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Cinnamon Roll Pancakes

Cinnamon Roll Pancakes

These Cinnamon Roll Pancakes bring together two beloved breakfast treats in one delicious dish. Swirled with cinnamon-sugar goodness and topped with a creamy glaze, these pancakes taste just like a cinnamon roll but are much easier to make. Perfect for special breakfasts or weekend brunches, these pancakes are sure to impress!
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Prep Time 15 minutes
Cook Time 10 minutes
0 minutes
Total Time 43 minutes
Course Breakfast, Brunch
Cuisine American
Servings 2 10

Ingredients
  

For the Pancakes

  • 1 ½ cups 0.75 lb all-purpose flour
  • 3 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon 0.06 lb sugar
  • 1 ¼ cups 0.31 lb whole milk
  • 1 large egg
  • 3 tablespoons 0.15 lb unsalted butter, melted

For the Cinnamon Swirl

  • ¼ cup 0.12 lb unsalted butter, melted
  • ⅓ cup 0.15 lb brown sugar
  • 1 tablespoon ground cinnamon

For the Cream Cheese Glaze

  • 2 oz 0.12 lb cream cheese, softened
  • ½ cup 0.12 lb powdered sugar
  • 2 tablespoons 0.1 lb milk
  • ½ teaspoon vanilla extract

Instructions
 

Step 1: Make the Pancake Batter

  • In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  • In another bowl, combine the milk, egg, and melted butter.
  • Pour the wet ingredients into the dry ingredients and whisk until just combined (a few lumps are okay). Set the batter aside while you prepare the cinnamon swirl.

Step 2: Prepare the Cinnamon Swirl

  • In a small bowl, mix the melted butter, brown sugar, and cinnamon until smooth.
  • Transfer the mixture to a piping bag or a zip-top bag with the corner snipped off.

Step 3: Make the Cream Cheese Glaze

  • In another bowl, whisk together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth. Set aside.

Step 4: Cook the Pancakes

  • Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter.
  • Pour ¼ cup of pancake batter onto the skillet.
  • Immediately pipe a swirl of the cinnamon mixture onto the pancake.
  • Cook for 2–3 minutes on the first side, then flip and cook for another 1–2 minutes until golden brown.

Step 5: Serve and Enjoy

  • Drizzle the warm pancakes with the cream cheese glaze and serve immediately.

Notes

  • Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or microwave.
  • Make-Ahead Tip: Prepare the cinnamon swirl mixture and glaze the night before for quicker breakfast prep.
  • Variation: Swap cream cheese glaze with maple syrup for a simpler option.
  • Serving Idea: Serve with fresh fruit or crispy bacon on the side for a complete breakfast.
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