Cinnamon Roll Pancakes
Published
Published
Cinnamon Roll Pancakes are a fantastic combination of two breakfast favorites. Fluffy pancakes get swirled with buttery cinnamon-sugar, then drizzled with cream cheese icing for a treat that looks bakery-worthy but comes together in your own kitchen. They’re cozy, indulgent, and guaranteed to make any weekend morning feel special.
Pin this now to find it later
Pin ItThis post may contain affiliate links. If you click on one and make a purchase, we may earn a small commission at no extra cost to you. We only recommend products we genuinely love.
These pancakes satisfy my craving for homemade cinnamon rolls without the long wait for the dough to rise. The swirl is easier than it looks, and every bite has that gooey, spiced sweetness that keeps everyone coming back for seconds. Made with simple, easy-to-find ingredients, these pancakes are perfect for a weekend brunch or indulgent breakfast right from your kitchen.
Helpful Tips
- Mix just until combined. Stir the batter only until the dry ingredients disappear. Overmixing will knock out the air and make your pancakes tough instead of fluffy.
- Snip a small swirl tip. Cut just a tiny opening in your bag or piping tool so the cinnamon-sugar mixture comes out in a neat swirl instead of a messy blob.
- Flip with care. The swirl adds extra gooeyness, which makes the pancakes more delicate. Use a wide spatula and flip slowly to keep them intact.
- Keep them warm. If you’re cooking a big batch, place the finished pancakes on a baking sheet in a 200°F oven. This keeps them warm and soft until it’s time to serve.
Cinnamon Roll Pancakes
Ingredients
Cinnamon Sugar Swirl
- 4 tablespoons butter, melted and cooled
- 6 tablespoons brown sugar
- 2 teaspoons cinnamon
Vanilla Icing
- 4 tablespoons butter, softened
- 2 tablespoons cream cheese, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla
Pancakes
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon coarse salt
- 2 large eggs
- 1 & 1/4 cups whole milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla
Instructions
- For Cinnamon Sugar Swirl: In a small bowl, whisk together the melted butter, brown sugar, and cinnamon until incorporated and thick. Transfer the mixture to a plastic bag and cut one of the corners off. (Cut the tip off right before using.)
- For Cream Cheese Icing: In a small bowl fully combine the butter, cream cheese, powdered sugar, and vanilla until smooth and no lumps remain.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Whisk in the eggs, milk, melted butter, and vanilla until just combined and smooth. (Don't overmix or the pancakes won't be fluffy.)
- Over medium heat, melt butter in a large pan or griddle. Once bubbly, add ¼ cup of the pancake batter to the pan.
- Pipe a swirl of the cinnamon-sugar onto the batter.
- Cook until bubbles form and begin to pop, about 2 minutes. Gently flip the pancake over with a spatula and cook until golden brown, 1-2 more minutes.
- Transfer to a plate and drizzle with cream cheese icing. Repeat with the remaining pancakes.
Video
Notes
- Add chopped pecans, walnuts, or chocolate chips to the swirl.
- If you don’t have a piping bag, you can drizzle the swirl with a spoon.
- Swap cream cheese icing for a simple glaze.
- Try pumpkin pie spice instead of cinnamon for fall.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Cinnamon Roll Pancakes Step by Step
Gather all the ingredients together.
Make the cinnamon-sugar swirl: In a small bowl, whisk together 4 tbsp melted and cooled butter, 6 tbsp brown sugar, and 2 tsp cinnamon until thick and fully incorporated. Transfer the mixture to a plastic bag and snip off one corner just before using.
Make the cream cheese icing: In another small bowl, combine 4 tbsp softened butter, 2 tbsp softened cream cheese, 3/4 cup powdered sugar, and 1 tsp vanilla. Mix until smooth with no lumps.
Make the pancake batter: In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, 1 tbsp baking powder, and 1/4 tsp coarse salt. Add in 2 large eggs, 1&1/4 cups whole milk, 1/4 cup melted unsalted butter, and 1 tsp vanilla. Be careful not to overmix, or the pancakes will be dense.
Cook the pancakes: Heat a large pan or griddle over medium heat and melt a little butter until bubbly. Pour 1/4 cup of batter into the pan for each pancake. Pipe a swirl of the cinnamon-sugar mixture over the top. Cook until bubbles form and begin to pop, about 2 minutes. Carefully flip with a spatula and cook the other side until golden brown, about 1 to 2 minutes more.
Finish and serve: Transfer pancakes to a plate and drizzle with the cream cheese icing. Repeat with the remaining batter and swirl mixture. Serve warm.
Serving Suggestions
Serve these cinnamon roll pancakes warm with a generous drizzle of cream cheese icing and an extra sprinkle of cinnamon on top. They pair perfectly with crispy bacon or breakfast sausage for a salty-sweet combo, plus a side of fresh fruit or berries to balance the richness. For a special brunch, serve them alongside scrambled eggs and a hot cup of coffee or chai latte.
How to Store Leftovers
- Fridge. Store any leftover cinnamon roll pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the microwave for 20–30 seconds or in a toaster oven until heated through. Keep the cream cheese icing in a separate container in the fridge and drizzle it on after reheating for the best texture.
- Freezer. For longer storage, freeze the pancakes in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 2 months. Reheat straight from frozen in the microwave or toaster oven, and add the icing after warming.
More Cinnamon Brunch Recipes
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
Okay, my hunny is prediabetic, so we switched from most flours and sugars. I make almond flour pancakes and this idea is perfect! Thank you for the inspiration!