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Cinnamon Roll Pancakes Recipe

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  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes (per batch)
  • Total Time: 25 minutes
  • Yield: 10 pancakes 1x
  • Category: Breakfast, Brunch
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

These Cinnamon Roll Pancakes are a delightful twist on classic pancakes, featuring a sweet cinnamon swirl and a creamy cream cheese glaze. Perfect for a special breakfast or brunch, they bring the comforting flavors of cinnamon rolls to your pancake stack.


Ingredients

Units Scale

Cinnamon Filling:

  • 4 tablespoons unsalted butter, melted
  • 1/4 cup + 2 tablespoons packed light brown sugar
  • 1/2 tablespoon ground cinnamon

Cream Cheese Glaze:

  • 4 tablespoons unsalted butter
  • 2 ounces cream cheese, at room temperature
  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Pancakes:

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 large egg, lightly beaten
  • 1 tablespoon canola or vegetable oil

Instructions

Cinnamon Filling:

  1. In a medium bowl, combine the melted butter, brown sugar, and cinnamon. Mix well.
  2. Transfer the mixture to a zip-top bag and set aside.

Cream Cheese Glaze:

  1. In a small saucepan over low heat, melt the butter.
  2. Remove from heat and whisk in the cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.

Pancakes:

  1. In a medium bowl, whisk together the flour, baking powder, and salt.
  2. In a separate bowl, whisk together the milk, egg, and oil. 3. 1 Pour the wet ingredients into the dry ingredients and mix until just combined.  
  3. Heat a skillet or griddle over medium-low heat. Spray with non-stick cooking spray.
  4. Pour about ½ cup of batter onto the hot skillet.
  5. Once bubbles start to form on the surface of the pancake, snip the corner of the zip-top bag containing the cinnamon filling. Create a swirl pattern in the center of the pancake, being careful not to get too close to the edge.
  6. Using a wide metal spatula, flip the pancake and cook for an additional 1-2 minutes, or until golden brown.
  7. Wipe the skillet clean between batches and repeat with the remaining batter.
  8. Warm the cream cheese glaze if needed and drizzle over the cooked pancakes.

Notes

  • Before using the cinnamon filling, re-stir it in the bag to ensure the butter is fully incorporated.
  • For a fluffier pancake, let the batter rest for 5 minutes before cooking.
  • If you prefer, you can use a boxed pancake mix instead of making the pancakes from scratch.
  • Adjust the amount of cinnamon filling to your taste.
  • For a richer glaze, use full-fat cream cheese.

Nutrition

  • Serving Size: 1 pancake
  • Calories: 250
  • Sugar: 15g
  • Sodium: 350mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 60mg