If you love the warm flavor of cinnamon rolls but want something quicker for breakfast, these Cinnamon Roll Pancakes are the perfect solution. Soft, fluffy pancakes are swirled with a buttery cinnamon sugar filling and finished with a creamy glaze that tastes just like your favorite bakery treat.
Why You’ll Love This Recipe
These Cinnamon Roll Pancakes combine two beloved breakfast favorites into one comforting dish. The pancakes are light and fluffy, the cinnamon swirl adds a sweet caramelized flavor, and the cream cheese glaze brings everything together beautifully. They’re simple enough for a weekend breakfast yet special enough for brunch with family and friends.
Ingredients
Pancake Batter
- 1 3/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons granulated sugar
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1 3/4 cups buttermilk
- 2 large eggs
- 3 tablespoons unsalted butter, melted and slightly cooled
- 2 teaspoons vanilla extract
Cinnamon Swirl
- 1/3 cup unsalted butter, melted
- 1/2 cup packed light brown sugar
- 1 tablespoon ground cinnamon
Cream Cheese Glaze
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 3–4 tablespoons milk or cream
For Cooking
- Butter or nonstick cooking spray
Instructions
- In a small bowl, mix the melted butter, brown sugar, and cinnamon until smooth to create the swirl filling. Transfer to a squeeze bottle or zip bag and set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, sugar, salt, and cinnamon.
- In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Let the batter rest for 5 minutes.
- Heat a lightly greased skillet or griddle over medium heat.
- Pour about 1/4 cup of batter onto the hot pan for each pancake.
- Pipe a spiral of cinnamon filling on top of each pancake.
- Cook until bubbles form, then flip carefully and cook until golden and caramelized.
- For the glaze, beat cream cheese until smooth. Add powdered sugar and vanilla, then whisk in milk until pourable.
- Stack the warm Cinnamon Roll Pancakes and drizzle with the cream cheese glaze before serving.
Tips & Tricks
- Cook pancakes over medium-low heat so the cinnamon sugar doesn’t burn.
- Let the batter rest to help pancakes become extra fluffy.
- If the pan becomes too dark from caramelized sugar, wipe it clean between batches.
- Use a squeeze bottle or piping bag for a clean swirl pattern.
Details
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8–10 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Vegetarian
Notes
These pancakes taste amazing served with fresh fruit, maple syrup, or extra cream cheese glaze. For an extra cinnamon roll flavor, sprinkle a little cinnamon sugar on top before serving.
Nutrition (Approximate per serving)
- Calories: 320
- Protein: 7g
- Carbohydrates: 42g
- Fat: 14g
FAQ
Can I make Cinnamon Roll Pancakes ahead of time?
Yes. Cook the pancakes and store them in the refrigerator for up to 3 days.
Can I freeze these pancakes?
Absolutely. Let them cool completely and freeze for up to 2 months.
Why did my cinnamon swirl burn?
The heat may be too high. Cook on medium-low heat to prevent the sugar from burning.
Can I make these without buttermilk?
Yes. Mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes.
Can I make the glaze thinner?
Simply add more milk a teaspoon at a time until you reach the desired consistency.
Storage
Store leftover Cinnamon Roll Pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet, microwave, or toaster. For freezing, place pancakes in a freezer bag with parchment between layers and freeze up to 2 months.
Similar Recipes
Cinnamon Roll Pancakes
Ingredients
Pancake Batter
- 1 3/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons granulated sugar
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1 3/4 cups buttermilk
- 2 large eggs
- 3 tablespoons unsalted butter melted and slightly cooled
- 2 teaspoons vanilla extract
Cinnamon Swirl
- 1/3 cup unsalted butter melted
- 1/2 cup packed light brown sugar
- 1 tablespoon ground cinnamon
Cream Cheese Glaze
- 4 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 –4 tablespoons milk or cream
For Cooking
- Butter or nonstick cooking spray
Instructions
- In a small bowl, mix the melted butter, brown sugar, and cinnamon until smooth to create the swirl filling. Transfer to a squeeze bottle or zip bag and set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, sugar, salt, and cinnamon.
- In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Let the batter rest for 5 minutes.
- Heat a lightly greased skillet or griddle over medium heat.
- Pour about 1/4 cup of batter onto the hot pan for each pancake.
- Pipe a spiral of cinnamon filling on top of each pancake.
- Cook until bubbles form, then flip carefully and cook until golden and caramelized.
- For the glaze, beat cream cheese until smooth. Add powdered sugar and vanilla, then whisk in milk until pourable.
- Stack the warm Cinnamon Roll Pancakes and drizzle with the cream cheese glaze before serving.
Notes
Conclusion
These homemade Cinnamon Roll Pancakes are soft, fluffy, and packed with warm cinnamon flavor. With their sweet swirl and creamy glaze, they’re guaranteed to make breakfast feel extra special while still being easy to prepare.