Cinnamon Roll Pancakes

Why You’ll Love This Recipe

• Clever twist: All the indulgence of cinnamon rolls without the dough-rising time.

• Fluffy and rich: Soft pancake base generously swirled with cinnamon-sugar filling.

• Decadent glaze: Cream cheese icing adds sweet, tangy richness on top.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For Pancakes

• all-purpose flour

• baking powder

• salt

• milk

• vegetable oil (or butter)

• large egg

• (Optional) Pancake mix

Cinnamon Filling

• butter, melted

• packed light brown sugar

• ground cinnamon

Cream Cheese Glaze

• butter

• cream cheese

• powdered sugar

• vanilla extract

Directions

1. Make the cinnamon filling: Combine melted butter, brown sugar, and cinnamon. Fill a plastic bag, twist, and let rest until slightly thickened.

2. Prepare pancake batter: Whisk flour, baking powder, and salt. In another bowl, mix milk, oil (or melted butter), and egg. Stir into dry mixture until just moistened—small lumps okay.

3. Mix glaze: Melt butter and cream cheese together, whisk until smooth, then stir in powdered sugar and vanilla. Set aside.

4. Cook pancakes: Heat griddle or skillet on medium-low and grease. Pour about ½ cup batter, then snip filling bag corner and swirl filling on top. Flip when bubbles appear; cook another 1–2 minutes. Transfer to a warm oven or plate.

5. Finish and serve: Stack cooked pancakes, pour warm cream cheese glaze over them, and enjoy while hot.

Servings and timing

• Servings: 4 servings (approx. 8 pancakes total) as per original recipe.

• Prep time: 25–30 minutes

• Cook time: 10–15 minutes (cooking multiple batches)

• Total time: 35–45 minutes

Variations

• Quick hack: Flatten canned cinnamon-roll dough and fry it as pancakes—no batter needed.

• Buttermilk version: Substitute buttermilk for milk for tangier, airy texture.

• Flavor add-ins: Stir in vanilla extract or extra spices (nutmeg, cardamom) into pancake or glaze.

• Healthier twist: Use whole-wheat flour or maple syrup as alternative sweetener.

Storage / reheating

• Room temperature: Store in an airtight container for up to 3 days.

• Refrigerator: Keeps up to 1 week when covered and chilled.

• Freezer: Especially pancakes (without glaze) can be frozen up to 2 months—freeze flat between parchment.

• Reheat: Microwave single pancakes for 20–30 seconds or warm in a 300 °F oven.

FAQs

1. Can I use a pancake mix instead of making batter from scratch?

Yes! You can use pancake mix as your base just add the cinnamon swirl and glaze.

2. Why is my filling too runny?

Let the cinnamon-butter mixture sit for about 10 minutes to thicken to a toothpaste-like texture.

3. How do I stop the filling from burning on the griddle?

Cook on medium-low heat and wipe the griddle clean between batches to avoid buildup.

4. Can I prep the filling and glaze ahead?

Absolutely both can be mixed in advance and stored. Just let the filling soften and reheat the glaze before use.

5. Can I omit the glaze?

Sure serve with maple syrup or dust with powdered sugar for a lighter version.

6. What if I don’t have cream cheese?

You can omit it and use a simple butter + powdered sugar + milk glaze, though flavor differs.

7. Can I double the batch?

Yes. Just scale up ingredients and cook in additional batches; keep pancakes warm in the oven.

8. Why hold pancakes in the oven?

Keeping them in a low oven (200 °F) ensures they stay warm while you finish cooking the rest.

9. Can I make mini pancakes?

Yes! Use a smaller scoop (1/4 cup or less) for bite-sized pancakes just adjust swirl size accordingly.

10. Are leftovers okay?

Definitely! They reheat well just store and reheat using the methods above.

Conclusion

Cinnamon Roll Pancakes capture all the cozy, indulgent comfort of a cinnamon roll breakfast—without the wait. Soft, fluffy pancakes meet gooey cinnamon swirls and a creamy finish for a morning treat that feels both special and surprisingly simple. Whether you stick to the classic or tricked-out versions—batch with buttermilk, bake ahead, or even mash up canned rolls—this recipe is a guaranteed crowd-pleaser. Happy cooking!