Light, fluffy Cinnamon Roll Pancakes are the perfect sweet treat for a special breakfast! Delicious homemade pancakes with a cinnamon swirl and topped with cream cheese icing.
If you love cinnamon rolls and love pancakes, then these super easy cinnamon roll pancakes are going to be your new breakfast favorite! This recipe combines a light and fluffy pancakes with a sweet and warm cinnamon swirl, and you’ll top it off with a delicious cream cheese icing. I love making these when I’m craving a homemade cinnamon roll but don’t want to take the time to make them.
These are a favorite in my house for a slow, happy, Saturday morning. Just a fair warning, once you make these, you’re going to want them every single morning. So make a big batch, and save the leftovers!
Why You’ll Love Cinnamon Roll Pancakes
- This yummy cinnamon roll pancakes recipe only takes 35 minutes to make.
- You can very easily multiply this recipe to fit the breakfast needs of a large group.
- Most of the ingredients for these cinnamon swirl pancakes are things that you likely already have in your pantry and refrigerator.
Ingredients for Cinnamon Roll Pancakes
- All-purpose flour – Use a high quality all purpose flour the best results.
- Baking powder – Baking powder will help your pancakes rise and have a fluffy texture.
- Baking soda – Baking soda also promotes the bubbles in your pancakes as they cook, which will make them light and fluffy.
- Kosher salt – A little pinch of salt will help enhance the flavor of your pancakes! It won’t make them salty if you use the correct amount.
- Whole milk – I prefer to use whole milk in this cinnamon roll pancake recipe, but you can use 2% milk or skim milk if you prefer.
- Egg – I used a large egg for this recipe, but a medium egg would be fine as well.
- Unsalted butter – It is best to use unsalted butter in these cinnamon swirl pancakes.
- Granulated sugar – You’ll use a small amount of sugar in your pancake batter to make them slightly sweet.
- Pure vanilla extract – I little splash of vanilla brings a lot of life to the flavor profile of these pancakes.
- Light brown sugar – Light brown sugar, not dark, will work best for this recipe.
- Ground cinnamon – Can’t have cinnamon roll pancakes without cinnamon!
- Cream cheese – Be sure that your cream cheese gets to room temperature before mixing so that it mixes more easily.
- Powdered sugar – You’ll use powdered sugar for the cream cheese icing that will top your pancakes.
- Heavy cream – Heavy cream helps make the cream cheese icing extra smooth and creamy.
How to make Cinnamon Swirl Pancakes
In a medium size mixing bowl, add your all purpose flour, baking soda, baking powder, and salt. Whisk until thoroughly combined.
In a separate, large, mixing bowl mix together milk, eggs, melted butter, sugar, and vanilla until thoroughly combined.
Add the dry ingredients to the wet ingredients and whisk until there are no lumps.
In a small mixing bowl, whisk together the brown sugar, some melted butter, and cinnamon. Pour that mixture into a piping bag or ziplock bag and then set it aside.
Using another clean mixing bowl, combine room temperature butter and cream cheese, vanilla, powdered sugar, and heavy cream with a hand mixture. Keep mixing until it makes a smooth icing and then pour it into a piping bag or ziplock bag.
Heat your griddle or skillet and then spray it with cooking spray. Pour 1/4 cup of pancake batter onto the hot griddle and immediately pipe a cinnamon swirl into the batter, from the center of the pancake to the outside.
Once bubbles begin to form in the pancake, gently flip it and let it cook for 3-4 minutes on the other side.
Once all your pancakes are cooked, drizzle each serving with cream cheese icing and eat up!
How to Serve Cinnamon Roll Pancakes
Drizzle your cream cheese icing or syrup over warm pancakes. Serve alongside some kind of protein like a ham and cheese egg muffin, a baked omlette, or simply eggs and bacon. I also love having a big glass of orange juice with my cinnamon roll pancakes!
How do I store my cinnamon roll pancakes?
Be sure you store leftover cinnamon swirl pancakes without icing on them. Store the icing separately in the refrigerator.
FRIDGE: Store leftover, un-iced, pancakes in an airtight container in the fridge for up to a week.
FREEZER: You can freeze un-iced cinnamon roll pancakes in an airtight container for 3 months. Be sure to thaw for a few hours before you reheat.
To reheat, place the pancakes on a microwave safe plate and microwave in 30 second increments and then top with cream cheese icing.
Why are my pancakes chewy?
If you end up with chewy pancakes, you make have over-mixed your batter. Try again and stop mixing the batter once all lumps are gone.
Pro-Tips for the best Cinnamon Swirl Pancakes
- When you add the cinnamon swirl, make sure you don’t put it too close to the edge of the pancakes. As the pancake cooks, the cinnamon swirl will grow outward and fill the rest of the pancake.
- Wipe your griddle or skillet in between cooking pancakes to keep it clean and prevent mess.
- Use a nonstick griddle or pan for best results!
These tasty cinnamon roll pancakes are a family favorite, and now they can be a favorite of yours too!
More Breakfast Recipes You’ll Love
- These Cinnamon Sugar Air Fryer Donut Holes are so tasty and really easy to make!
- Need a good Biscuits and Gravy recipe? Check this one out.
- These Funfetti Pancakes are another fun twist on a tasty pancake!
- These Cinnamon Roll Muffins are the perfect way to start off your day.
- Looking for some healthy breakfast options? Try out these Strawberry Overnight Oats!
- 3 Ingredient Cinnamon Rolls
- Light, fluffy Cinnamon Roll Pancakes are the perfect sweet treat for a special breakfast!
- Love Zucchini Bread so much you wish you could have it all the time? Now you are in luck! Have it with your breakfast with these amazing Zucchini Bread Pancakes!
- Slightly sweet, delicately spiced, thick and fluffy Sweet Potato Pancakes.
- These flaky, delicious Cinnamon Air Fryer Donut Holes are the breakfast you want in your life.
- 1 cup all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup whole milk
- 1 large egg beaten
- 2 Tablespoons unsalted butter melted and cooled
- 2 Tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- 4 Tablespoons unsalted butter melted and cooled
- 6 Tablespoons light brown sugar packed
- 2 teaspoons ground cinnamon
Cream Cheese Icing
- 4 Tablespoons unsalted butter room temperature
- 2 ounces original cream cheese room temperature
- ¾ cup powdered sugar
- 1 Tablespoon heavy cream room temperature
- ½ teaspoon pure vanilla extract
- In a medium mixing bowl, whisk 1 cup all-purpose flour, 1 ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon kosher salt until combined.
- Then using a large mixing bowl, add 1 cup of whole milk, 1 large egg, 2 tablespoons melted and cooled unsalted butter, 2 tablespoons granulated sugar, and 1 teaspoon of pure vanilla extract and mix until blended.
- Add the contents of the dry ingredient bowl into the large mixing bowl containing the wet ingredients. Whisk the mixture until just blended. Some lumps are OK.
- Allow the pancake batter to rest on the counter for 10 – 15 minutes while preparing the remaining items for the recipe.
- In a small mixing bowl, mix 4 tablespoons of melted and cooled unsalted butter, 6 tablespoons packed light brown sugar, and 2 teaspoons of ground cinnamon until combined. Then place the mixture into a piping or resealable bag and set aside.
Cream Cheese Frosting
- In a separate mixing bowl, use a hand mixer to mix 4 tablespoons of room temperature unsalted butter, 2 ounces of soft cream cheese, ¾ cup sifted powdered sugar, 1 tablespoon of heavy cream, and ½ teaspoon of pure vanilla extract. Mix until it becomes the consistency of thick icing. Pour into a piping bag and set aside until you are ready to glaze the pancakes.
- Once the pancake batter has rested, heat a nonstick griddle or skillet over medium heat (350°F). Once a few drops of water on the skillet or griddle evaporate quickly, you are ready to cook your pancakes. Lightly spray the surface with cooking spray. Use a ¼ cup (measuring cup) to pour the batter onto the hot skillet or griddle.
- Next, use scissors to cut a small hole in the tip of the prepared piping or resealable bag filled with cinnamon and sugar. Use the bag to squeeze the cinnamon filling around the top in a swirl pattern, similar to a cinnamon roll. Cook the pancake for 4 to 5 minutes, until the bubbles are popping on top and it is golden brown on the bottom.
- Gently but quickly flip them over and cook for another 3 – 4 minutes until the other side is golden. 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, and repeat the process with the remaining batter.
- Garnish by drizzling with cream cheese icing when ready to eat. If your cream cheese icing has hardened slightly, re-warm the cream cheese icing with warm hands.