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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

Stack of cinnamon swirl pancakes with a cream cheese glaze dripping over it.

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. 

Cinnamon roll pancakes with a fork that has a bite of the stack on it.

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

Ingredients on a white background showing what you need to make this recipe.

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. 

Step by step process photos in this collage showing how to make this pancake recipe.

Step by step process photos in this collage showing how to make this pancake recipe.

Step by step process photos in this collage showing how to make this pancake recipe.

Step by step process photos in this collage showing how to make this pancake recipe.

Step by step process photos in this collage showing how to make this pancake recipe.

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. 

Overhead shot of a pancake on a white plate with a glaze on top. A dish of syrup and a fork beside it.

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. 

Close up shot of pancakes with cinnamon swirl and cream cheese icing on top.

Stack of pancakes with the stack cut into.

More Breakfast Recipes You’ll Love

Try These Other Cinnamon Roll Recipes

Stack of cinnamon swirl pancakes with a cream cheese glaze dripping over it.
Together As Family Logo

Cinnamon Roll Pancakes


Author Jessica - Together as Family
Course Breakfast
Cuisine American
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 8
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. 

Ingredients
  

Pancake Batter

  • 1 cup all-purpose flour
  • teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup whole milk
  • 1 large egg beaten
  • 2 tablespoons butter melted
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract

Cinnamon Swirl Filling

  • 6 tablespoons light brown sugar packed
  • 4 tablespoons butter melted
  • 2 teaspoons ground cinnamon

Cream Cheese Glaze

  • 4 tablespoons butter softened
  • 2 ounces cream cheese softened
  • 3/4 cup powdered sugar
  • 1-2 tablespoons half and half
  • ½ teaspoon vanilla extract

Instructions

  • In a small mixing bowl whisk together the flour, baking powder, baking soda, and kosher salt until combined and mixed well.
    In a separate larger mixing bowl, whisk together the milk, beaten egg, melted butter, granulated sugar, and vanilla extract until combined.
    * I use the same wire whisk for both mixes.
    * Crack the egg into a small bowl or cup first and beat it with a fork before adding it into the wet ingredients mixture.
    Step by step process photos in this collage showing how to make this pancake recipe.
  • Add the dry ingredients into the larger bowl of wet ingredients and stir gently with a rubber spatula just until combined. It's ok if there are some lumps, you don't want to over mix pancake batter!
    Allow the pancake batter to rest at room temperature for 10-15 minutes while you prepare the remaining mixtures.
    Step by step process photos in this collage showing how to make this pancake recipe.

Make The Cinnamon Swirl

  • In a small mixing bowl mix together the brown sugar, melted butter, and ground cinnamon until combined and a paste is formed.
    Place it inside a Ziploc bag and set aside, at room temperature, for later use.

Make The Cream Cheese Glaze

  • In a mixing bowl, with an electric hand mixer, beat together the softened butter, cream cheese, powdered sugar, half and half, and vanilla extract until combined and it has formed a thick glaze.
    Set aside, at room temperature, for later.
    * If you want a thick glaze, almost like frosting, try using less milk or use heavy cream instead. For a thinner glaze, use the half and half and/or use additional milk until it's at the desired consistency.

Make The Cinnamon Roll Pancakes

  • Once the pancake batter has rested heat up a non-stick griddle to 350° F, or use a skillet pan on the stove top over medium to medium-high heat.
    Spray with nonstick cooking spray.
  • Use a 1/4 cup measuring cup to scoop the pancake batter and pour it onto the hot griddle.
    Use scissors to snip the corner off of the bottom of the Ziploc bag filled with the cinnamon mixture you set aside from earlier.
    Step by step process photos in this collage showing how to make this pancake recipe.
  • Immediately swirl the cinnamon swirl mixture (inside the Ziploc bag) in a circular pattern on top of each pancake. Keep the swirl at least 1/4-inch from the edge of the pancake.
  • Cook for 4-5 minutes or until the bubbles that have formed on top start to pop. Gently flip the pancake over and cook for 3-4 minutes until cooked through and golden brown.
    * If you are using a skillet pan you will need to wipe the pan with a paper towel and spray again with cookings pray between each batch of pancake(s).
    Step by step process photos in this collage showing how to make this pancake recipe.
  • Drizzle or spread the cream cheese glaze over top of the warm pancake and serve!
    * If the cream cheese mixture has hardened or gotten too thick simply warm it up for a bit in the microwave.
    * For perfect cream cheese swirls (like what is pictured) place the glaze inside a piping bag with a tip, or use a Ziploc bag and snip the corner off the bottom, to pipe on the glaze. Or make it easy and just spread the glaze over top the pancake with a spoon or drizzle it with a fork.
    Step by step process photos in this collage showing how to make this pancake recipe.

Notes

Recipe Tips -
  • 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. 
  • Don't Over Mix The Pancake Batter : Gently combine the dry ingredients + wet ingredients with a rubber spatula. Stop mixing once it's just combined. There may be some lumps and that is ok! If you over mix pancake batter, it will yield dense pancakes instead of light & fluffy 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. 

Nutrition

Calories: 330kcal | Carbohydrates: 38g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 374mg | Potassium: 178mg | Fiber: 1g | Sugar: 25g | Vitamin A: 624IU | Vitamin C: 0.04mg | Calcium: 102mg | Iron: 1mg

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Pancakes on a white plate with a cream cheese glaze over top.

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