These cinnamon roll pancakes bring together the best of two breakfast faves.
You get the soft, fluffy texture of pancakes and the gooey, spiced swirl of a classic cinnamon roll.
Topped with a generous drizzle of cream cheese icing, each bite is pure indulgence.
Perfect for a cozy weekend breakfast or a special brunch treat, they’re guaranteed to be a family favorite and are surprisingly easy to whip up!
Why You’ll Love These Cinnamon Roll Pancakes
Sweetly Spiced Taste: Each forkful combines the warmth of cinnamon sugar, buttery sponge, and tangy cream cheese icing. It’s too good to miss!
Soft & Fluffy Texture: Buttermilk and a touch of baking soda make these pancakes ultra-light and tender.
Easy Weekend Treat: They’re simple but impressive enough for a special weekend breakfast or brunch.
Instagram Worthy: The cinnamon swirl pattern is eye-catching and makes these pancakes fantastic for sharing on social media.
Ingredients
- Unsalted Butter: Adds richness to the cinnamon swirl, pancakes, and icing for a creamy, decadent taste.
- Brown Sugar: Brings a deep, caramel-like sweetness to the cinnamon swirl.
- Ground Cinnamon: Adds warmth and spice, creating that classic swirl of flavor.
- All-Purpose Flour: Forms the base of the pancakes, keeping them fluffy and light.
- Baking Powder & Baking Soda: Helps the pancakes rise to a perfect, airy texture.
- Granulated Sugar: Adds a touch of sweetness to the pancakes.
- Salt & Vanilla Extract: Balance out the sweetness and enhance the overall flavor.
- Buttermilk: Makes the pancakes tender and adds a slight tang.
- Large Egg: Binds the pancake ingredients and adds structure.
- Cream Cheese: Creates a creamy, tangy base for the icing.
- Powdered Sugar: Sweetens the cream cheese icing to perfection.
- Milk: Thins the icing for the perfect drizzle consistency.
How to Make Cinnamon Roll Pancakes
Each bite of these cinnamon roll pancakes delivers that familiar comfort of your favorite pastry in an easier, quicker format.
The hypnotic swirl of cinnamon sugar creates gorgeous caramelized spirals that’ll make your breakfast table look like it belongs in a magazine spread.
And yet, they’re insanely easy to make!
1. WHISK the butter, brown sugar, and cinnamon until well blended. Transfer to a piping bag or ziplock; set aside.
2. COMBINE the flour, baking powder, baking soda, sugar, and salt in a large bowl.
3. MIX the buttermilk, egg, melted butter, and vanilla in a separate bowl until smooth.
4. STIR the wet ingredients into the dry ingredients until just combined; a few lumps are okay. Set aside.
5. BEAT the cream cheese and butter in a bowl until smooth. Gradually add powdered sugar and vanilla, beating until lump-free. Adjust with milk as needed for the desired consistency.
6. COOK the pancakes on a greased skillet over medium heat, using about 1/4 cup of batter per pancake. Pipe a thin cinnamon swirl onto each pancake.
7. FLIP when bubbles appear on the surface, cooking 1-2 minutes more. Transfer to a plate and cover to keep warm.
8. SERVE warm with a drizzle of cream cheese icing. Enjoy!
Tips For the Best Cinnamon Roll Pancakes
I should warn you: regular pancakes might seem a bit boring after trying these.
Luckily, you can make these with ease, even on busy mornings.
Just check out these tips before you begin.
- Give the batter a rest. After mixing, let the pancake batter rest for 5-10 minutes to allow the gluten to relax, resulting in fluffier pancakes.
- Watch the stove temperature. Maintain medium-low heat throughout cooking. If you go too hot, and the cinnamon swirl will burn.
- Swirl texture. It should be soft and paste-like. Use very soft butter so it pipes easily.
- Time the flip. Wait until the edges are set and bubbles have popped before flipping to prevent the cinnamon swirl from smearing.
- Keep the griddle/skillet clean. Wipe it clean between batches to prevent burnt sugar from affecting new pancakes.
- Batch management. Keep finished pancakes warm in a 200°Fahrenheit oven. Stack parchment paper between the layers so they don’t stick.
- Optional mix-ins. Add chopped pecans, crushed walnuts, or diced apples to the pancake batter for extra texture and flavor.
- Topping variations. Try maple syrup, caramel sauce, whipped cream, or fresh fruit. Or use one of these variations with the icing for an extra decadent bite.
How to Store
Perfect for lazy weekends, holiday mornings, or whenever you want to feel like you’re wrapped in a warm, cinnamon-scented hug, these are a must-make.
And you can even make them ahead!
To Store: Store cooled pancakes and cream cheese icing in separate airtight containers. Refrigerate for 2-3 days.
To Freeze: Stack cooled pancakes with wax paper between each layer. Wrap them tightly in plastic wrap and aluminum foil. Then, store in a freezer bag for up to 2 months.
To Reheat: Microwave individual pancakes for 20-30 seconds, or heat them in a toaster oven until warm.
More Fluffy Pancakes You’ll Love
Sheet Pan Pancakes
Pecan Pancakes
Pumpkin Spice Pancakes
Gingerbread Pancakes
Cinnamon Roll Pancakes
4
servings30
minutes15
minutes654
kcalThese cinnamon roll pancakes combine two beloved breakfast favorites into one irresistible dish. They’re fluffy, sweet, and drizzled with cream cheese icing.
Ingredients
- For the Cinnamon Swirl
1/4 cup unsalted butter, softened
1/2 cup brown sugar, packed
2 teaspoons ground cinnamon
- For the Pancakes
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon granulated sugar
1/2 teaspoon salt
1 1/2 cups buttermilk
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
- For the Cream Cheese Icing
4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
2-3 tablespoons milk, as needed
Instructions
- Make the cinnamon swirl: In a medium bowl, whisk the soft butter, brown sugar, and cinnamon until very well blended. Transfer to a piping bag or ziplock bag and set aside.
- Make the pancake batter: In a large bowl, whisk the flour, baking powder, baking soda, sugar, and salt until well combined.
- In a separate medium bowl, whisk the buttermilk, egg, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry and stir gently until just combined. A few lumps are okay. Set aside.
- Make the cream cheese icing: In a medium bowl, beat the cream cheese and butter until smooth. Slowly add the powdered sugar and vanilla, beating until thick and lump-free. Mix in the milk until the desired consistency is reached.
- Cook the pancakes: Warm a skillet or griddle over medium heat. Grease lightly with cooking spray or butter.
- Pour 1/4 cup portions of pancake batter into the skillet. Cut the corner off the piping bag and pipe a thin swirl of cinnamon filling over each pancake. When bubbles appear on the surface, flip them and cook for about 1-2 minutes more.
- Transfer the cooked pancakes to a plate and cover loosely with foil to keep warm. Repeat with the remaining batter.
- Serve the pancakes warm with a drizzle of cream cheese icing. Enjoy!
Notes
- After mixing, let the pancake batter rest for 5-10 minutes to allow the gluten to relax, resulting in fluffier pancakes.
- Maintain medium heat throughout cooking. If you go too hot, and the cinnamon swirl will burn.
