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    Cakeshungry
    Home»Cuisine»American»Cinnamon Roll Pancakes
    American

    Cinnamon Roll Pancakes

    Arif-By Arif-March 20, 2025Updated:June 16, 2025No Comments6 Mins Read
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    Final presentation of cinnamon roll pancakes with honey and decorative honey dipper
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    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!

    Final presentation of cinnamon roll pancakes with honey and decorative honey dipper

    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.

    ServingsFlour (cups)Brown Sugar (cups)Butter (tbsp)Milk (cups)Eggs
    41 ¼¾4 (for filling) + 4 (glaze)11
    61 ⅞1 ⅛61 ½1-2
    82 ½1 ½822
    Adding honey topping to homemade cinnamon roll pancakes

    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.
    Close-up of cinnamon roll pancake spiral texture and layers

    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
    Cinnamon roll pancake ingredients - flour, eggs, milk, baking powder, brown sugar and cinnamon

    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.

    Pouring melted butter into cinnamon sugar mixture for pancake swirl
    Mixing cinnamon roll pancake swirl mixture with whisk

    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.
    Pouring pancake batter in spiral pattern in non-stick pan
    Creating cinnamon roll swirl pattern in pancake batter with knife
    Cinnamon roll pancake cooking in pan showing spiral design

    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.

    Finished cinnamon roll pancake with perfect spiral pattern on white plate
    Side view of stacked cinnamon roll pancakes showing layered spiral design

    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.
    Top view of golden cinnamon roll pancake with distinct spiral swirls
    Drizzling honey on cinnamon roll pancakes with wooden honey dipper

    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.

    Honey cascading down sides of stacked cinnamon roll pancakes

    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

    Cinnamon Roll Pancakes

    Final presentation of cinnamon roll pancakes with honey and decorative honey dipper
    Print Recipe

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    Fluffy pancakes meet gooey cinnamon rolls in this cozy breakfast treat. Swirls of cinnamon, brown sugar, and butter melt into tender pancakes, finished with a smooth cream cheese glaze. Perfect for weekend mornings that deserve a little extra comfort.

    • Author: Arif-
    • Prep Time: 30 minutes
    • Cook Time: 4 minutes per batch
    • Total Time: 34 minutes
    • Yield: 4 1x
    • Category: Breakfast / Brunch
    • Cuisine: American

    Ingredients

    Scale

    Pancakes

    • 1 ¼ cups all-purpose flour
    • 2 tsp baking powder
    • ½ tsp salt
    • 1 cup milk (adjust as needed)
    • 1 tbsp vegetable oil
    • 1 large egg, beaten

    Cinnamon Filling

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

    Cream Cheese Glaze

    • 4 tbsp butter
    • 2 oz cream cheese
    • 1 ¼ cups powdered sugar
    • 1 tsp vanilla extract

    Instructions

    1. Make Cinnamon Filling:
      Mix melted butter, brown sugar, and cinnamon until smooth. Transfer to a zip-top bag, snip a tiny corner, and let thicken for 10–15 minutes.
    2. Prepare Pancake Batter:
      Whisk flour, baking powder, and salt. In another bowl, combine milk, oil, and egg. Mix wet into dry until just combined. Lumps are okay.
    3. Make Cream Cheese Glaze:
      Microwave butter and cream cheese for 30 seconds. Whisk smooth, add powdered sugar and vanilla, then whisk until drizzling consistency (add milk if needed).
    4. Cook Pancakes:
      Heat a non-stick skillet on low. Pour ½ cup batter per pancake. When bubbles form and surface sets (about 2 minutes), pipe cinnamon filling swirl on top. Flip carefully and cook 1–2 more minutes until golden.
    5. Serve:
      Stack pancakes, drizzle cream cheese glaze, and enjoy warm.

    Notes

    • Serving Tips: Pair with fresh fruit, crispy bacon, or whipped cream for a full breakfast experience.
    • Tips & Tricks:
      • Keep stove heat low to avoid burning cinnamon filling.
      • Let batter rest slightly for fluffier pancakes.
      • Use a zip-top bag if no piping bag is available for cinnamon swirls.
    • Storage & Reheating:
      • Store leftovers in an airtight container in the fridge up to 2 days.
      • Reheat gently in microwave or toaster oven.
      • Freeze pancakes layered with parchment paper in freezer bags for up to 1 month.

    Did you make this recipe?

    Share a photo and tag us — we can’t wait to see what you’ve made!

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    About Me

    Arif Author @ Cakeshungry.com

    Hi there! Welcome to Cakeshungry.com. I’m Arif, and baking is my happy place. I’ve always loved whipping up cakes and desserts that make people smile. Whether you’re hunting for classic recipes, fresh flavor ideas, or a few baking tips to up your game, you’re in the right spot. Baking isn’t just about the treats—it’s about the joy that comes with them. So, let’s bake something amazing together and make life a little sweeter, one cake at a time!

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