Amazing cinnamon roll pancakes in 25 mins

Oh, my goodness, are you ready for a weekend indulgence that completely transforms breakfast? Seriously, forget dragging out the dough and waiting for bread to rise because I’m bringing you the absolute best of both worlds: the comforting flavor of a gooey cinnamon roll perfectly combined with the fluffiness of a stack of pancakes. Yep, we’re making incredible cinnamon roll pancakes! I’m Carla Davis, and after years of trying to squeeze that rich, bakery flavor into my busy weekday mornings, I cracked the code for a simple, joyful weekend treat. If you love delicious brunch ideas that feel special but don’t take all day, you are in the right place. You’ll want to bookmark this one right now before you even start mixing! You can find more of my favorite easy breakfast recipes right here: breakfast and brunch favorites.

Why These Are the Best Cinnamon Roll Pancakes Recipe

Honestly, I’ve tried every way to make breakfast feel like a celebration without stressing out before noon. These cinnamon roll pancakes are the answer! They hit all the right marks for true sweet breakfast delights:

• They are genuinely light and fluffy—not dense or overworked. That’s what makes them fluffy cinnamon pancakes!
• Warm, buttery cinnamon flavor permeates every single bite.
• We’re talking 25 minutes start to finish. Who has more time than that on a Saturday?

Achieving the Perfect Cinnamon Swirl Breakfast

The secret weapon here is timing! We aren’t mixing the cinnamon sugar *into* the main batter, which can make things heavy. Instead, we pour the batter, then immediately drizzle a tiny bit of melted butter and sprinkle that spiced sugar right on top. As the pancake cooks, that mixture melts slightly and creates the prettiest, gooey swirl right through the center of your cinnamon roll pancakes. It’s way easier than piping! No fancy tools needed at all for this!

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Gathering Ingredients for Your Cinnamon Roll Pancakes

Okay, gathering supplies is half the battle won, right? To get that perfect homemade cinnamon rolls flavor in your pancakes, you need to organize everything into three simple teams: the pancake base, the gooey swirl, and the mandatory cream cheese glaze for pancakes. Trust me, having everything ready streamlines the cooking process so much, especially when you’re moving fast on the griddle. Thinking about real, scratch-made cinnamon rolls can inspire you to make these next: my favorite homemade cinnamon rolls recipe.

For the Fluffy Pancake Batter

We need lift! That amazing fluffiness comes from the right amount of leavening. Make sure your baking powder is fresh, honey!

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder (Yes, that much! It’s important.)
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons melted butter
• 1 teaspoon vanilla extract

For the Cinnamon Swirl Mixture

This is where the magic happens. We are using brown sugar here because that molasses flavor really mimics the inside of a cinnamon roll perfectly.

• 1/4 cup packed brown sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons melted butter

For the Cream Cheese Glaze for Pancakes

This glaze is non-negotiable for the full experience! Make sure your cream cheese is actually softened, not melted, or you’ll end up with lumps in your topping.

• 4 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk (just to get that perfect drizzle consistency)

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

This is where we bring that sweet aroma into your kitchen! Since we want truly fluffy cinnamon pancakes, our mixing method is key. We’re going to treat our batter like we want it to be tender, not tough. Remember, we’re going for breakfast happiness in under 30 minutes.

Mixing the Batter and Swirl Components

First things first, get those swirl ingredients ready. In a super tiny bowl, just quickly whisk the brown sugar and cinnamon together. That’s step one done! Don’t even worry about setting that aside right now, we’re grabbing it when the griddle is hot.

Next, for the cinnamon roll pancakes batter itself, treat the dry stuff (flour, baking powder, salt, sugar) and wet stuff (milk, egg, butter, vanilla) in separate bowls. Whisk them nicely until incorporated. Now, pour the wet into the dry. My big tip here, something I learned the hard way trying to get rid of every single lump, is to mix *only* until they just disappear. If you stir until it’s perfectly smooth, you’re developing stubborn gluten, and that leads to rubbery pancakes. A few lumps are the secret sauce for that light texture! You can see some of my other secrets for light breakfast fare here: how to get diner-quality fluffy pancakes.

Crafting the Cream Cheese Glaze for Pancakes

While your batter rests for just a second, this is the moment to get that beautiful topping ready. Using a hand mixer or a whisk, really beat that softened cream cheese until it looks lovely and smooth, almost fluffy itself. Don’t add the sugar yet! Once the cheese is silky, slowly start adding the powdered sugar and the vanilla extract. If it looks like paste—and sometimes it does—add that milk one tablespoon at a time. You want it thick enough to coat a spoon, but thin enough to drizzle generously over a stack.

Cooking the Swirled Pancakes on the Griddle

Get your skillet or griddle heating over medium heat—not too high, we don’t want to burn that beautiful cinnamon layer! Lightly oil it up. Now, pour about 1/4 cup of batter for each pancake. This has to happen fast: immediately drizzle just a tiny bit of that reserved melted butter over the raw batter surface, then quickly sprinkle on a pinch of your cinnamon sugar mix right where the butter is. Don’t try to spread it; just let it sit on top!

Cook it until you see those familiar bubbles popping up around the edge, and the center looks set, usually about 2 to 3 minutes. Flip it carefully and cook the other side for just a minute or two more until golden brown. Once they come off the heat, stack ’em high and smother them with that gorgeous, luscious cream cheese glaze for pancakes!

SAVE IT

Tips for Perfect Cinnamon Roll Pancakes Success

We’ve nailed the recipe, but the little things make the difference between good cinnamon roll pancakes and incredible ones! Because these are quick homemade pancakes and cook fast, a little prep goes a long way toward that perfect, fluffy final stack. You want the texture to be just right, and trust me, temperature is everything here!

Ingredient Temperature Matters for Fluffy Cinnamon Pancakes

If you have a minute, pulling your milk and egg out of the fridge while you mix the dry ingredients is totally worth it. Cooler ingredients don’t mix as well, and room-temperature milk and eggs help the batter emulsify nicely. This means fewer lumps that you try to beat out, which keeps the gluten from getting activated too early. Happy batter equals fluffy results, simple as that!

Griddle Temperature Control for Cinnamon Swirl Breakfast

When you are making the cinnamon swirl breakfast element, you are working against the clock because that butter and sugar mixture melts fast. If your griddle is too hot, the bottom of that pancake might burn before the bubbles even signal it’s ready to flip. If it’s too cool, the swirl sits there looking wet and doesn’t set up nicely. Medium heat is your magic number! It gives you enough time to sprinkle the sugar on and still cook that beautiful center through evenly. If you love tender pancakes, you might enjoy my tips for making the best buttermilk pancakes, too.

Making Variations of Cinnamon Roll Pancakes

Part of the joy in making a great baseline recipe—like these amazing cinnamon roll pancakes—is making it your own! These are fantastic as-is for your favorite brunch ideas, but if you want to explore a little breakfast baking fusion, I’ve got a couple of easy swaps. Remember, if you love cinnamon swirl flavors, you might also adore my super moist cinnamon swirl apple bread!

Adding Fruit to Your Swirled Pancakes

If you want to sneak in a little extra goodness, add freshly chopped apples or blueberries directly to the main batter *before* you start cooking. But here’s the trick: add the fruit, give it a gentle stir, and *then* pour the batter onto the griddle before you add the butter and cinnamon swirl on top. The fruit doesn’t like to be over-stirred!

Alternative Glaze Ideas for Decadent Brunch Recipes

While the cream cheese is delicious, sometimes you just want a different flavor note. For simple swapping, try a classic vanilla glaze. Just whisk powdered sugar with a splash of milk and vanilla until it drizzles beautifully. Better yet? Use pure maple syrup heated up slightly for a cozy, warm topping that makes these feel extra homey!

Serving Suggestions for Your Cinnamon Roll Pancakes Stack

Once you’ve got those gorgeous, swirled cinnamon roll pancakes hot off the griddle, you need to present them like the weekend breakfast treats they are! Presentation makes such a difference, even on a busy Saturday morning. I always stack mine three high—it just looks right, doesn’t it?

SAVE IT

Drizzle that cream cheese glaze for pancakes generously over the top, letting it melt down the sides. If you want extra flair, you can sprinkle a tiny pinch of ground cinnamon or some chopped pecans right over the wet glaze—it gives a nice crunch. If you’re serving this as part of a big spread, I often bake a simple classic coffee cake alongside them. Everyone loves having options for their morning carb fix!

Storage & Reheating Instructions for Leftover Cinnamon Roll Pancakes

I rarely have leftovers of these cinnamon roll pancakes, honestly, because my family devours them! But when I do manage to squirrel a couple away, you have to treat them right so they taste fresh the next day. Store any leftover pancakes in an airtight container separated by parchment paper—this prevents them from getting too sticky and mushy together. Keep the cream cheese glaze for pancakes in a separate little container in the fridge.

Reheating is super easy: pop them into the toaster oven for about three minutes or microwave them for 30 seconds. That warms them through without drying them out. Next time you’re making a batch, maybe try freezing half the batter for an emergency breakfast—you can check out how I handle freezing things here: my tips for freezing food!

Frequently Asked Questions About How to Make Cinnamon Roll Pancakes

Whenever I share this recipe, I always get a few questions because people are so excited to make these cinnamon roll pancakes perfect on the first try! Don’t worry; these aren’t complicated, but a few little tricks make them even better. If you’re looking for more simple solutions across the board, check out my general guide to other cream cheese-based breakfast treats!

Can I make the batter for cinnamon roll pancakes ahead of time?

You definitely can mix the dry ingredients the night before, but mixing the wet ingredients into the dry stuff is best done right before cooking. Pancake batter really hates sitting around too long—even just a few hours can make them less fluffy! For the very best results in these easy pancake recipes, mix it up right before you turn on the griddle.

What is the secret to getting a good cinnamon swirl?

It’s all about speed, honey! The secret is applying the melted butter and the cinnamon sugar mixture immediately after you pour the batter onto the hot griddle. You need that butter to melt just slightly so the sugar adheres, but you have to do it before the batter sets up. If you wait too long, the cinnamon just sits on top and might fall off when you flip it!

Can I use regular milk instead of whole milk in the batter?

Absolutely! I often use 2% milk because that’s what I usually have on hand. Whole milk is slightly richer, of course, but 2% or even skim milk works just fine here. The fat from the melted butter you add to the batter, plus the richness of the cream cheese glaze for pancakes, balances everything out beautifully. It’s very forgiving!

Nutritional Estimates for Cinnamon Roll Pancakes

Now, let’s talk a little bit about what goes into these incredible cinnamon roll pancakes! These are definitely a treat, so we’re not shooting for “diet food” here, but I always like to give you guys a ballpark idea of the numbers, just so you know what you’re serving up for your delicious weekend breakfast treats. Remember, these are just estimates based on the yield coming out of the recipe, so serving sizes can always change based on how hungry your family is!

If you use the exact measurements listed in the ingredient section above, here is what you can generally expect per serving (which we calculate as 2 pancakes generously drizzled with glaze):

• Calories: Around 450
• Fat: About 22g (watch that saturated fat content, that’s where the butter and cream cheese live!)
• Carbohydrates: Roughly 55g
• Protein: Around 10g
• Sugar: Expect about 35g (That gooey swirl and the glaze really add up, but that’s why they are so amazing!)
• Sodium: Roughly 450mg

SAVE IT

Enjoy them knowing they brought a whole lot of joy to the table! Sometimes, the best recipes for the soul are worth every single one of those numbers. If you’re looking for something a bit lighter but still sweet, you might want to check out my decadent coffee cake recipe next time!

Easy Cinnamon Roll Pancakes with Cream Cheese Glaze

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Make weekend breakfast special with these fluffy Cinnamon Roll Pancakes. This recipe swirls cinnamon sugar into the batter and tops it with a simple, rich cream cheese glaze for a decadent brunch treat.

• Author: Carla Davis
• Prep Time: 10 min
• Cook Time: 15 min
• Total Time: 25 min
• Yield: About 8 pancakes 1x
• Category: Breakfast
• Method: Griddling
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons melted butter
• 1 teaspoon vanilla extract
• For the Cinnamon Swirl: 1/4 cup packed brown sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons melted butter
• For the Cream Cheese Glaze: 4 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1–2 tablespoons milk

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Instructions

1. Prepare the cinnamon swirl mixture: In a small bowl, mix the brown sugar and cinnamon. Set aside.
2. Prepare the pancake batter: In a large bowl, whisk together the flour, baking powder, salt, and white sugar.
3. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix. A few lumps are fine.
5. Prepare the glaze: In a medium bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar, vanilla extract, and 1 tablespoon of milk until smooth. Add the second tablespoon of milk if the glaze is too thick. Set aside.
6. Heat a lightly oiled griddle or large non-stick skillet over medium heat.
7. Pour about 1/4 cup of batter onto the hot griddle for each pancake.
8. Immediately drizzle a small amount of the melted butter over the raw batter surface, then sprinkle a small amount of the cinnamon sugar mixture over the buttered area.
9. Cook for 2-3 minutes until bubbles appear on the surface and the edges look set.
10. Flip the pancake and cook for another 1-2 minutes until golden brown and cooked through.
11. Remove the pancakes from the griddle and stack them on a plate.
12. Drizzle generously with the cream cheese glaze before serving warm.

Notes

• For the best swirl, work quickly when adding the cinnamon mixture to the wet batter on the griddle.
• You can make the cream cheese glaze ahead of time and keep it covered in the refrigerator. Let it warm slightly before drizzling.
• This recipe is perfect for a holiday breakfast or special weekend brunch.

Nutrition

• Serving Size: 2 pancakes with glaze
• Calories: 450
• Sugar: 35
• Sodium: 450
• Fat: 22
• Saturated Fat: 12
• Unsaturated Fat: 10
• Trans Fat: 0.5
• Carbohydrates: 55
• Fiber: 2
• Protein: 10
• Cholesterol: 85