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–+ servings
Stack of cinnamon roll pancakes drizzled with cream cheese icing and served with cinnamon sticks.

Cinnamon Roll Pancakes

Fluffy pancakes with a sweet cinnamon swirl and a creamy glaze, perfect for a cozy breakfast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

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

Method
 

Cinnamon Filling
  1. Combine the melted butter, brown sugar, and cinnamon in a small bowl. Stir until smooth and fully combined.
Cream Cheese Glaze
  1. 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
  1. 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
  1. Heat a griddle or non-stick pan over medium-high heat. If using a griddle, set it to 350°F (175°C).
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk the milk, melted butter, egg, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients. Stir gently until just combined, leaving some lumps. Be careful not to overmix.
  5. Let the batter rest for 10 minutes. This allows the ingredients to meld and makes the pancakes fluffier.
  6. Take 2 tablespoons of pancake batter and stir it into the cinnamon swirl mixture to help it hold its shape.
  7. Transfer the cinnamon filling into a piping bag or a zip-top bag with the corner cut off. Set aside.
  8. Lightly grease the griddle or pan with butter or cooking spray.
  9. Pour ¼ cup of pancake batter onto the griddle for each pancake. Spread it into a round shape if needed.
  10. 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.
  11. 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.
  12. Remove the pancakes from the griddle and keep warm. Repeat with the remaining batter, cleaning the griddle with a damp cloth after each batch.
  13. Drizzle the warm cream cheese glaze over the pancakes and serve immediately.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 250mgPotassium: 80mgFiber: 1gSugar: 24gVitamin A: 7IUVitamin C: 2mgCalcium: 6mgIron: 8mg

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.

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