Cinnamon Roll Pancakes

There’s something about the smell of cinnamon and sugar in the morning that just feels like magic. Cinnamon roll pancakes bring together two favorites: soft, fluffy pancakes and gooey, sweet cinnamon rolls. This recipe folds that cozy cinnamon flavor right into your pancakes, then tops them with a creamy cream cheese glaze that makes breakfast feel extra special.

Cinnamon rolls have been a beloved treat for a long time, especially in Scandinavian and American kitchens. They’re often saved for holidays or relaxing weekends. This recipe takes those warm, comforting flavors and makes them quick and easy for any morning. I love how the cinnamon swirl melts right into the pancake, creating sweet, buttery pockets you’ll want to savor. And the cream cheese glaze? It adds that silky, tangy finish that pulls everything together perfectly.

Whether you’re just starting out or you’ve been cooking for years, this easy recipe will guide you step-by-step. You’ll get tips to make pancakes fluffy, tender, and full of cinnamon goodness every time. Ready? Let’s get started!

Recipe Overview

Prep and Cook Time

• Prep: About 30 minutes
• Cook: 4 minutes per batch of pancakes

Perfect for a weekend breakfast or a laid-back brunch that won’t keep you waiting.

Servings and Scaling

Makes about 4 servings — great for a small family or a cozy brunch with friends. Want to feed more? Just multiply the ingredients by 1.5 or 2. Pancakes are easy to scale and cook in batches.

Servings	Flour (cups)	Brown Sugar (cups)	Butter (tbsp)	Milk (cups)	Eggs
4	1 ¼	¾	4 (for filling) + 4 (glaze)	1	1
6	1 ⅞	1 ⅛	6	1 ½	1-2
8	2 ½	1 ½	8	2	2

Difficulty

Beginner-friendly, with handy tips for the cinnamon swirl and the glaze that even experienced cooks will appreciate.

Equipment Needed

• Large mixing bowls
• Whisk
• Medium bowl (for cinnamon filling)
• Small microwave-safe bowl (for cream cheese glaze)
• Zip-top or piping bag (for cinnamon swirl)
• Non-stick skillet or griddle (key for easy flipping!)
• Spatula (thin metal works best)

No piping bag? No problem. A zip-top bag with a small corner snipped off works just as well for swirling.

Make-Ahead Options

• Batter: Make ahead and refrigerate for up to 24 hours. Stir gently before cooking.
• Cinnamon filling: Prepare in advance and keep sealed in the fridge.
• Cream cheese glaze: Best fresh, but you can refrigerate and gently reheat or thin with a splash of milk.

Ingredients

For the Pancakes:

• 1 ¼ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• About 1 cup milk (add a splash more if batter is too thick)
• 1 tablespoon vegetable oil
• 1 large egg, beaten

For the Cinnamon Filling:

• ⅓ cup melted butter
• ¾ cup packed light brown sugar
• 1 tablespoon ground cinnamon

For the Cream Cheese Glaze:

• 4 tablespoons butter
• 2 ounces cream cheese
• 1 ¼ cups powdered sugar
• 1 teaspoon vanilla extract

Possible Substitutions:

• Use pancake mix if you want a shortcut.
• Swap vegetable oil with melted butter or neutral oils like canola.
• Dairy-free? Try almond or oat milk, and adjust butter as needed.
• Greek yogurt can replace cream cheese in the glaze but expect a thinner sauce.
• Brown sugar can be swapped with coconut or maple sugar for a different taste.

Ingredient Tips:

• Fresh baking powder is important for fluffy pancakes.
• Light brown sugar adds moisture and a mild depth; dark brown sugar makes a richer filling.
• Let the butter cool slightly before mixing the filling and glaze to keep them smooth.

Step-by-Step Method

1. Make the Cinnamon Filling

Mix melted butter, brown sugar, and cinnamon until smooth. Transfer to a zip-top bag and snip a tiny corner to make a piping bag. Let it sit 10-15 minutes to thicken — this stops it from running too much while cooking.

Pro tip: If it’s too thick to pipe, microwave 10 seconds to soften.

2. Prepare the Pancake Batter

Whisk flour, baking powder, and salt in one bowl. In another, mix milk, oil, and egg. Combine wet and dry ingredients gently — a few lumps are fine. Overmixing makes pancakes tough.

Look for: Batter that’s thick but still pours easily.

3. Make the Cream Cheese Glaze

Heat butter and cream cheese in the microwave for 30 seconds. Whisk smooth. Add powdered sugar and vanilla. Whisk again. If it’s too thick, add milk a teaspoon at a time until it drizzles nicely.

4. Cook the Pancakes

Heat your skillet or griddle on low. Lightly butter or spray it. Pour about ½ cup batter per pancake.

When bubbles appear and the pancake surface sets (around 2 minutes), pipe a cinnamon swirl on top.

Timing tip: Wait until the batter firms before piping to keep the swirl neat.

Flip carefully and cook another 1-2 minutes until golden. Keep pancakes warm in a low oven while you finish the batch.

Watch out:

• Too high heat burns the filling before the pancake cooks. Keep it low.
• Too much filling or flipping too soon can spill the swirl.

5. Serve with Cream Cheese Glaze

Stack pancakes with the cinnamon swirls visible. Drizzle the cream cheese glaze generously on top. You’ll smell that warm cinnamon and see glossy swirls of goodness, with the creamy glaze pooling around the edges.

Variations & Customization

• Make it gluten-free: Use a gluten-free flour blend. Add 1 tsp xanthan gum if your blend doesn’t have it.
• Vegan option: Use a flax egg (1 tbsp ground flax + 3 tbsp water), plant milk, vegan butter or coconut oil, and vegan cream cheese or cashew cream for the glaze.
• Spice twist: Add a pinch of nutmeg or cardamom to the cinnamon filling.
• Go nuts: Sprinkle chopped toasted pecans or walnuts on top before serving.
• Seasonal: Add pumpkin puree and pumpkin pie spice in fall, or fresh berries and lemon zest in spring for a fresh touch.

Serving & Storage

Serve these warm pancakes stacked high with plenty of glaze. They’re great alongside crispy bacon, fresh fruit, or whipped cream for an extra treat.

Storage: Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave for 15-20 seconds or warm in a toaster oven.

Freezing: Layer pancakes with parchment paper in a freezer bag. Freeze up to a month. Reheat from frozen in a toaster or microwave.

Make-Ahead: Cinnamon filling and glaze can be made a day ahead and stored. Batter keeps overnight in the fridge.

I hope this friendly guide helps you whip up fluffy, cinnamon-swirled pancakes that taste like a warm hug on your plate. Give it a try, and I’d love to hear how yours turn out—or any fun tweaks you add. Happy cooking!

Print