Introduction

Cinnamon Roll Pancakes bring the cozy flavors of cinnamon rolls to your breakfast table in a fun and easy-to-make pancake form. These fluffy pancakes are swirled with a sweet cinnamon filling and topped with a creamy glaze, perfect for a decadent brunch treat.

A stack of four thick, fluffy pancakes sits on a white plate, each pancake with a golden-brown outer edge and soft, pale cream inside. Between each layer, there is a thin spread of cinnamon powder visible, adding a light brown speckled texture. The top pancake is dusted generously with powdered sugar and sprinkled with cinnamon, creating a white and brown mottled surface. A round slice is cut out from the stack, revealing the airy, soft texture inside and the cinnamon layers between. The plate rests on a white marbled surface with syrup visible at the base of the pancakes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Flour (can use gluten-free flour blend)
2 teaspoons Baking Powder (ensure freshness for best rise)
1/4 teaspoon Salt (sea salt can be used for flavor)
1 cup Milk (any non-dairy milk works well)
1 large Egg (a flax egg can substitute for vegan)
2 tablespoons Vegetable Oil (melted butter can be used for flavor)
2 tablespoons Melted Butter (vegetable oil can be a substitute)
1/4 cup Brown Sugar (light or dark brown sugar can be used)
1 tablespoon Ground Cinnamon (mix with nutmeg for extra warmth)
4 ounces Cream Cheese (mascarpone can be a delightful alternative)
1 cup Powdered Sugar (adjust for preferred sweetness)
1 teaspoon Vanilla Extract (using pure vanilla enhances flavor)
2 tablespoons Melted Butter (for glaze)

Instructions

Step 1: Prepare the cinnamon filling by mixing melted butter, brown sugar, and cinnamon in a bowl until well combined. Transfer the mixture to a ziplock bag and let it thicken while you prepare the batter, about 10-15 minutes.
Step 2: In a separate bowl, whisk together the flour, baking powder, and salt. Add milk, vegetable oil, and beaten egg, stirring gently until just combined. Avoid overmixing to keep the pancakes tender.
Step 3: Make the glaze by warming cream cheese and melted butter in a microwave-safe bowl until soft. Whisk until smooth, then add powdered sugar and vanilla extract, mixing well to combine.
Step 4: Preheat a skillet over low heat. Pour ½ cup of pancake batter onto the skillet. Using the ziplock bag, pipe the cinnamon filling onto the pancake in a swirl pattern.
Step 5: Cook the pancake until bubbles form on the surface and the edges begin to set, then carefully flip and cook the other side until golden brown.
Step 6: Stack the pancakes on a plate and drizzle or spoon the cream cheese glaze over the top. Optionally, sprinkle with powdered sugar or chopped nuts before serving.

Tips & Variations

For extra warmth, add a pinch of nutmeg or cloves to the cinnamon filling.
Substitute mascarpone for cream cheese in the glaze for a richer flavor.
Use gluten-free flour to make the recipe suitable for gluten-sensitive guests.
Try swapping milk with almond or oat milk for a dairy-free version.
Pipe the cinnamon filling carefully to create distinct swirls for a more authentic cinnamon roll look.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet or microwave until heated through. The cream cheese glaze is best served fresh but can be refrigerated separately and drizzled on pancakes just before serving.

How to Serve

A stack of four thick, fluffy pancakes sits on a white plate over a white marbled texture. Each pancake layer is golden brown with a slight crisp edge and soft, light interior. A creamy white sauce drips generously down the sides of the stack, pooling at the bottom and mixing with a golden syrup base. The pancakes have a dusting of fine brown cinnamon powder scattered on top and over the sauce, adding texture and contrast. The scene is tightly focused on the pancakes, showing the soft detail inside the bite taken out from the stack. In the blurred background, two white cups with warm brown and white liquids can be seen. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cinnamon filling without a ziplock bag?

Yes, you can spoon the cinnamon filling onto the pancake batter directly, but a ziplock bag allows for more precise swirling to mimic cinnamon roll patterns.

Can I prepare the pancakes and glaze in advance?

You can make the pancake batter and cinnamon filling ahead of time and refrigerate for up to 24 hours. It’s best to prepare the cream cheese glaze fresh before serving to maintain its smooth texture.