These thick, fluffy Cinnamon Roll Pancakes are swirled with brown sugar cinnamon and drizzled with sweet cream cheese icing. I first made these on a lazy Sunday morning when Lily asked if we could have "both pancakes AND cinnamon rolls," and honestly, she was onto something. They come together in about 20 minutes with ingredients you probably already have, and the smell alone will have everyone rushing to the kitchen.
If you love cozy weekend breakfasts, you might also enjoy my Easy Homemade Crepes Recipe or these Crispy Feta Fried Eggs for something savory alongside.
Why You'll Love These Cinnamon Roll Pancakes
You'll love this cinnamon sugar pancake recipe because it gives you all the flavor of homemade cinnamon rolls without the hassle of yeast, rising time, or rolling out dough. The Cinnamon Roll Pancakes are fluffy and tender, the cinnamon swirl adds just the right amount of sweetness, and the cream cheese icing ties it all together. They're easy enough for a weekday treat but special enough for birthdays, holidays, or when you just want to make breakfast feel like an event. Plus, they're ready in less than 30 minutes, which means more time enjoying them and less time standing at the stove.
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Cinnamon Roll Pancakes Ingredients
Here's what you'll need to make these fluffy cinnamon swirl Cinnamon Roll Pancakes from scratch.
See Recipe Card Below This Post For ingredient Quantites
For Cinnamon Sugar Swirl:
- Butter (melted and cooled): Helps the brown sugar and cinnamon blend into a smooth, pourable mixture. Make sure it's cooled so it doesn't cook the sugar.
- Brown sugar (packed): Adds deep, caramel-like sweetness and creates that signature cinnamon roll flavor.
- Ground cinnamon: The star of the swirl. Use fresh cinnamon if you can, it makes a noticeable difference.
For Cream Cheese Icing:
- Butter (softened): Adds richness and helps the icing whip up light and fluffy.
- Cream cheese (softened): Gives the icing that classic tangy sweetness. Let it sit out for about 30 minutes before using.
- Powdered sugar: Sweetens and thickens the icing to the perfect drizzle consistency.
- Vanilla extract: Adds warmth and rounds out the sweetness.
For Pancakes:
- All-purpose flour: Forms the base structure of the pancakes and keeps them light.
- Salt: Balances the sweetness and brings out all the other flavors.
- Granulated sugar: Adds a touch of sweetness to the batter itself.
- Baking powder: Helps the pancakes rise and get fluffy.
- Eggs: Bind everything together and add moisture.
- Buttermilk: Makes the pancakes extra tender and gives them that slight tang. If you don't have buttermilk, you can mix regular milk with a little lemon juice.
- Vanilla extract: Adds a hint of warmth to the batter.
HOW TO MAKE Cinnamon Roll Pancakes
Follow these simple steps to make the best cinnamon roll pancakes at home.
Prepare Cinnamon Sugar Swirl: In a small bowl, combine the melted and cooled butter, packed brown sugar, and ground cinnamon. Whisk everything together until it's fully blended and starts to thicken slightly. This mixture should be pourable but not runny. Set it aside while you make the rest.
Make Cream Cheese Icing: In a separate bowl, combine the softened butter, softened cream cheese, powdered sugar, and vanilla extract. Whisk by hand or use a hand mixer until the icing is smooth, creamy, and free of lumps. It should look glossy and spreadable. Set this aside too.
Prepare Pancake Batter: In a medium bowl, whisk together the all-purpose flour, salt, granulated sugar, and baking powder until evenly mixed. In a small bowl, combine the eggs, buttermilk, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Don't overmix, lumps are totally okay and actually help keep the pancakes fluffy.
Cook Pancakes: Heat a large pan or griddle over medium heat and lightly grease it with butter or non-stick spray. Using a ¼ cup measuring cup, pour the pancake batter onto the pan. Working quickly, use a plastic bag with the tip cut off (or just a spoon if you're feeling brave) to swirl the cinnamon sugar mixture over the top of the pancake in a spiral pattern. Cook until you see bubbles forming on the surface and the edges start to look set, usually about 2 to 3 minutes. Flip the pancake carefully and cook until the other side is golden brown, another 1 to 2 minutes.
Serve: Once your pancakes are cooked through and beautifully golden, transfer them to a plate. Drizzle generously with the cream cheese icing while they're still warm. Repeat with the remaining batter, greasing the pan between batches as needed.
Substitutions and Variations
Want to customize this homemade cinnamon roll pancakes recipe? Here are some easy swaps:
Maple twist: Drizzle with pure maple syrup instead of (or in addition to) the cream cheese icing.
No buttermilk? Mix 2 ⅓ cups of regular milk with 2 tablespoons of lemon juice or white vinegar. Let it sit for 5 minutes before using.
Dairy-free option: Use plant-based butter and a non-dairy cream cheese alternative. Swap the buttermilk for almond milk mixed with lemon juice.
Extra cinnamon lovers: Add a pinch of cinnamon directly into the pancake batter for even more flavor.
Add-ins: Fold in chocolate chips, chopped pecans, or dried cranberries for extra texture.
Equipment FOR Cinnamon Roll Pancakes
- Medium bowl: For mixing the dry pancake ingredients.
- Small bowl: For whisking together the wet ingredients and making the icing.
- Whisk: Helps blend everything smoothly without overworking the batter.
- Measuring cups and spoons: For accuracy, especially with the cinnamon swirl and icing. Large pan or griddle: A non-stick surface works best and gives you even heat.
- Plastic bag (optional): Makes swirling the cinnamon mixture way easier and more controlled.
- Spatula: For flipping the Cinnamon Roll Pancakes without breaking them.
Storage Tips
Store any leftover Cinnamon Roll Pancakes in an airtight container in the fridge for up to 3 days. Reheat them in the microwave for about 20 seconds or warm them up in a skillet over low heat. You can also freeze these cinnamon roll-inspired pancakes by layering them between sheets of parchment paper and storing them in a freezer-safe bag for up to 2 months. Just pop them in the toaster or microwave when you're ready to eat.
The cream cheese icing can be stored separately in the fridge for up to a week. Give it a quick stir before drizzling.
Expert Tips
Use a piping bag or plastic bag: This gives you way more control over the swirl pattern and keeps things neat.
Medium heat is key: Too high and the outside will burn before the inside cooks through. Too low and they'll turn out flat and dense.
Flip only once: Wait until you see bubbles and the edges look set before flipping. Flipping too early can make them fall apart.
Keep pancakes warm: If you're making a big batch, keep finished Cinnamon Roll Pancakes warm in a 200°F oven on a baking sheet.
FAQ
How do you make cinnamon roll pancakes with pancake mix?
If you're using a store-bought pancake mix, just prepare the batter according to the package directions. Then follow the same steps for making the cinnamon sugar swirl and cream cheese icing. Swirl the cinnamon mixture onto each pancake as it cooks, and drizzle with icing once they're done. It's a great shortcut when you're short on time.
What is the 3:2:1 method for pancakes?
The 3:2:1 method refers to a basic pancake ratio: 3 parts flour, 2 parts liquid, and 1 part egg. It's a simple way to remember pancake proportions if you're making them from scratch without a recipe. This recipe uses a similar ratio but adds buttermilk and leavening for extra fluffiness.
How long until a cinnamon roll goes bad?
Homemade cinnamon rolls usually last about 2 to 3 days at room temperature if stored in an airtight container. In the fridge, they'll keep for up to a week. These pancakes follow a similar timeline, they're best within a few days but can be frozen for longer storage.
What does it mean if a guy is a cinnamon roll?
This is internet slang for someone who's sweet, kind, and pure-hearted. Basically, someone who's too good for this world. It's a compliment, and honestly, anyone who makes you these pancakes might just qualify.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Cinnamon Roll Pancakes:
Cinnamon Roll Pancakes
Ingredients
Method
- In a small bowl, combine the melted butter, brown sugar, and cinnamon. Stir until fully combined and thickened.
- In another small bowl, whisk together the butter, cream cheese, powdered sugar, and vanilla extract until smooth with no lumps.
- In a medium bowl, whisk the flour, salt, sugar, and baking powder together.
- In a small bowl, whisk the eggs, buttermilk, and vanilla extract. Add this mixture to the dry ingredients and stir until just combined-don't overmix. There will still be some lumps.
- Heat a large pan or griddle over medium heat and grease it with butter or non-stick spray.
- Spoon ¼ cup of pancake batter onto the heated pan. Use a plastic bag with a cut corner or a spoon to swirl some of the cinnamon sugar mixture onto the batter.
- Once bubbles start to form on the surface of the pancake, flip it using a spatula.
- When the pancakes are golden and cooked through, transfer them to a plate and top with the cream cheese icing. Repeat with the remaining batter.
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