Cinnamon Roll Pancakes (with Cream Cheese Frosting!)

On Nov 26, 2019

Cinnamon Roll Pancakes (with Cream Cheese Frosting!)

Cinnamon Roll Pancakes make your breakfast dreams come true! They’re filled with cinnamon swirls and topped with a smooth cream cheese frosting and they’re delicious!

It’s always fun to change it up with a unique pancake recipe. My favorites are bacon pancakes, funfetti pancakes and these tangy cinnamon roll pancakes!

Great for special occasions

Tired of all the holiday baking? Take a break from pumpkin and turkey and make these divine cinnamon roll pancakes. They’re perfect for special occasions, weekend breakfasts with company, or brunch with all the other breakfast noodles!

Or let’s face it – they’re also great on their own because it’s actually a giant flat cinnamon roll that’s delicious.

Not surprisingly, these pancakes are a hit with the whole family. They’re perfectly spiced and have all the flavors of your favorite cinnamon rolls without any prep work! That doesn’t make sense. If you’re craving cinnamon rolls but don’t have time to make them, try this recipe! !

Make Cinnamon Roll Pancakes

Start your cinnamon roll pancakes by making the cream cheese glaze first!

glaze. Melt butter in a small saucepan over low heat. Remove butter from heat and add cream cheese. Stir it together until almost smooth. Add the powdered sugar, then the vanilla. Stir to combine and set aside.

Now let’s start with the pancake batter.

Batter. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. In a separate bowl, combine wet ingredients: buttermilk, milk, eggs, melted butter and vanilla. Beat until combined. Pour the milk mixture into the flour mixture. Stir them together with a wooden spoon until just combined (should be lumpy).

Shortcuts – If you want to use Bisquick batter, you can do that too. We love our homemade pancake batter the most, but use the pancake mix entirely when we’re in a hurry. 😉

Set the batter aside and let stand for 10 minutes while making the cinnamon swirl mixture. It is important to make the cinnamon swirl mixture last as it will harden. If it sits too long to harden, it won’t be able to spin in the pancake batter.

Cinnamon swirl. Combine butter, brown sugar and cinnamon in a separate bowl. Transfer mixture to a quart-sized ziplock bag. Cut off one of the corners.

Cook. Heat a pan/baking pan over medium-high heat. Scoop the batter onto the pan to form a 4-inch pancake. When the batter starts to form bubbles, use the cinnamon mixture to swirl the pancakes. Start at the center and rotate outward. When rotating, don’t get too close to the edge.

Cook the pancakes until the air bubbles begin to pop, about another 2-3 minutes. Using a large spatula, flip pancakes and cook for an additional 2-3 minutes. The underside of the pancake should be golden brown.

Repeat for each cinnamon roll pancake—you can wipe down the pan between cooking each pancake if desired.

breakfast dessert

When the pancakes are all cooked, top them with a cream cheese glaze! So delicious. Who doesn’t love a little dessert for breakfast?

If you’re trying to impress someone on their birthday, or in-laws are in town, here are some sweeter breakfast recipes:

We really hope you love these cinnamon roll pancakes as much as we do!

For more pancake recipes, check out:

Course breakfast

American cuisine

Prep time 20 minutes

Cook Time 15 minutes

Total time 35 minutes

12 servings

Calories 402 kcal

by Lil’ Luna

Cream Cheese Frosting

4 tablespoons unsalted butter
2 ounces cream cheese room temperature
¾ cup powdered sugar sifted
1/2 teaspoon vanilla

Pancake

3 cups flour
3 tablespoons sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup melted butter
1 teaspoon vanilla

Cinnamon Swirl

2/3 cup light brown sugar packed
5 tablespoons melted unsalted butter
1 tablespoon ground cinnamon

Cream Cheese Glaze:

Melt the butter in a small saucepan over low heat.
Remove from heat and add cream cheese. Blend until almost smooth.
Add the powdered sugar, then the vanilla. Stir and set aside.

Pancake Batter:

In a large bowl combine flour, sugar, baking powder, baking soda and salt.
In a separate bowl, combine wet ingredients: buttermilk, milk, eggs, melted butter and vanilla. Beat until combined.
Pour the milk mixture into the four mixtures. Stir with a wooden spoon until fully combined. (Lumps are okay.) Let’s rest for 10 minutes.

Cinnamon Swirl Mix:

While the batter rests, make the swirl mixture. Add butter, brown sugar and cinnamon to another bowl. mix.
Transfer mixture to a quart-sized ziplock bag. Cut off a corner.

To make pancakes:

Spoon the batter into a 4-inch pancake.
When the batter starts to form bubbles, use the cinnamon mixture to swirl the pancakes. Start at the center and rotate outward.
Cook until bubbles begin to pop, about another 2-3 minutes.
Flip and cook another 2-3 minutes – until the bottoms of the pancakes are golden brown.
Wipe down the pan, if desired, and repeat for each pancake.
Spread a cream cheese glaze over the pancakes.
Note: Use the electric frying pan to make several pancakes at a time

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