Healthy Cinnamon Roll Pancakes You’ll Love
There are mornings when you want pancakes. And there are mornings when you crave a cinnamon roll. Some days call for both. That is where Cinnamon Roll Pancakes come in. These are tender, pillowy pancakes with a brown sugar and cinnamon swirl inside, topped with a silky cream cheese glaze. It is comfort food that combines two favorites in one.
I am a chef who believes breakfast should feel like memory. The smell of butter, cinnamon, and batter on the griddle takes me straight back to weekends with my mom, flipping pancakes at the kitchen counter. This recipe brings that feeling but with professional tips to help you make them consistently fluffy and delicious.
A Little History
Cinnamon rolls are older than most of us realize. The Swedish kanelbulle is one of the most famous versions, but spiced and rolled breads have been baked in many parts of Europe for centuries. Cinnamon and sugar together came to symbolize warmth and hospitality in Scandinavian and American traditions. The cream cheese–topped American version inspired the flavors in these pancakes.
Why this recipe works
The swirl gives you cinnamon roll flavor without long hours of dough proofing.
The batter has just the right balance of leavening and liquid, which creates light and fluffy pancakes.
The cream cheese glaze balances the sweetness with tang and brings the familiar cinnamon roll finish.
Two simple steps make a big difference: let the pancake batter rest before cooking, and avoid overmixing. Resting allows the flour to hydrate and the leavening to activate, while light mixing prevents chewy, tough pancakes. Heat control also matters. A preheated but not overly hot skillet ensures the sugar swirl caramelizes without burning.
Ingredients (serves 4)
Pancakes
1 ¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup milk (add a splash more if the batter is too thick)
1 tablespoon vegetable oil or melted butter
1 large egg
1 to 2 tablespoons sugar (optional)
Cinnamon filling
- ⅓ cup melted butter
¾ cup light brown sugar, packed
1 tablespoon ground cinnamon
(Optional: add ¼ teaspoon ground cardamom for a Scandinavian touch.)
Cream cheese glaze
2 ounces cream cheese, room temperature
4 tablespoons butter, room temperature
1 ¼ cups powdered sugar, sifted
1 teaspoon vanilla extract
Splash of milk if needed to thin
Tools you need
Nonstick skillet or griddle
Zip-top bag or piping bag for the swirl
Mixing bowls and whisk
Spatula
Baking sheet or oven-safe plate to keep pancakes warm
If you do not have a nonstick skillet, a well-seasoned cast-iron pan works, but keep the heat lower and watch carefully to prevent burning. A sandwich bag with a corner cut can replace a piping bag.
Cinnamon Roll Pancakes Making Process: Step-by-step
Step 1: Prepare Cinnamon Filling
In a medium bowl, mix melted butter, brown sugar, and cinnamon until everything is smooth and combined. Scoop this glorious paste into a small zip-top bag. Let it rest on the counter for 10 to 15 minutes, a crucial step that thickens the filling just enough for clean swirls without running.
Visual cues: It should be spreadable, like a thick frosting, not liquidy.
Step 2: Make Pancake Batter
Whisk together flour, baking powder, and salt in a mixing bowl. Add the milk, oil, and egg, stirring just until moistened — a few lumps are totally fine. If using boxed batter, prepare as the package suggests. You want the batter smooth but not overmixed to avoid tough pancakes.
Texture tip: The batter should flow slowly off the spoon but still hold some shape.
Step 3: Prepare Cream Cheese Glaze
In a microwave-safe bowl, heat butter and cream cheese until melted and smooth. Whisk in powdered sugar and vanilla extract until a creamy glaze forms. Set aside at room temp while you cook.
Step 4: Cook Pancakes
Heat your skillet or griddle over low heat and spritz with non-stick spray. Pour about ½ cup of pancake batter per pancake. Quickly snip a corner of your cinnamon filling bag and squeeze a spiral from the center outward.
Timing: Cook until bubbles appear on the surface—usually about 2-3 minutes. This is the golden nugget queue to flip.
Flip gently and cook the other side until golden brown, about 1-2 more minutes. Remove to a warm oven plate while you finish the batch.
Watch out: Don’t flip too early or the cinnamon filling could spill. Also, keep your heat low to avoid burning the buttery sugar swirl.
Step 5: Serve with Cream Cheese Glaze
Once all pancakes are ready, drizzle liberally with the cream cheese glaze and enjoy immediately!
Serving & Storage
Plate these pancakes stacked high with a dusting of powdered sugar or a sprinkle of chopped nuts. Serve alongside maple syrup or whipped cream for indulgence. A hot cup of coffee or spiced chai pairs beautifully for fall mornings.
Storage: Keep leftovers in an airtight container in the fridge for 1-2 days. Freeze by placing parchment between each pancake to prevent sticking and store in a resealable bag for up to 3 months.
Reheating: Microwave for 20-30 seconds or warm in a toaster oven. If frozen, allow to thaw slightly or reheat straight from frozen on low heat.
Helpful Table for Ingredients
| Ingredient | Measurement | Substitutes/Notes |
|---|---|---|
| All-purpose flour | 1¼ cups | Gluten-free flour blend for GF |
| Baking powder | 2 tsp | Use aluminum-free for best flavor |
| Milk | 1 cup | Any dairy or plant-based milk |
| Vegetable oil | 1 tbsp | Melted butter or coconut oil |
| Egg | 1 large | Flax or chia egg for vegan version |
| Brown sugar (light) | ¾ cup | Dark brown for deeper flavor |
| Ground cinnamon | 1 tbsp | Add extras like nutmeg if desired |
| Butter | 1/3 cup (divided) | Use vegan for dairy-free |
| Cream cheese | 2 oz | Plant-based cream cheese if vegan |
| Powdered sugar | 1¼ cups | Use powdered sugar substitute |
| Vanilla extract | 1 tsp | Optional but enhances flavor |
Frequently Asked Questions
Q: Can I use store-bought pancake mix?
Yes! Bisquick or any pancake mix works great, making this recipe quick and foolproof.
Q: How do I keep the cinnamon filling from leaking?
Let it rest to thicken before swirling into the batter, and don’t overload the swirl.
Q: Can I make this gluten-free or vegan?
Absolutely—substitute gluten-free flour and use flax eggs and dairy-free cream cheese.
Q: Can I prepare this ahead?
You can make the cinnamon filling and glaze ahead. Pancakes freeze well for up to 3 months with proper layering.
Q: How do I reheat leftovers?
Microwave or use a toaster oven; frozen pancakes can be reheated directly on low heat.
Final Thoughts
Enjoy the perfect blend of the best old fashioned apple cinnamon pancakes and fluffy cinnamon roll pancakes that bring all the joy of fall to your breakfast table. Whether you’re making these for a special brunch, a toddler-friendly treat, or just a healthy apple cinnamon pancakes variation, these stacks will not disappoint!
Cinnamon Roll Pancakes Recipe Card
Delight in these fluffy Cinnamon Roll Pancakes swirled with cinnamon sugar and finished with a rich cream cheese glaze. A cozy, sweet breakfast treat that’s nostalgic yet easy to make, perfect for mornings with family.
- Prep Time: 30 Minutes
- Cook Time: 4 Minutes
- Total Time: 34 Minutes
- Yield: 4 1x
- Category: Breakfast , Brunch
- Cuisine: American
Ingredients
For the Pancakes:
- 1 ¼ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup milk (add more if batter is too thick)
- 1 tbsp vegetable oil
- 1 large egg (beaten)
- Or use Bisquick pancake mix as shortcut
Cinnamon Filling:
⅓ cup butter (melted)
¾ cup packed light brown sugar
1 tbsp ground cinnamon
Cream Cheese Glaze:
- 4 tbsp butter
- 2 oz cream cheese
- 1 ¼ cups powdered sugar
- 1 tsp vanilla extract
Instructions
Make Cinnamon Filling: Mix melted butter, brown sugar, and cinnamon until smooth. Transfer to a small zip bag and let rest 10–15 minutes until slightly thick.
Prepare Batter: Whisk flour, baking powder, salt. Add milk, oil, and egg; mix until just combined with a few lumps. (Or prepare boxed mix per package.)
Make Glaze: Heat butter and cream cheese until melted. Whisk in powdered sugar and vanilla until smooth. Set aside.
Cook Pancakes: Heat skillet on low and grease lightly. Pour ½ cup batter per pancake. Pipe cinnamon filling in a spiral on top. Cook until bubbles form (approx. 2–3 mins), then flip and cook 1–2 mins more.
Serve: Stack pancakes and drizzle with cream cheese glaze. Enjoy warm!
Notes
Serving Tips: Great with maple syrup or fresh fruits. Perfect for cozy fall mornings and toddler-friendly breakfasts.
Pro Tips: Rest cinnamon filling to prevent spreading; keep stove heat low to avoid burning. Use a small zip bag for easy swirling.
Storage: Store leftovers in an airtight container for up to 2 days or freeze with parchment between layers for 3 months.
Reheat: Microwave briefly or warm in a toaster oven. Reheat frozen pancakes on low heat directly.
