Cinnamon Roll Pancakes

These cinnamon roll pancakes are my go-to when I want the cozy, nostalgic flavors of a gooey cinnamon roll but don’t have the time (or patience) to wait for dough to rise. Imagine thick, fluffy pancakes with sweet cinnamon swirls, finished with a cream cheese glaze that melts right in. It’s weekend breakfast magic—without all the fuss. I often make these for lazy Sundays or when we have friends staying over. Everyone loves them, especially with coffee and good conversation at the table.

Why You’ll Love This Recipe

I’m a big believer in good food that feels special but doesn’t eat up your whole morning. These pancakes check every box:

• Less Work, More Flavor: Get that classic cinnamon roll taste without proofing dough for hours. Perfect if you want to impress with minimal prep.
• Decadent Toppings: The cream cheese glaze and cinnamon swirls make these taste like dessert for breakfast. My family has been known to eat them straight from the pan, glaze dripping.
• Perfect for Any Occasion: I’ve made them for birthdays, brunch with friends, even as a fun “breakfast for dinner” treat.
• Foolproof and Fluffy: The batter is easy enough that my kid likes to help mix it (just be ready for flour clouds everywhere).

I first stumbled onto this idea years ago when I was experimenting with a big brunch menu. The moment I served them, they were an instant hit. Now they’re one of my signature recipes—always requested, never leftover.

What Are Cinnamon Roll Pancakes?

Cinnamon roll pancakes are exactly what they sound like: the best of two classics in one bite. Imagine:

• Texture: Tender, fluffy pancakes with that rich cinnamon-sugar swirl baked right in.
• Flavor: Warm, spiced sweetness reminiscent of bakery-fresh cinnamon rolls.
• Topping: A tangy, creamy glaze that mimics that irresistible frosting.
• Quickness: You get all the flavor without the hours of kneading and waiting.
• Garnish: Toasted nuts add crunch—I love pecans or walnuts, but anything goes.

When I serve these, I usually pile them up on a platter in the center of the table, glaze on the side so everyone can drizzle to their heart’s content. It’s messy, fun, and a guaranteed crowd-pleaser.

Tools You’ll Need

Here’s what I keep on hand when making these:

• Mixing bowls (I use at least two)
• Measuring spoons and cups
• A glass measuring jug for wet ingredients
• Whisk
• Frying pan or griddle (nonstick works best)

I often use a squeeze bottle for the cinnamon filling swirl—it feels professional but is actually super easy. If you don’t have one, a ziplock bag with the tip cut off works great.

Key Ingredients and Substitutes

Cinnamon Filling

• Dark Brown Sugar: Deep molasses flavor. I love it, but light brown or coconut sugar work too.
• Butter (melted): Adds richness. Swap for coconut oil if you’re dairy-free.
• Ground Cinnamon: Essential! Pumpkin spice works if you want a fall twist.

Cream Cheese Glaze

• Cream Cheese: That classic tang. Greek yogurt or dairy-free cream cheese if you’re avoiding dairy.
• Butter (melted): Makes it smooth. Coconut oil works, too.
• Powdered Sugar: For sweetness and that drizzle-perfect consistency.
• Vanilla Extract: Brings it all together. Vanilla bean paste is a fancy upgrade.

Pancake Batter

• All-Purpose Flour: The base. Whole wheat for hearty texture, or gluten-free flour blends if needed.
• Baking Powder: Helps it puff up beautifully.
• Salt: Don’t skip—it balances the sweetness.
• Whole Milk: I use whatever’s in the fridge—almond, oat, or even buttermilk all work.
• Egg: For structure. Vegan? Use a flax or chia egg.
• Vanilla Extract: Adds lovely depth. Almond extract gives a different vibe.
• Butter (melted): For richness. Coconut or vegetable oil if you prefer.

Garnish

• Toasted Pecans: My favorite. Walnuts, almonds, or even leaving them off works if nuts aren’t your thing.

How to Make Cinnamon Swirl Pancakes

Make the Cinnamon Filling

• In a bowl, mix brown sugar, melted butter, and cinnamon until smooth with no lumps.
• Transfer to a squeeze bottle or piping bag. This step feels fancy, but it’s easy—and it helps make perfect swirls.

My tip: I often make this a day ahead and keep it in the fridge. Just let it warm a bit before using so it’s easy to squeeze.

Make the Cream Cheese Glaze

• Beat cream cheese until smooth, then stir in melted butter, powdered sugar, and vanilla.
• If it’s too stiff to drizzle, add a splash of milk until pourable.

Pro tip: I sometimes add a tiny pinch of salt to the glaze to balance the sweetness.

Make the Pancake Batter

1. Heat a large nonstick pan over medium-low. Low and slow helps avoid burning the swirl.
2. Whisk flour, baking powder, and salt in one bowl.
3. In another jug, mix milk, egg, and vanilla.
4. Combine wet and dry ingredients until just mixed—it’s fine if there are a few lumps.
5. Stir in melted butter gently.

Real-life note: I like to say “stop when it’s ugly”—an undermixed batter = fluffy pancakes.

Cook the Pancakes

1. Scoop about ⅓ cup of batter onto the preheated pan.
2. When bubbles form (1–2 minutes), pipe the cinnamon swirl on top.
3. Cook 1–2 minutes more until golden underneath.
4. Flip carefully and cook another 1–2 minutes.
5. Keep warm under a clean towel while you finish the batch.

My practical advice: Don’t crowd the pan. Two or three at a time max so you have space to flip.

My Pro Tips for Cinnamon Roll Pancakes

• No piping bag? Use a ziplock bag with the corner snipped.
• Don’t overmix the batter. A few lumps = tender pancakes.
• Stir the cinnamon filling gently. Overmixing can make it separate.
• Keep the heat medium-low. High heat burns the swirl before the center cooks.
• Honestly, they’re sweet enough without syrup. The filling and glaze do the job.

Make-Ahead and Storage Instructions

Making Ahead

• Cinnamon Filling: Make in advance, store in a squeeze bottle in the fridge for up to a week. Bring to room temp before using.
• Cream Cheese Glaze: Make ahead and chill in a sealed container. Keeps 2–3 days. Thin with milk if it gets too thick.
• Pancake Batter: Mix wet and dry separately, keep them chilled, and combine when ready to cook.

My real-life tip: I’ll often prep these on Saturday night so Sunday morning is just “heat the pan and go.”

Storing Leftovers

• Store cooked pancakes in the fridge in an airtight container for up to 2 days. Layer parchment between them to avoid sticking.
• Cinnamon filling and glaze last in the fridge for about 3 days in separate containers.

Reheating

• Microwave: 15–20 seconds per pancake.
• Stovetop: Low heat, 1–2 minutes per side.
• Oven: 350°F for about 5–7 minutes, covered with foil.

Freezing: Freeze single layers on a tray, then store in freezer bags for up to 2 months. I often make a double batch and freeze half—future me is always grateful.

Topping Variations

• Caramel: A drizzle of caramel sauce turns them into dessert.
• Fruit: Caramelized bananas or grilled pineapple are fantastic.
• Whipped Cream: Classic or coconut-based for dairy-free.
• Ice Cream: Yes, even for breakfast—my kid’s favorite request.
• Jam: Strawberry, raspberry, even peach jam work beautifully.
• Candied Nuts: For an extra crunch.

How to Serve

I love serving these stacked high on a big platter with the glaze on the side so everyone can customize. They go perfectly with fresh orange juice or strong coffee. If we’re making a brunch spread, I’ll add scrambled eggs and bacon on the side to balance the sweetness.

FAQs

Can I make them gluten-free?
Yes, use your favorite gluten-free flour blend. Just watch the batter thickness and add a splash of milk if needed.

Can I make them vegan?
Absolutely. Use plant milk, melted coconut oil instead of butter, and a flax or chia egg.

Can I skip the glaze?
Sure! They’re sweet enough with just the swirl, or you can serve them with maple syrup instead.

How do I avoid burning the swirl?
Keep the heat on the low side and watch carefully. Patience pays off here.

Try other recipes:

• Sweet Milk Pancakes
• Strawberry Pancakes
• Sheet Pan Pancakes