Introduction

These delicious cinnamon roll pancakes combine the best of two breakfast favorites into one irresistible treat. Swirled with a cinnamon-sugar filling and topped with a creamy glaze, they’re perfect for a special morning or weekend brunch.

A stack of four thick cinnamon roll pancakes sits on a white plate with a thin brown rim, placed on a white marbled surface. The bottom three layers are golden-brown pancakes with visible swirls of cinnamon, soft and fluffy, slightly uneven in shape. The top layer is a cinnamon roll pancake covered with smooth white icing, which drips down the sides, adding a creamy texture contrast. A red and white checkered cloth and a block of butter on a wooden dish are blurred in the background on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tablespoons melted unsalted butter
⅓ cup packed light brown sugar
½ tablespoon ground cinnamon
4 tablespoons unsalted butter
2 ounces cream cheese (at room temperature)
¾ cup powdered sugar
½ teaspoon vanilla extract
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
1 large egg (lightly beaten)
1 tablespoon canola or vegetable oil

Instructions

Step 1: In a medium bowl, combine 4 tablespoons melted unsalted butter, ⅓ cup packed light brown sugar, and ½ tablespoon ground cinnamon. Mix well, then transfer the cinnamon mixture into a Ziplock bag and set aside.
Step 2: In a small pan over low heat, melt 4 tablespoons unsalted butter. Remove from heat, then whisk in 2 ounces cream cheese, ¾ cup powdered sugar, and ½ teaspoon vanilla extract until smooth. Set the glaze aside.
Step 3: In a large bowl, whisk together 1 cup all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Add 1 cup milk, 1 lightly beaten large egg, and 1 tablespoon canola or vegetable oil. Stir until smooth.
Step 4: Heat a skillet over medium-low heat and lightly spray with non-stick spray. Pour about ½ cup of batter onto the skillet. Wait until bubbles form on the surface.
Step 5: Snip a small corner off the Ziplock bag with the cinnamon filling. Carefully pipe a swirl pattern onto the center of the pancake, avoiding the edges to prevent spilling.
Step 6: Using a wide metal spatula, gently flip the pancake and cook for an additional 1-2 minutes until golden brown and cooked through.
Step 7: Wipe the skillet clean and repeat the process with the remaining batter and cinnamon filling. Warm the glaze if needed, then drizzle over the cooked pancakes before serving.

Tips & Variations

For extra flavor, add a pinch of nutmeg or cardamom to the cinnamon filling mix.
Use a squeeze bottle instead of a Ziplock bag for more precise cinnamon swirl patterns.
Serve with fresh berries or sliced bananas to add a fruity contrast.
To make these gluten-free, substitute the all-purpose flour with a gluten-free baking blend.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or toaster oven until warm. The glaze is best drizzled fresh but can be stored separately in the fridge for up to 2 days.

How to Serve

The image shows a close-up of a stack of five pancakes held by a woman’s hand using a fork. The pancakes are light brown with visible layers of darker swirls inside, suggesting cinnamon or chocolate chips. White icing is dripping down from the top pancake, creating a smooth, shiny texture. The background has cinnamon sticks that are blurred out, and the pancakes rest on a white plate set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the cinnamon filling ahead of time?

Yes, you can prepare the cinnamon filling in advance and keep it refrigerated in the Ziplock bag. Just bring it to room temperature before piping it onto the pancakes.

What if I don’t have cream cheese for the glaze?

You can substitute the cream cheese with mascarpone or Greek yogurt for a different but still creamy glaze. Adjust sweetness according to taste.