posted in All Time Faves

Cinnamon Roll Pancakes

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

Cinnamon Roll Pancakes recipe - from

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

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

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

Cinnamon Roll Pancakes recipe - from

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

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

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

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!



  • 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


  • 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


  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.


  • 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.

You might also enjoy these pancake recipes:


  1. postedSep 30, 2011 6:50 PM

    I know I’m late to the party but good god I’m so excited to make these I might just have them for dinner tonight.

    Thanks for the recipe.

  2. postedOct 1, 2011 7:54 AM

    Pro tip: Forget trying to melt butter and cream cheese together in the microwave. The cheese will still be hard by the time your butter is burning. Just get a medium-ish sized pot, put it on low, and stir the two ingredients together- toss in the vanilla and powdered sugar and voila! you have a perfect little warming dish to keep that sauce nice and gooey.

    • postedOct 1, 2011 10:15 AM

      Good tip, Jeff. I’m always hurrying to get things like this done in the microwave, but the stovetop method makes sense too. Thanks for piping in!

  3. postedOct 1, 2011 10:38 AM

    I made these this morning in my dorm and my roommate and some kids across the hall loved them. I am usually very bad at making an evenly cooked, fluffy pancake, but these turned out PERFECT! I will be making a big batch for finals week and I cannot wait!! Thanks so much for sharing the recipe!!

  4. postedOct 2, 2011 6:57 AM

    I found these on pinterest & made them for breakfast today. Everyone loved them!! My kids couldn’t stop raving. I doubled the batter but not the cinnamon or the cream cheese glaze & the proportions were great. Mine were absolutely a mess but who cares what it looks like, they tasted great!! Thank you.

  5. postedOct 3, 2011 1:06 PM

    I wish my computer had smell-O-vision!! I will try these out for sure!

  6. postedOct 3, 2011 10:24 PM

    I used your cinnamon, sugar and butter mixture in waffles and it was so good. It got crispy and then I used the rest as syrup….best waffles I’ve ever had

  7. postedOct 4, 2011 11:29 AM

    Are you kidding me! These look amazing. I’m going to make them for my kids this weekend. I bet they love them!!

  8. postedOct 4, 2011 3:52 PM

    When the Pancake was first forged in the Batter of Heroes, it was meant to fill a man with thrice as many normal foods as he would consume at a meal. They were to be delicious, but plain, for the Greats of History did not boast of their conquests. That all changed when Recipe Girl was born. Her storied life of constructing pancakes became famous when she hit the scene with the unheard of idea of merging Pumpkin and Cinnamon into one swirl. As the skies cleared, all that was left on her Frying Pan of Posterity was what you now see, above. One must wear shades as not to be blinded by the gracious decor of the Swirl; direction unchanging. It goes down as the dew drips upon a Wonderboom fig sprawling in the early light. It goes without saying that I will relish this Pancake until the death of me. May it be my last meal before entering battle. I pray that my children’s children think of me as they feast upon thine glorious batter fried cakes.

    The Daily Serge

    • postedOct 5, 2011 7:22 AM

      Pretty much the funniest, most creative blog comment I’ve ever seen. Thanks for that 🙂

  9. postedOct 5, 2011 7:20 AM

    Pancakes and comment from J. French is Awesome!! LOL!!

  10. postedOct 9, 2011 8:25 AM
    Amanda V

    I found you via Pinterest. These were yummy. I didn’t have cream cheese, so we ate the pancakes without the frosting….still super yummy and easy 🙂

  11. postedOct 10, 2011 10:54 AM

    I was so excited to try these, unfortunately they didn’t turn out for me. When I added the glaze and flipped them over the sugar just burned on my frying pan, I experimented with different amounts (and thicknesses) of the glaze but it just kept on sliding off and burning. I had to clean the frying pan in between each pancake which wasn’t worth the effort in my mind. I’d imagine with a griddle it would be much easier to scrape off the extra sugar before it burned. We ended up just using the glaze as a topping afterward.

  12. postedOct 10, 2011 12:02 PM

    Awesome recipe….I liked it when I tried it from the link below first! Seems like Robin Sue was inspired too!


  13. postedOct 11, 2011 11:20 AM

    Just made these and OH MY GOD how delicious! I must admit I’m a little nauseous but thats more from overindulgence than anything else. Oh, and since I’m such a glutton I added butterscotch chips to a few… If I could I’d make another batch right now.

  14. postedOct 11, 2011 9:47 PM

    OMG!!!!!! These cinnamon roll pancakes are the very first thing I saw on stumble – STUNNING! I will most definitely be trying them. I have recently post a recipe for Finnish pulla, which is a Cardamon scroll with cinnamon and sugar rolled through it, they are amazing but as ‘luxurious’ as these.I look forward to trying them out.

  15. postedOct 13, 2011 10:30 AM
    jean Stone

    sooo good, i made these for my boyfriend and housemates for my 4th anniversary, definitely a hit!

  16. postedOct 13, 2011 10:39 AM

    This was absolutely fantastic, I made these and everyone was SO impressed. I grew up in 5 star restaurants so everyone expects great food from me, this was no disappointment!

  17. postedOct 22, 2011 7:47 AM

    I had the same runny cinnamon/sugar mixture issue as some others. I added 1/4 c. powdered sugar to that mixture and it was a great consistency. Thanks for a great weekend breakfast treat for my boys.

    • postedOct 24, 2011 9:28 AM

      Will have to give that a shot! Thanks for the tip.

  18. postedOct 22, 2011 9:39 AM

    I am also a pancake junky and have some good ones you might like.

  19. postedOct 24, 2011 2:32 PM
    Molly Carter

    I made these the other night! They were FANTASTIC! Taste exactly like real cinnamon rolls you buy at the stores (EVEN BETTER), just in pancake form. Love Love Love Love, Thanks so much for this wonderful recipe : ) 10 STARS

  20. postedOct 26, 2011 5:55 AM

    Made these this morning for my 13 year old sons birthday breakfast – they turned out great and were declared the best pancakes ever!!

  21. postedOct 29, 2011 6:18 AM

    I made these this morning as a special treat for my girls (the boys had all left the house). YUM! They are delish, but one is enough. 🙂

    I was worried at first, because they didn’t “look” right to me, but going back and looking at your pictures, they were exact. I didn’t notice the “grooves” from the cinnamon part in your pics, so when my came out “groovy” I was wondering what I did wrong. Turns out yours are groovy too… and it works, ’cause the icing goes down into the grooves.

    • postedOct 29, 2011 7:18 AM

      Yeah, groovy is good 🙂 Glad you enjoyed!

  22. postedOct 30, 2011 11:36 AM

    I just made these, and let me tell you, they were loved by all! My pancake batter seemed a bit thin and didn’t get very tall, but the end result was still very good! I learned that not as much butter is required in the cinnamon/brown sugar filling. After pouring out the excess butter, my filling was bit thicker and was much better to use. I ended up quadrupling the pancake batter to only a double of the filling and topping, and didn’t have much of the filling or topping left over (had to make a second double recipe of the pancake batter while in the process!)

    Thank you for the awesome recipe, this will definitely be a “do over” in our home!

  23. postedNov 6, 2011 8:08 AM

    My 8 year old daughter declared, “These are not good!” I was floored!! But she continued on to say, “These are DELICIOUS! The best pancakes EVER!!” I second that!! I ended up with thick pancake batter and just poured in more buttermilk till they were the consistency I wanted and they still puffed up and were A!MAZ!ING!!!!! You do have to be patient and let them cook really good on the first side so when you flip them you don’t need to let them cook so long and end up burning the swirl. Thank you for such a delicious recipe!! My new favorite breakfast!

    • postedNov 6, 2011 12:49 PM

      Fun! Love that story- thank you!

  24. postedNov 7, 2011 9:14 AM

    I made these and the concept is great but the pancake batter is WAY to salty. Next time I think I’ll use my favorite pancake recipe with the swirl and frosting 🙂

    • postedNov 7, 2011 12:34 PM

      Really? I’ve not noticed… you’re the 1st to mention that. There’s really not an unusual amount of salt in there. I’ll have to pay close attention next time I make it!

  25. postedNov 12, 2011 5:28 AM
    Danielle Wittick

    This is a great simple recipe, but if you like fluffy pancakes separate the egg and add the yoke but beat the whites until fluffy than fold into mixture.

  26. postedNov 15, 2011 7:52 PM

    I tried these and had a comical experience-definitely not as pretty as yours, but SO GOOD. I even wrote a blog entry about it. (You can read it here to see pictures of how ugly mine were Thanks for the recipe!

  27. postedNov 20, 2011 12:03 PM

    Found your recipe on Pinterest a few weeks back and couldn’t wait to try it! I followed the recipe and your tips exactly and had no trouble with the cinnamon mixture at all, it formed perfect swirls that ‘grooved’ in the batter and didn’t burn, and the pancakes were fluffy. Unfortunately, the TASTE was not a hit with my family however… they found the pancake batter tasted far too ‘eggy’ for them, (More like french toast than the usual buttermilk pancake batter they’re used to) and the cinnamon swirls really stick to the teeth. I do love the look and idea of these however, so I will try ‘tweaking’ by using our regular pancake mix … but wondering how I could make the cinnamon swirls less ‘sticky’ ?

    • postedNov 21, 2011 8:16 AM

      Not sure on the cinnamon swirl…

  28. postedNov 23, 2011 9:15 AM

    Hi! I’m fifteen and was craving cinnamon when woke up! I found this recipe and instantly fell in love. So, I made these! I’m still eating these, but I’m very happy. These made my day.

  29. postedNov 26, 2011 11:00 AM
    Lori B

    OH my goodness – these were the BEST! I made them for breakfast and my kiddos are in love:)

    Thanks for the recipe – I’m going to try the pumpkin ones on Christmas morn.

    Found ya on Pinterest.

  30. postedNov 27, 2011 9:01 AM

    This has to be the best homemade pancake recipe! Thank you for sharing!

  31. postedDec 7, 2011 11:32 AM

    Yum. I saw on Pinterest and made some a couple days ago. I modified so I could feel better about serving them to my family for a meal, but they were wonderful! My changes are at my blog. Thanks for the inspiration and the recipe to start with!

  32. postedDec 12, 2011 9:57 PM

    I am excite to make these asap! Just a thought….I love the plain old orange cinnamon rolls in the can so I am going to try an orange twist with this recipe. Orange zest in the cream cheese icing and batter with some orange extract. Wish me luck 🙂 Oh and you can do a banana foster twist with this too! yummy!

  33. postedDec 14, 2011 2:37 PM

    “Runs to the kitchen and gets ready to make them”. So I’ll have pancakes for dinner. I can’t help it they taste so good.

  34. postedDec 21, 2011 9:41 PM

    I just made them for diner and they are AWSOME. My hole house smells delicious and the flavour is fantastic. Thank You!!!

  35. postedDec 24, 2011 9:50 PM
    Ash Bash

    Made these for breakfast today, they didnt look nearly as good but the crunch from the brown sugar was amazing!

  36. postedDec 25, 2011 9:31 AM

    The cinnamon sauce ran out of my first one after flipping…. Turning up the heat(I did low and it cooked 5 mins on the first side without even browning. I WANT THESE IN MY BELLY! 😀

  37. postedDec 25, 2011 9:41 AM

    The cinnamon sauce ran out of my second one after flipping it too 🙁 Maybe it’s the high altitude :((((((( I just want to give my family cinnamon deliciousness for Christmas :'( Thanks for the wonderful recipe anyway! I love the icing.

  38. postedDec 25, 2011 9:45 AM

    Well then. Ignore my last two comments as I looked at the pictures again… and my pancakes were indeed cooking, I just panicked when I saw the sauce cooking on the pan. Haha. Merry Christmas, or Happy Holidays!

  39. postedDec 25, 2011 5:00 PM
    Michelle Collier

    Thank you so much for this recipe! It was super easy and tasted great! Made it for my kids on Christmas and they loved it! I think this will now be our go to pancake for something special!

  40. postedDec 25, 2011 5:35 PM

    Made them for breakfast this morning — stellar!!! One question, though: My experience with the cinnamon swirl mixture was that letting the butter soften (not melt), and then mixing the spices in just before cooking, gave me a perfect swirl. Is there a particular advantage to starting with melted butter and then letting it cool off? (I understand the time thing — nuke it if you’re in a hurry — but you then have to let it set up, so is there really a time advantage?) And it doesn’t matter how you get there, the result is the point, and boy are these amazing!

    • postedDec 26, 2011 6:21 AM

      I have not tried it with just really, really soft butter- next time! I find that if I make the filling first thing… then it’s a good consistency by the time I’m ready for the actual swirling part.

  41. postedDec 28, 2011 8:45 PM

    These LOOK absolutely delicious! Can’t wait to try them on my family. I do have a suggestion, someone else may have posted-but I don’t want to read over 200 comments to see! For the cinnamon swirl, it might be easier to put the filling in a squeeze bottle instead of a plastic bag – that’s what I’m going to do. Thanks for sharing the recipe!

  42. postedDec 30, 2011 12:22 PM

    Tasty and cook up as described, but note that quite a bit of the cinnamon swirl ends up on the griddle after the pancake is flipped. Do cook a little cooler than usual, grease the griddle well, and the excess filling can be promptly wiped off between batches before it cooks on. These babies define the words “gooey” and “sweet”.

  43. postedDec 31, 2011 5:49 AM

    I just made these for my family for breakfast. They are so delicious. We had a little fruit on the side to counteract the totally indulgent pancakes. I will certainly be making them again, what a great idea!

  44. postedDec 31, 2011 10:04 AM

    OMG! I just made these this morning and they are SO GOOD! And they look so pretty. One trick to do if the cinnamon filling gets watery is to stick into the fridge for 2-3 min. Also, I used a boxed pancake mix, so it was super easy. Thanks for sharing this receipe.

  45. postedDec 31, 2011 6:06 PM

    I was almost drooling when looking at these pictures this morning, so I made these pancakes for breakfast. They were absolutely delicious! My cinnamon filling was a little watery for the first couple pancakes, but I managed to choke them down anyway. 🙂 I ran out of cream cheese, so I microwaved a little bit of leftover frosting and used it instead of the glaze. These pancakes will definitely go in my “special breakfast” recipe folder. Thanks so much!

  46. postedJan 6, 2012 5:01 AM

    Love this idea! Thank you for sharing!

  47. postedJan 6, 2012 1:37 PM

    I am not a fan of pancakes but I think I would really like these. What a cool idea. Thanks for posting.

  48. postedJan 6, 2012 2:04 PM

    Loved this recipe! Just made some today and my family loved them!

  49. postedJan 7, 2012 5:20 AM

    Just made these this morning, and what a bit hit they were! Delicious and light, but just right as far as being full afterwards. Pancakes Im used to usually sit like bricks in your stomach, but not these babies~! (not diet friendly of course, but I’ll make an exception for cinnamon!) Definitely going to be a staple when heading out to friends’ houses~.

  50. postedJan 7, 2012 6:53 AM

    Mine were not nearly as beautiful, but damn were they tasty!

    I also may not have been as liberal with the cinnamon filling as I should have, because I ended up with twice as much filling as I did batter. (And I’m trying hard to resist the urge to just make a second batch of batter!) Next time I will cut the filling down by half.

  51. postedJan 7, 2012 7:20 AM

    O-M-G!! I made these this morning. You DEFINITELY need the big spatula for turning, or you have a mess! I substituted WW flour for the AP (made me think it was a BIT healthier! LOL), and I didn’t have the cream cheese, so I used some plain Greek yogurt (I didn’t make it into “cheese” since I didn’t know ahead of time I was REALLY going to make these….ALSO a bit healthier than the cream cheese!) I really could only eat one since it was the size of my dinner plate. Another tip is to use a heavier ziploc baggie, not just a sandwich baggie – it was too thin and the swirl burst out a few other spots.

    • postedJan 7, 2012 12:41 PM

      Yeah, much easier to make smaller pancakes as far as flipping is concerned. Good tip on using a heavy duty plastic baggie.

  52. postedJan 7, 2012 4:04 PM

    Made these this morning … all I can say is OMG DROOL !!! they are wonderful, took pictures and showed my family, they all begged me for the recipe lol. Thanks so much this is our favorite pancake recipe.

  53. postedJan 8, 2012 8:03 AM
    Becca Niss

    i Suggest not heating the cream cheese with the butter because it can burn easily i but you can carefully warm it till smooth and the melt the butter separate and then wisk together if there are some lumps heat in short (max 10sec) intervals

  54. postedJan 13, 2012 11:47 AM

    I made these last weekend for my kids and it was beyond a hit! I’m not a big cream cheese fan so I just made a simple frosting with milk and powdered sugar but the family just loved it. Thanks so much!

  55. postedJan 14, 2012 6:50 AM

    Definitely don’t need maple syrup on those babies! Those look insanely good!

  56. postedJan 14, 2012 9:38 AM

    These are delicious! Make sure you have a cup of milk or tea to drink while you eat these. YUMMY!

  57. postedJan 15, 2012 9:09 AM

    Made these today for my family, everyone loved them!! They were pretty easy to make to! What a great recipe! 🙂

  58. postedJan 15, 2012 9:16 PM

    WOW!!! I cook for two gentlemen………guess what they are having this week for dinner???? YUMMMMMMMMMMY

  59. postedJan 17, 2012 11:01 AM

    YUM! These pancakes are awesome and I don’t even like cinnamon rolls. I am trying to plan a breakfast to have some friends over to try them.

  60. postedJan 20, 2012 7:03 PM

    These looked so delicious so i tried them this morning. but I had a slight issue. when i flipped the pancakes over the cinnamon filling just melted out and left me with a swirled hole in my pancake. what did i do wrong?

    • postedJan 20, 2012 7:54 PM

      Did you read through all of the tips? Sounds like the filling had a chance to melt too much. You also need to do a really quick flip to keep the filling intact. Some of it will come out in the pan, but you should be able to keep most of that swirl in there if it’s thick enough when you start, and if you add it a minute or so after you put the pancake batter in the pan.

  61. postedJan 21, 2012 9:31 AM

    These were very yummy – I did have to add a good bit more brown sugar to the filling and then pop it in the fridge for a bit to get it to “toothpaste consistency” . I also needed to figure out how close to the edge I could go with the filling so that it didn’t ooze out as it heated up, and I greased my griddle well to avoid having to chip baked- on brown sugar off when I was done. They are definitely a recipe you need to work with a bit, to get them to come out just right – but they are worth it!

    • postedJan 22, 2012 9:39 AM

      Yes, practice makes perfect 🙂

  62. postedFeb 4, 2012 6:19 AM

    My family and I just finished these. I followed your tips, and everything turned out perfect – first try! My kids have already asked when we can make them again. 🙂 Thanks for a fantastic recipe. We loved it!

  63. postedFeb 4, 2012 2:32 PM
    Meghan L

    I just made these today and WOW are they were amazingly delicious!! I LOVE them! They were soo easy to make, they had great cinnamon roll flavour and they melt in your mouth! My 3 year old gobbled his right up! Can’t wait to make these again to share with others! 🙂

  64. postedFeb 4, 2012 4:10 PM

    You are awesome. My family loved the pancakes. I didn’t make any adjustments. I made sure to make the filling first thing when I got up and by the time I made the pancakes the filling was the right consistency. Thank you.

  65. postedFeb 5, 2012 5:34 AM

    I just made these and they are AWESOME! Simple to make and delicious.
    Thank you!

  66. postedFeb 7, 2012 3:42 PM

    I didnt scroll down far enough after the directions to the TIPS
    All would have been very helpful in preventing me from burning the heck out of my pancakes and smoking up my whole house.
    The first was was delicious beyond belief because the pan wasnt hot yet. I also made a huge mess with my runny cinnamon mixture.
    Basically I made every mistake you mentioned
    But I was eating the 1st one while cooking and my kids didnt mind the burndy ones. They are good like that.
    I am going to try these again and this time read the entire set of directions!

  67. postedFeb 9, 2012 6:35 PM

    This may sound silly, but can I use a different type of oil instead of the canola? Thank you! 🙂

    • postedFeb 10, 2012 5:55 AM

      I use canola and vegetable oil interchangeably.

  68. postedFeb 14, 2012 7:42 AM

    Thank you so much for this recipe. I made these for my children this morning for Valentine’s Day and they absolutely loved them. I used my Bisquick recipe for the pancakes since I have five sons and needed to yield more pancakes, but everything else was the same. Even hubby asked for seconds! I think we have a new Saturday morning favorite.

  69. postedFeb 14, 2012 11:16 AM

    Be careful with the heat, I smoked my house out with the head on med-low.

    • postedFeb 14, 2012 3:51 PM

      yikes! Be sure to wipe out the pan between pancakes!

  70. postedFeb 16, 2012 3:39 PM

    Saw these on Pinterest…..I think they are in my near future 😉

  71. postedFeb 18, 2012 8:29 AM

    Sorry, but I tried these and they were not a winner. I was attentive to the consistency on my brown sugar/butter mix but it started melting almost immediately when it hit the batter. Definitely too much butter in the swirl mixture & no way to temper the sugar burn if and when you actually are able to flip the sodden mess. Sorry, but I won’t be trying these again! Good idea but the recipe needs some work.

    • postedFeb 18, 2012 3:02 PM

      I actually made this recipe again today (for about the millionth time!) and made some revisions. I think people will find the revised version to be a little more successful. They definitely take some practice.

  72. postedFeb 18, 2012 8:43 AM

    My daughter is obsessed with cinnamon rolls, so I made these for her for breakfast this morning. They were delicious, but I had a really hard time making them. I couldn’t get the cinnamon mixture to thicken up. Regardless though, they were amazing! Any tips on how to make it thicker?

    • postedFeb 18, 2012 3:02 PM

      Yep- see my revisions that I just added today!

  73. postedFeb 18, 2012 2:40 PM

    I made these this for breakfast this morning and they were delicious! I made pancakes for two of us and they were very filling. It’ll probably take some practice to get the whole cinnamon swirl thing down… mine tasted great but they weren’t very pretty.

    The only thing I found was that I had a ton of leftover cinnamon filling and cream cheese glaze… to use some up I was putting a little of each on each pancake as they came off the griddle. It ended up being a little too sweet doing it that way… I think if I make them again I will either double the amount of batter OR cut the amount of filling and glaze in half. I also found that making the filling and glaze before the batter and giving them the chance to thicken and cool down (from melting butter) helped.

    Thanks for the recipe and the site!! 🙂

  74. postedFeb 19, 2012 9:46 AM
    Heather H

    These were the most delicious pancakes I ever ate. They took a bit of time to make but well worth it! Kids and Grandparents said 10 plus!!!! YUMMMMMY

  75. postedFeb 19, 2012 1:23 PM

    Made these yesterday for 8 people. Mine were not very pretty, but they sure did taste great!

    My “don’t do what I did” tale of caution: I made the cinnamon mixture and glaze 2 days ahead to keep prep work to a minimum and then put them in red and yellow squeeze bottles (the kind for ketchup and mustard) and refrigerated them. ~ mistake! ~ I microwaved the cinnamon mixture but could not get all of the sugar to dissolve. The chunks kept clogging up the small tip of the squeeze bottle. And yes, there was a minor explosion when the top popped off and half of the mixture dumped on one pancake (not to worry, I ate that one and it was delicious!) Next time I will use the ziplock bag as instructed or maybe cut the tip of the bottle down so the opening is larger and definitely NOT make the cinnamon mixture 2 days ahead. 🙂

  76. postedFeb 19, 2012 2:51 PM

    My 5 year old daughter proclaimed these to be “CRAZY good”….I agree! Wow. We made these before a big hike, scarfed the down and now I’m back cleaning up (and eating the leftovers!) I dipped a strawberry into my leftover sugary-cream cheese goodness and YUM, very tasty…perhaps an idea as a accompaniment to the pancakes! By the way, I mistakenly added cinnamon into the cream cheese and then decided to add a tad more into the buttery mixture and we loved it that way, too! Also, I have one of those pancake pans with the small circles and it worked very well keeping it all in place when the butter melts out. And, I used the “Trader Joes pancake and baking mix” (my fav because it’s whole grain and yummy) adding a bit of buttermilk in too.

  77. postedFeb 20, 2012 5:22 PM

    Holy Sh!t… These look incredible. How are you not 500lbs?!?!

    • postedFeb 21, 2012 11:04 AM

      Spin class 😉

  78. postedFeb 21, 2012 12:56 PM

    Bahahaha! Nicely played : )

  79. postedFeb 25, 2012 5:37 AM

    Tried these and ended up with a mess of brown sugar and crappy pancakes! Did not work like recipe said!

    • postedFeb 25, 2012 6:13 AM

      They take some practice! It’s important to follow all of the tips and tricks. My 10 year old made them last weekend, and by the 4th pancake he had it down… gotta add that (thick) swirl in when the pancake is starting to form bubbles.

  80. postedFeb 25, 2012 8:36 AM

    Ok, so I should stick to building things than making food, but wanted to make breakfast for my wife. Well, it was ok til I flipped the pancakes over and the cinnamon swirl melted out of the cake and all over the griddle! It was a mess. Was I cooking it on too high heat? I put the pancake on, waited, than added the cinna swirl when I started seeing bubbles. I can make pancakes fine, til now. Haha

    • postedFeb 25, 2012 11:10 AM

      well, they can be tricky- no doubt about that! If the cinnamon swirl melted out completely then it was either too runny to begin with, or it melted beyond the point that it was supposed to. You’ll need to flip the pancakes pretty soon after you put that swirl on- and don’t swirl too close to the edges of the pancake. Use a metal spatula and flip it quickly. Some of the filling will spill out the sides, but not much. Good luck- they’re awesome if you get them right 🙂

  81. postedFeb 28, 2012 12:42 PM

    These were awesome! Thanks for sharing!

  82. postedFeb 29, 2012 3:24 PM

    Soooo……. We have made these twice for dinner and I can officially say that they are a family favorite! The turned out great both times. Thanks so much!!

  83. postedMar 3, 2012 7:01 PM

    Could a squeeze bottle be used for the cinnamon filling?

    • postedMar 4, 2012 7:19 AM

      I’d be hesitant to use a squeeze bottle- seems like someone tried it once and had some trouble with it clogging up.

  84. postedMar 4, 2012 9:43 AM

    I found that once you put on the cinnamon and flip it should stay that way for only a few seconds like, 8 to 12 seconds. So that the once you get it off the pan the pancake dough with the cinnamon is soft (like a real cinnamon bun). My glaze however was not totally white, it was more like tan…suggestions?

    • postedMar 4, 2012 8:37 PM

      If you leave out the vanilla, your glaze will be more white (or if you use clear vanilla extract, otherwise there will be a tint to it.

  85. postedMar 4, 2012 9:56 AM

    I made the recipe and oh my it was the best dang pancakes i EVER made. I only made 1/2 of a recipe and it yielded about 4 pancakes (using 1/4 cup). I used pancake mix that i already had on hand. Wow i will definitely keep this as one of my goto pancake recipes.

  86. postedMar 5, 2012 9:42 AM

    Delicious! I just made these using store boxed pancake mix. They turned out yummy, just like a ooey, gooey cinnamon roll!

  87. postedMar 10, 2012 11:07 AM

    Hey! Sorry to bother but wouldnt you mind to send me the old recipe. Although I am happy with this one, everyone in my family liked the old ones better, and to be honest so was I. Please send me the old recipe if you wouldnt mind

    • postedMar 10, 2012 11:19 AM

      All should have tasted the same… all I did was cut the cinnamon filling amounts in half since the original recipe made too much. Just double that if you need it, and it’s same as the first version!

  88. postedMar 10, 2012 11:49 AM

    oh ok. Thanks. Did you do the same with the cream cheese glaze?

    • postedMar 10, 2012 11:54 AM

      I do not recall… but maybe. Seems like most readers were sharing that there was too much of both? You can always make more if you think it needs it. As far as I’m concerned, there can never be too much cream cheese topping 😉

  89. postedMar 10, 2012 12:26 PM

    My tip- If you want a glaze that tastes more like cream cheese, or you are having trouble with making it look white, i recomend using 8 onces of cream cheese instead of just two, and leave everything else exactly the same

  90. postedMar 11, 2012 10:39 AM

    Yikes, I hate to think of the calorie count on these! But my skinny husband would love them!


  91. postedMar 16, 2012 10:00 AM

    These are sooo good, and easy to make. Even I could make them, and I’m a13 yr. old boy!

  92. postedMar 19, 2012 9:01 AM
    wickless chick

    OH my I have to try this. My kids will love this. It looks easy enough for my teens to try cooking out with this thanks

  93. postedMar 22, 2012 3:31 PM

    I usually don’t post comments, but I just have to say these were ABSOLUTELY THE BEST PANCAKES EVER!! One person actually had 5 of them. Thanks for such a wonderful pancake recipe.

  94. postedMar 29, 2012 10:55 AM

    So… I made this yesterday morning and my finance about fell out of his chair. This recipe is AH-MAZING! This is so a must recipe to have! Thank you so much for sharing this! 🙂

  95. postedApr 1, 2012 7:00 AM

    Just one? Are you joking??? I ate five of these w/o batting an eyelash! Usually I can only eat 2 pancakes at a sitting, but these were just so good I couldn’t stop. No one else could either. My sister couldn’t make them fast enough to feed her six kids, my 3 kids, and both sets of parents. To anyone reading this, I recommend you double or triple the recipe. One pancake? Pschaw!

  96. postedApr 1, 2012 12:22 PM

    I made these this morning and they were delish! My whole family loved them!!

    NOTE* when you are making the cinnamon filling, you should not melt the butter. All you need to do is SOFTEN it in the microwave. Pull it out just before it melts and then mix in the brown sugar and cinnamon in. It is exactly like toothpaste texture at that point and so you don’t have to wait for it to cool.

  97. postedApr 5, 2012 5:43 PM

    Made these pancakes last weekend…best pancakes I’ve ever had! They taste exactly like Cinnabon buns! My kids and hubby loved it! I only got to have 2 big pancakes though…I doubled the pancake recipe and that was just enough to feed 2 adults and 2 kids. For those having problems with runny cinnamon filling…I scooped the cinnamon filling in a baggie then put it in the fridge while I prepared the glaze and pancakes. That definitely helped thicken the filling. I blogged about this recipe! Thanks so much for sharing Lori!!!

  98. postedApr 9, 2012 5:39 AM

    I made these this morning for the kids and they were a huge hit. Thanks so much for the tasty recipe! :o)

    **Brenda makes a good point. I had melted the butter completely for the cinnamon filling and it kept separating on me. If you just soften the butter, even to room temperature, it would probably be more stable right from the start. Thanks for the tip, Brenda!**

    • postedApr 9, 2012 5:58 AM

      Definitely- “almost melted” is a better term to use.

  99. postedApr 15, 2012 7:34 AM

    Divine!! They worked out perfectly….even with a four-year old helper.

  100. postedApr 15, 2012 8:20 PM
    Jenn Thompson

    LOVED THESE! I added some espresso powder to the icing…yum! Also added pecans to the pancakes and loved that too 🙂 thanks!

    • postedApr 16, 2012 2:05 PM

      Wow, what fun additions!!

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