Cinnamon Roll Pancakes

You know those weekend mornings when you can’t decide what to make? The big debate: fluffy pancakes or gooey, warm cinnamon rolls. It feels like an impossible choice between two of the best breakfast foods ever created.

Well, what if you didn’t have to choose? I’ve spent years in kitchens, and one of my favorite things is mashing up two great ideas into one amazing dish. This recipe does just that.

Get ready for the fluffiest pancakes you’ve ever had, with a sweet cinnamon swirl baked right in and a simple cream cheese glaze drizzled on top. It’s all the cinnamon roll flavor without all the waiting.

What You’ll Need

This recipe uses common pantry stuff, so you probably have most of it already. We’ll break it down into three parts: the pancakes, the cinnamon swirl, and that can’t-skip glaze.

For the Pancakes:

• 1 ½ cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ¼ cups milk (whole or 2% works best)
• 1 large egg
• 2 tablespoons melted unsalted butter
• 1 teaspoon vanilla extract

For the Cinnamon Swirl:

• ¼ cup melted unsalted butter
• ½ cup packed brown sugar
• 1 tablespoon ground cinnamon

For the Cream Cheese Glaze:

• 2 ounces cream cheese, softened
• 1 cup powdered sugar
• 2-3 tablespoons milk
• ½ teaspoon vanilla extract

Tools of the Trade

You don’t need any fancy gear for this. Just your basic kitchen tools will do the job perfectly.

• Mixing bowls (at least two)
• Whisk
• Measuring cups and spoons
• Large non-stick skillet or griddle
• Spatula
• A small plastic bag or squeeze bottle for the swirl

Let’s Get Cooking

Making these is easier than you think. Just follow along. We’ll make the swirl first so it’s ready to go when the pancake batter is mixed.

Part 1: The Cinnamon Swirl

Step 1: In a small bowl, mix the melted butter, brown sugar, and cinnamon.
Step 2: Keep stirring until it’s a smooth, thick paste.
Step 3: Spoon the mixture into a small plastic bag and snip off a tiny corner. You can also use a squeeze bottle if you have one. Set it aside.

Part 2: The Perfect Pancakes

Step 1: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Step 2: In a separate bowl, whisk the milk and egg. Then, stir in the melted butter and vanilla.
Step 3: Pour the wet ingredients into the dry ingredients. Mix until just combined. A few lumps are okay! Over-mixing makes tough pancakes.

Part 3: Putting It All Together

Step 1: Heat your skillet over medium-low heat. Add a little butter or oil. The pan is ready when a drop of water sizzles.
Step 2: Pour about ¼ cup of batter onto the hot skillet for each pancake.
Step 3: Grab your bag of cinnamon filling. Squeeze a spiral onto the top of the raw pancake batter.
Step 4: Cook for about 2-3 minutes, or until you see bubbles on the surface and the edges look dry.
Step 5: Flip carefully with a thin spatula. Cook for another 1-2 minutes until golden brown.
Step 6: While the pancakes are cooking, whisk all the glaze ingredients together until smooth.
Step 7: Serve the pancakes warm, with a good drizzle of that cream cheese glaze.

Pro Tips from My Kitchen

I’ve made every mistake so you don’t have to. Here are a few things I’ve learned that make a huge difference.

• Don’t Overmix the Batter: Seriously. Lumpy batter is your friend. It means the gluten hasn’t been overworked, which is the secret to light and fluffy pancakes. Mix until the flour streaks are just gone.
• Keep the Heat Low and Slow: It’s tempting to crank up the heat to cook faster, but you’ll burn the outside before the inside is cooked. Medium-low heat is perfect. It lets the pancake cook through and melts the cinnamon swirl perfectly.
• Warm Your Syrup (and Plate!): Nothing ruins a perfect pancake faster than cold syrup. Gently warm it in the microwave or on the stove. A warm plate also helps keep everything at the perfect temperature.

Fun Twists and Easy Swaps

This recipe is a great starting point. Feel free to play around with it and make it your own.

Item to Swap	Substitution Idea	Why It Works
All-Purpose Flour	Whole Wheat or Gluten-Free Blend	Adds a nutty flavor or makes it friendly for gluten sensitivities.
Milk	Buttermilk, Almond, or Oat Milk	Buttermilk adds tanginess. Plant-based milks work for dairy-free needs.
Brown Sugar	Coconut Sugar or Maple Syrup	These offer different levels of sweetness and flavor for the swirl.

Meal Pairing Ideas

These pancakes are a meal on their own, but if you’re feeding a crowd, here are some great additions.

Pairing Category	Suggestions
Salty & Savory	Crispy bacon, sausage links, or scrambled eggs.
Fresh & Fruity	A simple bowl of mixed berries, sliced bananas, or a fruit salad.
Drinks	A hot cup of coffee, a glass of cold milk, or fresh orange juice.

Leftovers and Storage

If you somehow have leftovers, they are great for the next day.

Store them in an airtight container in the fridge for up to 3 days. It’s best to store the glaze separately.

To reheat, pop them in the toaster or microwave until warm. The toaster gives them a nice crisp edge back.

FAQs

Q1. Why did my cinnamon swirl get all messy and run everywhere?
Ans: Your swirl mixture might have been too thin, or your pan was too hot. Make sure the swirl is a thick paste, not a liquid. And cook on medium-low heat to give it time to set.

Q2. Can I make the batter ahead of time?
Ans: You can, but it’s best to use it within an hour or two. The baking powder and soda start working as soon as they hit the liquid, so they lose their power over time. If you wait too long, you’ll get flat pancakes.

Q3. My pancakes are tough, not fluffy. What went wrong?
Ans: You almost certainly overmixed the batter. When you mix flour and liquid, you develop gluten. A little gluten is good, but too much makes things chewy and tough. Mix only until you don’t see dry flour.

Wrapping Up

There you have it. The breakfast debate is finally over. You get the best of both worlds in one simple, delicious recipe.

I hope you give these cinnamon roll pancakes a try. They really do make any morning feel a little more special.

When you make them, drop a comment below and let me know how they turned out. I love hearing about your kitchen adventures