Introduction

Cinnamon Roll Pancakes combine the fluffy texture of traditional pancakes with the rich, sweet flavors of cinnamon rolls. This recipe offers a delightful twist perfect for a decadent brunch or special breakfast.

A stack of three thick, fluffy pancakes sits on a white plate, each layer golden brown on the outside with a soft, light beige inside. The pancakes have a generous dusting of powdered sugar and cinnamon on top, giving a white and brown speckled look. Golden syrup pools at the base of the stack and seeps slightly into the sides. A slice is cut out from the stack, revealing the soft texture inside and light cinnamon dusting between layers. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Flour (can use gluten-free flour blend)
2 teaspoons Baking Powder (ensure freshness for best rise)
1/4 teaspoon Salt (sea salt can be used for flavor)
1 cup Milk (any non-dairy milk works well)
1 large Egg (a flax egg can substitute for vegan)
2 tablespoons Vegetable Oil (melted butter can be used for flavor)
2 tablespoons Melted Butter (vegetable oil can be a substitute)
1/4 cup Brown Sugar (light or dark brown sugar can be used)
1 tablespoon Ground Cinnamon (mix with nutmeg for extra warmth)
4 ounces Cream Cheese (mascarpone can be a delightful alternative)
1 cup Powdered Sugar (adjust for preferred sweetness)
1 teaspoon Vanilla Extract (using pure vanilla enhances flavor)
2 tablespoons Melted Butter (for glazing)

Instructions

Step 1: Prepare the cinnamon filling by mixing melted butter, brown sugar, and cinnamon in a bowl until well combined. Transfer this mixture into a ziplock bag and let it thicken for 10–15 minutes while you make the batter.
Step 2: In a separate bowl, whisk together the flour, baking powder, and salt. Add milk, vegetable oil, and beaten egg, stirring gently until just combined to form the pancake batter.
Step 3: Make the cream cheese glaze by heating cream cheese and melted butter in a microwave-safe bowl until warm. Whisk until smooth, then blend in powdered sugar and vanilla extract. Set aside.
Step 4: Preheat a skillet over low heat. Pour ½ cup of pancake batter onto the skillet. Snip a corner from the ziplock bag and pipe the cinnamon filling into a swirl on top of the batter. Cook until bubbles appear on the surface, then carefully flip and cook the other side until golden brown.
Step 5: Stack the cooked pancakes on a plate. Drizzle or spoon the cream cheese glaze over the top. Optionally, sprinkle with extra powdered sugar or chopped nuts for added texture and sweetness.

Tips & Variations

Use a gluten-free flour blend for a gluten-free version without sacrificing texture.
Mix a pinch of nutmeg into the cinnamon filling for extra warmth and depth of flavor.
Try substituting mascarpone cheese for cream cheese in the glaze for a richer taste.
For a vegan version, replace the egg with a flax egg and use non-dairy milk and butter alternatives.
Keep the skillet on low heat to ensure pancakes cook evenly without burning.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or on a skillet over low heat. Keep the cream cheese glaze separate and add fresh before serving for the best texture and flavor.

How to Serve

A stack of four thick pancakes sits on a white plate with a white marbled texture background. The pancakes have a golden-brown, slightly crispy outer layer with visible swirls of cinnamon inside. Each pancake is fluffy and soft with a moist texture, dripping with light cream sauce between every layer. On top of the stack, there is a dollop of white cream. Syrup pools around the bottom of the pancakes, glistening in the light. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cinnamon filling without a ziplock bag?

Yes, you can spoon the cinnamon filling onto the pancakes and swirl it gently with a toothpick or skewer before flipping, but using a ziplock bag gives a neater swirl pattern.

What is the best way to avoid soggy pancakes?

Cook pancakes on low heat to ensure they are cooked through without burning. Avoid flipping too early and serve immediately with the glaze to keep them fluffy and fresh.

Cinnamon Roll Pancakes Recipe for a Decadent Brunch Delight Recipe

Print Recipe

★★★★★

4.7 from 127 reviews

Delight in a brunch favorite with this Cinnamon Roll Pancakes recipe, combining fluffy pancakes swirled with a sweet cinnamon filling and topped with a luscious cream cheese glaze. Perfect for a cozy morning treat, these pancakes bring the flavors of cinnamon rolls to your breakfast table in an easy-to-make, skillet-cooked delight.

Author: zara
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 8 pancakes (serves 2-3) 1x
Category: Breakfast
Method: Frying
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Pancake Batter

1 cup Flour (can use gluten-free flour blend)
2 teaspoons Baking Powder (ensure freshness for best rise)
1/4 teaspoon Salt (sea salt preferred for flavor)
1 cup Milk (any non-dairy milk works well)
1 large Egg (or flax egg for vegan substitute)
2 tablespoons Vegetable Oil (melted butter can substitute)

Cinnamon Filling

2 tablespoons Melted Butter
1/4 cup Brown Sugar (light or dark)
1 tablespoon Ground Cinnamon (option to mix with nutmeg for extra warmth)

Cream Cheese Glaze

4 ounces Cream Cheese (mascarpone can be used)
1 cup Powdered Sugar (adjust to preferred sweetness)
2 tablespoons Melted Butter
1 teaspoon Vanilla Extract (pure vanilla recommended)

Instructions

Prepare Cinnamon Filling: In a bowl, combine melted butter, brown sugar, and ground cinnamon until well mixed. Transfer this mixture into a ziplock bag and allow it to thicken for 10-15 minutes while preparing the batter.
Make Pancake Batter: In a separate bowl, whisk together flour, baking powder, and salt. Add milk, vegetable oil, and beaten egg, stirring gently until just combined to keep the batter light and fluffy.
Make Glaze: In a microwave-safe bowl, warm the cream cheese and melted butter until soft. Whisk until smooth, then mix in powdered sugar and vanilla extract to create a creamy glaze.
Cook Pancakes: Preheat a skillet over low heat. Pour ½ cup portions of batter onto the skillet. Use the ziplock bag filled with cinnamon filling to pipe a swirl onto each pancake. Cook until bubbles appear on the surface and edges set, then carefully flip and cook until golden and cooked through.
Serve: Stack the cinnamon roll pancakes and generously drizzle or spoon the cream cheese glaze over them. Optionally, dust with powdered sugar or sprinkle nuts for added texture and flavor.

Notes

Use gluten-free flour blend to make the recipe gluten-free.
Substitute any non-dairy milk to keep it dairy-free.
For a vegan option, replace the egg with a flax egg and use plant-based butter and cream cheese alternatives.
Cook pancakes on low heat to ensure they cook evenly without burning.
For extra flavor, add a pinch of nutmeg to the cinnamon filling.
Leftover glaze can be refrigerated and used as a spread or dip.

Keywords: Cinnamon Roll Pancakes, brunch recipe, cinnamon swirl pancakes, cream cheese glaze, sweet breakfast, skillet pancakes