Q1: Can I use store-bought pancake mix for this Cinnamon Roll Pancakes recipe?

Yes! This recipe works great with boxed pancake mix like Bisquick. Just prepare the batter according to the package instructions and follow the rest of the steps as written.

Q2: How do I keep the cinnamon swirl from burning?

Cook your pancakes on low heat and let the cinnamon mixture thicken slightly before using. Avoid placing the swirl too close to the edges, and use a small piping hole to control the swirl.

Q3: Can I make the cream cheese glaze ahead of time?

Absolutely. You can prepare the glaze up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat gently before serving.

Cinnamon Roll Pancakes - Superb Recipe

Description

Fluffy Cinnamon Roll Pancakes swirled with a buttery brown sugar cinnamon mixture and topped with a cream cheese glaze, perfect for a sweet breakfast treat.

Ingredients

Scale

1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk (add more if batter is too thick)
1 tablespoon vegetable oil
1 large egg, beaten
OR boxed pancake mix (like Bisquick)
1/3 cup butter, melted (for filling)
3/4 cup packed light brown sugar (for filling)
1 tablespoon ground cinnamon (for filling)
4 tablespoons butter (for glaze)
2 ounces cream cheese (for glaze)
1 1/4 cups powdered sugar (for glaze)
1 teaspoon vanilla extract (for glaze)

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Instructions

Prepare the cinnamon filling by mixing melted butter, brown sugar, and cinnamon in a bowl. Transfer to a ziplock bag or squeeze bottle and let it rest for 10–15 minutes to thicken.
Make the pancake batter by whisking together flour, baking powder, and salt. Add milk, oil, and egg and stir until just combined. If using boxed mix, prepare as per package instructions.
Prepare the cream cheese glaze by melting butter and cream cheese together, then whisking in powdered sugar and vanilla until smooth. Set aside.
Heat a non-stick skillet or griddle over low heat and spray with cooking spray. Pour 1/2 cup batter into the pan.
Swirl the cinnamon filling onto the pancake using the bag or bottle, keeping it away from the edges.
When bubbles form on the surface, gently flip the pancake and cook for another 1–2 minutes until golden.
Repeat with remaining batter and filling. Keep cooked pancakes warm in the oven if needed.
Drizzle with warm cream cheese glaze before serving.

Notes

Let the cinnamon filling sit to thicken before use to prevent spreading.
Cook on low heat to avoid burning the cinnamon swirl.
Use a squeeze bottle for better swirl control.
Refrigerate leftover glaze and filling, reheat gently before use.

Prep Time: 30 minutes
Cook Time: 4 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 290
Sugar: 18g
Sodium: 240mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg