Perfect Cinnamon Roll Pancakes 

Okay, hear me out: what if cinnamon rolls and pancakes had a baby?

That’s exactly what’s going on here, Cinnamon Roll Pancakes. All the warm, sticky-sweet cinnamon bliss of a pastry shop classic, transformed into pancake form. No rising, no rolling, no waiting around. Just mix, swirl, flip, drizzle, and devour.

And let’s not pretend the cream cheese glaze isn’t the real star here. It melts right over those warm stacks and fills every bite with sweet, tangy goodness, basically turning breakfast into dessert (or let’s be honest, dessert into breakfast).

If you’re the kind of person who’s ever stood in front of a bakery case at 9 AM debating between pancakes or a cinnamon roll, this Cinnamon Roll Pancakes recipe solves that delicious dilemma. No more choosing. You get both.

What Makes These Cinnamon Roll Pancakes So Irresistible

They swirl like a dream: That cinnamon-brown sugar filling melts right into the pancakes as they cook, leaving behind gooey ribbons of magic. No need for tricks, swirl it, flip it, and let the joy follow.

Breakfast, brunch, brinner… your call: These pancakes aren’t tied to a time slot. Serve them for a lazy Sunday breakfast, impress at a brunch, or treat yourself on a random Tuesday night. Zero judgment.

Kid-friendly, adult-approved: They look fun for the kids, but let’s be real, adults will be licking their plates, too.

You can eyeball it and still win: No perfect piping bags, no stress. Even a messy swirl melts into golden magic.

Pancakes will never be boring again: After trying these, plain pancakes might feel… a little off.

If you’re loving the cinnamon swirl vibes here, you’ve got to check out my sourdough cinnamon rolls next, same cozy flavors, with that irresistible tangy twist. 

The Ingredients (and Why They Matter)

• All-purpose flour: You want a good sturdy base that still feels soft and fluffy, this is it.
• Baking powder: It’s best if you use this to help your pancakes rise and get that light, airy texture.
• Salt: With just a hint, the sweetness shines and every flavor finds its perfect balance.
• Sugar: I recommend white sugar here for a subtle sweetness that won’t overpower the cinnamon swirl.
• Whole milk: You can use this to make your batter creamy and rich, which really helps with the texture.
• Vegetable oil: Maybe swap it with melted butter if you want a richer flavor, but oil keeps things moist without being heavy.
• Vanilla extract: It’s best if you add this to give your pancakes that warm, bakery-style aroma and flavor.
• Unsalted butter: You’ll need this melted to create that dreamy cinnamon swirl, it’s the gooey magic!
• Light brown sugar: Maybe use this for the cinnamon filling because its caramel notes make everything taste extra cozy.
• Ground cinnamon: You can’t skip this, it’s the heart of the whole cinnamon roll vibe.
• Cream cheese: I recommend softened cream cheese to make the glaze silky, tangy, and indulgent.
• Powdered sugar: This sweetens your glaze and gives it that perfect smooth, pourable consistency.
• Milk: You can add a little milk to thin out the glaze so it drizzles beautifully over your pancakes.

How to Make Cinnamon Roll Pancakes

Step 1: Get the Batter Party Started

Use a big bowl to mix together the flour, baking powder, salt, and sugar. Give it a quick whirl with a whisk, just enough to mix, no need to stress about lumps. Now, pour in the milk, splash in that veggie oil, and stir in the vanilla like you mean it. Mix gently until everything looks smooth-ish, remember, pancakes don’t like overworked batter, so keep it chill.

Step 2: Cinnamon Filling Magic

Pop your butter into a microwave-safe bowl and nuke it for about 20 seconds until it’s all melty and inviting. Mix until the cinnamon and brown sugar come together in a smooth, tasty swirl. This little mixture is your swirl superstar, set it aside, but keep it close!

Step 3: Heat Things Up, Low and Slow Wins

Warm up your favorite non-stick skillet on low heat (remember it needs to be warm enough). Lightly grease the pan (I like a bit of butter) so your pancakes slide like a dream.

Step 4: Pour, Swirl, Don’t Worry

Spoon about a quarter cup of batter onto the skillet, don’t stress perfect circles, this is homemade magic, not a factory. Immediately grab your cinnamon syrup and drizzle it or use a squeeze bottle and pip it right on top, whatever shape you want. Squiggles, spirals, abstract art, own it. 

Step 5: Lid It and Let It Chill

Here’s the secret sauce: slap a lid on that pan. The steam traps inside, cooking the pancakes gently and keeping your cinnamon swirl gooey without turning into a sugar brick. Let them hang out on low heat for 3 to 5 minutes, peek when the edges look set and the bubbles start their dance on top.

Step 6: Whip Up That Dreamy Glaze

While your pancakes are doing their thing, get the glaze ready. Add the cream cheese, powdered sugar, vanilla, and milk to a bowl, then mix with a hand or stand mixer until smooth. Beat until it’s smooth, luscious, and just pourable. Add a little extra milk if the texture seems too heavy. This glaze is the grand finale that turns pancakes into a celebration.

Pile those warm beauties high, pour on the glaze generously (don’t be shy, this is the good stuff), and dig in.

If you’re craving more pancake goodness, my sweet potato pancakes bring a warm, earthy vibe, while the apple pancakes add a crisp, fruity pop. Both are perfect.

Mistakes to Avoid When Making Cinnamon Roll Pancakes

Don’t crank the heat too high

The key here is cooking gently and patiently. High heat might burn your cinnamon sugar swirl before the pancake cooks through, and nobody wants a crispy, bitter mess.

Avoid overmixing the batter

Lumps are totally your friends! Overmixing leads to tough pancakes. Mix just enough to bring everything together, and let those tiny lumps do their magic.

Don’t skip the lid

This little step is a game changer. Without covering the pan, your pancakes won’t cook evenly, and the cinnamon swirl might burn. Trust the lid, it’s your secret weapon.

Be gentle with the swirl

If you try to pipe or drizzle too much cinnamon filling, the batter can get heavy or uneven. Keep your swirls moderate, think of it as a tasty accent, not a full-on syrup flood.

Other Topping Ideas You’ll Love

• Toasted pecans or walnuts: Adds a satisfying crunch and nutty warmth that pairs perfectly with cinnamon.
• Maple whipped cream: Light, fluffy, and just sweet enough to complement the glaze without stealing the spotlight.
• Caramel drizzle: Because, honestly, everything’s better with a little caramel magic.
• Sliced fresh pears or apples: Their natural sweetness and slight crispness balance the rich cinnamon swirl.
• Chopped dates or raisins: Small pockets of soft, sweet goodness in each bite.

How to Store Cinnamon Roll Pancakes 

Store pancakes and glaze separately if possible, keep your pancakes airtight in the fridge or freezer, and store the cream cheese glaze in a sealed jar or container. 

If you’ve already glazed the pancakes, eat them within a day. The glaze can make them a bit softer over time, which might be fine if you love super moist pancakes! Just know the texture changes quicker.

Frequently Asked Questions

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Perfect Cinnamon Roll Pancakes

These Cinnamon Roll Pancakes bring all the cozy, sweet vibes with fluffy layers, gooey cinnamon swirls, and that dreamy cream cheese glaze. Easy to make and impossible not to love.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Servings: 9 pancakes

Ingredients

For the Pancakes:

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 tablespoon white sugar
• 1 cup whole milk
• 1 tablespoon vegetable oil
• 1½ teaspoons vanilla extract

For the Cinnamon Swirl:

• ¼ cup unsalted butter melted
• ⅓ cup light brown sugar
• 1 teaspoon ground cinnamon

For the Cream Cheese Icing:

• ¼ cup cream cheese softened
• 1⅔ cups powdered sugar
• 3 tablespoons milk
• 1 teaspoon vanilla extract

Instructions

• In a spacious bowl, whisk together the flour, baking powder, sugar, and salt. Give everything a light whisk to blend, but don’t worry if it’s not perfectly smooth, some small lumps are totally fine.
• Pour in the milk, add the oil, and stir in the vanilla extract. Mix gently until smooth and combined, but don’t overmix to keep pancakes fluffy.
• In a small microwave-safe bowl, melt the butter until just liquid. Add the brown sugar and cinnamon, and stir until the mixture is smooth and syrupy. Set it aside for now, it’ll be your swirl topping once the pancakes hit the pan.
• Heat a non-stick skillet over low heat and lightly grease it with a bit of butter or oil to prevent sticking. When the pan is hot, pour roughly ¼ cup of batter per pancake into the skillet.
• As soon as the batter hits the pan, add a swirl of cinnamon filling. You can use a spoon, squeeze bottle, or piping bag, whatever you’ve got! Make any swirl shape you like. Don’t worry about being precise; it’s all part of the charm.
• Cover the pan with a lid and let the pancake cook slowly for about 3 to 5 minutes. The steam will help it cook through without flipping, while keeping the swirl soft and caramelized. The pancake is ready when the edges are set and bubbles start to appear on the surface.
• In a mixing bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and milk. Mix with a hand or stand mixer until creamy and lump-free. Add a splash of milk if the glaze feels too thick.
• Once all the pancakes are cooked, stack them up, drizzle generously with the cream cheese glaze, and serve immediately while warm.

Notes

• Use room-temperature milk and eggs for smoother batter and better cooking results.
• Refrigerate any extra glaze; it’s perfect for spreading on toast, waffles, or apples later.
• Adding a pinch of salt to the glaze boosts its rich, sweet flavors perfectly.

Category: Breakfast

Cuisine: American

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