Cinnamon Roll Pancakes

This post may contain affiliate links.

The best way to celebrate on a weekend morning is to make these Cinnamon Roll Pancakes!  These fluffy, perfect pancakes are swirled with a cinnamon- sugar mixture and topped with a cream cheese drizzle.  They’re awesome!!!

Watch the short video showing you how to make these Cinnamon Roll Pancakes, then scroll to the bottom of this post and print out the recipe so you can make them at home.

overhead shot of cinnamon roll pancakes with cream cheese drizzle on a teal green plate on a wooden board

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?

forkful of cinnamon roll pancakes with cream cheese drizzle on a teal green plate

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!

graphic showing photos of the step by step process of making cinnamon roll pancakes

How do you make Cinnamon Roll Pancakes?

When you make cinnamon roll pancakes, it’s not much more difficult than making regular pancakes, but it’s a little more messy because of the cinnamon swirl.  Follow the tips below, and you’ll have some great pancakes!

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 swirl a bit of cinnamon roll filling into the pancake.

Cinnamon Roll Pancake

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

Stack of Cinnamon Roll Pancakes on a blue plate

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 😉

Close up of Cinnamon Roll Pancakes before adding glaze

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…

close up of cinnamon roll pancakes drizzled with cream cheese frosting on a blue plate

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.

overhead shot of cinnamon roll pancakes with cream cheese drizzle on a teal green plate on a wooden board

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 and Gingerbread- Cinnamon Roll Pancakes too.

And if you just love pancakes in general, you must try The Best Fluffy Buttermilk Pancakes  and Peanut Butter- Chocolate Chip Pancakes. Enjoy!

overhead shot of cinnamon roll pancakes with cream cheese drizzle on a teal green plate on a wooden board
Print Pin
Save Recipe
4.22 from 19 votes

Cinnamon Roll Pancakes

These fluffy cinnamon roll pancakes have a cinnamon swirl and are topped with cream cheese icing!
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 8 pancakes
Calories 301kcal
Course Breakfast
Cuisine American
Keyword cinnamon roll pancakes, cinnamon roll pancakes recipe, pancakes



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


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


  • 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



  • 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).


  • 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.


  • 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).


  • 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.




  • *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.


Serving: 1pancake | Calories: 301kcal | Carbohydrates: 34g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 63mg | Sodium: 196mg | Potassium: 189mg | Fiber: 0g | Sugar: 21g | Vitamin A: 510IU | Calcium: 107mg | Iron: 1mg
More Pancake Recipes...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate This Recipe


  • Just Like Butter wrote:

    These are sooo good! I get all the negative comments. I have experienced the issues that are mentiones as well but this recipe was too good to give up so I made kit a few times and worked on it. Now, there are no issues. And I make your fluffiest pancake recipe for this as well.

    • Lori Lange wrote:

      Great to hear– it definitely takes practice!!

  • Kaylyn wrote:

    This was a disaster, looked nothing like picture when I followed the instructions and recipie given.

    • Lori Lange wrote:

      Sorry you had trouble- they can take some practice to get just right. We make then often for holidays, and they’re a favorite in our house!

  • Karrabas wrote:

    This recipe is good in theory but when plotted out exactly as the instructions say to, it turned into a nightmare for me. You would have to make two separate batters, one dark cinnamon sugar pancake batter and another regular and swirl them within one another for this to work. It was a nice attempt but there is too much missing information to make this particular method work. A video would help clarify exactly how you did your cinnamon sugar mix.

    • Lori Lange wrote:

      Did you watch the video showing you how to make these? It’s included in the post here 🙂

  • Adrian Beltre wrote:

    This recipe was not at all what expected. The recipe was easy to follow and easy to make, but the outcome was way different than what the pictures show. First off, the cinnamon filling was extremely thick and could barely be used to make the cinnamon filling, so I had to end up mixing the filling with the batter entirely. They should’ve found a liquid you could have put with the filling to make it smooth. Not a good recipe to cook

    • Lori Lange wrote:

      Sorry it did not work out for you. The process can be a little tricky, but if it all comes together then the pancakes are amazing.

  • Libby wrote:

    The pancakes were good, but the filling was extremely messy and runny. The sugar just burnt to the pan and made a big sticky mess. The texture of the filling was off. While I appreciate the creativity of cinnamon roll pancakes, with must admit that I don’t think they are meant to go together.

  • Wendy Blevins wrote:

    I have been wanting to try this recipe for a while. Thank you for sharing. I just wanted to know if there is a reason that I cannot just combined the Cinnamon Swirl mixture with the Pancake Batter from the beginning? Sorry if this is a silly question, new to this cooking thing. ;-).

    Thanks Again!

    • Lori Lange wrote:

      I haven’t tried it– but it might create a texture that isn’t good for cooking the pancakes.

  • Ellen wrote:

    My family’s favorite! There is trouble with keeping the cinnamon glaze in the pancake…It leaks everywhere and it’s dangerously hot, of course. They are not quick to make and we drool until they’re ready! I’ve added oats and some allspice to the pancake batter. I think I may buy cream cheese filling to have on hand to shorten the process. Thank you so much for creating and sharing!

  • Dyani Declet wrote:

    These are amazing. I planned on freezing a batch but we ate them all so fast haha. Do these freeze well?

    • Lori Lange wrote:

      I’m not sure… maybe without the glaze?

  • Robyn wrote:

    These were better than the restaurant that usually makes them for us!

  • amy wrote:

    WOW these turned out better than expected. I knew they were going to be good but had no idea they were going to taste just like a cinnamon roll. Super easy and by far the best pancake recipe ever. Thank you!!!

  • Jocelyn wrote:

    Now that’s the way to do pancakes!!! I love that cinnamon swirl in each one! I know my kids would go nuts for these!

  • michele wrote:

    Holy deliciousness! This is flipping brilliant! I was a superstar auntie this am for my favorite 13 year old! She proclaimed them the best pancakes shed ever had!

  • Ashley F wrote:

    This is one of our familys favorite breakfasts! They’re a treat but perfect for the weekends.

  • Cheryl Sousan wrote:

    My husband is going to flip when I make these!! He loves cinnamon rolls!

  • Jennifer Lehner wrote:

    Two of my favorite things to eat at breakfast…in ONE!!! My dreams have come true!

  • cathy @ Noble Pig wrote:

    I have made these and they are amazing!

  • Melissa Sperka wrote:

    I could put a serious dent in these.

  • Joanne wrote:

    The way the cinnamon swirl griddles and caramelizes is so incredible. Love these pancakes!