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Cinnamon Roll Pancakes are a delicious homemade pancake mix swirled with cinnamon roll filling and drizzled with a delicious cream cheese glaze. These are pure deliciousness!
The best way to wake up is having a cinnamon roll apart of your breakfast. If you love cinnamon rolls, try this Quick 45 Minute Cinnamon Rolls, Cinnamon Roll Cookies or Cinnamon Roll Cupcakes.
Delicious Cinnamon Roll Pancakes
As I was making these cinnamon roll pancakes, I couldn’t believe I hadn’t tried them sooner! Fluffy pancakes swirled with cinnamon sugar and topped with cream cheese glaze, pure perfection. My kids went absolutely nuts for them, and even though I doubled the batch to freeze extras for school mornings, most disappeared before they ever hit the freezer. They said these were the best pancakes ever, especially with that glaze!
The best part is how easy these pancakes are to make. You can even use a boxed mix and still get that incredible cinnamon roll flavor with the swirl baked right in. A fun twist on classic cinnamon rolls, these pancakes are a family favorite that won’t last long! If you love cozy cinnamon treats, you’ve also got to try my Kanelbullar (Swedish cinnamon buns).
Cinnamon Roll Pancakes Ingredients:
Cinnamon Filling:
- Unsalted butter, melted
- Light brown sugar
- Ground cinnamon
Cream Cheese Glaze:
- Unsalted butter
- Cream cheese, at room temperature
- Powdered sugar
- Vanilla extract
Pancakes: (Can also use a box)
- All-purpose flour
- Baking powder
- Salt
- Milk
- Egg, lightly beaten
- Canola or vegetable oil
How to make Cinnamon Roll Pancakes:
- To make the cinnamon filling: Combine brown sugar, melted butter, and cinnamon in a medium size bowl. Scoop into a baggie and set aside.
- For the glaze: In a small pan melt the butter over low heat. Whisk together the cream cheese, vanilla and powdered sugar. Take off of the heat and set aside until ready to use on pancakes.
- To make the pancakes: Combine flour, baking powder and salt. Whisk together the milk, egg, and oil.
- Heat skillet to medium low: Once preheated, spray with non-stick spray. Add about 1/2 cup of the batter to the skillet. Wait until bubbles start to form. Snip the corner of the cinnamon filling, and create a swirl pattern in the center of the pancake as pictured above. See notes. Be careful not to get it too close to the edge. With a wide metal spatula flip the pancake over and continue cooking for an additional 1-2 minutes until golden brown.
- Clean the pan: Wipe out the pan each time and repeat with the remaining batter. Warm the glaze if needed and drizzle over pancakes.
Tips on Making Cinnamon Roll Pancakes:
- Stir cinnamon filling: Before using the cinnamon filling mixture to swirl on top of the pancakes, open up the bag and re-stir to make sure that the butter is fully incorporated.
- Griddle or skillet: Use a nonstick skillet or griddle when making cinnamon roll pancakes. These pancakes tend to stick a little a bit with the cinnamon roll filling.
- Cinnamon filling: This is best if it is a thick texture. If it is too thin the cinnamon filling will run in the pancake.
- Bubbles: Once the cinnamon roll pancakes begins to have several small bubbles over top, flip your pancake using a thin spatula.
More Delicious Breakfast Ideas:
- Easy Keto Pancakes
- Best Yogurt Parfait Recipe with Granola
- The Best Breakfast Casserole
- Best Ever German Oven Pancake
- Cherry Almond Cream Cheese Breakfast Braid
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Cinnamon Roll Pancakes
Ingredients
Cinnamon Filling
- 4 tablespoons melted unsalted butter
- ⅓ cup packed light brown sugar
- ½ tablespoon ground cinnamon
Cream Cheese Glaze
- 4 tablespoons unsalted butter
- 2 ounces cream cheese at room temperature
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
Pancakes (Can also use a box)
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 large egg lightly beaten
- 1 tablespoon canola or vegetable oil
Instructions
Cinnamon Filling
- Combine 4 tablespoons melted unsalted butter, ⅓ cup packed light brown sugar, ½ tablespoon ground cinnamon in a medium-sized bowl. Scoop the cinnamon mixture into a Ziplock bag and set aside.
Glaze
- In a small pan melt 4 tablespoons unsalted butter over low heat.
- Whisk in 2 ounces cream cheese, ¾ cup powdered sugar, and ½ teaspoon vanilla extract. Take the glaze off of the heat and set aside until ready to use on pancakes.
Pancakes
- Combine 1 cup all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt in a large bowl. Whisk in 1 cup milk, 1 large egg, and 1 tablespoon canola or vegetable oil.
- Heat skillet to medium low. Once preheated, spray with non-stick spray. Add about ½ cup of the batter to the skillet. Wait until bubbles start to form. Snip the corner of the Ziplock bag with the cinnamon filling. Create a swirl pattern in the center of the pancake as pictured above. See notes. Be careful not to get it too close to the edge. With a wide metal spatula flip the pancake over and continue cooking for an additional 1-2 minutes until golden brown.
- Wipe out the pan each time and repeat with the remaining batter. Warm the glaze if needed and drizzle over pancakes.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely amazing. Will be making these quite often here. Thanks foa an awesome new recipe.
This recipe is delish even without the cream cheese topping. After making a few the “right” way I dumped the cinnamon glaze into the batter because I am impatient. Lol. They still tasted wonderful and I didn’t have to clean the pan in between each pancake. Would highly recommend this recipe
I made these and they were awesome. I used my own pancake recipe and can frosting that I nuked. I cooked them on a griddle and had no problems with them sticking when flipped.
What is cinnamon filling?
It is the recipe for cinnamon filling that you make. The brown sugar, cinnamon and butter.
DEE-LISH! I made a couple as instructed then switched to a thin layer of pancake batter followed by a swirl of the cinnamon mixture then I topped it off with another thin layer of pancake batter to seal in the cin/sugar mix. Made a huge (!) difference in the burning/messy cinnamon sugar. Will def make again.
FOR ONCE, someone has actually made the recipe before leaving a reply! Not to sound rude, but I’m much more interested in hearing if the recipe turned out than how yummy it LOOKS.
Now to reply, Thx for the tip. I was actually thinking that the method you used would work best given how easily sugar burns. I’m going to give it a try tomorrow am….should be a nice Sunday morning breakfast
I wish I would have read this tip before making the pancakes. My cinnamon filling melted out of my pancakes making a huge mess in the pan and leaving big trenches in my pancakes. For my second batch, I used less of the filling and tried to cover it with batter but didn’t have much more success. Two thin layers of batter is a good suggestion.
Why I have I never thought of this before? These are on my list to make asap!
Oh my husband and boys would LOVE these! I definitely make them as a surprise soon!
Yeah, those wouldn’t make it to our freezer either! Yum!!!
Oh my word! Where have these been all my life?? I want to come over for breakfast!
These look utterly brilliant!! I can’t wait to try them.
Love these! Yummy!!!
These look fabulous. About how many does the recipe make?
It makes about 12 pancakes. 🙂
Gonna make these for my son’s birthday! OMG!!!!
This looks AhhhhMazing!
Completely to die for!
Nice to meet a fellow LDS foodie! So glad I found your site – GORGEOUS stuff!!
It is so nice to meet you!! And it’s good that you also understand having a blog with non alcoholic drinks, no coffee flavoring, or tea! Hehe I can’t wait to check out your cute blog! XO