Go Back
cinnamon roll pancakes

Cinnamon Roll Pancakes

These cinnamon roll pancakes are sure to be a hit at breakfast or brunch, combining the classic flavors of cinnamon rolls with the fluffy goodness of pancakes.
Enjoy your delicious creation!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Servings 8 Pancakes
Calories 281 kcal

Ingredients
  

For the Pancake Batter:

  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 2 tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract

For the Cinnamon Filling:

  • 3 tablespoons unsalted butter melted
  • ¼ cup packed light brown sugar
  • 1 tablespoon ground cinnamon

For the Cream Cheese Glaze:

  • 4 ounces cream cheese softened
  • ¼ cup unsalted butter softened
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • 2-4 tablespoons milk adjust to desired consistency

Instructions
 

  • Prepare the Cinnamon Filling:
    In a small bowl, mix together the melted butter, brown sugar, and ground cinnamon until well combined. Set aside.
  • Make the Pancake Batter:
    In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
    In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
    Pour the wet ingredients into the dry ingredients and stir until just combined. It's okay if there are some lumps.
  • Cook the Pancakes:
    Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray.
    Pour about 1/4 cup of pancake batter onto the skillet for each pancake.
    Immediately swirl about 1 tablespoon of the cinnamon filling on top of each pancake in a circular motion.
    Cook the pancakes for about 2-3 minutes, until bubbles form on the surface and the edges look set.
    Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
  • Make the Cream Cheese Glaze:
    In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
    Add the powdered sugar and vanilla extract, and beat until well combined.
    Gradually add the milk, 1 tablespoon at a time, until the glaze reaches your desired consistency. It should be smooth and pourable.
  • Serve:
    Stack the cinnamon roll pancakes on a plate.
    Drizzle generously with the cream cheese glaze.
    Optionally, sprinkle with additional cinnamon or chopped nuts for extra flavor and texture.

Notes

  • Swirling Technique: Use a spoon or squeeze bottle to swirl the cinnamon filling onto the pancake batter right after pouring it onto the skillet. This ensures the filling is evenly distributed.
  • Heat Control: Adjust the heat as needed to prevent the pancakes from browning too quickly. Medium heat is generally ideal for cooking pancakes evenly.
  • Consistency of Glaze: If the cream cheese glaze is too thick, add a bit more milk. If it's too runny, add a bit more powdered sugar until you achieve the desired consistency.
  • Batch Cooking: Keep cooked pancakes warm in a low oven (around 200°F or 95°C) while you finish cooking the rest of the batch.
Keyword Cinnamon Roll Pancakes