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Cinnamon Roll Pancakes Recipe Card

Cinnamon Roll Pancakes
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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.

Ingredients

Scale

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.

Find it online: https://supersnacktime.com/cinnamon-roll-pancakes/