The best way to celebrate on a weekend morning is to make these Cinnamon Roll Pancakes! These fluffy, perfect pancakes are swirled with a cinnamon- sugar mixture and topped with a cream cheese drizzle. They’re awesome!!!
Watch the short video showing you how to make these Cinnamon Roll Pancakes, then scroll to the bottom of this post and print out the recipe so you can make them at home.
National Pancake Day
If you’ve ever thought you needed a reason to eat pancakes, today is the day: National Pancake Day!
Eat a short stack for breakfast, enjoy them for lunch, or make a dinner out a manhole-sized pancake… guilt free… because you’re merely celebrating their existence.
How do you like your pancakes? Buttermilk? Sweet Potato?
Whole Grain? Fruit topped? Whipped Cream?
What are the best pancakes?
I don’t usually care for any of that fancy stuff, but I can tell with absolute certainty that over-cooked, crusty pancakes have no place in my world. I like my pancakes fluffy.
And sometimes I like slices of banana cooked inside. A good dose of real maple syrup is what I prefer to drizzle on top.
But recently I started dreaming about mixing cinnamon rolls and pancakes together… and this is what I came up with- my new favorite pancake: Cinnamon Roll Pancakes. Here are some tips for how to be successful with these!
How do you make Cinnamon Roll Pancakes?
When you make cinnamon roll pancakes, it’s not much more difficult than making regular pancakes, but it’s a little more messy because of the cinnamon swirl. Follow the tips below, and you’ll have some great pancakes. NOTE: these take a little practice to get just right!
Tips explained:
- use a nonstick skillet or griddle: these are sticky, so if you can do anything to help prevent extreme stickiness then do it!
- use a thin metal spatula for flipping: because they’re a bit precarious, a thin spatula will work best.
- use an ice cream scoop for the batter: this just makes it easier to measure so they’re all similarly sized.
- allow pancake to cook and form bubbles before adding swirl: you don’t want the swirl to have time to melt into the batter, so adding it at the last minute will help it stay intact.
- the cinnamon swirl must be thick: thin swirl will run all over the place.
- don’t get the swirl too close to the edge of the pancake- see photo above!
- flip the pancake smoothly and quickly: so the swirl will stay in place!
- wipe pan between pancakes: or the sugar in the pan may burn.
I have a wonderfully fluffy pancake batter that I like to use (recipe below) so I swirl a bit of cinnamon roll filling into the pancake.
And they cook up just like a pancake- fluffy, but with craters of crusty, sugary cinnamon swirled within.
You might find three of these stacked in a fancy breakfast restaurant, but I’m gonna tell you that one pancake is all you need.
It’s like eating a cinnamon roll, and no one needs more than one cinnamon roll for breakfast. Or certainly no more than two 😉
See, just like a cinnamon roll. Love this. I can eat this pancake just as you see it, but you really need to add the glaze to get the full cinnamon roll-effect. Read on…
Oh yeah. A warmed cream cheese glaze drizzled on top really completes this pancake. No syrup needed.
Let me say that again: No. Syrup. Needed.
There you have it: Cinnamon Roll Pancakes with lots of ooey, gooey cream cheese glaze drizzled on top.
Do yourself a favor and treat yourself to a pancake today. Go get ’em.
These babies are just like eating a cinnamon roll, which is a perfectly okay… once in a while, right?
I mean, it’s not like I put chocolate chip cookie dough in them or anything. Hmmmm.
If you’re coming here to sample these delicious Cinnamon Roll Pancakes, you just might like the latest recipe that I’ve posted for Pumpkin Cinnamon Roll Pancakes and Gingerbread- Cinnamon Roll Pancakes too.
And if you just love pancakes in general, you must try The Best Fluffy Buttermilk Pancakes and Peanut Butter- Chocolate Chip Pancakes. Enjoy!
Cinnamon Roll Pancakes
Ingredients
CINNAMON FILLING:
- 4 tablespoons (½ stick) unsalted butter, just melted (not boiling)
- 6 tablespoons packed light brown sugar
- ½ tablespoon ground cinnamon
CREAM CHEESE GLAZE:
- 4 tablespoons (½ stick) unsalted butter
- 2 ounces cream cheese, at room temperature
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
PANCAKES:
- 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
PREPARE CINNAMON FILLING:
- In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).
PREPARE GLAZE:
- In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.
PREPARE PANCAKE BATTER:
- In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).
COOK THE PANCAKES:
- Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or ⅓ cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.
Notes
TIPS:
- *Quick and easy tip: Use a boxed pancake mix as the base for this recipe.
- *Tips for the cinnamon filling: Before swirling, open up the baggie again and give it a good stir to re-incorporate any butter that may have separated from the sugar. You want the mixture to thicken a bit- it's best when it's similar to the squeezing texture of a tube of toothpaste, which will happen if you leave it at room temperature for several minutes. Don't try to use the filling for the pancake swirl unless it has thickened as it will be too runny to make a solid swirl.
- *Keep the heat low or your pancakes might cook up too quickly. Don't flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!
- *I wrote a very detailed post on how to get the cinnamon filling *just right* on my Gingerbread- Cinnamon Roll Pancakes Post. Check it out before you attempt these!
- *If you're trying to justify your intake of decadent cinnamon rolls, you can make this a tad bit healthier by using half whole-wheat flour and low fat cream cheese, or enjoy the pancakes without glaze.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ok, so I should stick to building things than making food, but wanted to make breakfast for my wife. Well, it was ok til I flipped the pancakes over and the cinnamon swirl melted out of the cake and all over the griddle! It was a mess. Was I cooking it on too high heat? I put the pancake on, waited, than added the cinna swirl when I started seeing bubbles. I can make pancakes fine, til now. Haha
well, they can be tricky- no doubt about that! If the cinnamon swirl melted out completely then it was either too runny to begin with, or it melted beyond the point that it was supposed to. You’ll need to flip the pancakes pretty soon after you put that swirl on- and don’t swirl too close to the edges of the pancake. Use a metal spatula and flip it quickly. Some of the filling will spill out the sides, but not much. Good luck- they’re awesome if you get them right 🙂
Tried these and ended up with a mess of brown sugar and crappy pancakes! Did not work like recipe said!
They take some practice! It’s important to follow all of the tips and tricks. My 10 year old made them last weekend, and by the 4th pancake he had it down… gotta add that (thick) swirl in when the pancake is starting to form bubbles.
Bahahaha! Nicely played : )
Holy Sh!t… These look incredible. How are you not 500lbs?!?!
Spin class 😉
My 5 year old daughter proclaimed these to be “CRAZY good”….I agree! Wow. We made these before a big hike, scarfed the down and now I’m back cleaning up (and eating the leftovers!) I dipped a strawberry into my leftover sugary-cream cheese goodness and YUM, very tasty…perhaps an idea as a accompaniment to the pancakes! By the way, I mistakenly added cinnamon into the cream cheese and then decided to add a tad more into the buttery mixture and we loved it that way, too! Also, I have one of those pancake pans with the small circles and it worked very well keeping it all in place when the butter melts out. And, I used the “Trader Joes pancake and baking mix” (my fav because it’s whole grain and yummy) adding a bit of buttermilk in too.
Made these yesterday for 8 people. Mine were not very pretty, but they sure did taste great!
My “don’t do what I did” tale of caution: I made the cinnamon mixture and glaze 2 days ahead to keep prep work to a minimum and then put them in red and yellow squeeze bottles (the kind for ketchup and mustard) and refrigerated them. ~ mistake! ~ I microwaved the cinnamon mixture but could not get all of the sugar to dissolve. The chunks kept clogging up the small tip of the squeeze bottle. And yes, there was a minor explosion when the top popped off and half of the mixture dumped on one pancake (not to worry, I ate that one and it was delicious!) Next time I will use the ziplock bag as instructed or maybe cut the tip of the bottle down so the opening is larger and definitely NOT make the cinnamon mixture 2 days ahead. 🙂
These were the most delicious pancakes I ever ate. They took a bit of time to make but well worth it! Kids and Grandparents said 10 plus!!!! YUMMMMMY
I made these this for breakfast this morning and they were delicious! I made pancakes for two of us and they were very filling. It’ll probably take some practice to get the whole cinnamon swirl thing down… mine tasted great but they weren’t very pretty.
The only thing I found was that I had a ton of leftover cinnamon filling and cream cheese glaze… to use some up I was putting a little of each on each pancake as they came off the griddle. It ended up being a little too sweet doing it that way… I think if I make them again I will either double the amount of batter OR cut the amount of filling and glaze in half. I also found that making the filling and glaze before the batter and giving them the chance to thicken and cool down (from melting butter) helped.
Thanks for the recipe and the site!! 🙂
My daughter is obsessed with cinnamon rolls, so I made these for her for breakfast this morning. They were delicious, but I had a really hard time making them. I couldn’t get the cinnamon mixture to thicken up. Regardless though, they were amazing! Any tips on how to make it thicker?
Yep- see my revisions that I just added today!
Sorry, but I tried these and they were not a winner. I was attentive to the consistency on my brown sugar/butter mix but it started melting almost immediately when it hit the batter. Definitely too much butter in the swirl mixture & no way to temper the sugar burn if and when you actually are able to flip the sodden mess. Sorry, but I won’t be trying these again! Good idea but the recipe needs some work.
I actually made this recipe again today (for about the millionth time!) and made some revisions. I think people will find the revised version to be a little more successful. They definitely take some practice.