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.
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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.
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.
- 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.
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
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:
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.
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.
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.
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.
Print
Cinnamon Roll Pancakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Fluffy Cinnamon Roll Pancakes featuring a delicious cinnamon swirl and topped with a creamy cream cheese glaze. This delightful breakfast treat combines the flavors of classic cinnamon rolls with the ease of pancakes, perfect for a cozy morning.
Ingredients
Cinnamon Swirl
- ⅓ cup unsalted butter, melted
- ¾ cup packed light brown sugar
- 1 tablespoon ground cinnamon
Cream Cheese Glaze
- 4 tablespoons unsalted butter, room temperature
- 4 tablespoons cream cheese, room temperature
- 1 ¼ cups powdered sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon fine salt
Pancakes
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 2 tablespoons granulated sugar
- ¼ teaspoon fine salt
- 2 tablespoons unsalted butter, melted and cooled
- 1 ¼ cups whole milk, room temperature
- 2 large eggs, lightly beaten and room temperature
- Canola or vegetable oil (for greasing the pan)
Instructions
- Prepare cinnamon swirl: In a bowl, combine the melted butter, packed light brown sugar, and ground cinnamon until thoroughly mixed. Transfer the mixture into a pastry bag or a zip-top bag for piping.
- Make the cream cheese glaze: In a separate bowl, beat the room temperature butter and cream cheese until smooth and free of lumps. Gradually add powdered sugar, vanilla extract, and fine salt, mixing well to combine. Cover with plastic wrap and set aside. Refrigerate if making a day ahead; bring to room temperature before serving.
- Mix pancake batter: In a large bowl, combine all-purpose flour, baking powder, granulated sugar, and fine salt. Stir in melted butter, whole milk, and lightly beaten eggs until just combined, careful not to overmix.
- Cook pancakes with cinnamon swirl: Heat a non-stick skillet over medium-low heat and lightly grease with canola or vegetable oil. Pour ¼ cup of batter onto the skillet to form each pancake. Snip the corner of the cinnamon swirl bag and pipe the cinnamon-sugar butter mixture onto the uncooked surface of the pancakes in a swirl pattern. Without flipping to avoid burning the sugar, reduce heat to low and cover the skillet with a lid to cook the pancakes thoroughly, about 3 to 5 minutes per pancake.
- Repeat and serve: Continue the cooking process with the remaining batter and cinnamon swirl. Once cooked, drizzle the warm pancakes generously with the prepared cream cheese glaze. Serve immediately and enjoy your cinnamon roll pancakes warm.
Notes
- Using a lower heat and covering the pan helps cook the pancakes evenly without burning the cinnamon sugar swirl.
- Room temperature ingredients ensure a smooth batter and better texture for pancakes and glaze.
- Substitute milk with a non-dairy alternative for a lactose-free version, and use a vegan butter and cream cheese substitute to make it vegan-friendly.
- The cinnamon swirl can be prepared ahead and refrigerated in the piping bag to save time.
- Don’t overmix the batter; it’s okay if it’s slightly lumpy to keep pancakes fluffy.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 22 g
- Sodium: 310 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 90 mg
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