Cinnamon Roll Pancakes

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

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.

Course Breakfast

Cuisine American

Keyword cinnamon roll pancakes, cinnamon roll pancakes recipe, cinnamon swirl pancakes

Prep Time 25

Cook Time 10

Total Time 35

Servings

Calories 330kcal

Author Jessica - Together as Family

Equipment

Ingredients

Pancake Batter

1 cup all-purpose flour
1½ 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.
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.

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.
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).
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.

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