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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 this delicious cinnamon roll pancake creation I thought to myself… why haven’t I made these until now? A pancake swirled with cinnamon sugar and an amazing cream cheese glaze on top. Doesn’t get much better than that!
I knew my kids would just go nuts over these pancakes. So I doubled the recipe and made a big batch. I am going to freeze some for my boys so they can be heated up before school. I know best mom ever! Heres the problem, only 3 made them in the freezer. They were so amazing my boys couldn’t get enough! Then my boys wanted a bedtime snack and heated up the rest. So I am left with zero. That is okay though. It gives me an excuse to make these pancakes again. My boys said they were the best thing ever. They especially loved the cream cheese glaze on top!
These cinnamon roll pancakes are so simple to make. To make them even easier substitute the homemade pancake recipe for your favorite pancake recipe from a box. It will still have the same great flavor with the cinnamon roll filling circled over the pancake mix. These pancakes are a huge hit and won’t last long. A delicious cinnamon roll in the form of a pancake that the whole family will love!
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 unsalted butter melted
- 1/4 cup + 2 tablespoons packed light brown sugar
- 1/2 tablespoon ground cinnamon
Cream Cheese Glaze:
- 4 tablespoons unsalted butter
- 2 ounces cream cheese at room temperature
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Pancakes: (Can also use a box)
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg lightly beaten
- 1 tablespoon canola or vegetable oil
Instructions
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.
- 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.
These were absolutely delicious!!! Best pancakes I’ve ever had! I agree on asking myself why haven’t I made these before lol. However I was having trouble with the filling leaking out and burning the pan, so I came up with this idea: to freeze the filling and then place it in the pancakes. So I used softened butter instead , and piped spirals on parchment paper then left in the freezer for 15 mins. I also added about 1/4 extra cup of flour to the batter to make it slighter thicker to hold the filling. It worked amazingly! I kept the others spirals in the freezer and it wasn’t any extra hassle to use a spatula to lift them off the tray and place in the poured pancake batter. I used a knife/spoon to gently push the filling in the pancake and very minimal filling came out. It still resulted in amazing pancakes I didn’t have sugar burning my pan and didn’t have to clean up so much in between each pancake lol. I highly recommend this technique if you’re having trouble with the filling! Recipe 5 stars out of 5!
My husband loved, he said they tasted like cinnabon
That is awesome! Thank you for sharing! XOXO
These were amazing! I doubled the recipe and added just a little extra flour since I prefer my batter a little thicker. I didn’t have any problems with the cinnamon mixture oozing out, it kind of sunk into the pancake during cooking. All three of my kids asked for seconds and we had a friend over who ate more than anyone. We had no leftovers. I’ll definitely make again (in larger quantities)!
I just tried these and the filling melted all over before the pancake could cook on the other side. Am I doing something wrong?
Oh no! I am so sorry to hear that! I am not sure why it did that for you. I hope that they tasted okay for you! XOXO
This happened on my first pancake and here’s what fixed it, when bubbles barely start to form then add the swirl! I waited too long to add the swirl the first time and my first pancake did the same as yours!
As far as ratios of filling and glaze, I recommend doubling up on the amount of cinnamon filling and cutting the cream cheese glaze in half. Otherwise you’ll end up with too much glaze and not enough filling. Which is where we’re at now. Delicious recipe!
Great recommendations! Glad you enjoyed them! Thanks for sharing! XOXO
Alyssa, Thank you for the recipe & Instructions. I tried these and found that a lot of the cinnamon swirl got dumped out of the pancake.
Do you know of any tricks to keep the cinnamon mixture in the pancake body?
Thanks, Greg
HI Greg! I am sorry you are having a problem with the cinnamon roll pancakes. When I put the pancake on the griddle then I swirl the cinnamon mixture. When I go to flip the pancake a bit will dump out but not all of it should though. I would try and cook it a little longer if you can without burning the pancakes. I hope that helps! Enjoy your pancakes! XOXO
Do you have to melt the butter
These are very good but super sweet. This is definitely one of those breakfasts recipes that qualifies as dessert.
Yes! Very much so! I do love them though all day long;)! Glad you liked them! XOXO
When you flip pancake, cinnamon filling just melts out onto pan. Unless I am missing something, this just didn’t work!
While I’m not trying to bash, I just made these *literally RIGHT NOW & they came out HORRIBLE. The batter was too watery, the cinnamon mix was also too liquid-y & melted as soon as I flipped the pancakes over so instead of the mouth-watering cinnamon swirl pancakes that I had promised my kiddos this morning, an hour later, all I have are messed-up burnt pancakes that look nothing like what’s pictured in the recipe. I feel cheated somehow & I spent TIME making these so….a little more than disappointed.
Exact same situation. I made adjustments for the rest of the batch but it’s still a bad formula where everything was off in texture and no forethought was give to that SUGAR BURNS.
1/10 recipe
I made these for the first time and I made some without the cinnamon swirl and they were awesome, but with the cinnamon swirl they burnt and tasted almost like caramel but I wanted a cinnamon roll pancake, not caramel pancakes. I would not recommend these.
These are amazing and so worth it!
I wonder if you could use an apple cinnamon mixture instead of the regular cinnamon mixture. I don’t have a problem with mixture other than the fact I don’t like buttery tasted things. Butter is not something I’m a fan of. Also I wouldn’t use a cream cheese frosting as cream cheese is worse tasting than butter so that’s an easy fix for the glaze.
wow…hate butter and cream cheese? I would not be able to cook at all!
These are my 2 favorite ingredients.
I like the idea of Apple pie filling with it though. That sounds yummy and would go great with the frosting. I hope The Recipe Critic develops that recipe.
YUM!
I couldn’t live without these 2 ingredients either. What in the world would one do without them?????
? You are an anomaly lol! Never heard of anyone that doesn’t like butter wow
These were a great treat, I loved them and so did my husband. I’m going to make them for my grand kids this weekend. I’ll just cut back the sugar a little. Great recipe!
thankyou for recipe
I made these for my family today and while they tasted amazing I felt like they were way too sweet for us. Have you tried doubling just the pancake batter and used just the one batch of the glaze and filling?
Yes, I did that today! We loved it!
I made these pancakes for my boyfriend, and I was slightly disappointed with the recipe. It definitely needs some tweaking to get it right. I did not read the review about putting a second layer of batter over the cinnamon layer, but I wish I had because it seems like a good idea. My brown sugar mixture came out rather thick and not as pretty as the picture. Also, my boyfriend is a real sweet tooth, but these pancakes were VERY sweet (no wonder the kids love it!) and the mix of all the sugar and butter was a little much. I would recommend trying this recipe out because it has a lot of potential and I love the cinnabon-play on a pancake recipe, but it needs some adjustments.
I made this for my grandkids. The pancake batter was very good, I had a difficult time with the cinnamon filling. It would not move through my frosting bag and I used the largest tip that I had. The filling was very stiff and dry. Was i supposed to warm it up or cook it? I ended up crumbling the filling on top of the pancakes as they slowly cooked. It did create a hole type crater on the pancake. Please let me know what I can do differently to fix the problem with the filling.
Batter was good and the topping was wonderful. I will be making this again when I find out how to fix the filling situation! Thanks for your help!