Cinnamon Roll Pancakes

Cinnamon Roll Pancakes have swirls of cinnamon & sugar and topped with a simple cream cheese glaze! These are a delicious breakfast treat that the whole family will love, with all the classic cinnamon roll flavors but in a pancake. 

For more pancake recipes be sure and try my Buttermilk Pancakes with Buttermilk Syrup. 

Cinnamon Roll Pancakes Recipe

I just love breakfast foods like pancakes! There is something so warm & inviting about a hot cooked breakfast in the morning. I’ll keep it real and say that these cinnamon roll pancakes do require prep work, different mixtures, and different bowls. They are not a quick weekday breakfast when you’re trying to get all the kids out the door to school before the sun comes up. But they are the perfect breakfast or brunch food for a lazy weekend.

Even with all the prep work and different mixes, once you taste these deliciously fluffy and sweet pancakes you won’t have one regret about the time spent. Read below for all my tips so that you can make the best pancakes at home with swirls of cinnamon & sugar and topped with a cream cheese glaze. 

Ingredients Needed

• Pancake Batter

  • We’ll be making a homemade pancake batter for these cinnamon swirl pancakes. If you want to make it easier then feel free to substitute the homemade pancake batter with your favorite pancake mix from the store. 
    • All-Purpose Flour – I prefer using unbleached all-purpose flour for all recipes. 
    • Baking Powder & Baking Soda – Make sure the baking powder and baking soda you use have not expired. These ingredients are leavening agents and responsible for the bubbles that give rise to the pancake batter and they create a light & fluffy texture. 
    • Kosher Salt – I love using kosher salt because it’s a ‘flavor enhancer’ rather than making a dish taste salty. Kosher salt does not contain iodine, which can sometimes have a bitter taste. Feel free to use any salt in this recipe. Sea salt is a great option or regular table salt. 
    • Whole Milk
    • Large Egg – The recipe calls for the egg to be ‘beaten’ before adding it into the mixing bowl. This just means that you crack the egg in a small bowl or cup and whisk it with a fork before adding it into the mixing bowl. 
    • Melted Butter
    • Granulated Sugar – A little sweetener for our pancakes. 
    • Vanilla Extract

• Cinnamon Swirl Filling

  • This is the 3 ingredients cinnamon swirl that gets swirled onto the pancakes as they are baking. 
    • Melted Butter
    • Light Brown Sugar
    • Ground Cinnamon

• Cream Cheese Glaze

  • This is the glaze that acts as the syrup for these cinnamon roll pancakes. I prefer a thinner glaze so I will usually add additional milk to get my desired consistency.  If you want a thicker glaze then use the amount called for in the recipe below.
    • Cream Cheese – For best taste and texture I recommend using full fat cream cheese and not the 1/3 reduced-fat stuff. 
    • Powdered Sugar
    • Half & Half –  If using any milk that is lower in fat (than half & half) start with half the amount listed and add milk from there to get the desired consistency. If you want a richer flavor and thicker consistency then try using heavy cream. 
    • Vanilla Extract

How To Make Cinnamon Swirl Pancakes (Cinnamon Roll Pancakes)

Learn how to make these pancakes with the steps below. There is quite a bit of prep work and different mixes to make, but it comes together rather quickly with simple pantry ingredients. 

• Make the Pancake Batter : Start by combine the dry ingredients into a mixing bowl. Stir with a whisk. In a larger mixing bowl combine the wet ingredients and stir with a whisk to combine. Using the same whisk works great. Add the dry ingredients into the wet ingredients and stir gently to combine. Don’t over mix! Allow the pancake batter to rest at room temperature for 10-15 minutes while you prepare the glaze and cinnamon swirl filling. 
• Cinnamon Swirl Mixture : Combine the ingredients for the cinnamon swirl mixture and place them inside a Ziploc bag. When you’re ready to use, you’ll snip the corner off of the bag and use that to ‘pipe’ on the swirls. 
• Make The Cream Cheese Glaze : Use a hand mixer to beat the ingredients for the glaze. Add more or less milk deepening on your desired consistency. I prefer a thinner glaze so I usually end up adding a bit more milk. For a richer and thicker glaze (more like frosting) use heavy cream instead. Set this aside, at room temperature, for later. 
• Make The Cinnamon Roll Pancakes : Heat up a griddle, or a skillet pan, to medium heat (350 degrees F is using a griddle). Spray with nonstick cooking spray and then use a 1/4 cup measuring cup to measure out and pour the batter onto the griddle. Use the bag of cinnamon swirl filling to make swirls (in a circular pattern) on top of each pancake. Let cook for 4-5 minutes or until the bubbles are popping. Flip them over and finish cooking. Serve immediate with some of the cream cheese glaze. 

Cinnamon Roll Pancakes FAQ’s

• How Do I Store These Pancakes?

  • If you are not going to eat, or serve, all the pancakes then wait to glaze the pancakes that you are planning on storing. Add the cream cheese glaze right before serving them again. The cream cheese glaze stores well in the fridge and will just need to be warmed up to get it soft again. 
  • Store the pancakes in the fridge (without the cream cheese glaze) for up to 1 week in an airtight container in the fridge. 
  • To reheat, place the pancake on a microwave-safe plate and microwave for about 30-45 seconds or until warmed through. Drizzle with some of the cream cheese glaze and serve. If the pancake is warm enough then it will naturally melt and soften the cream cheese glaze. If the glaze has become too hard and not easily poured then try warming it up first. 

• Can I Freeze Cinnamon Swirl Pancakes?

  • To freeze, wait to place the cream cheese glaze on the pancakes. Freeze the pancakes in an airtight container for up to 3 months. I like to wrap each pancake in foil to ensure that they freeze good without freezer burn. 
  • It’s best to let the pancakes thaw for a few hours before reheating. Warm up the pancake in the microwave for 30-45 seconds to reheat. Top with the cream cheese glaze and eat.

• Can I Make Them Ahead of Time?

  • If you’re wanting to prep some of this recipe ahead of time then try making the cinnamon swirl mixture and cream cheese glaze ahead of time. Store them inside a Ziploc bag inside the fridge or  at room temperature if it won’t be too long before you use them. 
  • If the cream cheese glaze and cinnamon swirl mixture becomes too hard then warm it up in the microwave before using. 
  • Because the pancake batter needs to sit for 10-15 minutes, I recommend making the recipe as is. That way while the batter is resting you have plenty of time to prepare the cinnamon swirl mixture and the cream cheese glaze. 

• Approved Substitutions

  • Milk in Cream Cheese Glaze : I have found that half & half is the best because it’s thick but not so thick that you end up with a frosting like consistency. If you want it thicker, like frosting, then use heavy cream. If you want it thinner then try using additional half & half or even whole milk. 
  • Butter : I prefer using salted butter but unsalted butter can be used if that’s what you have. 

Recipe Tips

Here are a few of my helpful tips so that you can have success recreating this recipe in your own kitchen ♥

• Cinnamon Swirl Tip : Avoid getting the cinnamon swirl too close to the edge of the pancake. Keep the swirl at least 1/4-inch away from the edge of the pancake. This ensures that the cinnamon swirl will stay on the pancake, rather than melting off or getting mixing in with the edge of the pancake batter. 
• Cream Cheese Glaze : If you prefer a thinner glaze then just add additional half & half until the desired consistency is reached. I prefer it thinner for these pancakes so I always add more. If you want a thicker texture then try using heavy cream instead. The higher fat the milk has (like heavy cream) the less you will need to reach a thick consistency or the more you will need to reach a thinner consistency. 
• Wipe The Griddle or Skillet Between Batches : The recipe makes 8 cinnamon roll pancakes so if you are using a smaller skillet pan or small griddle you will need to make two batches. Be sure and wipe the griddle (using a paper towel is fine) between the batches to prevent a mess and it will prevent the older cinnamon swirl (from the first batch) from burning to the griddle or to the second batch of pancakes. 

More Breakfast Recipes You’ll Love

• Egg Muffin Cups – Like an omelet made in a muffin pan. These store really well in the fridge for breakfast all week. 
• Ham and Hashbrown Breakfast Casserole – Comfort breakfast casserole loaded with all the good stuff. 
• Chocolate Chip Cookie Baked Oatmeal – Tastes like a chocolate chip cookie but in a healthier baked oatmeal. 
• French Toast Recipe – The best recipe for French toast. Promise!
• Buttermilk Waffles – So rich and fluffy. My kids beg for these waffles with some buttermilk syrup on top. 
• Sausage Breakfast Casserole – Another hearty breakfast casserole made with ground breakfast sausage. 

Try These Other Cinnamon Roll Recipes

• Peaches n’ Cream Cinnamon Roll Casserole – Canned cinnamon rolls makes the perfect pairing for juicy peaches. 
• Cinnamon Roll Muffins – No yeast needed! 
• Easy Cinnamon Roll Casserole – Canned cinnamon rolls is basically all you need for this easy breakfast treat casserole. 
• 3 Ingredient Cinnamon Rolls – Frozen cinnamon rolls are topped with a vanilla pudding mix. This is an overnight recipe. 
• Easy Caramel Pecan Cinnamon Rolls – This recipe uses frozen bread dough to make it a breeze to make. The topping is crazy good with the caramel and pecan sticky glaze. 
• No Yeast Giant Cinnamon Roll – One giant cinnamon roll made in a pie plate, yes please!