Cinnamon Roll Pancake Recipe: There’s nothing like waking up to the smell of warm cinnamon and sugar. Imagine combining the gooey goodness of a cinnamon roll with the fluffy comfort of pancakes—yes, that dream breakfast actually exists! Cinnamon roll pancakes are the kind of treat that turns an ordinary morning into a special occasion. They’re soft, sweet, and swirled with cinnamon brown sugar, then topped with a smooth cream cheese glaze that melts right into the pancake stack.
But don’t worry—this recipe is easier than it sounds. In fact, it’s broken down step by step, so even if you’ve never made pancakes from scratch or swirled anything in your life, you’ll walk away feeling like a brunch boss. Whether you’re making these for a weekend treat, a holiday brunch, or just to spoil yourself (you deserve it), this guide has you covered.
Let’s dive in, because your kitchen is about to smell amazing.
Why You’ll Love These Pancakes
If you’re wondering whether it’s worth making cinnamon roll pancakes from scratch, let me stop you right there—yes, absolutely. These pancakes offer the perfect fusion of flavors and textures. You get the buttery, sugary cinnamon swirl of a cinnamon roll and the fluffy, golden edges of classic pancakes. Basically, it’s dessert for breakfast—but balanced enough to not give you a sugar crash by noon.
Not to mention, this recipe is family-approved, freezer-friendly, and customizable for dietary needs. It’s the kind of dish that earns you bonus points at the breakfast table. So if you want to impress your guests, treat your kids, or just spoil yourself a little, this one’s for you.
Ingredients You’ll Need
Let’s talk ingredients—because having everything prepped will make this cooking experience way smoother. Here’s a breakdown by section:
For the Pancake Batter
- 1 ½ cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ cups milk (whole or 2% preferred)
- 1 large egg
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
For the Cinnamon Swirl
- 4 tablespoons unsalted butter (melted)
- ⅓ cup packed light brown sugar
- ½ tablespoon ground cinnamon
- 1 tablespoon all-purpose flour (optional for thickness)
For the Cream Cheese Glaze
- 2 oz cream cheese (softened)
- 3 tablespoons powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Essential Tools You’ll Need
Having the right tools can make or break your pancake experience. Here’s what you’ll want on hand:
- Mixing bowls (at least three)
- Whisk or hand mixer
- Squeeze bottle or piping bag (for cinnamon swirl)
- Spatula
- Non-stick griddle or large skillet
- Measuring cups and spoons
- Ladle or ¼ cup measuring cup for batter
Tips Before You Start Cooking
Before you jump into flipping pancakes, there are a few things you should keep in mind:
- Use room temperature ingredients: This helps everything blend smoothly and evenly.
- Don’t overmix the batter: Lumps are totally okay—overmixing makes the pancakes tough.
- Let the cinnamon swirl cool slightly: If it’s too hot, it’ll melt right into the pancake instead of creating a swirl.
- Preheat your pan: A properly heated surface ensures even cooking and golden brown pancakes.
- Wipe the pan between batches: Cinnamon sugar can burn, so clean it lightly every couple of pancakes.
Ready to roll? Let’s move on to the fun part: making these beauties from scratch.
How to Make Cinnamon Roll Pancakes – Step-by-Step Instructions
Step 1: Prepare the Cinnamon Swirl Mixture
First up—make your cinnamon swirl mixture. Combine the melted butter, brown sugar, and cinnamon in a small bowl. If you like your swirl thick and bold, add a bit of flour to give it body.
Pour the mixture into a squeeze bottle or piping bag. If you don’t have either, a ziplock bag with the corner snipped off works just fine. Let it rest for about 5 minutes so it slightly thickens. You want it just fluid enough to swirl, but not watery.
This step sets the flavor tone for your pancakes, so don’t skip it or rush through.
Step 2: Make the Pancake Batter
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, egg, vanilla, and melted butter. Pour the wet ingredients into the dry and whisk gently—just until combined.
The batter should be slightly lumpy—this means fluffy pancakes ahead. Set it aside to rest for a few minutes while you prep the pan and glaze.
Step 3: Prepare the Cream Cheese Glaze
In a small bowl, whisk the softened cream cheese, powdered sugar, milk, and vanilla together until smooth. If you want a thinner drizzle, add a touch more milk. For a thicker glaze, add more powdered sugar.
Pro tip: Warm it slightly in the microwave so it glides easily over your pancake stack later. Set this aside; you’ll drizzle it on at the very end.
Step 4: Preheat and Grease the Griddle or Pan
Set your non-stick griddle or skillet over medium heat. Give it a minute or two to heat up properly—don’t rush this. Once it’s hot, lightly grease it with butter or cooking spray.
Test it by sprinkling a drop of water—if it dances, your pan’s ready. A well-heated surface helps the pancakes cook evenly and develop that golden-brown finish.
Step 5: Pour and Swirl the Pancake Batter
Now the fun begins.
Use a ¼ cup measuring cup or a ladle to pour the pancake batter onto your hot, greased skillet or griddle. Each scoop will create one pancake. Don’t crowd the pan—leave space between each one for easy flipping.
Immediately after pouring the batter, take your squeeze bottle or piping bag filled with the cinnamon swirl and gently swirl it in a spiral pattern on top of each pancake—just like a cinnamon roll! Start in the center and spiral outwards.
Avoid getting the swirl too close to the edge—when it spreads, it may spill over and caramelize too quickly or burn. The swirl should sit on top of the uncooked batter—it will settle as the pancake cooks and create that gorgeous cinnamon spiral when flipped.
Pro Tip: If your cinnamon swirl mixture is too runny and sinks into the batter, let it cool and thicken for a few more minutes before trying again.
Step 6: Flip with Care
Let the pancake cook for about 2 to 3 minutes, or until bubbles begin to form around the edges and the underside is golden brown. Use a wide spatula to flip gently but confidently. Be careful not to smear the cinnamon swirl.
Cook for another 1 to 2 minutes on the second side. This is where the cinnamon sugar caramelizes into a gooey, slightly crispy layer, giving your pancake that rich cinnamon roll flavor. Don’t rush it—undercooking will leave the center gummy, and overcooking will burn the swirl.
Repeat with the remaining batter and swirl, cleaning the pan lightly between batches to avoid burning leftover sugar.
Step 7: Drizzle with Cream Cheese Glaze
Stack your cooked pancakes high on a plate (they deserve it!). Now grab that cream cheese glaze you prepped earlier.
Use a spoon or piping bag to drizzle the glaze generously over your pancake stack. The warmth of the pancakes will melt the glaze slightly, creating a sweet, creamy waterfall of deliciousness. It’s what takes these pancakes from “yum” to “OMG.”
Serve immediately. Cinnamon roll pancakes are best enjoyed warm and fresh off the skillet when the glaze and swirl are at their gooey peak.
Pro Tips for the Perfect Cinnamon Roll Pancakes
Want to take your pancake game from good to unforgettable? These tips will help you get there:
- Control your heat: Keep your skillet at medium to medium-low. Too hot, and the swirl will burn before the pancake cooks through.
- Rest the batter: Giving your batter 5-10 minutes to rest lets the gluten relax and results in lighter, fluffier pancakes.
- Use real butter: The flavor is richer and it gives your cinnamon swirl that classic gooey texture you expect from a cinnamon roll.
- Thin glaze = light drizzle / Thick glaze = decadent topping: Adjust to your taste, but thinner glazes seep into the pancakes better.
- Batch size matters: Don’t make the pancakes too large, or flipping them will be a challenge (especially with the cinnamon swirl).
- Use a squeeze bottle for best results: This gives you more control over your swirl pattern and prevents overloading a single spot.
How to Store and Reheat Leftovers
Let’s be honest—if you have leftovers, you’ve shown more restraint than most. But just in case you do, here’s how to store and reheat your pancakes the right way:
Storing:
- Let the pancakes cool completely.
- Stack with a piece of parchment paper between each one (to prevent sticking).
- Store in an airtight container or ziplock bag.
- Keep refrigerated for up to 3 days, or freeze for up to 2 months.
Reheating:
- Microwave: 30–45 seconds for one pancake. Great for quick mornings.
- Oven: Preheat to 325°F, wrap pancakes in foil, and heat for 8–10 minutes.
- Toaster: Works well for a crispier edge, but be careful if your swirl is sugary—it might drip.
Always add a fresh drizzle of glaze after reheating for maximum effect.
Can You Make Them Ahead of Time?
Absolutely. These cinnamon roll pancakes are surprisingly make-ahead friendly:
- The pancake batter can be mixed and stored in the fridge overnight—just give it a gentle stir before using.
- The cinnamon swirl keeps well in the fridge for up to 3 days. Just reheat it slightly and transfer to a piping bag or bottle before using.
- The glaze can be prepped and stored, then warmed up quickly in the microwave for easy drizzling.
If you’re planning a big brunch or holiday breakfast, this can save you tons of time in the morning.
Fun Variations to Try
Want to shake things up a bit? Try these creative cinnamon roll pancake twists:
Pumpkin Spice Cinnamon Pancakes
Add ¼ cup canned pumpkin, a pinch of nutmeg, and ½ teaspoon of pumpkin pie spice to your batter. It’s the perfect fall twist on this already cozy dish.
Chocolate Chip Cinnamon Roll Pancakes
Sprinkle mini chocolate chips onto the pancake batter before swirling with cinnamon. Chocolate + cinnamon = heaven. Add cocoa powder to the swirl for double chocolate indulgence.
Vegan or Gluten-Free Options
For vegan pancakes:
- Use plant-based milk (like almond or oat)
- Replace egg with flax egg (1 tbsp flaxseed + 3 tbsp water)
- Use vegan butter and cream cheese in swirl and glaze
For gluten-free:
- Use a 1:1 gluten-free flour blend
- Make sure your baking powder is certified gluten-free
These options still deliver the same sweet, rich experience without compromising dietary needs.
What to Serve with Cinnamon Roll Pancakes
While these pancakes can easily stand alone, here are a few delicious additions:
- Crispy bacon or sausage links – That savory/sweet combo hits just right
- Fresh fruit – Sliced bananas, strawberries, or blueberries add brightness
- Whipped cream – For extra bananas, strawberries, or blueberries add brightness
- Whipped cream – For extra indulgence (why not?)
- Iced coffee or lattes – Pairs beautifully with the cinnamon and cream cheese flavors
Common Mistakes to Avoid
To make sure your pancake game is top-tier, avoid these frequent missteps:
- Swirl mixture too hot – Causes it to melt into the batter instead of staying visible
- Overmixing the batter – Leads to dense, chewy pancakes
- Flipping too early – Results in undercooked centers or swirl leakage
- Skipping the glaze – You’re robbing yourself of the best part!
- Using cold cream cheese – Makes the glaze lumpy and hard to drizzle
Nutrition Breakdown (Per Serving)
Here’s an estimate for one serving (2 pancakes + glaze):
| Nutrient | Amount |
|---|---|
| Calories | ~400-500 |
| Carbs | ~45g |
| Sugar | ~20g |
| Fat | ~20g |
| Protein | ~6g |
| Fiber | ~1g |
Note: These values vary based on ingredient brands, portion size, and add-ons like chocolate chips or fruit.
FAQs about Cinnamon Roll Pancake Recipe
1. Can I use boxed pancake mix for this recipe?
Yes! Use your favorite boxed mix for the base and just follow the swirl and glaze parts of this recipe.
2. My swirl sinks into the batter—what’s wrong?
It may be too warm or too runny. Let it cool a few minutes and add a bit of flour to thicken.
3. Can I freeze these pancakes?
Definitely. Stack with parchment between them and freeze in a ziplock bag. Reheat in a toaster or microwave.
4. Can I double this recipe for a crowd?
Absolutely. Just double all ingredients, but make sure your griddle stays clean between batches to prevent burning the sugar.
5. Is there a way to make these without cream cheese?
Yes. You can make a simple glaze with powdered sugar, milk, and vanilla for a lighter topping.
Final Thoughts
Cinnamon roll pancakes are more than just breakfast—they’re an experience. From the first bite of that warm, fluffy pancake, swirled with gooey cinnamon sugar and topped with smooth cream cheese glaze, you’re transported straight to comfort food heaven.
This recipe brings together everything you love about cinnamon rolls and pancakes, with none of the yeast or rising time. Plus, it’s fun to make, Instagram-worthy, and always a hit with kids and adults alike.
Whether you’re treating yourself on a weekend morning, whipping these up for brunch guests, or meal-prepping for a week of cozy mornings, cinnamon roll pancakes are a recipe worth adding to your rotation.
