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. postedAug 11, 2016 3:15 PM

    would like to try this with waffles.

  2. postedSep 24, 2016 5:01 PM

    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.

  3. postedOct 1, 2016 5:49 PM
    Rosa Hernandez

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

    • postedOct 2, 2016 6:59 AM

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

  4. postedOct 23, 2016 10:05 AM
    Elaine Calabro

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

  5. postedOct 27, 2016 9:28 PM

    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!!!!

  6. postedDec 9, 2016 7:00 AM
    Emily B


    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??


    • postedDec 18, 2016 4:09 PM

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

  7. postedFeb 23, 2017 7:11 AM

    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!

  8. postedMar 7, 2017 9:16 AM

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

    • postedMar 9, 2017 9:44 AM

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

  9. postedMar 28, 2017 3:56 PM

    B R I L L I A NT!

  10. postedMar 30, 2017 12:03 PM

    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

  11. postedMay 29, 2017 7:56 AM

    Making it for. Memorial Day breakfast

  12. postedJun 13, 2017 9:14 AM
    Jude G.

    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!

  13. postedAug 1, 2017 7:07 PM

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

  14. postedSep 27, 2017 1:58 PM
    Carol Smart

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

    • postedSep 29, 2017 3:10 PM

      It can be tricky!

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