the flavors of cinnamon rolls with the ease of pancakes.
- Perfect for a special breakfast or brunch treat.
- Made with simple ingredients you likely already have on hand.
- Quick to prepare, yet impressive enough to wow your family or guests.
- Customizable with different toppings or add-ins.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Sugar
- Salt
- Milk
- Eggs
- Butter
- Brown sugar
- Ground cinnamon
- Cream cheese
- Powdered sugar
- Vanilla extract
Directions
- Prepare the Cinnamon Swirl: In a small bowl, mix melted butter, brown sugar, and ground cinnamon until smooth. Transfer to a piping bag or a resealable plastic bag with the tip snipped off.
- Make the Pancake Batter: In a mixing bowl, whisk together the flour, baking powder, sugar, and salt. In another bowl, combine milk, eggs, and melted butter, then pour the wet ingredients into the dry and mix until just combined.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease. Pour ¼ cup of batter for each pancake. Immediately swirl the cinnamon mixture onto the pancake batter in a spiral pattern.
- Flip and Finish: Once bubbles form on the surface of the pancakes and the edges look set, carefully flip and cook for another minute until golden. Repeat with remaining batter.
- Prepare the Glaze: In a small bowl, whisk together softened cream cheese, powdered sugar, milk, and vanilla extract until smooth. Drizzle over warm pancakes before serving.
Servings and Timing
- Servings: This recipe makes about 4 servings (12 pancakes).
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Variations
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
- Dairy-Free: Use plant-based milk and butter substitutes, and skip the cream cheese glaze or use a dairy-free alternative.
- Extra Sweet: Add a drizzle of caramel or chocolate sauce.
- Nutty: Sprinkle chopped pecans or walnuts on top for added crunch.
- Seasonal: Incorporate pumpkin spice or apple pie spice in the cinnamon swirl for a seasonal twist.
Storage/Reheating
- Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Freezing: Layer parchment paper between pancakes and freeze in a resealable bag for up to 2 months.
- Reheating: Reheat in the microwave for 20-30 seconds or in a skillet over low heat until warmed through.
FAQs
How do I prevent the cinnamon swirl from burning?
Cook the pancakes on medium heat and avoid high heat. This ensures the cinnamon sugar mixture doesn’t scorch.
Can I use a boxed pancake mix?
Yes, you can use your favorite pancake mix and prepare it as directed. Then, add the cinnamon swirl and glaze as instructed.
What’s the best way to pipe the cinnamon swirl?
Using a piping bag gives the best control, but a resealable plastic bag with the tip cut off works just as well.
Can I make the glaze ahead of time?
Yes, prepare the glaze up to 2 days in advance and store it in the refrigerator. Let it come to room temperature before using.
Can I skip the glaze?
Absolutely! The pancakes are delicious with just the cinnamon swirl, but the glaze adds an extra layer of indulgence.
Are these pancakes kid-friendly?
Definitely! Kids love the fun cinnamon swirl and sweet glaze.
Can I add fruit to the batter?
Yes, diced apples or bananas would complement the cinnamon flavors beautifully.
What can I use if I don’t have cream cheese?
You can substitute cream cheese with Greek yogurt or omit it for a simple powdered sugar glaze.
How do I make evenly shaped pancakes?
Use a ¼-cup measuring cup to pour the batter onto the skillet for uniform pancakes.
Can I double this recipe?
Yes, simply double the ingredients and follow the same cooking instructions to make a larger batch.
Conclusion
Cinnamon Roll Pancakes are a delightful way to elevate your breakfast game. With their rich cinnamon swirl and creamy glaze, they’re sure to become a family favorite. Whether you’re hosting a brunch or just treating yourself, these pancakes are an indulgent and satisfying choice. Give this recipe a try, and enjoy the sweet, cozy flavors in every bite!
PrintCinnamon Roll Pancakes
Cinnamon Roll Pancakes combine the best of two breakfast favorites: fluffy pancakes and sweet cinnamon rolls. These delightful treats feature a cinnamon-sugar swirl and are topped with a creamy glaze, making them perfect for a special morning meal.
Ingredients
For the Cinnamon Filling:
- 4 tablespoons unsalted butter, melted
- 1/4 cup plus 2 tablespoons packed light brown sugar
- 1/2 tablespoon ground cinnamon
For the Cream Cheese Glaze:
- 4 tablespoons unsalted butter
- 2 ounces cream cheese, at room temperature
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the Pancakes:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg, lightly beaten
- 1 tablespoon canola or vegetable oil
Instructions
- Prepare the Cinnamon Filling:
- In a medium bowl, mix together the melted butter, brown sugar, and cinnamon until smooth.
- Transfer the mixture to a small zip-top plastic bag and set aside.
- Prepare the Cream Cheese Glaze:
- In a small saucepan over low heat, melt the butter.
- Remove from heat and whisk in the cream cheese until smooth.
- Add the powdered sugar and vanilla extract; mix until well combined. Set aside.
- Prepare the Pancake Batter:
- In a large bowl, whisk together the flour, baking powder, and salt.
- In another bowl, combine the milk, egg, and oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined; the batter may be slightly lumpy.
- Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter.
- Pour about 1/2 cup of batter onto the skillet for each pancake.
- Snip a small corner off the bag containing the cinnamon filling. When bubbles begin to form on the surface of the pancake, pipe a spiral of the cinnamon filling onto the batter, starting from the center and working outward.
- Carefully flip the pancake and cook for an additional 2-3 minutes, until both sides are golden brown.
- Wipe the skillet clean between batches to prevent the cinnamon sugar from burning.
- Serve:
- Drizzle the warm cream cheese glaze over the pancakes before serving.
Notes
- Ensure the cinnamon filling is not too close to the edge of the pancake to prevent spilling.
- If the filling becomes too thick, warm it slightly to achieve a pourable consistency.
- For a quicker version, you can use a boxed pancake mix and follow the same method for the cinnamon swirl and glaze.