Go Back
–+ servings
Recipe Details

Cinnamon Roll Pancakes

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Calories: 300kcal
Cost: $6
Print Save
Course: Breakfast, Brunch
Cuisine: American
Keyword: breakfast, cinnamon roll pancakes, pancakes, sweet pancakes

Ingredients

Pancakes

  • 2 cups 240g all-purpose flour for best results use a high-quality flour
  • 2 tablespoon granulated sugar adds sweetness
  • 4 teaspoon baking powder for fluffiness
  • ½ teaspoon salt balances flavors
  • 1 ½ cups 340g milk whole milk gives a rich texture
  • 1 large egg adds structure
  • 3 tablespoon 43g unsalted butter melted and cooled helps with texture and flavor
  • 1 teaspoon vanilla extract for flavor

Cinnamon Filling

  • 4 tablespoon 57g unsalted butter melted for the cinnamon swirl
  • 7 tablespoon 93g brown sugar adds richness and sweetness
  • ½ tablespoon ground cinnamon for the cinnamon flavor

Cream Cheese Glaze

  • 4 oz 113g cream cheese room temperature adds a creamy texture
  • 2 tablespoon 28g unsalted butter room temperature creates smooth glaze
  • 1 teaspoon vanilla extract for flavor
  • ¾ cup 84g powdered sugar sweetens the glaze
  • Dash of salt balances sweetness
  • Dash of milk to adjust glaze consistency

Directions

Cinnamon Filling

  • Combine the melted butter, brown sugar, and cinnamon in a small bowl. Stir until smooth and fully combined.

Cream Cheese Glaze

  • 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.

Whip cream cheese glaze

  • 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.

Pancakes

  • 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.

Notes

A delicious twist on pancakes with a cinnamon swirl that mimics the flavors of a cinnamon roll, topped with a creamy glaze for the perfect treat.

Nutrition

Serving: 1g | Calories: 300kcal | Carbohydrates: 45g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 35mg | Sodium: 250mg | Potassium: 80mg | Fiber: 1g | Sugar: 24g | Vitamin A: 7IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 8mg