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Cinnamon Roll Pancakes

The best way to celebrate on a weekend morning is to make these Cinnamon Roll Pancakes!

Cinnamon Roll Pancakes recipe - from RecipeGirl.com

If you’ve ever thought you needed a reason to eat pancakes, today is the day:  National Pancake Day!  Eat a short stack for breakfast, enjoy them for lunch, or make a dinner out a manhole-sized pancake… guilt free… because you’re merely celebrating their existence.

How do you like your pancakes? Buttermilk? Sweet Potato? Whole Grain? Fruit topped? Whipped Cream?

I don’t usually care for any of that fancy stuff, but I can tell with absolute certainty that over-cooked, crusty pancakes have no place in my world. I like my pancakes fluffy. And sometimes I like slices of banana cooked inside. A good dose of real maple syrup is what I prefer to drizzle on top.

But recently I started dreaming about mixing cinnamon rolls and pancakes together… and this is what I came up with- my new favorite pancake: Cinnamon Roll Pancakes.  Here are some tips for how to be successful with these!

Cinnamon Roll Pancakes recipe - from RecipeGirl.com

Tips explained:

  • use a nonstick skillet or griddle: these are sticky, so if you can do anything to help prevent extreme stickiness then do it!
  • use a thin metal spatula for flipping: because they’re a bit precarious, a thin spatula will work best.
  • use an ice cream scoop for the batter: this just makes it easier to measure so they’re all similarly sized.
  • allow pancake to cook and form bubbles before adding swirl: you don’t want the swirl to have time to melt into the batter, so adding it at the last minute will help it stay intact.
  • the cinnamon swirl must be thick: thin swirl will run all over the place.
  • don’t get the swirl too close to the edge of the pancake- see photo above!
  • flip the pancake smoothly and quickly: so the swirl will stay in place!
  • wipe pan between pancakes: or the sugar in the pan may burn.

I have a wonderfully fluffy pancake batter that I like to use (recipe below) so I swirled a bit of cinnamon roll filling into the pancake.

Cinnamon Roll Pancakes recipe - from RecipeGirl.com

And they cooked up just like a pancake- fluffy, but with craters of crusty, sugary cinnamon swirled within.

Cinnamon Roll Pancakes recipe - from RecipeGirl.com

You might find three of these stacked in a fancy breakfast restaurant, but I’m gonna tell you that one pancake is all you need.

It’s like eating a cinnamon roll, and no one needs more than one cinnamon roll for breakfast. Or certainly no more than two 😉

Cinnamon Roll Pancakes recipe - from RecipeGirl.com

See, just like a cinnamon roll. Love this. I can eat this pancake just as you see it, but you really need to add the glaze to get the full cinnamon roll-effect. Read on…

Cinnamon Roll Pancakes recipe - from RecipeGirl.com

Oh yeah. A warmed cream cheese glaze drizzled on top really completes this pancake. No syrup needed. Let me say that again: No. Syrup. Needed.

Cinnamon Roll Pancakes recipe - from RecipeGirl.com
There you have it: Cinnamon Roll Pancakes with lots of ooey, gooey cream cheese glaze drizzled on top.

Do yourself a favor and treat yourself to a pancake today. Go get ’em. These babies are just like eating a cinnamon roll, which is a perfectly okay… once in a while, right?  I mean,  it’s not like I put chocolate chip cookie dough in them or anything.  Hmmmm.

If you’re coming here to sample these delicious Cinnamon Roll Pancakes, you just might like the latest recipe that I’ve posted for Pumpkin Cinnamon Roll Pancakes too.  And Gingerbread- Cinnamon Roll Pancakes too. Enjoy!

Click below to watch a short video showing you how to make these pancakes, then scroll down to print out the complete recipe.

Yield: Eight 4-inch pancakes

Prep Time: 25 minutes

Cook Time: 10 minutes

Cinnamon Roll Pancakes

An absolutely decadent morning treat...  Just follow all the tips and you'll get it right!

Ingredients:

CINNAMON FILLING:

  • 4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
  • 1/4 cup + 2 tablespoons packed light brown sugar
  • 1/2 tablespoon ground cinnamon

CREAM CHEESE GLAZE:

  • 4 tablespoons (1/2 stick) unsalted butter
  • 2-ounces cream cheese, at room temperature
  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

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

Directions:

  1. Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).
  2. Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.
  3. Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).
  4. Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

Tips:

  • Quick and easy tip: Use a boxed pancake mix as the base for this recipe.
  • Tips for the cinnamon filling: Before swirling, open up the baggie again and give it a good stir to re-incorporate any butter that may have separated from the sugar. You want the mixture to thicken a bit- it's best when it's similar to the squeezing texture of a tube of toothpaste, which will happen if you leave it at room temperature for several minutes. Don't try to use the filling for the pancake swirl unless it has thickened as it will be too runny to make a solid swirl.
  • Keep the heat low or your pancakes might cook up too quickly. Don't flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!
  • I wrote a very detailed post on how to get the cinnamon filling *just right* on my Gingerbread- Cinnamon Roll Pancakes Post. Check it out before you attempt these!
  • If you're trying to justify your intake of decadent cinnamon rolls, you can make this a tad bit healthier by using half whole-wheat flour and low fat cream cheese, or enjoy the pancakes without glaze.
SOURCE: RecipeGirl.com

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600 Responses to “Cinnamon Roll Pancakes”

  1. postedJun 25, 2011 10:56 AM
    Carolyn

    These turned out just like the picture! The pancakes themselves were so light and fluffy and the cinnamon mixture makes indentations that crisp on the hot griddle! These might be better than cinnamon rolls. I also drizzled when serving with just a little more of the cinnamon sugar mixture. Definitely no syrup needed! Thanks, Lori, for such a wonderful idea!

    • postedJun 25, 2011 7:11 PM

      So glad they turned out for you!

  2. postedJun 27, 2011 6:39 AM

    I made these this morning. Amazing! Now for the EXTRA mile or so on the treadmill – but oooohhhhh so worth it!

  3. postedJun 29, 2011 6:47 PM

    We are big on eating breakfast for dinner so this has to be a dinner, real soon. It is printed and ready to be made. Thanks.

  4. postedJul 1, 2011 7:27 PM
    Jessica

    I made these for dinner, expecting heaven, and experiencing a disaster.
    When i swirled the cinnamon filling onto the middle of the battered pancake, the filling immediately ran from its place in the pancake and started burning at the sides of my pan.
    also, The ONE pancake i managed to create, turned out completely crystalized at the top, and uncooked in the center.
    so, HOW THE HECK DID YOU MAKE THESE SOOOOO PERFECTLY??! (:

    • postedJul 2, 2011 7:30 AM

      Bummer 🙁 Did you read all of the tips? Sounds like your filling was too runny. It needs to sit on the counter in the baggie for a bit to let it firm up again to the consistency of toothpaste. It’s better if you let the pancake cook slightly and then swirl on the filling. Then there’s a better base to hold that filling.

  5. postedJul 2, 2011 10:49 AM
    Ondine

    I tried these today (see my review on my blog) and they turned out well! However, I am SO FULL now 🙂 These babies make you want to take a big long nap afterwards.

  6. postedJul 3, 2011 12:54 AM
    Ellen

    Hmmm, didn’t care for theses. Maybe I did something wrong, but the cinnamon roll filling just melted and ran out of the pancake while cooking, and you didn’t really taste it as a result.

  7. postedJul 3, 2011 7:32 PM
    Jo Kerr

    Thank you for sharing this recipe. I can hardly wait to make them for my grandchildren.

  8. postedJul 4, 2011 9:25 AM
    Liz

    These are wonderful! I have made them (and your cinnamon roll waffles) several times and they are always a hit. Today I colored part of the batch red and blue for 4th of July pancakes. The texture is amazing. Honestly, I don’t think I’ve ever eaten a better pancake at home or in a restaurant. Thank you for sharing!

  9. postedJul 5, 2011 2:11 PM
    Julie Wardle

    Those are to die for. I will be making them now!

  10. postedJul 6, 2011 11:38 PM
    MariaLoon

    I am going to be dreaming of these pancakes, very shortly LOL

  11. postedJul 7, 2011 6:42 PM
    barb~

    These look amazing-a MUST cook!

  12. postedJul 11, 2011 1:51 PM

    OMG this recipieloks delish i MUST try it:)

  13. postedJul 11, 2011 3:51 PM
    Becky Connar

    I just made these for dinner for my kids and I ended up eating WAY too many of them. OMGosh, best pancakes ever!!! I made a double batch so I could freeze the extras!

  14. postedJul 11, 2011 5:45 PM

    These look absolutely delicious. I will be trying these with the kiddos in the very near future.

  15. postedJul 16, 2011 8:42 AM
    Katie

    Made these for breakfast this morning. Absolutely delicious (and you were right, I could only eat one!)
    Mine turned out like this: http://www.flickr.com/photos/superflash/5942865601/

    I think maybe the cinnamon was a bit too runny, because it was difficult to get a proper swirl? I also think my icing was more runny than yours, but it tasted delicious either way!

    I halved the recipe, so I may not have gotten the measurements exactly right. That may have been it. I have one extra pancake, which I will freeze… how do you recommend re-heating it? Pan, microwave or oven?

  16. postedJul 20, 2011 6:33 AM

    Oh my gosh! These look so amazing!!!

  17. postedJul 23, 2011 6:46 PM
    Michelle

    I made these this morning and received praise from everyone. One of my DDs (who doesn’t normally eat pancakes) said they are just like the cinnamon rolls I make during the holidays… and had one of the leftovers as her before bed snack. [Katie from July 16: we just reheated in the microwave for 20 seconds at power level 8.] Follow the tips and they turn out fine.

  18. postedJul 26, 2011 12:49 PM
    Danielle

    Iowa Girl Eats shared your photo and link on her blog today, so I gave these a whirl for breakfast and they were A.M.A.Z.I.N.G!! They were fluffy and gooey all at the same time! These will become a favorite in my house, thanks for the wonderful recipe!

  19. postedJul 28, 2011 2:41 PM

    They didnt come out the greatest for me, i think my cinnamon sauce was too thin. They still taste delish though, and I KNOW Ill nail them next time!

  20. postedAug 1, 2011 2:40 PM
    RIckie

    Just when I was about to give up on feeding the crowd pancakes…THANK YOU!

  21. postedAug 1, 2011 5:06 PM
    dragonlady001

    I tried them and the are HEAVENLY!!

  22. postedAug 1, 2011 5:06 PM

    They look fabulous. Thank you for sharing this recipe.

  23. postedAug 1, 2011 5:18 PM
    Rachel

    Stumbled Upon you. Those are the most delicious looking pancakes I’ve seen…I will definitely try them out for the family!

  24. postedAug 2, 2011 6:29 AM
    Queen

    Made these this morning and they are amazing! It made 4 really large pancakes and I do have a lot of cinnamon mixture and frosting left over – I’ll save it and make it again soon! You have to be careful to cook the flipped pancake long enough so the cinnamon gets a little crunchy but not too long or it will burn. I did have to wipe the pan with paper towel after each pancake to clean up the leftover cinnamon but that was no big deal. I would put the cinnamon mixture in a squeeze bottle if you have one for easier use. Definitely will make this again!

  25. postedAug 3, 2011 9:30 PM
    Houston Foodlovers

    These were so good, I want to marry these! – I had to show my husband the photos when I saw them on Pinterest, and we had to make them STAT!. We used our leftover, washed & dried, ketchup squeeze bottles for the pancake batter, and they are perfect for the cinnamon mixture, too!
    Great tip to let the pancake cook just a few seconds until it starts to puff, then add the cinnamon swirl. It works great if you let the cinnamon sauce sit for a little bit-I made it first.

  26. postedAug 4, 2011 8:25 AM

    These are SO amazing! Hubby would eat them for every meal every day if I would make them. We loved them. We posted them on our food blog (linked back to you of course).

    Thanks again for a great recipe!
    ~Dayna~

  27. postedAug 6, 2011 6:35 AM
    Larry

    So I just made these a few minutes ago. They are good, but not as good as I thought they should be. Next time I am going to tweak the recipe a little bit. The pancakes are VERY fluffy! The cinnamon filling needs more cinnamon. Next time I am going to use 2 tablespoons and a little nutmeg. The cinnamon sugar mixture tends to burn in the bottom of the pan, so next time I will wait until the pancakes puff up a bit before I add the cinnamon and maybe add a little flour to the mixture to keep it stiffer.

  28. postedAug 7, 2011 9:42 PM

    Amazing. I made them and loved them! I’m talking about them on my blog Monday afternoon as part of our Pinterest challenge.

  29. postedAug 7, 2011 11:56 PM

    OMG! this post has me drooling! so wanna eat one right now with a nice cup of coffee.

  30. postedAug 8, 2011 2:06 PM

    I found my way to your blog through another, and I am so glad I did! My daughters 16th birthday is tomorrow and I am going to make these for her traditional “in-bed” breakfast! Thank you!!!

  31. postedAug 8, 2011 3:50 PM

    I love cinnamon and pancakes…I’ve been trying to find a recipe for Bob Evan’s Cinnamon Pancakes for years with no success, so finding your recipe may just make me forget those! Thank you for sharing. BTW, I Stumbled! onto this recipe and your website. I think I may post these on my website tomorrow! Again, thank you…and I will link back!

  32. postedAug 9, 2011 11:22 AM
    Eddie

    I just made this. it didn’t look as nice as yours but OMG.. these are the best tasting pancakes I ever had. Thank you for the recipe !

  33. postedAug 11, 2011 9:14 AM
    Brienna

    I just tried this and I have to say it is harder than it seems. It didn’t work that well because as soon as I flipped the pancakes all the cinnamin filling just came out all over the pan. Maybe it just takes more practice : /

    • postedAug 11, 2011 10:02 PM

      Yes, practice will make perfect 🙂

  34. postedAug 11, 2011 7:34 PM
    Barrie

    Great idea! I like to separate the eggs and put the yolk in with the other ingredients but whip the whites into a stiff meringue which I fold gently into the well-mixed batter. It makes a much fluffier pancake!

  35. postedAug 11, 2011 11:15 PM
    jen

    wow these look divine ! Are there any vegan or low fat tips ? I have been trying to make things a bit vegan

    • postedAug 12, 2011 4:32 PM

      No vegan tips for this one. Low fat? Well, it’s kind of a decadent recipe… so I suppose you’d just have to play w/ lower fat ingredients to adapt.

  36. postedAug 12, 2011 9:38 AM
    Jody

    Just made these for my son’s birthday breakfast and they were a hit! Will probably make them again tomorrow for DH to try since he loves cinnamon rolls and pancakes. I have enough cinnamon mixture and icing leftover.. but next time I make these I will make the cinnamon mixture first, then the icing and then the pancake mix. I might be wrong about this but I think the longer the pancake mixture sits the less effective the baking powder is .. which might contribute to some people’s pancake turning out dense. (I just read up on baking powder and there are different types of baking powers.. the type used would probably make a difference in this recipe). And I’m very glad I took your tip on cooking on medium low… I think the temperature of the pan/griddle plays a HUGE roll in this recipe being successful. My kids gobbled theirs up!! Thank you!

    • postedAug 12, 2011 4:27 PM

      Hmmm, you might be right about that baking powder tip. I’m going to make sure I do that next time too!

  37. postedAug 12, 2011 12:31 PM
    nicole

    made these today and they are do-over. took a few tries to get the swirling down with the cinnamon, the pancakes weren’t really fluffy and i didn’t get the browned look like the photos but they were really good nonetheless

  38. postedAug 14, 2011 7:03 AM
    Joseph

    O.o
    o.O
    O.o

    That looks amazing!!!!!! Thank you Recipe Girl, and thank you StumbleUpon! I’m so making these, and then I will also confirm that they were awesome.

  39. postedAug 14, 2011 8:42 AM

    Absolutely delicious – so much so I had to blog about it!

  40. postedAug 14, 2011 10:50 AM

    Just made these! YUMMY! I used own pancake recipe. One hint: Be sure to put them Cinn side up on the plate, or serve them on non-stick cookware! They were delicious though. Husband deemed them a “Make Again”. They were so filling that all we needed was 2 each… the dog MIGHT get the left over, maybe. (I always use Double Acting Baking Powder that is fresh. It DOES lose it’s kick after a time)

    I also mixed both the cinn/sugar and the cream cheese/butter/sugar mixes right in the zip bags. Saved on the clean up. I did them first, and then just ran them under warm water just before I needed them to soften them up again.

    • postedAug 14, 2011 10:14 PM

      Great tips- thank you!

  41. postedAug 14, 2011 11:16 AM
    Dan

    Making these now! Just had a taste of one. I cant wait for the cream cheese icing!!

  42. postedAug 14, 2011 11:33 AM

    Oh this looks delicious ! Thanks for the recipe, I will be trying this : )

  43. postedAug 15, 2011 1:37 PM
    Michelle

    Eating these for breakfast right now. Best pancakes I have ever had. instead of bickering all three of my kids are eating in total silence 🙂

    • postedAug 15, 2011 7:48 PM

      This comment made me laugh out loud 🙂 Glad everyone enjoyed!

  44. postedAug 15, 2011 11:43 PM
    Mary

    These look great. I’m so trying them but I might tweak it a bit. Vanilla extract and pecan pieces in the batter. But only because I love both.

    • postedAug 16, 2011 6:55 AM

      ohhh, I love the idea of adding pecans!

  45. postedAug 16, 2011 10:29 AM
    Pauline

    Just made these for me and my sister and they were A-ma-zing!! Next time I’m going to make them as silver dollar pancakes for brunch!

  46. postedAug 16, 2011 3:56 PM
    Connie

    I made sure to read your recipe (and the tips) multiple times over before I even began to attempt the whole thing! 😀
    The recipe says it omits four, but somehow my sister and I were only able to make 2 and a really small one XD It was fine though, because the batter was perfect in consistency and we read your directions about letting the cinnamon icing sit so it was thick enough. Also, it helped to let the pancake sit a little on lower medium heat and cook around the edges before officially flipping after the icing swirl was added 😉
    I feel so pro at flipping pancakes now! Thanks for the recipe, my sister and I will be making this again!

    • postedAug 16, 2011 4:51 PM

      Glad to hear that you followed all of the tips. That seems to help!

  47. postedAug 16, 2011 8:03 PM
    Sarah D.

    I totally thought I was a genius for inventing these two weeks ago, but apparently I’m not as original as I think. Still, they are delicious aren’t they?

  48. postedAug 16, 2011 11:28 PM
    ruta schell

    I just made this for my husband and as of now he has a new favorite breakfast treat, thank you for putting this recipe on here! 😀

  49. postedAug 17, 2011 8:40 AM

    So I made these A WHILE back and I guess I forgot to stop by and tell you how they changed my life forever!! Seriously! These were so good. Very few actually made them to a plate. I had to make a SECOND batch just for the family to eat. Ok – maybe it wasn’t THAT serious….ok yeah it was. These were just so very good and I wanted to let you know!!!

  50. postedAug 17, 2011 10:34 AM

    BEST PANCAKE EVER!

  51. postedAug 17, 2011 6:57 PM
    therealemoney

    just made these tonight for my 2 girls, they loved them! I made the snip on the bag for the filling a little too big though, but they still tasted great. Tender, fluffy, with a little crispiness from the carmelized sugar…had a hard time not burning my tongue as I nibbled the burnt sugar from the spatula after every flip!

  52. postedAug 19, 2011 12:05 AM
    Lynda :-)

    OMG! My husband caught me licking the laptop screen and had to pull me off ha ha ha just kidding, these look amazing. I’m so going to get my hubby to make them for me. He’s mad about pancakes and I’m so so but your recipe has turned me into a pancake lover and I can’t wait to take my first bite. Thank you for sharing a truly scrumptious recipe 🙂

  53. postedAug 19, 2011 7:52 AM
    Leah Sherin

    I just tried this recipe and it was delicious! My sister and her friends all ate them and could not stop eating! Here’s a great people-pleasing, kid friendly recipe that everyone will like. Thanks!

  54. postedAug 19, 2011 8:09 AM
    Margie

    Just made these for my daughter’s birthday breakfast. Big smiles!!!

  55. postedAug 19, 2011 9:05 PM
    Saralou

    Absolutely loved this recipe! I think i was almost brought to tears lol and sooo easy to make

  56. postedAug 21, 2011 10:17 AM
    Natalie

    Oh man, these are so delicious. I made them for my daughters 5th birthday breakfast. She loved them. We ALL loved them. Thank you for an awesome recipe. Oh, btw – my daughter and I can’t eat wheat so I made our usual gluten free pancakes and added your cinnamon roll stuff – turned out perfectly!

  57. postedAug 21, 2011 11:19 AM
    Hayley

    So f’in good, just made them for brunch!

  58. postedAug 21, 2011 11:50 AM
    Charlie and Libby

    These were SCRUMMY for a lazy Sunday morning brunch!

  59. postedAug 24, 2011 10:17 AM
    Erin Sue

    i am eating these right now and they are AMMAZING!!! They are easy to make and taste oh so yummy(:

  60. postedAug 28, 2011 12:15 PM
    patty

    tooo much butter in the frosting

  61. postedSep 3, 2011 7:05 AM
    Lori C.

    Made these this morning… they were awesome! My sons’ friend said they were the best pancakes he’s ever had!!! Will make again 🙂

  62. postedSep 3, 2011 8:12 AM

    oh sooo yummy!!! want to have some for my baby!

  63. postedSep 3, 2011 10:35 AM
    Brandon Wilde

    Tried these this morning with Gluten free pancake flour and they turned out WONDERFULLY! Just a note, but this is a truly delicious recipe!

    • postedSep 4, 2011 9:08 AM

      That’s good to hear! What brand of gluten free pancake flour did you use? My mom is gluten free– she’s always looking for good products!

  64. postedSep 4, 2011 11:43 AM
    Anne

    “Bisquick” has a gluten free product. A bit pricey –found it at WalMart.

  65. postedSep 5, 2011 7:36 AM
    Tracey

    Made these for breakfast this morning. Amazing.

  66. postedSep 5, 2011 11:39 AM
    Kim

    I made these this morning for my boyfriend and they were absolutely incredible! The only substitution I made was using whole wheat flour instead of white.

  67. postedSep 6, 2011 7:02 AM
    Andrea

    Made these this morning. Family LOVED them! Thanks for sharing!

  68. postedSep 6, 2011 1:31 PM
    Jaime {sophistimom}

    I love these, and I love you, too Lori!

  69. postedSep 7, 2011 10:29 AM

    I’m def bookmarking this page! These look delish!

    Prissy

  70. postedSep 8, 2011 5:28 PM
    Ryan Huard

    OMG these look wonderful! I cant wait to wake up in the morning, bake up in the morning then get to town making these bad boys!

  71. postedSep 9, 2011 2:43 AM

    Oh my word…. These look too fantastic! I did NOT want to stumble upon this right now… it’s made me so hungry!!!
    Going to try this ASAP.

  72. postedSep 9, 2011 4:38 AM
    paula

    mmm…. mouthwatering!

  73. postedSep 10, 2011 8:22 AM
    Sarah @ Bon Vivant Chronicles

    You forgot in your instructions: go running after! 😛 This is one dangerous breakfast! YUM! 🙂

  74. postedSep 12, 2011 9:31 PM

    Oh my word! This is freaking awesome! WANT!

  75. postedSep 13, 2011 6:14 AM
    Michelle McGuckin

    These look simply divine. Thanks for sharing, I am going to whip up a batch fer sure!

  76. postedSep 13, 2011 9:11 AM
    Ben McCord

    My chidren will go bonkers over these, I just know it. I haven’t read all the comments so I am sorry if someone already asked this… Do you know if these will freeze well? I would like to make a large batch ahead of time, and just thaw a couple for the kids before school.

    • postedSep 13, 2011 9:16 PM

      You know, Ben… I have never tried to freeze them. I would imagine they would freeze ok though (just like other pancakes). Let me know if you freeze them and it works out well!

  77. postedSep 14, 2011 10:51 PM
    Mary Jo cochran

    I made these tonight as a comfort food dinner. The flavor was delectable, both my husband and son thought they were wonderful and very reminiscent of Cinnabon. I was disappointed that the butter/cinnamon mix melted ran and burned. The next time I make these, I’ll try to stabilize the butter mixture with a tbsp of flour. I think that will also help with the toothpaste texture necessary for even swirling. Thanks for the great recipe!

  78. postedSep 15, 2011 3:41 PM

    My kiddos are going to go bonkers over these! Truly ingenious.

  79. postedSep 17, 2011 10:15 AM
    Dylan Edwards

    Made these this morning for my brothers, sister and I, and all were very pleased. I ended up making several small cakes with one monstrous one that we split. Letting them sit on the one side developed a nice crisp cinnamon side that was absolutely delicious. I also drizzled remaining cinnamon mixture on the cakes, had I used syrup I wouldn’t have been sitting here right now haha Overall a great recipe, we enjoyed it wholeheartedly and look forward to more great ideas!

  80. postedSep 17, 2011 10:38 AM

    Oh my goodness! Anything vaguely like a cinnamon roll would make my husband happy…

  81. postedSep 17, 2011 5:01 PM
    Cristy

    Oh my oh yum, just made these for the fam and I must say, scrumptdidilyumptous. there so rich and tender that I think I should have only served up 1 each as we couldnt down the 2nd one, but those leftovers will be eaten tommorw for sure mmmm mmmm, thanx ever so much for sharing your talents xox

  82. postedSep 17, 2011 9:11 PM

    found you through stumbleupon, which I was demoing to my husband. Oooooh … was his response to what we found so now I am going to have to keep you! (And try this recipe, of course.)

  83. postedSep 18, 2011 6:56 AM
    Rob

    Jen I veganized these with much success. Pancakes – sub almond or soy milk. For the egg use ground flax and water min and change baking soda to 1 T to get the extra lift you loose from subbing eggs. Cinammon swirl, just use earth balance instead of butter. Glaze – vegan cream cheese and earth balance. I also had to add a splash of almond or soy milk to get it to a glaze like consistency.

    • postedSep 18, 2011 6:00 PM

      Awesome Vegan tips- thank you!

  84. postedSep 18, 2011 11:19 AM
    Daniela N

    ahhh sounds delicious 🙂

  85. postedSep 18, 2011 2:06 PM
    Jessi

    I can’t wait to make these. YUM!

  86. postedSep 19, 2011 2:03 AM
    Steve

    Wow… that looks delicious! The way to a man’s heart is through food. 🙂

  87. postedSep 19, 2011 9:07 AM

    Brillant! Can’t wait to make. How great would this be to make for guest? Thanks for the idea!

  88. postedSep 19, 2011 9:12 AM
    Ryan

    I made these at home for my friends and they could not get enough!!! We LOVE LOVE LOVE this recipe. I’m considering trying a pumpkin spice pancake with the cinnamon swirl for my fall get togethers

    • postedSep 19, 2011 2:42 PM

      Ryan, you made my day. I read your message while I was out running errands, stopped at the store and then came home to create Pumpkin Cinnamon Roll Pancakes for lunch. We LOVED them, and I will be sharing them on the blog this Thursday to celebrate the beginning of fall. Thank you SO much for the inspiration!!

  89. postedSep 23, 2011 9:05 AM
    Noel

    Mine didn’t look as gorgeous as these, but they tasted amazing!!!!! 3/4 cup of batter made a huge pancake. I then used a 1/2 and it was better. Will definitely make these again!

  90. postedSep 23, 2011 1:36 PM
    Natasha

    YUM!

  91. postedSep 24, 2011 12:26 PM
    Christine

    I made these this morning for our family, we had doubled the recipe, and we made about 4 inch diameter pancakes, I got 13 ( well the last one was a Mickey Mouse shaped pancake 😉 ) the first two were not pretty, albeit tasty still. I realized the filling was too thin as it literally ran right off the cake even upon waiting for the cake shape to set a bit on the pan, I had to quick fix that so I sat the filling bag on ice to let it firm up, the last 6 pancakes were picture perfect. I think I may have mixed the batter too much because the cakes also came out dense and not fluffy BUT they were still very delicious., and was a huge hit with the glaze as well. I can’t wait to try the pumpkin pancakes with this version, YUM!! Any tips on the batter prep?? Thanks in advance 😉

    • postedSep 24, 2011 2:32 PM

      Glad you enjoyed! Yeah, pancake batter is much like bread/cake batter- it can be dense/tough if you over-mix.

  92. postedSep 25, 2011 4:09 PM

    this looks so awesome can’t wait to try it

  93. postedSep 25, 2011 6:54 PM
    Mandy

    These were so good…we used blueberry cream cheese and they were delicious!! 🙂

    • postedSep 25, 2011 9:08 PM

      ohhhh, great idea!

  94. postedSep 26, 2011 1:19 PM
    Lauretta

    OMG! These were awesome!!! Thank you for brightening up my morning.

  95. postedSep 28, 2011 8:31 AM

    These looks AMAZING. 🙂

  96. postedSep 28, 2011 4:06 PM
    Courtney Dutton

    This looks amazing! I will definitely try this recipe! 🙂

  97. postedSep 28, 2011 9:03 PM
    Nina Rainbolt

    I found this recipe first on Pioneer womans web site. I made these this am for my husband and a friend. Loved them. They were better then cinnamon rolls…….Thanks

  98. postedSep 28, 2011 9:16 PM

    AMAZING!

  99. postedSep 30, 2011 12:48 PM

    I don’t think words can adequately express how awesome these look. I sure as hell know what I’m making this weekend for breakfast. Many thanks for this great idea!!

  100. postedSep 30, 2011 6:00 PM
    Anesha

    Just made these! I had to use honey nut cream cheese. And wow wow wow!! Thanks for the recipe!

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