These fluffy cinnamon roll pancakes have swirls of cinnamon sugar and a cream cheese glaze for the ultimate brunch treat. Whip up a big batch the next time you want to spoil your guests!
Cinnamon Roll Pancakes
Updated on Feb. 24, 2025
Sometimes you need the sticky-sweet goodness of cinnamon rolls without the mess and time it takes to make them. This is where cinnamon roll pancakes come in to save the day. They have all the flavors of a cinnamon roll but are made in a fraction of the time.
Instead of making a yeasted dough, waiting for it to rise, rolling it out, spreading on a cinnamon-sugar filling, rolling it up and slicing, you pour pancake batter onto a hot griddle, pipe a swirl of cinnamon sugar onto each pancake, flip it and serve it with a cream cheese glaze. This cinnamon roll pancake recipe is so tasty and easy to make that you might not ever go back to regular pancakes again!
Cinnamon Roll Pancake Ingredients
- Flour: For this super sweet breakfast recipe, you don’t need a special type of flour. Regular all-purpose flour is all that’s needed.
- Sugar: Granulated sugar is used in the pancake batter for just a hint of sweetness.
- Baking powder: Baking powder is a leavening agent that helps the pancakes rise and have a fluffy texture. Make sure you know the difference between baking powder and baking soda so you don’t accidentally use the latter in this recipe!
- Salt: A touch of salt balances all the flavors.
- Egg: The egg helps bind the pancake batter ingredients together and also helps give the pancakes their fluffy texture.
- Milk: Use whole milk for a richer pancake batter.
- Butter: Melted butter is used in the batter and in the filling, while softened butter is used in the glaze.
- Vanilla: Add some vanilla extract to the glaze as well as to the pancake batter for extra flavor.
- Brown sugar: Brown sugar is mixed with cinnamon for that signature sticky texture in the swirl.
- Cinnamon: It’s not a cinnamon roll pancake without a few dashes of cinnamon!
- Cream cheese: Use softened cream cheese for the glaze.
- Confectioners’ sugar: Confectioners’ sugar is the base of many glaze recipes, including this one. If it’s clumpy, sift it before adding it to the glaze.
Directions
Step 1: Make the pancake batter
In a large bowl, combine the flour, granulated sugar, baking powder and salt. Whisk in the milk, egg, melted butter and vanilla extract just until combined. Let it sit for 5 to 10 minutes.
Editor’s Tip: Make sure not to overmix the batter. It’s even OK if there are some lumps in it.
Step 2: Make the cinnamon filling
In a small bowl, combine the brown sugar, melted butter and cinnamon. Transfer the mixture to a small resealable bag that you’ll use to pipe out the filling onto the pancakes.
Step 3: Cook the pancakes
Heat a griddle or large skillet to medium-high heat. Working in batches, pour the batter by 1/4 cupfuls onto the greased hot griddle or skillet.
Cut the tip of the piping bag and pipe the cinnamon-brown sugar mixture in a swirl onto each pancake.
Cook for two to three minutes until golden brown on the bottom, then flip and cook for another one or two minutes until both sides are golden brown.
Step 4: Make the cream cheese glaze
With an electric mixer, beat together the softened butter, cream cheese and vanilla until smooth and fluffy.
Gradually add the confectioners’ sugar and continue mixing until very smooth. Pipe or spread the glaze over the warm pancakes and serve immediately.
Cinnamon Roll Pancake Variations
- Change up the filling: The filling has lots of room for variations. Try adding Nutella, ground cardamom or orange zest to the filling or glaze.
- Use browned butter: Instead of using plain melted butter for the filling, turn your butter into brown butter and use that for extra-rich flavor.
- Add nuts: If you’re a fan of nuts in your cinnamon rolls, you’ll love them in this cinnamon roll pancake recipe. Finish your pancakes with a sprinkle of finely chopped walnuts, pecans or hazelnuts, or add them into the batter itself.
How to Store Cinnamon Roll Pancakes
I love eating leftover pancakes later in the day, so if you’re like me and plan on eating leftovers the same day, leave them out at room temperature so they don’t get cold and hard. If you’re planning to eat them another day, store them in the fridge in an airtight container.
How long do cinnamon roll pancakes last?
These cinnamon roll pancakes are definitely best when served the same day, but they will last for up to three days once they’re made. You can also make the batter up to a day ahead of time and store it in the fridge in a covered container.
Can you freeze cinnamon roll pancakes?
Freeze these cinnamon roll swirl pancakes for a quick breakfast on a busy morning. Store them in a resealable bag or in an airtight, freezer-safe container.
How do you reheat cinnamon roll pancakes?
Reheat cinnamon roll pancakes in the toaster or oven, or in a pan on the stove until they’re fully warmed through. If you’re heating from frozen, they’ll need a little extra time.
Cinnamon Roll Pancake Tips
What’s the secret to fluffy pancakes?
The secret to making super fluffy cinnamon roll swirl pancakes is not to overwork the batter! We mean it when we say it’s OK if there are some lumps in the batter. This assures that you haven’t overmixed it—but also means your dough has trapped air pockets, which help the pancakes turn out fluffy and tall instead of thin and flat.
What can you serve with cinnamon roll pancakes?
Serve this cinnamon roll pancake recipe with all your favorite breakfast or brunch recipes, from a ham and cheese omelet to an easy make-ahead quiche. These pancakes also benefit from something very fresh on the side, like a simple fruit salad. Or, make a diner breakfast in your own home with sunny-side up eggs, crispy bacon, and fresh fruit like berries, pineapple or orange slices.
Should you cook cinnamon roll pancakes in butter or oil?
I love to cook pancakes in butter, because butter makes everything better. Butter especially makes pancakes better, giving them a perfectly golden outside and that rich buttery flavor. Oil definitely works in a pinch, but you’ll miss out on delicious flavor.
Cinnamon Roll Pancakes
Prep Time
10 min
Cook Time
15 min
Yield
8 pancakes
Ingredients
- 1-1/3 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup whole milk
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- FILLING:
- 1/3 cup packed brown sugar
- 1/4 cup butter, melted
- 1 tablespoon ground cinnamon
- GLAZE:
- 2 tablespoons butter, softened
- 2 ounces cream cheese, softened
- 1/2 teaspoon vanilla extract
- 1/3 cup confectioners' sugar
Directions
- In a large bowl, combine flour, sugar, baking powder and salt. Whisk in milk, egg, melted butter and vanilla extract until just combined. Let sit 5-10 minutes.
- In a small bowl, combine brown sugar, melted butter and cinnamon; transfer to a small resealable plastic bag.
- Heat a griddle or large skillet to medium-high heat. Working in batches, pour batter by 1/4 cupfuls onto greased hot griddle or skillet. Cut tip of bag; pipe cinnamon brown sugar mixture in a swirl onto each pancake. Cook each side until golden brown, 2-3 minutes; flip. Cook another 1-2 minutes or until golden brown on the bottom.
- With an electric mixer, beat the softened butter, cream cheese, and vanilla until smooth and fluffy. Gradually add confectioners’ sugar until smooth. Pipe or spread over the warm pancakes and serve.
Nutrition Facts
2 pancakes: 590 calories, 32g fat (19g saturated fat), 128mg cholesterol, 813mg sodium, 69g carbohydrate (35g sugars, 2g fiber), 9g protein.
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Why choose between pancakes and cinnamon rolls when you can have both? Our cinnamon roll pancake recipe pulls the signature swirl and brown sugar-cinnamon filling from cinnamon rolls and puts them in pancake form. —Julie Andrews, Rockford, Michigan
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