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Cinnamon Roll Pancakes

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

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.

Find it online: https://cakeshungry.com/cinnamon-roll-pancakes/