Cinnamon Roll Pancakes

One Saturday morning, I craved the cozy flavors of cinnamon rolls but didn’t have hours to spare. So I riffed on it: why not swirl that cinnamon-sugar filling into pancakes? The result was pure breakfast magic—warm pancake under soft sweet swirls, scented with cinnamon and brown sugar.

As a food stylist and flavor chaser, I love dishes that feel special without overcomplicating things. These pancakes are that: familiar pancake batter elevated with gooey cinnamon spirals and topped with a creamy glaze.

My kids’ eyes lit up when I flipped the first round—cinnamon ribbons intertwined like little tastes of heaven. And making them became our new weekend ritual, full of laughter and sticky fingers.

Now, these climbs to our table almost every weekend or when we need a bright, comforting breakfast that feels like a hug.

Short Description

Light, fluffy pancakes with cinnamon-sugar swirls and sweet cream cheese glaze—a fun, shortcut version of cinnamon rolls perfect for weekend brunch.

Ingredients

For the pancake batter

• 1 cup (125 g) all-purpose flour
• 1 Tbsp sugar
• 1 tsp baking powder
• ½ tsp baking soda
• Pinch of salt
• ¾ cup (180 ml) milk or plant-based milk
• 1 large egg
• 2 Tbsp melted butter (or oil)
• 1 tsp vanilla extract

For the cinnamon swirl

• 3 Tbsp unsalted butter, melted
• ¼ cup (50 g) brown sugar, packed
• 1 Tbsp ground cinnamon

For the glaze

• ½ cup (60 g) powdered sugar
• 2 Tbsp cream cheese, softened
• 1–2 Tbsp milk
• ½ tsp vanilla extract

Substitutions

• Dairy-free: use plant-based milk, oil instead of butter, and dairy-free cream cheese
• Lower sugar: use coconut sugar or reduce sugar by ¼
• Gluten-free: swap flour for a 1:1 GF blend

Tools Needed

• Mixing bowls
• Whisk or fork
• Measuring cups and spoons
• Non-stick skillet or griddle
• Small bowl for swirl mixture
• Griddle spatula

Step-by-Step Cooking Instructions

Step 1: Make the pancake batter
In a bowl, whisk flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk milk, egg, melted butter, and vanilla. Pour wet into dry and stir until just combined—batter should look lumpy.

Step 2: Prep the cinnamon swirl
In a small bowl, mix melted butter, brown sugar, and cinnamon into a smooth paste. Scoop into a squeeze bottle or a zip-top bag with a corner snipped off.

Step 3: Cook pancakes
Heat skillet over medium-low and grease lightly. Pour ¼ cup batter per pancake. Immediately pipe a spiral of cinnamon swirl on top. Cook until bubbles form and edges set, about 2–3 minutes. Flip and warm the underside for 1–2 minutes.

Step 4: Make the glaze
Whisk powdered sugar, cream cheese, milk, and vanilla until smooth and creamy. Add more milk if too thick.

Step 5: Plate and serve
Stack pancakes, drizzle generously with glaze, and sprinkle extra cinnamon or chopped nuts if desired. Serve hot.

Why You’ll Love This Recipe

• Sweet breakfast shortcut: all the joy of cinnamon rolls in pancake form
• Fluffy and tender: light texture balanced by gooey swirls
• Quick & fun: ready in 20 minutes and a hit with kids
• Customizable sweetness and swaps: easy to adjust flavors and ingredients
• Weekend delight: brunch-worthy yet homey and relaxed

Helpful Tips and Cooking Notes

Batter consistency matters—don’t overmix. A few lumps mean fluffy pancakes, while overmixing makes them gummy.

Pipe the swirl immediately after pouring batter to let it sink in. Waiting too long means the swirl sits on top and doesn’t meld into the pancake.

Keep heat in check—medium-low ensures pancakes cook through without burning the sugar swirl. Clean the skillet between batches if sugar residues build up.

If glaze is too runny, add a bit more powdered sugar. For thicker glazing, chill it briefly before drizzling—it’ll cling beautifully.

Make pancakes small (3–4 inches) so easier to flip and swirl smoothly. Oversized ones can break when flipping.

Nutritional Benefits & Fun Facts

Eggs and milk boost protein and calcium, while cinnamon has natural antioxidants and may help digestion. Using moderate amounts of butter and sugar keeps it treat-worthy, not indulgence-overkill—even though it feels indulgent!

Fun bit: this pancake mimic method goes back to diner-style “cinnamon swirl pancakes” but sped up for home cooks thanks to that squeeze-bottle swirl trick.

Final Dish & Serving Suggestions

The stack looks inviting, with soft spirals peeking through golden edges. The glaze melts into the crevices, and the air smells of cinnamon-sweet comfort. Each bite offers fluffy pancake, melting swirl, and creamy sweetness.

Serve with hot coffee or chocolate milk, fresh berries for brightness, or a dollop of yogurt to balance sweetness.

Storage and Reheating Tips

Store cooled pancakes in an airtight container in the fridge for up to 2 days. Reheat in a toaster or skillet to revive crisp edges.

Make glaze ahead and store separately. Warm it slightly before drizzling to reach perfect flow.

Frequently Asked Questions (FAQs)

1. Can I make the cinnamon swirl ahead?
Yes. Mix sugar swirl and store in squeeze bottle in fridge up to 2 days. Warm gently before using if solidified.

2. Will pancakes work with gluten-free flour?
Yes—just use a 1:1 GF blend. Texture may be slightly denser but still delicious.

3. Can I skip cream cheese in glaze?
Yes. Use milk and vanilla-only glaze, though cream cheese adds richness and tang.

4. What if swirl isn’t melting in?
Batter was too thick or skillet too cool. Thin your batter with a bit more milk or heat the pan slightly.

5. Can I freeze cooked pancakes?
Yes. Once cool, layer between parchment in a freezer bag. Cold toast or microwave until warmed through.

Final Thoughts

Cinnamon Roll Pancakes make weekend mornings feel special without extra stress. They’re sweet, cozy, and simple—perfect for breakfast hugs around the table. Let me know your favorite twists or toppings!