There are weekend mornings when a regular stack of pancakes just does not feel special enough, and that is exactly when this Cinnamon Roll Pancakes Recipe earns its place at the table. Imagine everything you love about a gooey cinnamon roll warm spice, brown sugar richness, and silky cream cheese glaze spiraled right into tender pancakes that puff on the griddle in minutes.
The swirl melts into the batter, leaving golden edges, soft centers, and little pockets of cinnamon-sugar that taste like dessert disguised as breakfast. It feels indulgent, but the recipe is simple and surprisingly doable even on a sleepy Sunday, so you can serve something that looks bakery-level without stress.
There is also something nostalgic about the smell that fills the kitchen: butter sizzling, cinnamon blooming in the pan, and that faint vanilla aroma that makes everyone wander in asking when breakfast will be ready. These pancakes are perfect for a cozy brunch for two, but they also scale easily for a crowd, especially if you keep batches warm in the oven while you cook. Whether you top them with a thick drizzle of cream cheese glaze or let it flow over the sides like frosting, every bite feels like a small celebration on a plate.
Why you will love this Cinnamon Roll Pancakes Recipe
This Cinnamon Roll Pancakes Recipe marries a classic, fluffy pancake batter with a quick cinnamon-sugar filling and a simple cream cheese glaze, so you get layered flavor without complicated steps. The batter uses basic pantry staples like all-purpose flour, baking powder, milk, and an egg, so you likely have everything on hand already.
The cinnamon filling is piped or spooned in a spiral over each pancake as it cooks, creating a signature swirl that looks impressive but takes only a minute to do. A smooth glaze made from cream cheese, powdered sugar, a splash of milk or cream, and vanilla finishes the dish with tangy sweetness that balances the brown sugar richness.
Ingredients you will need
Pancake batter
- All-purpose flour – gives the pancakes structure while keeping them soft.
- Baking powder – helps the pancakes rise and turn fluffy.
- Salt – a pinch to balance sweetness and bring out flavor.
- Milk – dairy or plant-based, at room temperature for easier mixing.
- Egg – adds richness and helps bind the batter.
- Vegetable oil or melted butter – keeps the pancakes tender and moist.
- Vanilla extract – adds a warm aroma that pairs with the cinnamon.
Cinnamon swirl filling
- Melted butter – the base that carries the cinnamon and sugar.
- Brown sugar – light or dark for a caramel-like sweetness.
- Ground cinnamon – the star spice that gives that cozy bakery flavor.
Cream cheese glaze
- Cream cheese – softened, for a smooth, tangy glaze.
- Powdered sugar – dissolves easily and sweetens the glaze.
- Milk or cream – to thin the glaze to drizzle consistency.
- Vanilla extract – ties the flavors together.
How to make cinnamon roll pancakes
Step-by-step method
- Prepare the cinnamon filling: In a small bowl, stir together melted butter, brown sugar, and cinnamon until smooth, then let it sit 10–15 minutes so it thickens slightly and is easier to swirl.
- Mix the dry ingredients: In a medium bowl, whisk flour, baking powder, and salt until evenly combined.
- Combine the wet ingredients: In another bowl or large measuring jug, whisk milk, egg, oil (or melted butter), and vanilla until smooth.
- Make the batter: Pour the wet mixture into the dry ingredients and stir gently until just combined; a few small lumps are fine and keep the pancakes tender.
- Preheat the pan: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
- Cook and swirl: Pour small rounds of batter onto the hot pan, then quickly pipe or spoon the cinnamon filling in a spiral over each pancake before the surface sets.
- Flip and finish: Cook until bubbles form and the edges look set, then flip carefully and cook until the second side is golden and pancakes are cooked through.
- Make the glaze: Beat softened cream cheese with powdered sugar, milk or cream, and vanilla until smooth and pourable, adjusting liquid as needed.
- Serve: Stack warm pancakes, drizzle generously with cream cheese glaze, and enjoy immediately.
Pro tips for perfect cinnamon roll pancakes
Let the cinnamon filling thicken before swirling; if it is too runny, it will spread across the pan instead of staying in a neat spiral. If it becomes too firm, warm the bag or bowl between your hands for a few seconds to loosen it slightly.
Keep the heat at medium or slightly below so the sugar in the swirl does not burn before the pancakes cook through. Wiping the pan lightly between batches and adding a thin layer of fresh oil or butter helps maintain even browning and prevents sticky spots.
Variations you can try
- Nutty twist: Sprinkle chopped pecans or walnuts over the cinnamon swirl before flipping for crunch and a toasted flavor.
- Gluten-free version: Use a good-quality 1:1 gluten-free flour blend with a binder to keep the pancakes soft and stable.
- Vegan option: Swap the egg for a flax “egg,” use plant-based milk, and choose vegan butter and dairy-free cream cheese for the glaze.
- Extra spice: Add a pinch of nutmeg or cardamom to the cinnamon filling for a warmer, bakery-style profile.
Troubleshooting common issues
If your pancakes are not rising, the baking powder might be old or the batter may have been overmixed, which can make them dense. Replace your leavening regularly and stir only until the flour disappears, even if the batter looks a bit lumpy.
Burnt swirls usually mean the pan is too hot or there is too much sugar sitting directly on the surface. Lower the heat slightly, use a thinner swirl, and avoid leaving streaks of filling on the bare pan between pancakes.
If the filling leaks out instead of holding a clean spiral, it may be too fluid or the batter layer is too thin. Let the filling rest longer to firm up and pour slightly thicker pancakes so the swirl sits on top rather than sinking.
Substitutions and dietary tweaks
For a lighter glaze, swap some of the cream cheese for Greek yogurt, which adds tang and protein while keeping the drizzle creamy. You can also adjust sweetness by adding more or less powdered sugar to taste.
Use coconut sugar in the filling for a deeper, almost caramel-like note, or switch to oat milk if you prefer a subtle, naturally sweet flavor. Sea salt can replace table salt in the batter for a slightly more pronounced savory edge that balances the sugar.
Storage and serving ideas
Leftover pancakes keep well in the fridge for up to 3 days when stored in an airtight container, with the cream cheese glaze kept separately. For longer storage, freeze the cooked pancakes in a single layer, then transfer them to a bag or container and freeze for up to 2 months.
Reheat in the microwave for about 30 seconds or in a toaster oven until warmed through, then drizzle with fresh or leftover glaze just before serving. Pair them with fresh berries, crisp bacon, or scrambled eggs to round out a brunch spread that feels balanced but still indulgent.
Frequently asked questions
Can I make the batter ahead of time?
Yes, the batter can be mixed a day in advance and stored in an airtight container in the fridge, though the pancakes may be slightly less airy if it sits too long. Give the batter a gentle stir before cooking and check the consistency, adding a splash of milk if it has thickened.
Can I prepare the cinnamon filling early?
The cinnamon filling can be made up to 24 hours ahead and kept in a small piping bag or zip-top bag in the refrigerator. Let it sit at room temperature and massage the bag briefly so it softens before swirling onto the pancakes.
What type of flour works best?
All-purpose flour gives the best balance of tenderness and structure for these pancakes. A 1:1 gluten-free blend can also work if it includes a binder such as xanthan gum to help hold the batter together.
Can I freeze cinnamon roll pancakes?
These pancakes freeze very well once cooled; freeze them in a single layer, then store in a container or freezer bag for up to 2 months. Reheat straight from frozen in the microwave or toaster until hot in the center, then finish with glaze.
Why are my pancakes chewy or dense?
Chewy pancakes usually come from overmixing the batter or using too much flour. Measure the flour lightly, avoid packing it into the cup, and stop stirring as soon as everything is combined.
Are these pancakes suitable for kids?
Yes, kids tend to love the sweet swirl and creamy glaze, but you can make smaller pancakes and use a lighter drizzle if you want to keep portions more moderate. For very young children, serving them with fresh fruit and less glaze keeps the plate balanced.
Can I make them vegan?
A vegan version is easy: use a flax egg instead of a regular egg, plant-based milk, and vegan butter in both the batter and filling. Choose a dairy-free cream cheese alternative for the glaze to keep the same look and feel.
Cinnamon Roll Pancakes Recipe
Ingredients
Method
- Prepare the cinnamon filling: In a small bowl, stir together the melted butter, brown sugar, and ground cinnamon until smooth. Set aside for 10–15 minutes so the mixture thickens slightly and is easier to swirl without running.
- Mix the dry ingredients: In a medium mixing bowl, whisk the flour, baking powder, and salt until evenly combined and no streaks remain.
- Combine the wet ingredients: In a separate bowl or large measuring jug, whisk the milk, egg, vegetable oil, and vanilla extract until smooth.
- Make the batter: Pour the wet mixture into the dry ingredients and stir gently with a whisk or spatula until just combined. A few small lumps are fine; avoid overmixing to keep the pancakes fluffy.
- Preheat the pan: Heat a non-stick skillet over medium heat and lightly grease it with a thin layer of oil or butter.
- Cook and swirl: Pour portions of batter onto the hot skillet to form small pancakes. Quickly transfer the cinnamon filling to a piping or zip-top bag, snip a small corner, and pipe a spiral over each pancake. Cook until bubbles form and the edges look set, then flip and cook until golden and cooked through.
- Prepare the glaze: In a microwave-safe or mixing bowl, beat the softened cream cheese with powdered sugar, milk or cream, and vanilla until smooth and pourable, adding extra liquid a teaspoon at a time if needed.
- Serve: Stack the warm pancakes on plates and drizzle generously with the cream cheese glaze. Serve immediately.
