Name: Perfect Cinnamon Roll Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: Pancake Batter: 1 ½ cups all‑purpose flour; 2 tsp baking powder; ½ tsp salt; 1 ¼ cups milk (or buttermilk); 1 large egg; 2 Tbsp melted butter; 1 tsp vanilla extract :contentReference[oaicite:1]{index=1}; Cinnamon Swirl: ⅓ cup melted butter; ¾ cup packed light brown sugar; 1 tbsp ground cinnamon :contentReference[oaicite:2]{index=2}; Cream Cheese Glaze: 4 tbsp butter (softened or melted); 2 oz cream cheese, softened; ¾ cup powdered sugar; 1 tsp vanilla extract; optional splash of milk to thin :contentReference[oaicite:3]{index=3}

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Soft, fluffy pancakes meet gooey cinnamon rolls in this dreamy breakfast mashup I can’t stop making. These cinnamon roll pancakes bring all the comforting flavors of a classic pastry—sweet cinnamon swirls and creamy glaze—into the quick and easy form of a pancake stack. No rolling, no proofing, just pour, swirl, drizzle, and enjoy.

Perfect Cinnamon Roll Pancakes

Why You’ll Love This Recipe

I love how these pancakes deliver bakery-level indulgence without the hassle. The cinnamon sugar filling melts into buttery spirals that caramelize just enough to create those irresistible golden ribbons. Whether I’m making them for a special brunch or just spoiling myself on a weekday morning, this recipe hits the spot. The texture is light and fluffy, the flavor is warm and cozy, and that cream cheese glaze? Total game-changer.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Pancakes:

all-purpose flour
baking powder
salt
white sugar
whole milk
vegetable oil
vanilla extract

For the Cinnamon Swirl:

unsalted butter, melted
light brown sugar
ground cinnamon

For the Cream Cheese Icing:

cream cheese, softened
powdered sugar
milk
vanilla extract

Directions

Mix the pancake batter: I start by whisking together the flour, baking powder, salt, and sugar in a large bowl. Then I stir in the milk, oil, and vanilla until just combined. I don’t overmix—lumpy batter means fluffy pancakes.
Make the cinnamon swirl: I melt the butter and stir in the brown sugar and cinnamon until smooth and syrupy. This is my swirl superstar, and I keep it close while cooking.
Preheat the skillet: I warm a non-stick skillet over low heat and grease it lightly with butter. Low and slow is the secret to getting that golden, gooey swirl.
Pour and swirl: I spoon about ¼ cup of batter into the skillet. Right away, I swirl the cinnamon mixture on top in any pattern I feel like—no pressure to be perfect here.
Cover and cook: I cover the skillet with a lid to trap steam and let the pancakes cook gently for 3 to 5 minutes, until the edges set and bubbles form on top.
Make the glaze: While the pancakes cook, I mix the cream cheese, powdered sugar, milk, and vanilla until smooth. If it’s too thick, I add a splash more milk to get that perfect drizzle consistency.
Stack and serve: I pile the pancakes high, pour on the glaze generously, and dig in while everything’s warm and melty.

Servings and timing

This recipe makes about 9 pancakes and takes around 30 minutes total—15 minutes prep and 15 minutes cook time. Perfect for serving 3 to 4 people, depending on how tall you stack them.

Variations

Spiced swirl twist: I like to mix in a dash of nutmeg or cardamom with the cinnamon for a bolder flavor.
Nutty crunch: I sometimes top them with toasted pecans or walnuts for added texture.
Fruit swirl: Swapping part of the cinnamon swirl with mashed banana or apple butter gives a fruity twist.
Caramel glaze: For an extra-indulgent version, I use a caramel drizzle instead of the cream cheese glaze.
Mini pancakes: I make silver-dollar-sized versions for a fun breakfast spread or kid-friendly treat.

storage/reheating

When I have leftovers, I store the pancakes and glaze separately. I keep the pancakes in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months. The cream cheese glaze goes in a sealed container in the fridge.

To reheat, I use the toaster or a low-heat oven to keep the edges crisp. If I microwave them, I cover the pancakes with a damp paper towel so they don’t dry out. A fresh drizzle of glaze brings them right back to life.

FAQs

How can I warm up leftovers without making them dry?

I use a toaster or low oven to keep the outside crisp. If I’m using a microwave, I always cover the pancakes with a damp paper towel to lock in moisture. Then I re-glaze them for that fresh-out-of-the-skillet feel.

Can I add extra spices to the cinnamon filling?

Totally. I’ve added nutmeg, cardamom, or even a touch of clove for extra depth. I just make sure to use a light hand—these spices are powerful and can easily overpower the cinnamon.

Can I make the glaze ahead of time?

Yes! I often make the cream cheese glaze a day or two in advance. I keep it in the fridge, and when I’m ready to serve, I stir it well or warm it gently so it’s smooth and pourable again.

Can I use flavored cream cheese for the glaze?

Definitely. I’ve used vanilla and cinnamon-flavored cream cheese and loved the results. I just taste as I go and adjust the sugar depending on how sweet the base already is.

Do I need to flip these pancakes?

Nope. Thanks to the lid and low heat, they cook through gently without needing a flip. The steam ensures they’re tender and fluffy while keeping that cinnamon swirl caramelized and soft.

Conclusion

These cinnamon roll pancakes are one of my favorite ways to turn a regular breakfast into something unforgettable. They combine the best of both worlds—gooey swirls of cinnamon sugar, fluffy pancake texture, and a silky glaze that makes every bite feel like a treat. Whether I’m serving them up for a holiday brunch or just spoiling myself on a quiet morning, they never fail to impress.