There’s something magical about the combination of cinnamon and sugar that instantly brings warmth and comfort to any dish, and these cinnamon roll pancakes are no exception. Inspired by the traditional cinnamon rolls we all know and love, these pancakes take that sweet, spiced swirl and incorporate it into the fluffiness of a pancake. This recipe is one of my personal favorites, and I can’t help but think back to lazy Sunday mornings spent with my family enjoying pancakes made with love. These cinnamon roll pancakes are an elevated breakfast treat that bring both the cozy comfort of cinnamon rolls and the simplicity of pancakes into one dish.
This recipe is perfect for beginners because it’s easy to make, doesn’t require many ingredients, and comes together quickly. Plus, the added cream cheese glaze is the icing on the cake, or should I say, the pancakes!
Why This Recipe is Special
What makes this recipe stand out is its ability to turn a basic pancake breakfast into something extra special with minimal effort. The combination of cinnamon filling swirled inside the pancake batter makes every bite a treat. Plus, the cream cheese glaze adds the perfect tangy sweetness that takes these pancakes to the next level. Whether you’re looking to make a fun weekend breakfast or impress guests with your culinary skills, this recipe will do the trick. You can even prepare the cinnamon filling ahead of time, so all you need to do is make the pancakes and drizzle on that delicious glaze.
Ingredients and Preparation
Before we dive into the step-by-step instructions, let’s break down the ingredients and their roles in creating these mouthwatering pancakes:
- All-purpose flour: This is the base of the pancake batter. It provides structure and a soft texture when mixed with the other ingredients.
- Baking powder: The leavening agent that makes the pancakes rise and gives them a light and fluffy texture.
- Salt: Balances the sweetness of the pancakes and enhances the other flavors.
- Milk: Adds moisture to the batter and ensures that the pancakes cook to the perfect consistency. You can substitute with almond or oat milk for a dairy-free option.
- Vegetable oil: Helps make the pancakes tender and moist, giving them a subtle richness.
- Egg: Acts as a binder in the pancake batter and helps give it structure.
- Cinnamon: The star ingredient of this recipe! It provides the familiar warmth and flavor of cinnamon rolls and is swirled into the pancake batter.
- Butter: Used in the cinnamon filling to create that rich, gooey swirl inside the pancakes.
- Brown sugar: Sweetens the cinnamon filling and gives it that caramelized flavor that makes cinnamon rolls so irresistible.
- Cream cheese: The key ingredient for the glaze that adds a creamy, tangy sweetness to the pancakes.
- Powdered sugar: Sweetens the glaze and gives it the smooth, silky consistency perfect for drizzling.
This recipe is incredibly versatile. If you want a dairy-free version, you can substitute the milk and butter with plant-based alternatives like almond milk and coconut oil. You can also use a store-bought pancake mix to save even more time.
Step-by-Step Instructions
Step 1: Start by preparing the cinnamon filling. In a medium bowl, mix the melted butter, brown sugar, and cinnamon until well combined. Scoop the filling into a small zip baggie and set it aside for about 10-15 minutes to thicken slightly.
Step 2: In another bowl, whisk together the flour, baking powder, and salt for the pancake batter. Add the milk, vegetable oil, and egg, and mix until just combined. Don’t worry if there are a few lumps; this is perfectly normal.
Step 3: For the cream cheese glaze, heat the butter and cream cheese in a microwave-safe bowl until melted. Whisk until smooth, then add the powdered sugar and vanilla extract, whisking until fully combined. Set the glaze aside.
Step 4: Heat a large skillet or griddle over low heat and lightly coat with non-stick cooking spray. Pour about 1/2 cup of pancake batter onto the skillet.
Step 5: Snip the corner of the cinnamon filling baggie and gently squeeze a spiral of the filling on top of the pancake batter. When bubbles start to form on the surface of the pancake, carefully flip it with a spatula. Cook for another 1-2 minutes until lightly browned on the underside.
Step 6: Transfer the cooked pancakes to a baking sheet and keep warm in the oven while you continue to cook the remaining pancakes.
Step 7: Once all the pancakes are done, spoon the warm cream cheese glaze over the pancakes just before serving. Enjoy!
Beginner Tips and Notes
- Avoid overmixing the batter: It’s normal for pancake batter to be a little lumpy. Overmixing can result in tough pancakes.
- How to tell if the pancake is ready to flip: Wait for bubbles to form on the top of the pancake. If the edges start to look set, it’s time to flip.
- Cinnamon filling too runny? If your cinnamon filling is too liquidy, let it rest for a few minutes to thicken before using it in the pancakes.
- Storing pancakes: If you have leftovers, store them in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or in a skillet.
Serving Suggestions
These cinnamon roll pancakes are delicious on their own, but they also pair wonderfully with a side of crispy bacon or sausage for a complete breakfast. You can also serve them with fresh fruit like berries or sliced bananas for added freshness and flavor. For an extra indulgent treat, consider adding whipped cream or a dusting of powdered sugar.
Conclusion
These cinnamon roll pancakes are the ultimate breakfast indulgence, offering the comfort of cinnamon rolls with the lightness of pancakes. They’re perfect for any occasion, whether you’re celebrating a special event or just treating yourself to a fun weekend breakfast. With easy-to-follow instructions and a few simple ingredients, even beginners can make this recipe with confidence. Don’t hesitate to try it out—your taste buds will thank you! Share your thoughts in the comments below and let me know how you made this recipe your own!
FAQ About Cinnamon Roll Pancakes
Can I make the cinnamon filling ahead of time?
Yes, you can prepare the cinnamon filling ahead of time. Just store it in the refrigerator for up to 24 hours before using. Let it come to room temperature or slightly warm it before using.
Can I use a store-bought pancake mix instead of making the batter from scratch?
Absolutely! If you’re looking to save time, you can use a store-bought pancake mix. Just follow the instructions on the package and use it in place of the homemade batter.
Can I make these pancakes dairy-free?
Yes, you can make these pancakes dairy-free by substituting the milk with almond or oat milk and using dairy-free butter and cream cheese for the glaze.
More Relevant Recipes
Print
Cinnamon Roll Pancakes
- Total Time: 35 minutes
- Yield: 8 pancakes 1x
Description
Cinnamon Roll Pancakes combine cinnamon and sugar swirls inside fluffy pancakes, topped with a rich cream cheese glaze, perfect for breakfast or brunch.
Ingredients
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk (add more if batter is too thick)
- 1 tablespoon vegetable oil
- 1 large egg, beaten
- ⅓ cup butter, melted (for cinnamon filling)
- ¾ cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 4 tablespoons butter (for cream cheese glaze)
- 2 ounces cream cheese
- 1 ¼ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the cinnamon filling first: Mix the melted butter, brown sugar, and cinnamon in a medium bowl. Scoop the filling into a small zip bag and set aside for 10-15 minutes to thicken slightly.
- Prepare the pancake batter: In a medium bowl, whisk together flour, baking powder, and salt. Add milk, oil, and egg and mix until just combined (a few lumps are fine). Alternatively, you can use store-bought pancake mix and prepare according to the package directions.
- Prepare the cream cheese glaze: In a microwave-safe bowl, melt the butter and cream cheese. Whisk together until smooth, then whisk in powdered sugar and vanilla extract. Set aside.
- 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 batter. When bubbles begin to form on the surface, flip the pancake carefully and cook for another 1-2 minutes, until lightly browned on the underside.
- Transfer the cooked pancakes to a baking sheet and keep warm in the oven while cooking the remaining pancakes.
- Once all pancakes are cooked, spoon the cream cheese glaze over each pancake before serving. Enjoy!
Notes
- If the cinnamon filling is too runny, let it rest for 10-15 minutes to thicken.
- Don’t overmix the pancake batter—lumps are fine and will ensure a fluffy texture.
- If using a pancake mix, follow the instructions on the package and use it in place of the homemade batter.
- For dairy-free pancakes, use almond milk, dairy-free butter, and cream cheese.
- If you have leftovers, store them in an airtight container in the fridge for up to 3 days and reheat in the microwave or on a skillet.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 290
- Sugar: 25g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
