These fluffy cinnamon roll pancakes are loaded with a buttery cinnamon swirl that gets piped right into the batter as it cooks, then drizzled with sweet cream cheese glaze. I first made these on a Sunday morning when Emma asked if we could have cinnamon rolls, but I didn't have time for all that rising and waiting. The smell of cinnamon and butter hitting the hot griddle filled the whole kitchen, and honestly, they tasted even better than the real thing.
If you're craving something cozy and indulgent for breakfast, you'll love how simple these are to pull together—and if you're looking for more easy morning favorites, try my Best Classic Banana Bread Recipe or whip up some Easy Scrambled Oats for a protein-packed start. For a savory option, my Healthy Avocado Toast Recipe is always a hit.
Why You'll Love This cinnamon roll pancakes Recipe
You'll love these fluffy cinnamon roll pancakes because they give you all the flavor of homemade cinnamon rolls without the waiting or the effort. The batter comes together in minutes, and the cinnamon swirl is just melted butter, brown sugar, and cinnamon mixed in a bowl. No kneading, no rising, no rolling out dough.
The cream cheese glaze is what really makes them feel indulgent. It's tangy, sweet, and creamy, and it melts right into the warm cinnamon roll pancakesso every bite is rich and satisfying. You can drizzle as much or as little as you want.
These cinnamon roll pancakes are also really fun to make. Piping the cinnamon swirl feels a little fancy, and it's oddly satisfying to watch it spiral into the batter. Kids love helping with this part, and it makes the whole process feel more like an activity than just cooking breakfast.
They're great for feeding a crowd, too. You can keep them warm in the oven while you finish cooking the rest, and everyone can dig in at the same time.
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cinnamon roll pancakes Ingredients
Here's everything you'll need to make these cinnamon swirl pancakes with cream cheese glaze.
See Recipe Card Below This Post For Ingredient Quantities
Pancakes
- All-purpose flour: Forms the base of the pancake batter and gives the pancakes structure. It keeps them soft and fluffy without being too dense.
- Granulated sugar: Adds a touch of sweetness to the batter and helps the pancakes brown evenly on the griddle.
- Baking powder: This is what makes the pancakes rise and get fluffy. Make sure it's fresh for the best results.
- Salt: Balances the sweetness and brings out the flavor of the other ingredients.
- Milk: Whole milk is best here because it adds richness and moisture. The fat helps create a tender texture.
- Egg: Binds everything together and adds structure. It also helps the pancakes cook up light and fluffy.
- Unsalted butter, melted & cooled: Adds richness and a slight buttery flavor. Make sure it's cooled so it doesn't scramble the egg when you mix it in.
- Vanilla extract: Adds warmth and a little sweetness. It makes the whole batter smell amazing.
Cinnamon Filling
- Unsalted butter, melted: Creates the base of the swirl and helps it stay soft and gooey as it bakes into the pancake.
- Brown sugar: Adds deep, caramel-like sweetness and helps the swirl get sticky and rich.
- Ground cinnamon: The star of the filling. It brings warmth and spice and makes the whole kitchen smell incredible.
Cream Cheese Glaze
- Cream cheese, room temperature: Makes the glaze thick, tangy, and creamy. Room temperature cream cheese blends smoothly without lumps.
- Unsalted butter, room temperature: Adds richness and helps the glaze stay soft and pourable.
- Vanilla extract: Adds depth and sweetness to the glaze.
- Powdered sugar: Sweetens the glaze and gives it a smooth, silky texture. It dissolves easily and doesn't leave any graininess.
- Dash of salt: Balances the sweetness and makes the tangy cream cheese flavor pop.
- Dash of milk: Thins the glaze just enough to make it pourable. Add more or less depending on how thick you want it.
HOW TO MAKE cinnamon roll pancakes
Here's how to make these cinnamon roll pancakes with cream cheese glaze from start to finish.
- Mix the filling: In a small bowl, combine melted butter, brown sugar, and cinnamon. Stir until smooth and fully combined. The mixture should be thick and spreadable. Set it aside while you make the pancake batter.
- Beat the cream cheese and butter: In a mixing bowl, beat room temperature cream cheese and butter with an electric mixer on medium speed for 1 minute, until fluffy and smooth.
- Add vanilla and sugar: Add vanilla extract and powdered sugar (and a dash of salt if you like). Beat again on low for 30 seconds until fully incorporated and creamy.
- Adjust consistency: If the glaze is too thick, add a splash of milk or heavy cream and beat until it reaches a pourable consistency. Set aside.
- Heat the griddle: Heat a griddle or non-stick pan over medium-high heat. If you're using a griddle, set it to 350°F (175°C).
- Mix dry ingredients: In a large mixing bowl, whisk together flour, granulated sugar, baking powder, and salt until evenly combined.
- Mix wet ingredients: In a separate bowl, whisk together milk, melted butter, egg, and vanilla extract until smooth.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few lumps are okay. Don't overmix or the pancakes will be tough. Let the batter rest for 10 minutes to improve texture and fluffiness.
- Prep the swirl: Add 2 tablespoons of pancake batter to the cinnamon swirl mixture and stir gently. This helps the swirl hold its shape and makes it easier to pipe.
- Transfer to piping bag: Transfer the cinnamon swirl mixture into a piping bag or a zip-top bag with the corner cut off. Set aside.
- Grease the griddle: Lightly grease the griddle or pan with butter or non-stick spray.
- Pour the batter: Pour ¼ cup of batter onto the griddle for each pancake. Spread the batter into a round shape with the back of a spoon if needed.
- Pipe the swirl: Immediately pipe the cinnamon filling in a tight spiral starting from the center and working outward. Avoid the edges so the swirl doesn't leak out. For the neatest swirl, pipe slowly and keep the tip pushed into the batter.
- Cook and flip: Cook for 3 to 4 minutes until bubbles form on the surface and the edges look set. Before flipping, add a second layer of cinnamon swirl on top. Flip carefully and cook for another 3 to 4 minutes until golden brown.
- Keep warm: Remove from the griddle and keep warm in a low oven if needed. Repeat with remaining batter, cleaning the griddle or pan with a damp cloth between batches and re-spraying with cooking spray.
- Serve with glaze: Warm the cream cheese glaze slightly and drizzle it over the pancakes before serving.
Substitutions and Variations
You can customize these cinnamon roll pancakes to fit what you have on hand or your dietary preferences.
Milk: You can use any milk you like. Whole milk gives the richest texture, but 2% or even almond milk will work. Buttermilk makes them extra fluffy and tangy.
Butter: Coconut oil works in place of melted butter in the batter. For the cinnamon filling and glaze, stick with butter for the best flavor.
Gluten-free: Use a 1-to-1 gluten-free flour blend in place of all-purpose flour. The texture will be slightly different but still delicious.
Dairy-free glaze: Swap the cream cheese for dairy-free cream cheese and use plant-based butter. Add a little extra milk to thin it out if needed.
Extra flavor: Add a pinch of nutmeg or cardamom to the cinnamon filling for more warmth and spice.
Make them chocolate: Stir a tablespoon of cocoa powder into the cinnamon filling for a chocolate cinnamon swirl.
EQUIPMENT FOR cinnamon roll pancakes
You'll need a few basic tools to make these best cinnamon roll pancakes with cinnamon filling and glaze.
Griddle or non-stick pan: A griddle is ideal because you can cook multiple cinnamon roll pancakes at once, but a large non-stick pan works great too.
Kitchen scale: Helpful for measuring ingredients accurately, especially if you want consistent results every time.
Mixing bowls: You'll need a few bowls for the batter, the filling, and the glaze.
Electric mixer: Makes the cream cheese glaze smooth and fluffy. You can also use a whisk, but it takes a little more effort.
Piping bag or zip-top bag: Essential for piping the cinnamon swirl onto the cinnamon roll pancakes. A zip-top bag with the corner cut off works perfectly if you don't have a piping bag.
Storage and Reheating Tips
These homemade cinnamon roll pancakes store really well, so you can make a big batch and enjoy them all week.
Refrigerator: Store cooled cinnamon roll pancakes in an airtight container in the fridge for up to 4 days. Stack them with parchment paper between each pancake to keep them from sticking. Store the glaze separately in a sealed container.
Freezer: Freeze cinnamon roll pancakes in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. They'll keep for up to 2 months. Freeze the glaze separately or make it fresh when you're ready to serve.
Reheating: Reheat cinnamon roll pancakes in the microwave for 30 to 60 seconds, or warm them in a 300°F oven for about 10 minutes. You can also pop them in the toaster for a slightly crispy edge. Warm the glaze in the microwave for a few seconds before drizzling.
Expert Tips
Here are a few tips to help you make the best easy cinnamon roll pancakes every time.
Let the batter rest: Giving the batter 10 minutes to rest helps the baking powder activate and the gluten relax, which makes the cinnamon roll pancakes fluffier and lighter.
Don't overmix: Stir the batter just until the wet and dry ingredients are combined. A few lumps are fine. Overmixing makes the pancakes tough and dense.
Keep the swirl away from the edges: When you pipe the cinnamon filling, stay about half an inch away from the edge of the pancake. This keeps the swirl from leaking out when you flip.
Use medium heat: If the griddle is too hot, the pancakes will burn on the outside before they cook through. Medium to medium-high heat is perfect.
Add batter to the swirl: Mixing a little pancake batter into the cinnamon filling helps it hold together and makes it easier to pipe. Don't skip this step.
Clean the griddle between batches: Wipe the griddle with a damp cloth between batches to remove any stuck bits of cinnamon filling. This keeps the cinnamon roll pancakes from sticking and burning.
Warm the glaze: If the glaze thickens up as it sits, warm it in the microwave for 10 to 15 seconds and stir. It'll pour smoothly again.
FAQ
Can you make cinnamon rolls into pancakes?
Yes, you absolutely can. These cinnamon roll pancakes are a pancake version of classic cinnamon rolls. You make a simple pancake batter, pipe a cinnamon sugar swirl into the center as they cook, and top them with cream cheese glaze. You get all the flavor of cinnamon rolls without the yeast or the wait. It's a quick and easy way to satisfy a cinnamon roll craving on a busy morning.
What do British people call cinnamon rolls?
In the UK, cinnamon rolls are often called "cinnamon buns" or "cinnamon swirls." The names are pretty much interchangeable, though some bakeries use "swirl" to describe the spiral shape. The concept is the same no matter what you call them—soft, sweet, and loaded with cinnamon.
What makes restaurant pancakes taste so good?
Restaurant pancakes taste amazing because they use a few tricks. They often cook them on a well-seasoned griddle with butter, which adds flavor and helps them brown evenly. They also use fresh baking powder and let the batter rest before cooking, which makes them fluffier. Some restaurants add a little extra sugar or vanilla to the batter, and they serve them warm with plenty of butter and syrup. Using whole milk or buttermilk instead of water also makes a big difference in flavor and texture.
Can you put cinnamon in your pancake mix?
Yes, you can stir cinnamon directly into your pancake batter for a simple cinnamon flavor. Just add about ½ to 1 teaspoon of ground cinnamon to the dry ingredients before mixing. It won't give you the gooey swirl effect like this pancake recipe with cinnamon filling, but it'll add warmth and spice to every bite. You can also sprinkle a little cinnamon sugar on top of the batter right after you pour it onto the griddle.
Related
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Pairing
These are my favorite dishes to serve with cinnamon roll pancakes:
Cinnamon Roll Pancakes
Ingredients
Method
- Combine the melted butter, brown sugar, and cinnamon in a small bowl. Stir until smooth and fully combined.
- Place the cream cheese and butter in a mixing bowl. Use an electric mixer on medium speed to beat for 1 minute until whipped and fluffy.
- Add the vanilla extract and powdered sugar. Beat on low for 30 seconds, scraping down the bowl. If too thick, add a splash of milk to achieve a creamy consistency.
- Heat a griddle or non-stick pan over medium-high heat. If using a griddle, set it to 350°F (175°C).
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the milk, melted butter, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients. Stir gently until just combined, leaving some lumps. Be careful not to overmix.
- Let the batter rest for 10 minutes. This allows the ingredients to meld and makes the pancakes fluffier.
- Take 2 tablespoons of pancake batter and stir it into the cinnamon swirl mixture to help it hold its shape.
- Transfer the cinnamon filling into a piping bag or a zip-top bag with the corner cut off. Set aside.
- Lightly grease the griddle or pan with butter or cooking spray.
- Pour ¼ cup of pancake batter onto the griddle for each pancake. Spread it into a round shape if needed.
- Pipe the cinnamon filling in a tight spiral starting from the center and working outward. Be careful not to touch the edges. For a neat swirl, pipe slowly while keeping the tip pushed into the batter.
- Cook for 3-4 minutes, then before flipping, add another layer of cinnamon filling on top. Flip and cook for another 3-4 minutes until golden brown.
- Remove the pancakes from the griddle and keep warm. Repeat with the remaining batter, cleaning the griddle with a damp cloth after each batch.
- Drizzle the warm cream cheese glaze over the pancakes and serve immediately.
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