Cinnamon Roll Pancakes Recipe

Picture this: lazy Sunday mornings, the smell of cinnamon wafting through your kitchen, and stacks of golden pancakes that taste like your favorite bakery treat. That’s exactly what these Cinnamon Roll Pancakes deliver – all the warm, spiced goodness of a cinnamon roll, but in fluffy pancake form.

There’s something magical about combining two beloved breakfast classics. These aren’t your ordinary pancakes, though. Each bite brings swirls of buttery cinnamon sugar and a rich cream cheese glaze that melts into every nook and cranny. It’s comfort food at its finest.

What Makes These Pancakes So Special?

The secret lies in the technique. Instead of simply adding cinnamon to the batter, we create a luscious filling that gets swirled right into each pancake as it cooks. This creates those beautiful spiral patterns you see in traditional cinnamon rolls, plus pockets of concentrated cinnamon-sugar bliss.

The cream cheese glaze ties everything together perfectly. It’s not too sweet, not too tangy – just the right balance to complement the warm spices. When you pour it over a stack of these pancakes, it seeps into all the crevices, creating layers of flavor in every forkful.

What I love most about this recipe is how it transforms an ordinary breakfast into something truly special. Whether you’re hosting a weekend brunch or treating your family to a memorable morning meal, these pancakes never fail to impress.

Ingredients Needed for the Recipe

Let’s gather everything you’ll need to create these breakfast beauties. The ingredient list might look long, but most items are pantry staples you probably already have.

For the Pancakes:

• 1¼ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup milk (you might need a splash more if your batter looks thick)
• 1 tablespoon vegetable oil
• 1 large egg, beaten
• OR use your favorite pancake mix (Bisquick works wonderfully here)

For the Cinnamon Filling:

• ⅓ cup butter, melted
• ¾ cup packed light brown sugar
• 1 tablespoon ground cinnamon

For the Cream Cheese Glaze:

• 4 tablespoons butter
• 2 ounces cream cheese
• 1¼ cups powdered sugar
• 1 teaspoon vanilla extract

The beauty of this recipe lies in its flexibility. If you’re short on time, using a boxed pancake mix works just as well as making batter from scratch. The star of the show is really that cinnamon filling and creamy glaze.

Can You Make This Recipe Ahead of Time?

Absolutely! This is one of those recipes that’s perfect for meal prep or when you want to impress guests without the morning stress. The cinnamon filling can be prepared up to three days in advance and stored in the refrigerator. Just bring it to room temperature before using, or warm it slightly if it’s too thick to squeeze from the bag.

The cream cheese glaze also keeps well in the fridge for about a week. You’ll want to warm it gently before serving, either in the microwave for 15-20 seconds or in a small saucepan over low heat, whisking until smooth.

For the pancake batter, I recommend mixing it fresh for the best texture. However, you can measure out all your dry ingredients the night before and store them in a covered bowl. In the morning, just add the wet ingredients and you’re ready to cook.

How to Make Cinnamon Roll Pancakes?

The process is surprisingly straightforward, but timing is key. Start with the filling since it needs a few minutes to rest and thicken slightly.

Step 1: Prepare the Cinnamon Filling

In a medium bowl, whisk together the melted butter, brown sugar, and cinnamon until smooth. The mixture should be thick but still pourable – think of it like a thick syrup. Transfer this gorgeous cinnamon mixture to a small zip-top bag and set it aside for 10-15 minutes. This resting time allows the filling to thicken just enough to create those perfect swirls without sinking into the pancake completely.

Step 2: Mix the Pancake Batter

While your filling rests, tackle the pancake batter. In a medium bowl, whisk together flour, baking powder, and salt. Create a well in the center and pour in the milk, oil, and beaten egg. Gently whisk everything together until just combined – a few small lumps are perfectly fine and actually preferred. Overmixing leads to tough pancakes, and we want these beauties light and fluffy.

If you’re using a boxed mix instead, simply follow the package directions. Easy peasy.

Step 3: Create the Cream Cheese Glaze

In a microwave-safe bowl, combine the butter and cream cheese. Heat in 15-second intervals, stirring between each, until completely melted and smooth. Whisk in the powdered sugar and vanilla extract until you have a silky, pourable glaze. Set this aside – it’ll stay perfectly smooth while you cook the pancakes.

Step 4: Heat Your Cooking Surface

This step is crucial for perfect pancakes. Heat a large skillet or griddle over medium-low heat. Yes, medium-low – we need gentle heat to cook these through without burning the cinnamon swirls. Spray generously with non-stick cooking spray or brush with a little butter.

Step 5: Cook the Pancakes

Pour about ½ cup of batter onto your hot griddle. Now comes the fun part – snip a small corner off your cinnamon filling bag and squeeze a spiral pattern onto the surface of the pancake, starting from the center and working outward.

Don’t worry about making it perfect; rustic swirls are part of the charm.

Watch for bubbles to form on the surface – this usually takes 2-3 minutes on medium-low heat. When the edges look set and bubbles have popped, it’s time to flip. Use a wide spatula and flip carefully; these pancakes are a bit more delicate than regular ones due to the cinnamon filling.

Step 6: Finish and Serve

Cook the second side for another 1-2 minutes until golden brown. Transfer to a baking sheet and keep warm in a 200°F oven while you finish the batch.

When ready to serve, drizzle that luscious cream cheese glaze over each stack and watch it slowly melt into every crevice.

Tips

Here are some tried-and-true tips from countless batches of these pancakes:

Keep your heat lower than you might for regular pancakes. The brown sugar in the filling can burn easily, and we want those cinnamon swirls to caramelize beautifully, not turn bitter.

Don’t skip the resting time for the cinnamon filling. Those 10-15 minutes make all the difference in getting the right consistency for perfect swirls.

If your filling becomes too thick to squeeze easily, warm it in the microwave for just 5-10 seconds. If it’s too thin and runs into the batter, let it sit a bit longer to thicken up.

Make extra glaze – trust me on this one. Everyone always wants more, and it’s the perfect finishing touch that really makes these pancakes special.

For the fluffiest pancakes, don’t overmix your batter. A few lumps are your friend here.

Keep finished pancakes warm in a low oven (around 200°F) so the whole family can sit down to hot pancakes together.

What’s the Best Way to Store and Reheat These Pancakes?

Good news – these pancakes store beautifully, making them perfect for busy mornings or meal prep. Once completely cooled, stack them between pieces of parchment paper and store in an airtight container in the refrigerator for up to three days.

For longer storage, wrap individual pancakes in plastic wrap and freeze for up to two months. They thaw quickly at room temperature, or you can reheat them straight from frozen.

To reheat refrigerated pancakes, pop them in the toaster for a minute or two until warmed through. This method keeps them from getting soggy while restoring that slightly crispy exterior. You can also warm them in a 300°F oven for about 5 minutes, covered with foil.

For frozen pancakes, the microwave works well – about 30-60 seconds depending on thickness. Just be sure to warm the glaze separately and drizzle it over the reheated pancakes for the full experience.

The cream cheese glaze can be stored separately in the refrigerator and gently rewarmed when needed. It might thicken up, so a splash of milk or cream will bring it back to the perfect consistency.