Cinnamon Roll Pancake Recipe: Fluffy Breakfast with a Sweet Swirl

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If you’ve ever wanted to enjoy a warm cinnamon roll and a stack of fluffy pancakes at the same time, Cinnamon Roll Pancakes are your breakfast dream come true. With soft, buttery pancakes swirled with gooey cinnamon sugar and drizzled in creamy glaze, this indulgent treat tastes just like a Cinnabon but is ready in under 20 minutes. Whether it’s a cozy weekend brunch or a surprise treat for the family, this Cinnamon Roll Pancake recipe delivers comfort food bliss with every bite.

Why These Cinnamon Roll Pancakes Are Next-Level

Cinnamon Roll Pancakes are more than just regular pancakes with some spice. They deliver the full flavor of a cinnamon bun with the ease of a stovetop recipe. What sets these pancakes apart is their gooey cinnamon swirl cooked directly into each pancake, creating a caramelized layer that contrasts beautifully with the soft interior. Plus, the cream cheese glaze takes it over the top—no need for syrup.

This recipe is ideal for:

Weekend brunches or special breakfasts
Family-friendly meals everyone enjoys
Quick comfort food with a bakery-style twist

What You’ll Need to Make Cinnamon Roll Pancakes

These ingredients are divided into three parts: pancake batter, cinnamon swirl filling, and the cream cheese glaze.

Pancake Batter:

All-Purpose Flour: The base for a fluffy and tender texture

Baking Powder (Aluminum-Free): Provides lift and prevents a metallic aftertaste
Salt: Enhances the overall flavor balance
Milk: Adds moisture and creates a smooth batter
Egg: Binds the ingredients and helps with fluffiness
Melted Butter: Rich flavor and smooth texture
Vanilla Extract: Adds warmth and sweetness

Cinnamon Filling:

Melted Butter: Helps create that gooey, caramelized swirl
Brown Sugar: Adds deep sweetness and stickiness
Ground Cinnamon: The star spice that gives these pancakes their signature flavor

Cream Cheese Glaze:

Butter: Creamy base for the glaze
Cream Cheese: Adds tang and richness
Powdered Sugar: Sweetens and thickens the glaze
Vanilla Extract: Brings warmth and flavor depth

Ingredient Swaps and Variations

Need to customize your Cinnamon Roll Pancakes? Try these smart swaps:

Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend.
Dairy-Free: Replace butter with coconut oil and use dairy-free cream cheese and plant milk.
No Cream Cheese?: Use a simple glaze made from powdered sugar and milk.
Low Sugar Version: Reduce brown sugar slightly or use coconut sugar as a natural alternative.

These swaps keep the spirit of Cinnamon Roll Pancakes while accommodating dietary needs.

How to Make Cinnamon Roll Pancakes – Step-by-Step

Prepare the Cinnamon Filling
In a bowl, mix melted butter, brown sugar, and cinnamon until smooth. Transfer to a zip-top bag and set aside. This swirl gives the pancakes their signature cinnamon roll appeal.
Mix the Pancake Batter
In a large mixing bowl, combine flour, baking powder, and salt. Make a well in the center and pour in milk, egg, melted butter, and vanilla. Use a fork to beat the egg into the milk, then stir everything together until just combined. Don’t overmix—it’s okay if the batter is a little lumpy.

Make the Cream Cheese Glaze
In a microwave-safe bowl, heat cream cheese and butter for 30 seconds. Stir, then add powdered sugar and vanilla. Mix until smooth and set aside.
Cook the Pancakes
Heat a non-stick skillet or griddle over medium. Grease lightly. Pour 1/3 to 1/2 cup of batter for each pancake. Use the zip bag to pipe the cinnamon filling in a spiral pattern on top of the batter—start in the center and swirl outward.
Flip and Finish
Cook for 2 minutes or until bubbles form and the edges are set. Carefully flip and cook the other side for 1–2 minutes. Be gentle—the swirl can be sticky.

Wipe Between Batches
Use a damp cloth to wipe the pan between batches to prevent burnt sugar from ruining the next pancake.
Serve with Glaze
Stack your warm pancakes and drizzle generously with cream cheese glaze. Serve immediately for best texture and flavor.

Best Tips for Perfect Cinnamon Roll Pancakes

Use Aluminum-Free Baking Powder: This prevents any unwanted metallic taste in fluffy recipes like this one.

Small Swirl = Better Control: Cut a tiny hole in the zip bag to control the cinnamon swirl and avoid overflow.
Don’t Overmix Batter: A few lumps are okay—overmixing will make the pancakes tough.
Wipe Between Batches: Burnt sugar ruins the next round. Keep a damp cloth nearby.

Keep Glaze Warm: If it thickens while sitting, reheat for 10 seconds to get a smooth drizzle again.

Perfect Pairings and Creative Variations

Serve With:

Scrambled eggs or crispy bacon for a savory balance
Fresh fruit like strawberries or bananas
A warm mug of coffee or chai latte for cozy vibes

Try These Variations:

Spiced Version: Add nutmeg or cardamom to the cinnamon mix for extra depth.

Pumpkin Cinnamon Pancakes: Add a few tablespoons of pumpkin puree and pumpkin pie spice to the batter.
Stuffed Pancakes: Layer batter, filling, and more batter for a cinnamon roll “core” inside each pancake.
Birthday Twist: Top with sprinkles and call them “Cinnamon Roll Celebration Pancakes.”

The Sweet Side of Breakfast

Cinnamon Roll Pancakes bring together everything we love about breakfast and dessert in one fluffy, swirled stack. They’re indulgent yet easy, making them ideal for holidays, weekends, or whenever a craving strikes. Whether topped with cream cheese glaze or served with fresh fruit, these pancakes are bound to become a go-to favorite.

Conclusion

Cinnamon Roll Pancakes are the ultimate comfort breakfast—a dreamy fusion of two beloved treats. With their fluffy texture, gooey cinnamon swirl, and luscious cream cheese glaze, they satisfy every sweet tooth while still being surprisingly easy to make. Whether you’re cooking for a cozy Sunday brunch or treating your family to something special, this Cinnamon Roll Pancake recipe is a guaranteed hit. With helpful swaps and storage tips, you can adapt it to fit your lifestyle and make it again and again. Go ahead, stack them high and drizzle generously—breakfast has never been this irresistible.

Frequently Asked Questions (FAQs)

1. Can I make Cinnamon Roll Pancakes ahead of time?

Yes! You can prepare the cinnamon filling and pancake batter a day in advance and store them separately in the refrigerator. The cream cheese glaze can also be made ahead and gently reheated before serving. For best results, cook pancakes fresh and assemble just before eating.

2. How do I store and reheat leftovers?

Store any leftover pancakes in an airtight container in the fridge for up to 3 days. For reheating, use a non-stick pan over low heat or microwave for 15–20 seconds. Keep the glaze separate and reheat it in the microwave for 10 seconds before drizzling.

3. Can I freeze Cinnamon Roll Pancakes?

Absolutely. Stack pancakes between pieces of parchment paper and freeze them in a zip-top bag. They’ll keep for up to 2 months. Reheat in the toaster or oven at 350°F until warmed through. The glaze can be frozen separately or made fresh.

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Cinnamon Roll Pancake

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Author: Anna
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

These Cinnamon Roll Pancakes are a perfect blend of fluffy pancakes and cinnamon roll goodness. Swirled with a gooey cinnamon sugar filling and topped with a creamy cream cheese glaze, this recipe brings comfort food to your breakfast table. Quick to make and perfect for any occasion, these pancakes are sure to become a family favorite.

Ingredients

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1 ½ cups all-purpose flour
2 teaspoons aluminum-free baking powder
½ teaspoon salt
1 ¼ cups milk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract
⅓ cup melted butter (for the cinnamon filling)
¾ cup packed light brown sugar
1 tablespoon ground cinnamon
4 tablespoons butter (for the glaze)
2 ounces cream cheese
1 ¼ cups powdered sugar
1 teaspoon vanilla extract (for the glaze)

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Instructions

In a medium bowl, combine the melted butter, brown sugar, and cinnamon to make the cinnamon filling. Transfer this mixture to a zip-top bag and set aside.
In a large bowl, combine the flour, baking powder, and salt. Create a well in the center and add the milk, egg, melted butter, and vanilla. Mix until combined, but don’t overmix.

In a microwave-safe bowl, microwave the cream cheese and butter for 30 seconds. Stir, then add the powdered sugar and vanilla, mixing until smooth.
Heat a non-stick pan or griddle over medium heat and grease lightly. For each pancake, pour ⅓ to ½ cup of batter onto the pan and spread out using the back of the scoop.
Snip the tip of the cinnamon filling bag and swirl the cinnamon mixture on top of the pancake batter in a spiral pattern. Cook the first side for 2 minutes until bubbles form and the edges set. Flip and cook for another 1–2 minutes.

Wipe the pan between batches to remove any cinnamon sugar residue, preventing burning.
Stack the pancakes and drizzle with the cream cheese glaze. Serve immediately.

Notes

For a lower-sugar option, reduce the brown sugar in the cinnamon filling.

Make sure to use aluminum-free baking powder to prevent any metallic aftertaste.
For a dairy-free version, swap the butter for coconut oil and use dairy-free milk and cream cheese alternatives.
For extra fluffiness, don’t overmix the pancake batter; it’s fine if there are a few lumps.