Cinnamon Roll Pancakes

Who needs to choose between cinnamon rolls and pancakes when you can have both? These Cinnamon Roll Pancakes combine two breakfast favorites into one mind-blowing dish that’ll have everyone racing to the table. With swirls of cinnamon sugar running through fluffy pancakes and a cream cheese glaze drizzled on top, breakfast just got a serious upgrade.

The magic happens when that buttery cinnamon filling creates caramelized spirals throughout each pancake. As they cook, the cinnamon sugar melts into these irresistible swirls that taste exactly like the inside of a fresh cinnamon roll. Then comes the cream cheese glaze that takes these pancakes from special to spectacular. Trust me, these aren’t your everyday pancakes—they’re a breakfast celebration.

Ingredients

For Pancakes:

• 1¼ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup milk (plus extra if batter is too thick)
• 1 tablespoon vegetable oil
• 1 large egg, beaten
• OR use pancake batter from a mix (Bisquick works great)

For Cinnamon Filling:

• ⅓ cup butter, melted
• ¾ cup packed light brown sugar
• 1 tablespoon ground cinnamon

For Cream Cheese Glaze:

• 4 tablespoons butter
• 2 ounces cream cheese
• 1¼ cups powdered sugar
• 1 teaspoon vanilla extract

Steps

1. Prepare the cinnamon filling first: In a medium bowl, thoroughly mix ⅓ cup melted butter, ¾ cup brown sugar, and 1 tablespoon cinnamon until completely combined. Transfer the mixture to a small zip-top bag and set aside for 10-15 minutes to thicken slightly. The resting time is crucial—if it’s too runny, it will spread too much during cooking.
2. Prepare the pancake batter: In a medium bowl, whisk together 1¼ cups flour, 2 teaspoons baking powder, and ½ teaspoon salt. Add 1 cup milk, 1 tablespoon oil, and the beaten egg, whisking just until moistened. A few small lumps are perfectly fine—overmixing will make your pancakes tough. The batter should be pourable but not runny; add a splash more milk if it seems too thick.

• If using boxed pancake mix, prepare according to package directions instead.

1. Make the cream cheese glaze: In a microwave-safe bowl, heat 4 tablespoons butter and 2 ounces cream cheese for 30-45 seconds until melted. Whisk vigorously until completely smooth with no lumps. Add 1¼ cups powdered sugar and 1 teaspoon vanilla, whisking until silky smooth. Set aside, but if it starts to firm up later, microwave for 10 seconds to restore the pourable consistency.
2. Cook the pancakes: Heat a large skillet or griddle over low heat (around 325°F/165°C). This lower temperature is essential—too hot and the cinnamon filling will burn before the pancake cooks through. Spray with non-stick cooking spray. Pour ½ cup of pancake batter onto the skillet, forming a circle.
3. Add the cinnamon swirl: Snip a small corner (about ¼-inch) off the zip bag with the cinnamon filling. Immediately squeeze the filling in a spiral pattern onto the uncooked pancake, starting from the center and working outward. Leave about ½-inch from the edge to prevent the filling from spilling over.
4. Cook until done: When bubbles begin to appear on the surface and the edges look set (2-3 minutes), carefully flip the pancake with a wide spatula. The filling side will now be down—be gentle to avoid splattering. Cook until the second side is golden brown, about 1-2 minutes more. Transfer to a baking sheet and keep warm in a 200°F (95°C) oven while cooking the remaining pancakes.
5. Serve immediately: When ready to serve, drizzle or spoon the warm cream cheese glaze generously over each pancake. For the full cinnamon roll experience, serve while the glaze is still slightly warm so it melts into all the cinnamon swirls.

Smart Swaps

• Use whole wheat flour for half the all-purpose flour to add fiber and nutty flavor
• Try coconut oil instead of vegetable oil for subtle tropical notes
• Substitute almond milk for regular milk (1:1 ratio) for a dairy-free alternative
• Add ½ teaspoon vanilla extract to the pancake batter for extra flavor depth

Make It Diabetes-Friendly

• Replace brown sugar with ⅓ cup monk fruit sweetener plus 1 teaspoon molasses in the filling (reduces carbs by approximately 18g per serving)
• Use almond flour and coconut flour blend (¾ cup almond flour + ¼ cup coconut flour + ¼ cup flax meal) instead of all-purpose flour to lower the glycemic impact
• Make smaller 3-inch pancakes instead of regular size to better control portions (about 15g carbs per small pancake versus 30g for standard size)
• Thin the cream cheese glaze with unsweetened almond milk and use ⅓ cup powdered erythritol instead of powdered sugar

Pro Tips

• Keep your griddle or pan at medium-low heat—too hot and the cinnamon filling will burn before the pancake cooks through
• If your cinnamon filling is too runny, refrigerate it for 5 minutes before using
• For perfect swirls, practice on a plate first before attempting on actual pancake batter
• Make a double batch of pancakes and freeze between parchment paper for quick weekday breakfasts—reheat in the toaster!