Cinnamon Roll Pancakes

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.

Stack of Cinnamon Roll Pancakes

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?

Cinnamon Roll Pancakes

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!

How to Make 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 Pancakes

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

Stack of Cinnamon Roll Pancakes

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

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 with Cream Cheese Drizzle

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 with Cream Cheese Drizzle

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!

5 from 7 votes
Print

Cinnamon Roll Pancakes

These fluffy cinnamon roll pancakes have a cinnamon swirl and are topped with cream cheese icing!

Course Breakfast
Cuisine American
Keyword cinnamon roll pancakes, cinnamon roll pancakes recipe, pancakes
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 8 pancakes
Calories 301 kcal

Ingredients

CINNAMON FILLING:

  • 4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
  • 6 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

Instructions

PREPARE CINNAMON FILLING:

  1. 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).

PREPARE GLAZE:

  1. 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.

PREPARE PANCAKE BATTER:

  1. 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).

COOK THE PANCAKES:

  1. 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.

Recipe Video

Recipe Notes

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.
Nutrition Facts
Cinnamon Roll Pancakes
Amount Per Serving (1 pancake)
Calories 301 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 10g 50%
Cholesterol 63mg 21%
Sodium 196mg 8%
Potassium 189mg 5%
Total Carbohydrates 34g 11%
Sugars 21g
Protein 3g 6%
Vitamin A 10.2%
Calcium 10.7%
Iron 5.8%
* Percent Daily Values are based on a 2000 calorie diet.
Cinnamon Roll Pancakes
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

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Comments

  • Carol Smart wrote:

    Just made these could not get the cinamon to work as in video total mess the pancake mix was very nice

    • Lori Lange wrote:

      It can be tricky!

  • DM wrote:

    These are delicious! The glaze is the best or is it the little bit of crisp in the cinamin.
    There just gooood.

  • Jude G. wrote:

    I tried this for breakfast today, and they were absolutely, AMAZING! I made some box pancake mix, and it turned out very well, looked JUST like the picture. I also added like a tbs. of milk to the frosting/glaze because it was a little thick, but that may have just been my fault. I will definetly be making these again!

  • Laguku wrote:

    I just made these again for National Pancake Day. I decided before I started that I would finish them in the broiler like someone had suggested. After I did that with half a dozen or so, I thought I should try flipping a couple. Well the 2 that I flipped look like the picture. So then I realized that I had expected the swirl to stay nice and neat but the more I looked at the picture, I noticed the cinnamon covers that whole side of the pancake. But in an effort to keep my pan free from sticky burnt sugar (and abandoning the broiler idea which seemed to toughen the swirl side) I decided not to flip them at all. They cooked through over low so no flipping is even necessary

  • Michele wrote:

    I was wondering if I could use whipped cream cheese for the drizzle? Instead of block?

    • Lori Lange wrote:

      I’ve never used whipped, so I’m not really sure.

  • Sabrina B wrote:

    I realize this has been posted for a while, but this is the first I’ve ever seen of this, wow, love everything about this, and have never seen anything like it before, so thank you for this recipe! Very creative!

  • Emily B wrote:

    Hey!

    I want to make these for Sunday AM this weekend – do you think I could sub kodiak cakes (protein pancakes) original mix instead? Or would making the cakes different change the favor too much??

    Thanks!
    Emily

    • Lori Lange wrote:

      I haven’t tried using a mix. Let us know how it turned out!

  • CheyAnne wrote:

    Just made these and they were GREAT! The cinnamon filling was a little too runny, so I just put it in the freezer for a few minutes and it thickened right up! Mine weren’t as pretty, but they were great! For the glaze, I just did coffee and powdered sugar! Thanks for this recipe!!!!

    • Lori Lange wrote:

      awesome!

  • Elaine Calabro wrote:

    Made these this morning. They were omg delicious. Definitely in my forever files!

  • Rosa Hernandez wrote:

    Do i get the same result if i use pancake mix.. 🙁 thanks!!

    • Lori Lange wrote:

      It looks like from the comments that some people have used a pancake mix with success.

  • Ashley wrote:

    Omg. This stuff is awesome. I made these tonight for dinner as a surprise for my husband who loves Cinnabon. I followed step by step, didn’t changed anything. Except I used hungry jack pancake mix. Instead of making my own. Everything else was exact. Awesome. Will definitely be making again. Thanks.

  • Donitta wrote:

    would like to try this with waffles.

  • Liliana wrote:

    Oh my gosh! I found your recipe last night and knew I had to make them, so I did this morning! Can I just say they are delicious!!! My family loved them! Thanks for the recipe!

  • Catia wrote:

    OMG!! I made these tonight for dinner……they were SO awesome!!!!! Thanx for this recipe! Came out exactly as described!

  • Mily wrote:

    Made these last night for my husband and they were perfect! I added a little extra cinnamon in the filling. The flavour was just amazing. Even without the cinnamon filling (I cut my piping bag a little large and ran out) they were great with some glaze even still. Served them up with bacon! 😀

  • Christina wrote:

    I made these yummy pancakes this weekend.  Oh my goodness, they are delish!!!  These may be the new favorite pancakes in this house!

    Thank yo for sharing! 

  • Melissa wrote:

    The best breakfast I have ever made for my boys! It has become the official birthday breakfast and sleepovers, breakfast for dinner request, any time meal!   Their friends rave about them and Moms end up asking me for the recipe! 

  • Mency wrote:

    Wow…Incredible goodness. I had this in the morning yummy delicious. Thanks for the recipe :o)

  • Rhonda wrote:

    I just made these pancakes with one if my high school Family and Consumer  Science classes–they were great!  I used my own pancake recipe (with stiffly beaten egg whites for extra loft) and kids had the option of adding the prepared cinnamon swirl. It was easy, fun and looked beautiful!!  (We use non-stick lefse griddles for making pancakes in class. It’s a lot easier to flip on a griddle than fuss with the sides of a skillet.) the next class came in and someone immediately said it smelled like Cinnabon in my room!! Thanks for the great idea!! ????????????

  • Becca wrote:

    Had this for dinner tonight.  Whoa! Heaven on a plate!  Def a little tricky in the execution. I’m glad I read the extra tips and some of the comments.  Wouldn’t try this for a crowd but great for a special treat.  Thanks for sharing, will definitely repeat!