If you’ve ever wanted to combine the sweet, spicy flavor of cinnamon rolls with the easy, fluffy texture of pancakes, cinnamon roll pancakes are your breakfast soulmate.
These pancakes have a cinnamon-brown sugar swirl inside and are topped with a smooth cream cheese glaze.
They offer all the taste of a cinnamon roll but cook quickly on a griddle like regular pancakes.
Making cinnamon roll pancakes doesn’t require a degree in pastry arts or a pantry full of rare ingredients.
With some basic mixing and simple pantry staples, you can whip up a warm, comforting breakfast that feels special any day of the week.
We’ll walk you through the key steps, tips, and variations to make sure your pancakes come out fluffy and perfectly swirled every time.
Ready to level up your morning routine? Let’s get cooking.
How to Make Cinnamon Roll Pancakes
Making cinnamon roll pancakes is basically breakfast magic.
We focus on mixing a smooth pancake batter, creating a rich cinnamon swirl filling, and using the right cooking techniques to keep the swirls looking snazzy and tasting delicious.
Key Ingredients and Their Roles
The main ingredients for the pancake batter are all-purpose flour, baking powder, milk, egg, and butter.
Flour gives structure, baking powder helps the pancakes rise, and milk adds moisture and richness.
Eggs hold everything together and add tenderness, while melted butter brings that soft, buttery flavor.
For the cinnamon swirl filling, the dream team is light brown sugar, ground cinnamon, and softened butter.
Brown sugar brings sweetness and moisture, and cinnamon gives that signature spicy, warm flavor.
The cream cheese glaze uses cream cheese, confectioners’ sugar, vanilla extract, and a little milk for a tangy, sweet finish.
Preparing the Pancake Batter
Start by mixing your dry ingredients: all-purpose flour, baking powder, and a pinch of salt.
This makes sure your pancakes get that perfect lift.
In another bowl, whisk together whole milk, egg, and melted butter.
Gently add the dry ingredients to the wet, stirring just until everything is combined.
No need to get an arm workout here—overmixing can make your pancakes tough.
Let the batter rest for a few minutes.
This helps the texture develop and keeps your pancakes from turning into little breakfast bricks.
Making the Cinnamon Swirl Filling
The cinnamon swirl filling is a paste made from light brown sugar, softened unsalted butter, and ground cinnamon.
Mash these together until smooth and dreamy.
Scoop the mixture into a piping bag (don’t snip the tip yet—you’re not in a rush).
The filling should be soft but thick enough to hold its shape when piped onto the pancake.
Cooking Techniques for Perfect Swirls
Heat a nonstick skillet or griddle to medium.
Test with a drop of water—if it sizzles, you’re good to go.
Scoop about 1/4 cup of pancake batter onto the skillet and gently nudge it into a 4-inch circle.
After about a minute, pipe the cinnamon swirl filling onto the surface in a spiral pattern, but don’t go all the way to the edge unless you want a sticky situation.
When bubbles form and the edges look dry, flip carefully and cook the other side until golden.
Wipe the skillet between batches and adjust the heat as needed—nobody likes burnt sugar swirls.
Finishing Touches and Serving Suggestions
Now for the grand finale: cream cheese glaze and toppings.
Let’s make sure your pancakes look as good as they taste.
Cream Cheese Glaze Preparation
Start by softening cream cheese and butter to room temperature.
This makes mixing way easier and avoids those pesky lumps.
Gradually whisk in powdered sugar to sweeten and thicken the glaze.
Add a splash of vanilla extract for extra flavor.
Mix until the glaze is silky and smooth—no one wants chunky glaze.
Warm the glaze slightly before serving so it drizzles easily, but don’t overheat or you’ll end up with a runny mess.
Presentation and Toppings
Stack your cinnamon roll pancakes high for maximum wow-factor.
Drizzle the warm cream cheese glaze in zigzags or spirals to show off those swirls.
For extra crunch, sprinkle chopped nuts like pecans or walnuts on top.
Fresh berries or a dollop of whipped cream add a nice touch (and make you feel slightly virtuous).
Pair with crispy bacon or breakfast sausage if you like a savory sidekick with your sweet stack.
Make-Ahead, Storage, and Freezing Tips
To save time, we prep the cream cheese glaze and cinnamon swirl mixture up to three days ahead. Just stash both in airtight containers in the fridge.
Leftover pancakes hang out nicely in the refrigerator for 2 to 3 days. We separate each pancake with parchment paper so they don’t cling to each other like needy roommates.
For longer storage, freezing individual pancakes is the way to go. Wrap them tightly in plastic wrap, then toss them in a freezer bag.
When you’re ready to eat, just reheat in a toaster or microwave. Voilà—pancakes in your pajamas, no sweat!
