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A tall stack of cinnamon roll pancakes drizzled with cream cheese icing on a white plate with a fork, with glasses of juice and cinnamon sticks in the background.
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Cinnamon Roll Pancakes

Fluffy cinnamon roll pancakes swirled with cinnamon sugar and topped with cream cheese icing. Easy, indulgent, and a fantastic combination of two breakfast favorites!
Step-by-step photos can be seen below the recipe card.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: cinnamon roll pancakes
Servings: 12 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

Serving: 3pancakes | Calories: 798kcal | Carbohydrates: 100g | Protein: 13g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 200mg | Sodium: 424mg | Potassium: 570mg | Fiber: 2g | Sugar: 50g | Vitamin A: 1413IU | Vitamin C: 0.04mg | Calcium: 290mg | Iron: 4mg