Introduction

Cinnamon Roll Pancakes combine the warm spices and sweet swirl of a cinnamon roll with the fluffy texture of pancakes. They’re a delightful twist on classic breakfast favorites, perfect for a cozy weekend morning.

A stack of five thick cinnamon rolls with visible swirls of brown cinnamon filling and a soft, golden-brown dough layer beneath, all coated in a shiny, creamy white glaze that drips down the sides and pools slightly on the white plate below. A fork is digging into the top roll, breaking it apart to reveal a tender inside with sticky glaze. The background shows soft beige fabric, and the whole scene rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cup milk (regular or plant-based)
2 tbsp maple syrup
3 tsp baking powder
1 tsp vanilla extract
1 cup regular or gluten free all purpose flour
3 tsp cinnamon
4 tbsp softened butter (regular or plant-based)
1/2 cup brown sugar or coconut sugar
1/2 cup powdered sugar
2 tbsp melted butter (regular or plant-based)
2 oz cream cheese (regular or plant-based)

Instructions

Step 1: In a large bowl, whisk together the milk, maple syrup, baking powder, and vanilla extract. Gradually add the flour and mix until a smooth pancake batter forms.
Step 2: In a separate smaller bowl, combine the cinnamon, softened butter, and sugar to create the cinnamon swirl mixture. Spoon this mixture into a pastry bag and set aside.
Step 3: Prepare the cream cheese frosting by blending the powdered sugar, melted butter, and cream cheese together until smooth. Set aside or opt to drizzle maple syrup instead.
Step 4: Heat a skillet over medium-low heat and melt a small amount of butter. Once sizzling, pour about 2-3 tablespoons of pancake batter onto the skillet for each pancake.
Step 5: Carefully snip the tip off the pastry bag holding the cinnamon swirl mixture. Holding the tip upright, pipe a spiral of the cinnamon filling onto the center of each pancake.
Step 6: Pour an additional 1-2 tablespoons of pancake batter over the cinnamon swirl to cover it and prevent burning.
Step 7: Cook the pancakes until bubbles form on the top surface, then flip and cook for another 1-2 minutes until both sides are golden brown.
Step 8: Serve warm with a drizzle of cream cheese frosting or maple syrup. If the frosting is too thick to drizzle, microwave it for 15 seconds to loosen.

Tips & Variations

Use plant-based alternatives for dairy and butter to make these pancakes vegan-friendly without sacrificing flavor.
For an easier cinnamon swirl, use a zip-top bag instead of a pastry bag.
Add chopped nuts such as pecans or walnuts into the cinnamon filling for extra crunch.
Try topping with fresh fruit like sliced strawberries or bananas to complement the rich sweetness.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a toaster or microwave until heated through. Keep cream cheese frosting refrigerated and add fresh before serving.

How to Serve

A stack of four golden-brown cinnamon roll pancakes sits in the center of a white plate with a textured rim. Each pancake is thick and fluffy, showing swirls of dark cinnamon blending into the light tan batter. The top pancake is generously covered with creamy white icing that drips down the sides, pooling slightly on the plate. The background is soft and cozy with a beige and gray striped cloth draped behind the plate over 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 make the cinnamon swirl ahead of time?

Yes, you can prepare the cinnamon swirl mixture ahead and keep it refrigerated. Allow it to soften slightly before piping onto the pancakes.

What can I substitute for cream cheese in the frosting?

You can use a vegan cream cheese or even Greek yogurt for a lighter option. Adjust powdered sugar to maintain the desired sweetness and consistency.

Cinnamon Roll Pancakes Recipe

Print Recipe

★★★★★

4.5 from 117 reviews

Delight in these fluffy Cinnamon Roll Pancakes that combine the classic flavors of cinnamon rolls with the ease of pancakes. Swirled with a cinnamon-sugar filling and topped with creamy cream cheese frosting or maple syrup, these pancakes are a perfect indulgent breakfast or brunch treat.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 8 pancakes 1x
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Pancake Batter

1 1/4 cups milk (regular or plant-based)
2 tbsp maple syrup
3 tsp baking powder
1 tsp vanilla extract
1 cup regular or gluten free all purpose flour

Cinnamon Swirl Mixture

3 tsp cinnamon
4 tbsp softened butter (regular or plant-based)
1/2 cup brown sugar or coconut sugar

Cream Cheese Frosting

1/2 cup powdered sugar
2 tbsp melted butter (regular or plant-based)
2 oz cream cheese (regular or plant-based)

Instructions

Prepare the pancake batter: In a large bowl, mix together the milk, maple syrup, baking powder, and vanilla extract until combined. Gradually add the all-purpose flour and stir gently until a smooth pancake batter forms with no lumps.
Make the cinnamon swirl mixture: In a smaller bowl, combine the cinnamon, softened butter, and brown sugar or coconut sugar. Mix thoroughly to form a spreadable cinnamon-sugar mixture. Transfer this mixture into a pastry bag and set aside.
Prepare the cream cheese frosting: In another bowl, whisk together the powdered sugar, melted butter, and cream cheese until smooth and creamy. Set aside. Alternatively, you can use maple syrup as a topping if you prefer.
Preheat the skillet: Place a skillet over medium-low heat and melt a small amount of butter to coat the surface. Wait until the butter starts sizzling gently.
Cook the pancakes with cinnamon swirl: Spoon approximately 2 to 3 tablespoons of pancake batter onto the skillet for each pancake. Carefully snip the tip off the cinnamon swirl pastry bag and hold it upright to avoid premature dripping. Pipe a spiral of the cinnamon sugar mixture onto the center of each pancake batter on the skillet.
Cover the swirl: Pour an additional 1 to 2 tablespoons of pancake batter over the cinnamon swirl to seal it in and prevent burning during cooking.
Finish cooking the pancakes: Cook until bubbles form on the surface and the edges start to set, then carefully flip the pancakes over. Cook for another 1 to 2 minutes or until golden brown on both sides and cooked through.
Serve: Drizzle the warm pancakes with the prepared cream cheese frosting or maple syrup. If the frosting is too thick to drizzle, microwave it for about 15 seconds to soften. Serve immediately and enjoy!

Notes

Use plant-based milk and butter to make this recipe vegan.
Gluten free all-purpose flour substitutes work well here for gluten sensitive individuals.
Adjust sweetness by choosing between brown sugar or coconut sugar and maple syrup.
To make piping easier, ensure the cinnamon swirl mixture is softened but not melted.
Cook pancakes on medium-low heat to prevent burning the cinnamon swirl.
Microwaving the cream cheese frosting slightly helps with easier drizzling.
For extra flavor, add a pinch of nutmeg or cardamom to the cinnamon mixture.

Keywords: Cinnamon Roll Pancakes, breakfast, cinnamon swirl, cream cheese frosting, gluten free pancakes, maple syrup topping