Okay bestie, I have to spill about these Cinnamon Roll Pancakes I just whipped up — my new obsession is real! From that first bite, this stack hits every cozy note: warm cinnamon sugar twirls mixed with fluffy pancake clouds, and then that dreamy cream cheese glaze drizzled on top? Absolute heaven. Seriously, the perfect mix of sweet, spicy, and buttery comfort all in one bite.
I was craving cinnamon roll vibes but didn’t want the heavy dough situation. Enter these Cinnamon Roll Pancakes — all the magic of a breakfast cinnamon roll but so much fluffier and easier to make. You get that swirl of cinnamon sugar hugging every bite, melting into the pancake base, and the cream cheese glaze pancakes version seals the deal with that tangy-sweet finish.
This recipe has officially rewritten how I do weekend mornings. No joke, your kitchen will smell like the best bakery ever while these bake-like pancakes sizzle on the griddle. It’s the kind of breakfast that warms your soul but feels light enough to stack three high without remorse.
If you love cinnamon swirl pancakes as much as I do, you’re going to want to put this one on repeat. Trust me — once you try these Cinnamon Roll Pancakes, you’ll forget plain pancakes ever existed. Ready to make your morning totally drool-worthy? Let’s go!
And if you want some extra inspo after this, you’ve got to check out some other fabulous Cinnamon Roll Pancakes (With cream cheese frosting!) | Lil’ Luna or Cinnamon Roll Pancakes (From Scratch) | I Heart Recipes. Cool to see so many takes on this breakfast classic!
What You Need
Alright, diving into the how-to with the ingredients that take these Cinnamon Roll Pancakes from “meh” to “more please!” I’m all about using quality stuff because this Cinnamon Roll Pancakes recipe deserves the best flavors right from the start. Here’s the lineup:
- 1 ½ cups all-purpose flour (grab the good stuff from your local market – it makes a difference in fluffiness)
- 3 ½ teaspoons baking powder (freshness is key here, so check the date!)
- ¼ teaspoon salt
- 1 tablespoon granulated sugar (go heavy on this for that sweet pancake base your cinnamon swirl pancakes crave)
- 1 ¼ cups whole milk (I love whole milk for creaminess, but almond or oat milk works if you like)
- 1 large egg
- 3 tablespoons unsalted butter, melted (splurge on real butter – it brings that rich flavor to your fluffy cinnamon pancakes)
- For the cinnamon swirl:
- ¼ cup brown sugar (dark brown sugar amps up the molasses flavor in your pancakes with cinnamon sugar)
- 2 teaspoons ground cinnamon (grab this from the international aisle if you want something special)
- For the cream cheese glaze:
- 4 oz cream cheese, softened (the tang keeps cream cheese glaze pancakes balanced)
- ½ cup powdered sugar
- 3 tablespoons milk (add a splash more if you want it thinner)
- ½ teaspoon vanilla extract
Prep shortcut? Mix your dry ingredients in one bowl and wet in another while you melt your butter — keeps everything smooth and quick for your Cinnamon Roll Pancakes. Store your cinnamon and baking powder in airtight containers to keep your flavors bright for your next batch.
And if you’re feeling bold, add a touch more cinnamon to really ramp up those breakfast cinnamon rolls vibes. This gives your pancakes with cinnamon sugar that signature warm spice kick every foodie craves!
How to Make It
Alright, here comes the fun part — actually making your Cinnamon Roll Pancakes! This recipe is super satisfying and won’t keep you waiting forever. You’ll have fluffy cinnamon pancakes ready in about 20 minutes flat.
- Mix your dry ingredients. Whisk the flour, baking powder, salt, and granulated sugar in a big bowl till it’s totally blended. This ensures your cinnamon roll pancakes base is nice and even.
- Combine wet ingredients. In a smaller bowl, beat the egg, then stir in the milk and melted butter. When you pour this into your dry mix, be gentle and fold until just combined – the secret to fluffy cinnamon pancakes is to not over-mix your batter.
- Make that cinnamon swirl. Mix the brown sugar and cinnamon in a small bowl. Here’s the fun part: softly swirl this mix into your batter with a spoon. Don’t overdo it – you want the beautiful marbling effect that makes these pancakes with cinnamon sugar so special. That swirl is what sets these apart from typical pancakes — pure cinnamon magic in every bite!
- Cook the pancakes. Heat a non-stick skillet or griddle over medium heat and grease lightly with butter. Spoon batter (about ¼ cup per pancake) onto the pan. When you see bubbles forming around edges and the bottoms turn a gorgeous golden brown, flip and cook the other side. Your kitchen will smell like warm breakfast cinnamon rolls as these babies cook.
- Whip up the cream cheese glaze. While the pancakes are cooking, beat softened cream cheese, powdered sugar, milk, and vanilla in a bowl till smooth. This glaze is the showstopper — once drizzled, it turns your fluffy cinnamon pancakes into that dreamy cream cheese glaze pancakes experience.
- Serve immediately. Stack your pancakes high and drizzle with that glaze. Bonus points for an extra sprinkle of cinnamon sugar on top. This is where the magic of Cinnamon Roll Pancakes comes full circle — sweet, soft, cinnamon-rich heaven on a plate.
Pro Tip: If you want restaurant-quality Cinnamon Roll Pancakes, don’t rush the griddle heat — medium heat lets your pancakes cook through without burning the cinnamon swirl. Also, swirling the cinnamon sugar just right really makes the flavor shine through while keeping that pretty pattern. Trust me, your kitchen will smell incredible, and your taste buds will throw a party!
For some extra tips and creative spins, check out this killer recipe from Cinnamon Roll Pancakes – Recipe Girl — their step-by-step is worth a peek for some drool-worthy ideas.
Serving This Up
Okay, now that you’ve got your Cinnamon Roll Pancakes stack, time to level up your breakfast game. These pancakes pair like a dream with a simple side of fresh fruit — strawberries, bananas, or warm apple slices really pop alongside the cinnamon-spiced fluff.
If you want something heartier, serve them with crispy bacon or chicken sausage for a sweet and savory flavor combo that hits all the right notes. A dollop of whipped cream or a drizzle of maple syrup takes them to ultimate indulgence territory.
These Cinnamon Roll Pancakes are absolute crowd-pleasers. Perfect for weekend brunch with friends or a cozy morning treat that feels like a total hug on a plate. For the ‘gram, stack ’em tall with that creamy glaze dripping down the sides and sprinkle a bit of cinnamon sugar on top – your followers will drool.
Got leftovers? No worries! Simply pop your pancakes in the fridge and reheat them the next morning in the toaster or oven — they keep their fluffy cinnamon pancakes vibe surprisingly well. You can even turn extra pancakes into cinnamon sugar French toast the next day for a fun twist.
Seasonal twist? Swap out vanilla in the glaze for a splash of pumpkin spice or add chopped nuts to the cinnamon swirl. This makes these breakfast cinnamon rolls even more versatile — hello, fall vibes!
If your crew loves sweet mornings like mine, serve this Cinnamon Roll Pancakes recipe at your next brunch and watch your plate disappear faster than you can say “more, please!” And if you love variety, this reminds me a little of these fun Sweet Potato Pancakes that have an autumn kick or the protein-packed option in this best protein pancakes recipe — both are great for when you want breakfast with a boost.
Your Questions Answered
1. How do I make this Cinnamon Roll Pancakes extra flavorful?
Load up on cinnamon and use dark brown sugar for the swirl. Also, splurging on real butter and whole milk makes your fluffy cinnamon pancakes taste richer. Adding vanilla to your batter tricks your taste buds into thinking these pancakes with cinnamon sugar are straight-up gourmet.
2. Can I meal prep this Cinnamon Roll Pancakes?
Totally! Cook a batch then store in an airtight container in the fridge up to 3 days. Reheat gently in the toaster oven or microwave with a damp paper towel to keep them soft. You can even freeze pancakes and thaw when ready — just add cream cheese glaze pancakes fresh for best results.
3. What’s the best way to reheat Cinnamon Roll Pancakes without losing quality?
Avoid the microwave if possible; toaster oven or skillet reheat keeps them fluffy. A quick warm-up on medium heat restores that soft texture without drying them out.
4. Can I make these Cinnamon Roll Pancakes gluten-free?
Yes! Swap regular flour for a 1:1 gluten-free baking blend. You might lose a bit of fluff but the cinnamon swirl pancakes flavor stays strong. Bonus tip: add a teaspoon of xanthan gum for extra binding.
5. Can I prepare the cream cheese glaze ahead?
Make it a day ahead and store it in the fridge. Let it come to room temp or add a splash of milk to loosen before drizzling. It holds well and keeps your glaze tangy and smooth.
6. What is the difference between these pancakes and traditional breakfast cinnamon rolls?
Traditional breakfast cinnamon rolls are doughy and baked, heavy yet indulgent. These Cinnamon Roll Pancakes blend the cinnamon sugar love with light, airy pancakes making for a quicker, less filling alternative that’s totally crave-worthy.
7. How can I get those perfect cinnamon swirls inside the pancakes?
When mixing batter and cinnamon sugar, fold gently for a marbled look rather than mixed through. This keeps swirls distinct and beautiful while delivering bursts of cinnamon sugar in every bite.
If you want to compare techniques or find more cream cheese glaze pancakes recipes, I Heart Recipes has a fantastic one that helped me nail the texture and flavor balance.
Final Bites
This Cinnamon Roll Pancakes recipe has become a go-to whenever I want breakfast that hits all the cozy, indulgent notes without feeling heavy or complicated. Its fluffy cinnamon pancakes base paired with those cinnamon swirls and cream cheese glaze pancakes topping? Utter magic. So many fellow foodies ask for this one after tasting because it’s just that delicious.
My Foodie Tips:
- Don’t overmix your batter to keep these pancakes fluffy and light.
- Swirl your cinnamon sugar gently for perfect cinnamon swirl pancakes every time.
- Serve these pancakes warm with cream cheese glaze pancakes fresh on top to keep that luscious texture.
For switching it up, try adding chopped pecans or raisins to the cinnamon swirl for a nutty twist, or swap the vanilla in the glaze for orange zest for a citrus zing. The pumpkin spice version during fall gets so much love too!
Remember, Cinnamon Roll Pancakes love a little creativity — so tweak and taste as you like. If you haven’t tried making Cinnamon Roll Pancakes yet, get ready for your new breakfast obsession. You’re gonna love it!
For even more flavor-packed breakfast ideas, try out these Sweet Potato Pancakes or Best Protein Pancakes Recipe to keep your mornings tasty and exciting.
Ready, set, pancake! Can’t wait to hear how your Cinnamon Roll Pancakes stack up!
If you want to dive deeper into clever variations or need more sweet inspiration, check out Lil’ Luna’s Cinnamon Roll Pancakes with cream cheese frosting, I Heart Recipes’ version, and this lovely Recipe Girl’s take. Happy cooking, friend!
Cinnamon Roll Pancakes
Fluffy pancakes swirled with a cinnamon-sugar filling and topped with a sweet cream cheese glaze, perfect for a decadent breakfast or brunch treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/4 cups milk
- 1 egg
- 3 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1/3 cup brown sugar
- 2 tsp ground cinnamon
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 2 tbsp milk (for glaze)
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix milk, egg, melted butter, and vanilla extract until well combined.
- Pour wet ingredients into dry ingredients and stir gently until just combined; do not overmix.
- In a small bowl, mix brown sugar and cinnamon for the filling.
- Heat a non-stick skillet or griddle over medium heat and grease lightly.
- Pour about 1/4 cup of pancake batter onto the skillet.
- Sprinkle 1 tablespoon of the cinnamon sugar mixture over the pancake batter, then cover with a little more pancake batter (about 2 tablespoons) to create a swirl effect.
- Cook until bubbles form on the surface and edges start to set, about 2-3 minutes; flip carefully and cook another 2 minutes until golden and cooked through.
- In a small bowl, whisk together softened cream cheese, powdered sugar, and milk until smooth to create the glaze.
- Serve pancakes warm with a generous drizzle of cream cheese glaze on top.
Notes
For extra indulgence, top these pancakes with chopped pecans or a drizzle of maple syrup alongside the cream cheese glaze.