I still remember the morning I finally nailed my Cinnamon Roll Pancakes. After a few tries that didn’t quite swirl just right, I found the perfect balance of cinnamon, sweetness, and fluffiness. It wasn’t about making something fancy; it was about capturing that warm, cozy feeling you get when biting into a fresh cinnamon roll, but in pancake form. Since then, Cinnamon Roll Pancakes have become my go-to weekend breakfast treat whenever I want to bring a little sweetness without hours in the kitchen. I love that it combines the ease of fluffy pancakes with that irresistible cinnamon swirl and sweet pancake topping that reminds me of homemade cinnamon pancakes we all crave sometimes.
This recipe fits perfectly into my baking rotation because it’s simple enough for a weeknight treat but special enough to feel like a celebration. Pulling a stack of soft, cinnamon-kissed pancakes from the griddle and drizzling warm glaze is such a satisfying moment. If you’re someone who loves breakfast recipes with a twist—and wants that homemade cinnamon pancakes vibe that everyone adores—you’re in the right place. I promise, once you try these Cinnamon Roll Pancakes, baking them will become a joyful ritual for your kitchen too. Let’s dive in and make a batch packed with flavor and heart.
What You’ll Need for This Cinnamon Roll Pancakes:
To get started on your Cinnamon Roll Pancakes, here’s everything you’ll need. I keep the ingredient list straightforward—after all, great breakfast recipes shouldn’t be complicated.
- 1 ½ cups all-purpose flour (You can also swap half for whole wheat flour for a slightly nuttier flavor)
- 2 tablespoons granulated sugar (Feel free to use coconut sugar if you want a deeper sweetness)
- 1 tablespoon baking powder (This is what makes the fluffy pancakes rise perfectly)
- ½ teaspoon salt
- 1 ¼ cups milk (Any milk works—dairy, almond, or oat milk all shine in this Cinnamon Roll Pancakes)
- 1 large egg
- 3 tablespoons melted butter (You can substitute with vegetable oil if needed)
- 1 teaspoon vanilla extract (Buy this in the baking aisle at most stores—it’s a small but magical part of these homemade cinnamon pancakes)
- For the Cinnamon Swirl:
- 4 tablespoons brown sugar
- 1 ½ teaspoons ground cinnamon
- 1 tablespoon melted butter
- For the Sweet Pancake Topping (Glaze):
- ¼ cup powdered sugar
- 2 tablespoons cream cheese (softened)
- 1 tablespoon milk
- ½ teaspoon vanilla extract
This Cinnamon Roll Pancakes recipe is budget-friendly because most ingredients are pantry staples you probably already have. I always add a bit extra cinnamon to the swirl because I love how it fills the kitchen with that warm, comforting scent while cooking.
Quick prep tip: Melt the butter while you mix the dry ingredients, so everything comes together smoothly. Store your ingredients like flour and sugar in airtight containers to keep them fresh for your next batch of Cinnamon Roll Pancakes.
How to Make This Cinnamon Roll Pancakes:
Now, let’s get into the heart of it—making your Cinnamon Roll Pancakes come to life. From start to finish, it takes about 30 minutes. I find it’s perfect timing to have a fresh batch ready without feeling rushed.
- Mix your dry ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. This is your pancake base. A gentle hand here helps keep the pancakes light.
- Combine the wet ingredients: In another bowl, beat the egg with milk, melted butter, and vanilla extract. Pour this into the dry ingredients and stir just until combined. It’s okay if the batter is a bit lumpy—over-mixing can toughen your pancakes.
- Prepare your cinnamon swirl: Mix the brown sugar, cinnamon, and melted butter in a small bowl. This sweet cinnamon mixture is what gives these Cinnamon Roll Pancakes their signature flavor.
- Heat your griddle or skillet: Set it to medium heat and brush with a little butter or oil to prevent sticking.
- Start cooking your pancakes: Pour about ¼ cup of batter per pancake onto the griddle. Now for the fun part—using a spoon or butter knife, spread a swirl of the cinnamon mixture over the top of the wet batter. Gently use the tip of a knife or skewer to swirl the cinnamon into a pretty pattern. Your kitchen will start to smell heavenly already.
- Flip carefully: When bubbles form on the surface and edges look set (about 2-3 minutes), flip your Cinnamon Roll Pancakes. Cook for another 1-2 minutes until golden and cooked through.
- Make your sweet pancake topping: While you cook the remaining pancakes, whisk together powdered sugar, cream cheese, milk, and vanilla to make a smooth glaze.
- Serve it warm: Drizzle the sweet pancake topping generously over the stack of Cinnamon Roll Pancakes for that final touch of indulgence.
A helpful note—if your Cinnamon Roll Pancakes swirl looks more blended, don’t worry. Each batch is a little unique. Over time, you’ll get the swirl just right like I did after a few tries. While they cook, this is the perfect moment to tidy up or pour yourself a cup of tea.
How they cook together, the cinnamon swirl and fluffy pancakes, make this such a crowd-pleaser in my kitchen.
Serving Your Cinnamon Roll Pancakes:
I find my Cinnamon Roll Pancakes really shine when served with just a few simple extras. My favorite way to enjoy them is on a quiet Sunday morning topped with a generous drizzle of that sweet pancake topping glaze and a scattering of crushed pecans for a little crunch.
They pair beautifully with fresh fruit like sliced bananas or berries. The fruit adds a fresh burst that balances the rich cinnamon and sugar flavors. If you like something savory on the side, crispy bacon or sausage links turn this into a hearty breakfast everyone loves.
Cinnamon Roll Pancakes are perfect for special occasions — from birthday breakfasts to cozy fall mornings — they bring a touch of joy to the table. I once served these alongside my Garlic Butter Beef Bites with Creamy Mashed Potatoes, and it was a crowd-pleaser (check out that recipe for your next feast!).
To keep presentation simple, a sprinkle of powdered sugar or a dusting of cinnamon after glazing looks lovely. Leftovers? No problem. Reheat gently in a toaster or microwave and add a little extra glaze or butter to keep them moist.
Seasonal variations are fun to try—during winter, I sometimes add a pinch of nutmeg to the cinnamon swirl for a warm holiday feel. My family always asks for this version around Christmas!
If you love this, you might enjoy other breakfast recipes like this Flaky Delicious Croissant Bake or even a comforting Vegetable Soup Delicious Hearty alongside your stack for a well-rounded start to the day.
Common Questions About This Cinnamon Roll Pancakes:
Q: Can I make this Cinnamon Roll Pancakes ahead of time?
A: Absolutely! You can mix the batter the night before and refrigerate it, though the cinnamon swirl works best fresh. Alternatively, cook the pancakes, store them in an airtight container in the fridge, and reheat in a toaster or oven the next day.
Q: What’s a good substitute for butter in this Cinnamon Roll Pancakes recipe?
A: Vegetable oil or melted coconut oil both work well. The texture stays nice and the flavor is still delicious.
Q: Can I use gluten-free flour?
A: Yes, a 1:1 gluten-free baking flour blend works nicely. Make sure your leavening agents are gluten-free too.
Q: How do I get those perfect cinnamon swirls?
A: I recommend adding the cinnamon mixture directly on the wet batter and swirling gently with a toothpick or knife tip before cooking. Don’t over-mix or spread too thin.
Q: What pan size is best?
A: A 10-inch non-stick skillet or griddle works great for making 4-5 pancakes at a time. Adjust batter size and cooking time for smaller or larger pancakes.
Q: Can I freeze cooked Cinnamon Roll Pancakes?
A: Yes! Freeze in a single layer with parchment between pancakes. Reheat directly from frozen in a toaster or microwave.
Q: How do I make a dairy-free version?
A: Use plant-based milk and a dairy-free cream cheese alternative for the glaze. Coconut oil replaces butter nicely in the swirl.
Q: Any tips for fluffy pancakes?
A: Be gentle when mixing your batter. Use fresh baking powder and don’t overwork the batter. Letting it rest for 5 minutes before cooking helps too.
For more ideas, this Cinnamon Roll Pancakes Recipe reminds me of the popular layers found in other versions, or the beautiful twists from a Cinnamon Swirl Pancakes Recipe found on The Idea Room. Plus, if you want a simple, fluffy version, Laura Fuentes offers a quick Cinnamon Roll Pancakes: Fluffy & Simple Recipe that’s great for beginners.
Final Thoughts on This Cinnamon Roll Pancakes:
This Cinnamon Roll Pancakes recipe has a special place in my kitchen because it combines everything I love about breakfast recipes: ease, comfort, and that little something extra that feels homemade and thoughtful. It’s the kind of recipe that’s become a family favorite and crowd-pleaser at every gathering.
My Top Tips for This Cinnamon Roll Pancakes:
- Use fresh baking powder for the fluffiest pancakes every time.
- Don’t over-mix your batter—this keeps the texture light and tender.
- Swirl the cinnamon mixture gently on wet batter for a beautiful cinnamon swirl pattern.
For variations, I love adding chopped nuts to the cinnamon swirl, swapping cream cheese glaze for whipped maple butter, or adding a dash of cardamom for a unique flavor twist. The classic cinnamon and brown sugar swirl, however, remains the version that gets requested most often.
Friends, I encourage you to make this recipe your own and experiment with toppings or mix-ins you love. I hope you enjoy the joy this Cinnamon Roll Pancakes brings to your table—the cozy smells, the fluffy bites, and the smiles all around.
If you want more inspiration for comforting meals and treats, try my Garlic Butter Beef Bites with Creamy Mashed Potatoes, Flaky Delicious Croissant Bake for breakfast, or a warm bowl of Vegetable Soup Delicious Hearty on a chilly day.
Remember, baking is as much about the experience as the outcome. Have fun, savor each moment, and enjoy your Cinnamon Roll Pancakes—you’ve got this!
Cinnamon Roll Pancakes
Fluffy pancakes swirled with a cinnamon-sugar filling and topped with a sweet cream cheese glaze, perfect for a decadent breakfast treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 1 large egg
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1/3 cup brown sugar
- 1 tablespoon ground cinnamon
- 3 tablespoons unsalted butter, melted (for filling)
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, combine milk, egg, melted butter, and vanilla extract.
- Pour wet ingredients into dry ingredients and stir until just combined; batter will be slightly lumpy.
- In a small bowl, mix brown sugar and cinnamon for the filling.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it.
- Pour 1/4 cup pancake batter onto the skillet; while batter is still wet, swirl 1 teaspoon melted butter over it, then sprinkle 1 teaspoon cinnamon-sugar mixture in a spiral pattern.
- Cook pancakes until bubbles form on the surface and edges look set, about 2-3 minutes; flip and cook another 2 minutes until golden and cooked through.
- In a small bowl, beat cream cheese with powdered sugar, milk, and vanilla extract until smooth to make the glaze.
- Serve pancakes warm, drizzled with cream cheese glaze.
Notes
For an extra indulgent touch, add chopped pecans to the cinnamon-sugar mixture or top pancakes with fresh fruit.