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Cinnamon Roll Pancakes Recipe
John

Cinnamon Roll Pancakes Recipe

These cinnamon roll pancakes combine fluffy vanilla-scented batter with a buttery cinnamon-sugar swirl and a tangy cream cheese glaze, creating a brunch dish that tastes like a warm bakery cinnamon roll in pancake form.
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Prep Time 15 minutes
Cook Time 20 minutes
Thickening Time 15 minutes
Total Time 50 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pancake Batter
  • 1 cup All-purpose flour
  • 2 teaspoons Baking powder Use fresh for best rise.
  • 0.25 teaspoon Salt
  • 1 cup Milk Dairy or plant-based.
  • 1 large Egg A flax egg can be used for vegan.
  • 2 tablespoons Vegetable oil Melted butter can be used instead.
  • 1 teaspoon Vanilla extract Use pure vanilla for best flavor.
For the Cinnamon Swirl Filling
  • 2 tablespoons Melted butter
  • 0.25 cup Brown sugar Light or dark.
  • 1 tablespoon Ground cinnamon Add a pinch of nutmeg for extra warmth, if desired.
For the Cream Cheese Glaze
  • 4 ounces Cream cheese Softened; dairy-free can be substituted.
  • 1 cup Powdered sugar Adjust to taste for sweetness.
  • 2 tablespoons Milk or cream Add more as needed to thin.
  • 0.5 teaspoon Vanilla extract

Method
 

  1. 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.
  2. Mix the dry ingredients: In a medium mixing bowl, whisk the flour, baking powder, and salt until evenly combined and no streaks remain.
  3. Combine the wet ingredients: In a separate bowl or large measuring jug, whisk the milk, egg, vegetable oil, and vanilla extract until smooth.
  4. 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.
  5. Preheat the pan: Heat a non-stick skillet over medium heat and lightly grease it with a thin layer of oil or butter.
  6. 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.
  7. 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.
  8. Serve: Stack the warm pancakes on plates and drizzle generously with the cream cheese glaze. Serve immediately.

Notes

For easier swirling, let the cinnamon filling cool until it has the consistency of thick caramel; if it firms up too much, warm the bag between your hands. Cook the pancakes over medium heat to prevent the sugary swirl from burning, and wipe the skillet lightly between batches if any filling leaks onto the pan.