There’s something incredibly comforting about the mix of cinnamon, sugar, and cream cheese, right? This Cinnamon Roll Pancakes Recipe brings that cozy cinnamon roll flavor into fluffy, warm pancakes you can enjoy any morning – plus, the cream cheese glaze is an absolute game-changer.

A stack of four thick pancakes sits on a white plate, each pancake golden brown with slightly crisp edges. Between each pancake is a thick layer of light-colored creamy sauce that drips down the sides, with a swirl of amber-colored syrup artistically spiraled on top of the stack. The plate rests on a blue cloth with a metal fork beside it on the right. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cinnamon Roll Pancakes Recipe
Top Tip
How to Serve Cinnamon Roll Pancakes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cinnamon Roll Pancakes Recipe

Why You'll Love This Recipe

I honestly didn’t expect pancakes to taste this indulgent without feeling too heavy. What’s special here is the swirl of cinnamon sugar baked right into every bite, combined with a luscious cream cheese glaze that melts perfectly on top.

Flavor-packed Swirl: The cinnamon and brown sugar meld together beautifully, giving that authentic cinnamon roll taste inside each pancake.
Easy Pancake Batter: The fluffy batter is simple to mix, making this a great weekend treat without the fuss.
Cream Cheese Glaze: It adds just the right sweet, tangy finish – it’s my favorite part, and you might find yourself making extra glaze.
Kid-Friendly and Fun: Piping the cinnamon swirl directly onto the batter is a fun trick that'll wow anyone at the breakfast table.

Two thick, fluffy pancakes stacked on a round white plate, with a swirl of amber syrup on top, glistening and slightly dripping down the sides. A silver fork rests beside the stack. In the background, slightly blurred, is a small white bowl filled with a creamy, pale spread. The scene is set on a white marbled surface with a blue cloth napkin partially visible. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a specific role in creating that fluffy pancake with sweet, spicy ribbons of cinnamon and sugar, plus a creamy glaze that’s just right—not too sweet or heavy. Before shopping, fresh room-temperature dairy always helps with smooth batters and glazes.

Flat lay of a small mound of light brown sugar, a stick of unsalted butter partially melted, a wooden spoon heaped with ground cinnamon, a smooth block of cream cheese softened, a pile of powdered sugar, two large brown eggs with a slight shine, a small bowl of whole milk, and a heap of all-purpose flour, all beautifully arranged with soft natural light highlighting their textures and colors, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

All-purpose flour: Gives structure to the pancakes, keeping them fluffy but sturdy enough for the cinnamon swirl.
Baking powder: The secret behind those perfect fluffy pancakes.
Granulated sugar: Adds subtle sweetness to the batter without overpowering the cinnamon swirl.
Butter (unsalted): Used melted for the batter and the cinnamon swirl; butter’s richness enhances the overall flavor.
Whole milk: Brings moisture and tenderness; room temperature helps batters mix evenly.
Eggs: Help bind ingredients and add richness, also lending to fluffiness.
Light brown sugar: Key to that deep caramelized sweetness in the cinnamon swirl.
Ground cinnamon: For warm spice in the swirl — fresh ground really pops.
Cream cheese: Smooth and tangy, it’s essential for the creamy glaze that ties everything together.
Powdered sugar: Gives the glaze a silky smoothness without grit.
Vanilla extract: Adds fragrant sweetness in the glaze, balancing out the cinnamon and tang.
Fine salt: Enhances all the flavors, even in sweet dishes like this.
Canola or vegetable oil: Just a little to grease the pan so the pancakes don’t stick during those slow cooks.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Cinnamon Roll Pancakes Recipe is how easy it is to tweak. You can adjust the sweetness or spice level, and even the glaze texture to fit your morning mood perfectly.

Variation: I sometimes add a dash of nutmeg or cardamom to the cinnamon swirl for a little extra warmth, especially in the fall. It’s subtle but lovely.
Dairy-free option: Swap the butter with coconut oil and use a dairy-free cream cheese to keep things allergy-friendly without losing creaminess.
Gluten-free twist: You can substitute the flour with a gluten-free blend, just remember that texture might vary slightly but still tasty!
Extra Cinnamon Swirl: Feel free to double the cinnamon swirl ingredients if you want even more of that gooey cinnamon goodness inside each bite.

Step-by-Step: How I Make Cinnamon Roll Pancakes Recipe

Step 1: Whip up the Cinnamon Swirl Mixture

Start by melting the butter, then mix it thoroughly with the packed light brown sugar and ground cinnamon. This is what gives those pancakes their signature swirl, so make sure it’s well combined. I like transferring this mixture into a pastry bag or even a zip-top bag with a tiny cut at the corner. This makes piping the swirl super easy and less messy later on.

Step 2: Prepare the Cream Cheese Glaze

While you’re at it, beat the softened butter and cream cheese together until silky smooth. Gradually add the powdered sugar, vanilla extract, and a pinch of salt. It thickens up quickly – perfect for drizzling over hot pancakes. If you want to prep this the night before, keep it covered in the fridge and just bring it out while cooking.

Step 3: Mix the Pancake Batter

Combine all your dry ingredients: flour, baking powder, sugar, and salt. Stir in the melted butter, milk, and eggs until you have a smooth batter. Try not to overmix; a few lumps are fine! Let it rest for a few minutes while you heat your non-stick skillet on medium-low.

Step 4: Cook and Pipe the Cinnamon Swirl

Grease your skillet lightly with vegetable or canola oil. Pour about ¼ cup of batter for each pancake. Here’s the fun part: pipe the cinnamon swirl mixture onto each pancake batter as soon as you pour it in, creating a spiral pattern. Then, instead of flipping, lower the heat and cover the pan. The swirl’s sugar can burn quickly if flipped. Cooking covered on low for 3–5 minutes allows the pancakes to cook through fully without burning the cinnamon swirl.

Step 5: Serve Warm with Cream Cheese Glaze

Stack the pancakes on warm plates and drizzle generously with the cream cheese glaze. The moment that warm cream cheese glaze melts over the cinnamon swirls? Absolute magic. Trust me, this is a breakfast treat everyone will ask for again.

Top Tip

I learned from a few pancake “oops” moments that controlling the heat is everything. Since the cinnamon swirl has sugar, if the heat is too high, it burns fast before the pancake cooks through. Taking your time to cook on low heat with a lid on makes all the difference.

Low and Slow Cooking: Keep your skillet on low heat and use a lid to steam the pancakes gently—this prevents burning and ensures fluffy, cooked-through pancakes.
Room Temperature Ingredients: This avoids clumps and helps batters mix smoother, leading to lighter pancakes and creamier glaze.
Use a Pastry Bag or Zip-Top Bag: Piping the swirl is easier and less messy, plus it looks super cute on the pancakes!
Don’t Flip the Pancake: Burned cinnamon sugar is no fun—just trust the covered cooking method for perfect results.

How to Serve Cinnamon Roll Pancakes Recipe

Cinnamon Roll Pancakes - Serving Suggestion

Garnishes

I love topping these pancakes with a little extra drizzle of the cream cheese glaze or even a dusting of powdered sugar. Fresh berries or sliced apples add a refreshing contrast and a pop of color on the plate, making the breakfast spread look even more inviting.

Side Dishes

These pancakes are rich and flavorful, so I usually serve them alongside crispy bacon or breakfast sausage for some savory balance. A simple glass of fresh orange juice and a cup of coffee completes the cozy morning vibe perfectly.

Creative Ways to Present

For birthdays or weekend brunches, I’ve stacked the pancakes tall, drizzled extra glaze between each layer, and added edible flowers or cinnamon sticks for decoration. Plating with a small bowl of extra glaze for dipping is always a fun touch that guests love.

Make Ahead and Storage

Storing Leftovers

Any leftover pancakes store well in an airtight container in the fridge for up to 3 days. I recommend layering them with parchment paper to keep them from sticking together. The glaze is best stored separately to avoid sogginess.

Freezing

I’ve frozen these pancakes before by separating each with parchment paper and sealing them in a freezer bag. When you're ready, just pop them in the toaster or oven – they defrost beautifully and still keep their soft, tender texture.

Reheating

My go-to reheating method is to warm the pancakes in a 350°F oven for about 8 minutes or use a toaster oven. This prevents them from getting rubbery like the microwave tends to do. Just add the fresh cream cheese glaze after warming to keep it fresh and creamy.

Frequently Asked Questions:

Can I use a different type of flour for the Cinnamon Roll Pancakes Recipe?

Yes! You can substitute all-purpose flour with a gluten-free flour blend if needed. Just be aware the texture may be slightly different but still delicious. Consider adding a bit of xanthan gum if your blend doesn’t include it for better structure.

How do I prevent the cinnamon sugar from burning?

The key is cooking the pancakes on low heat and covering the pan so the pancakes cook through without burning the cinnamon swirl. Don’t flip the pancakes after piping the cinnamon mixture on, as this can cause the sugar to burn quickly.

Can this recipe be made ahead?

Absolutely! You can make the cream cheese glaze a day ahead and refrigerate it. The pancakes themselves can be stored in the fridge for a few days or frozen for longer storage. Reheat gently before serving and drizzle glaze fresh for the best flavor and texture.

What’s the best way to serve these Cinnamon Roll Pancakes?

Serve these warm with a generous drizzle of cream cheese glaze and optional garnishes like fresh berries, sliced apples, or chopped nuts. Pairing them with savory sides like bacon or sausage adds a lovely balance to the sweet cinnamon flavor.

Final Thoughts

I keep coming back to this Cinnamon Roll Pancakes Recipe whenever I want to treat myself or impress guests with minimal effort. The cozy cinnamon swirl and cream cheese glaze feel like a little hug on a plate. You’ll love how approachable it is – just a few steps for a fancy-tasting breakfast. Give it a try this weekend, and I promise you’ll want to make it again soon.