Cinnamon Roll Pancakes Recipe

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Cinnamon Roll Pancakes are the perfect marriage of two beloved breakfast classics: fluffy buttermilk pancakes and gooey, sweet cinnamon rolls. Imagine a soft, golden pancake swirled with rich cinnamon sugar and drizzled with velvety cream cheese glaze—each bite is tender, buttery, and packed with that unmistakable cinnamon roll flavor.

These pancakes bring all the joy of cinnamon rolls without the long rise time or baking process. The cinnamon sugar swirl melts into the pancake as it cooks, creating beautiful caramelized patterns and a slightly crisp edge that perfectly balances the soft interior.

Whether you’re making a special weekend brunch, surprising someone with breakfast in bed, or simply satisfying a sweet morning craving, Cinnamon Roll Pancakes are guaranteed to impress and delight.

Why You’ll Love Cinnamon Roll Pancakes

These pancakes are indulgent, beautiful, and incredibly satisfying.

  • Combines two breakfast favorites: pancakes and cinnamon rolls.
  • Fluffy pancakes with a buttery, cinnamon sugar swirl.
  • Sweet, tangy cream cheese glaze for a perfect finishing touch.
  • No yeast or long proofing—quick enough for a weekend morning.
  • Perfect for special occasions, brunch gatherings, or simply treating yourself.

Choosing the Best Ingredients for Maximum Flavor

Using quality, fresh ingredients will make these pancakes exceptional.

Pancake Batter

  • Buttermilk
    Provides fluffiness and subtle tang.
  • All-purpose flour
    Creates a soft, tender pancake structure.
  • Real butter
    Adds rich flavor and golden color.
  • Baking powder and baking soda
    Ensure the pancakes rise well and stay fluffy.

Cinnamon Swirl

  • Brown sugar (light or dark)
    Adds depth and a hint of molasses.
  • Ground cinnamon
    Use high-quality cinnamon for bold flavor.
  • Melted butter
    Creates a smooth, pipeable swirl that caramelizes as it cooks.

Cream Cheese Glaze

  • Cream cheese, softened
    Essential for a smooth, spreadable glaze.
  • Powdered sugar
    Adds sweetness and blends easily.
  • Milk or cream
    Adjusts consistency for drizzling.

Recommended Equipment for This Recipe

  • Non-stick griddle or skillet
    For even cooking and easy flipping.
  • Piping bag or zip-top bag
    To create the cinnamon swirl pattern.
  • Mixing bowls
    Separate bowls for batter, cinnamon swirl, and glaze.
  • Spatula
    For flipping pancakes gently.

Common Pitfalls and How to Avoid Them

1. Cinnamon swirl burning

  • Use medium-low heat to prevent the sugar from burning before the pancake cooks through.
  • Let the swirl sit briefly on the uncooked side to melt into the pancake before flipping.

2. Pancakes too dense

  • Don’t overmix the batter—stir just until combined.

3. Glaze too thick or too thin

  • Adjust consistency with small amounts of milk or powdered sugar as needed.

4. Cinnamon swirl leaking in the pan

  • Seal the tip of your piping bag well and don’t cut it too large.

Flavor Enhancements and Creative Variations

  • Add vanilla or maple extract
    To the pancake batter or glaze for extra depth.
  • Include chopped pecans or walnuts
    For crunch and a classic cinnamon roll pairing.
  • Use browned butter
    In the cinnamon swirl for a nutty, richer flavor.
  • Top with fresh berries
    To add a bright, tart contrast to the sweetness.
  • Serve with crispy bacon or sausage
    For a savory balance.

Smart Preparation Strategies

  • Make cinnamon swirl in advance
    Store in the fridge in a piping bag and soften slightly before use.
  • Prep the glaze ahead of time
    It keeps well refrigerated for up to 5 days.
  • Batch cook pancakes
    Keep cooked pancakes warm in a 200°F (95°C) oven while finishing the rest.

Substitution Guide for Dietary Needs

  • Gluten-free:
    Use a gluten-free all-purpose flour blend.
  • Dairy-free:
    Substitute plant-based milk, butter, and cream cheese alternatives.
  • Lower sugar:
    Reduce the sugar in the cinnamon swirl and glaze or use sugar substitutes.
  • Egg-free:
    Use flax eggs or other egg replacers in the batter.

Ingredients

Pancake Batter

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups buttermilk
  • 2 large eggs
  • 4 tablespoons melted butter
  • 1 teaspoon vanilla extract

Cinnamon Swirl

  • ½ cup unsalted butter, melted
  • ¾ cup packed brown sugar
  • 1 tablespoon ground cinnamon

Cream Cheese Glaze

  • 4 oz cream cheese, softened
  • ¾ cup powdered sugar
  • 3-4 tablespoons milk or cream
  • ½ teaspoon vanilla extract

Instructions

Step 1: Make the Cinnamon Swirl

In a small bowl, mix melted butter, brown sugar, and cinnamon until smooth.

Transfer mixture to a piping bag or a zip-top bag with a small corner snipped off. Set aside.

Step 2: Prepare the Cream Cheese Glaze

In a medium bowl, beat softened cream cheese until smooth.

Whisk in powdered sugar, milk, and vanilla until glaze reaches a pourable consistency. Set aside.

Step 3: Make the Pancake Batter

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla.

Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.

Step 4: Cook the Pancakes

Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with butter or oil.

Pour ¼ cup batter onto the skillet. Quickly swirl the cinnamon mixture on top in a spiral pattern.

Cook for 2-3 minutes until bubbles form and edges look set. Flip gently and cook another 2 minutes until golden and cooked through.

Repeat with remaining batter and cinnamon swirl.

Step 5: Serve

Stack pancakes and drizzle generously with cream cheese glaze.

Serve warm with additional cinnamon, butter, or maple syrup if desired.

Serving Suggestions

  • Serve with crispy bacon, sausage, or fresh fruit for a balanced breakfast.
  • Perfect alongside a steaming cup of coffee or chai.
  • Add a sprinkle of chopped pecans or walnuts for a crunchy topping.
  • A light dusting of powdered sugar or extra drizzle of maple syrup is always welcome.

Troubleshooting

  • Cinnamon swirl burning:
    Lower the heat and cook pancakes slowly.
  • Pancakes sticking:
    Ensure your skillet is properly greased and fully heated.
  • Glaze too runny:
    Add extra powdered sugar to thicken.
  • Swirl breaking the pancake:
    Keep the swirl thin and don’t overload with cinnamon filling.

Storage and Reheating

  • Refrigeration:
    Store leftover pancakes in an airtight container for up to 3 days.
  • Freezing:
    Freeze pancakes individually with parchment paper between layers for up to 2 months.
  • Reheating:
    Warm in a toaster, oven, or microwave until heated through.
  • Glaze storage:
    Keep glaze refrigerated for up to 5 days; stir before using.

Variations: Cinnamon Roll Pancakes vs. Classic Pancakes vs. Cinnamon Rolls

  • Cinnamon Roll Pancakes:
    Pancake batter with a cinnamon swirl and cream cheese glaze, ready in minutes.
  • Classic Pancakes:
    Fluffy, simple pancakes without cinnamon swirl or glaze.
  • Cinnamon Rolls:
    Yeast-based pastry with cinnamon sugar filling, typically baked and frosted.

Cinnamon Roll Pancakes deliver all the gooey, sweet, and spicy satisfaction of a cinnamon roll in pancake form—faster, easier, and just as indulgent. Perfect for making mornings extra special.

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