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Cinnamon Roll Pancakes

Fluffy Cinnamon Roll Pancakes

These aren't your ordinary pancakes—they're swirled with buttery cinnamon sugar and topped with cream cheese glaze, delivering all the flavor of fresh-baked cinnamon rolls in a fraction of the time. Perfect for weekend brunches or special occasions!
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Course: Breakfast, Brunch
Cuisine: American
Keyword: Cinnamon Roll Pancakes, Breakfast Dessert, Fluffy Pancakes, Cream Cheese Glaze
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 10 pancakes
Calories: 420kcal

Equipment

  • Non-stick Griddle or Pan
  • Mixing bowls
  • Piping Bag or Zip-top Bag
  • Whisk

Ingredients

Pancake Batter

  • 2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
  • 2 tablespoons granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1½ cups whole milk substitute with almond or oat milk for dairy-free version
  • 2 large eggs room temperature
  • 2 tablespoons melted butter substitute with melted coconut oil
  • 1 teaspoon vanilla extract

Cinnamon Swirl

  • ½ cup unsalted butter softened (not melted)
  • ¾ cup brown sugar packed
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon nutmeg optional

Cream Cheese Glaze

  • 4 oz cream cheese softened
  • 1 cup powdered sugar
  • 2-3 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

  • Mix softened butter, brown sugar, and cinnamon in a small bowl until completely combined. Transfer the mixture to a piping bag or zip-top bag with a small corner snipped off. If your kitchen is warm, refrigerate the filling for 10 minutes to achieve the perfect consistency for swirling.
  • Whisk together all dry ingredients (flour, sugar, baking powder, and salt) in a large bowl. In a separate bowl, combine wet ingredients (milk, eggs, melted butter, and vanilla). Pour the wet ingredients into the dry ingredients and mix just until combined—a few lumps are good!
  • Beat the softened cream cheese until smooth, then add powdered sugar, milk, and vanilla extract. Whisk until creamy and set aside. The glaze should be pourable but thick enough to hold its shape when drizzled.
  • Heat a non-stick griddle or pan over medium heat. Pour ¼ cup of batter for each pancake. Once the batter is poured, immediately pipe the cinnamon swirl in a spiral pattern, starting from the center and working outward.
  • When bubbles form on the surface (about 2-3 minutes), carefully flip and cook for another 1-2 minutes until golden brown. The cinnamon swirl side will caramelize beautifully!
  • Stack your pancakes, drizzle generously with cream cheese glaze, and serve while warm. For an extra touch of decadence, sprinkle with additional cinnamon or chopped pecans.

Notes

For best results, use room temperature ingredients for the pancake batter. Don't overmix - a few lumps are good!
Make ahead: Prepare the pancake batter and store covered in the refrigerator overnight. The cinnamon swirl is best made fresh.
Storage: Store cooled pancakes in an airtight container in the refrigerator for up to 3 days. Freeze with parchment paper between each pancake for up to 2 months.
Healthier options: Replace half the flour with whole wheat flour, use Greek yogurt instead of cream cheese, or substitute coconut sugar for brown sugar.

Nutrition

Calories: 420kcal | Carbohydrates: 58g | Protein: 7g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 95mg | Sodium: 480mg | Fiber: 1.5g | Sugar: 32g
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