Cinnamon Roll Pancakes Recipe

Katherine

Honoring generations of culinary artistry.

Of all the weekend breakfast battles fought in my kitchen, the one between “fluffy pancakes” and “gooey cinnamon rolls” was the most frequent and the most contentious. My kids would be firmly divided, and my wife would just want a good cup of coffee. The delightful, warm aroma of cinnamon is a universally loved scent in our home, but the time commitment of traditional cinnamon rolls often made them a “special occasion only” treat. That’s when the lightbulb went off. Why choose? Why not combine the two most beloved breakfast dishes into one glorious, show-stopping creation? The first time I served these Cinnamon Roll Pancakes, the silence that fell over the breakfast table was profound, broken only by the clinking of forks and contented sighs. My son, usually a staunch member of Team Pancake, looked up with a glaze-smeared grin and declared, “Dad, this is the best invention ever.” He was right. These aren’t just pancakes with a bit of cinnamon sprinkled on top; they are a true hybrid. They have the soft, fluffy, cloud-like texture of a perfect buttermilk pancake, but with a rich, buttery, brown sugar-cinnamon swirl ribboned through the center. And the crowning glory? A tangy, sweet cream cheese glaze that cascades over the warm stack, melting into every nook and cranny. It’s the full cinnamon roll experience—the aroma, the gooey center, the decadent topping—all with the satisfying simplicity and speed of making pancakes. This recipe has since become our family’s undisputed champion of special breakfasts, turning ordinary Saturday mornings into delicious, memorable events.

The Ultimate Cinnamon Roll Pancakes Recipe

This recipe breaks down the process into three manageable parts: the pancake batter, the cinnamon swirl, and the cream cheese glaze. Preparing the swirl and glaze while the batter rests for a few minutes makes the entire process smooth and efficient.

Ingredients for the Perfect Stack

Here is everything you will need, broken down by component. Using high-quality ingredients will elevate the final taste, but standard pantry staples work beautifully.

For the Fluffy Buttermilk Pancakes (Yields 8-10 pancakes):

  • All-Purpose Flour: 2 cups (250g)
  • Granulated Sugar: 3 tablespoons
  • Baking Powder: 2 teaspoons
  • Baking Soda: 1 teaspoon
  • Salt: ½ teaspoon
  • Buttermilk: 2 cups (480ml), at room temperature
  • Large Eggs: 2, at room temperature
  • Unsalted Butter: 4 tablespoons (57g), melted and slightly cooled
  • Vanilla Extract: 1 teaspoon
  • Butter or Neutral Oil: For greasing the griddle

For the Brown Sugar Cinnamon Swirl:

  • Unsalted Butter: ½ cup (113g), softened to a paste-like consistency
  • Light or Dark Brown Sugar: ¾ cup (150g), packed
  • Ground Cinnamon: 1 ½ tablespoons
  • All-Purpose Flour: 1 tablespoon (this helps stabilize the swirl)

For the Cream Cheese Glaze:

  • Cream Cheese: 4 ounces (113g), softened to room temperature
  • Unsalted Butter: 2 tablespoons (28g), softened to room temperature
  • Powdered Sugar: 1 cup (120g), sifted
  • Milk or Heavy Cream: 2-4 tablespoons, as needed for consistency
  • Vanilla Extract: ½ teaspoon
  • Pinch of Salt: To balance the sweetness

Step-by-Step Instructions for Breakfast Perfection

Follow these detailed steps to ensure your pancakes are fluffy, your swirl is distinct, and your glaze is perfectly drizzly.

Part 1: Prepare the Toppings First

Getting your swirl and glaze ready before you start cooking the pancakes is the key to a stress-free process.

To Make the Cream Cheese Glaze:

  1. Combine Wet Ingredients: In a medium bowl, use an electric hand mixer or a stand mixer with the paddle attachment to beat the softened cream cheese and softened butter together on medium speed until completely smooth and creamy. Scrape down the sides of the bowl to ensure there are no lumps.
  2. Add Dry Ingredients: Add the sifted powdered sugar and the pinch of salt. Start mixing on low speed to avoid a sugar cloud, then increase to medium-high and beat for 2-3 minutes until the glaze is light and fluffy.
  3. Adjust Consistency: Add the vanilla extract. Then, pour in the milk or cream one tablespoon at a time, mixing after each addition, until you reach your desired drizzling consistency. It should be thick enough to coat the back of a spoon but thin enough to pour easily.
  4. Set Aside: Cover the bowl and set it aside while you prepare the rest of the recipe. If you make it far in advance, you may need to microwave it for 5-10 seconds to loosen it up again before serving.

To Make the Cinnamon Swirl Filling:

  1. Combine Ingredients: In a separate small bowl, combine the softened butter, packed brown sugar, ground cinnamon, and the tablespoon of flour.
  2. Mix Thoroughly: Use a fork or a small spatula to mix these ingredients together until they form a thick, smooth paste. Ensure there are no dry pockets of sugar or cinnamon. The consistency should be similar to thick frosting.
  3. Prepare for Piping: Transfer the cinnamon mixture into a small piping bag fitted with a small round tip, or into a sturdy zip-top plastic bag. If using a zip-top bag, seal it and snip a very small corner off (about ⅛ inch) when you are ready to pipe. Set this aside.

Part 2: Craft the Fluffy Pancake Batter

The secret to light, airy pancakes is using room temperature ingredients and being careful not to overmix.

  1. Whisk Dry Ingredients: In a large mixing bowl, add the 2 cups of all-purpose flour, 3 tablespoons of granulated sugar, baking powder, baking soda, and salt. Whisk them together for about 30 seconds to combine and aerate the mixture.
  2. Combine Wet Ingredients: In a separate medium bowl, whisk together the room temperature buttermilk and eggs until they are uniform. Then, slowly whisk in the slightly cooled melted butter and the vanilla extract. Using room temperature ingredients helps them emulsify properly and prevents the melted butter from re-solidifying.
  3. Combine Wet and Dry: Pour the wet ingredients into the bowl of dry ingredients. Use a spatula or wooden spoon to gently fold the ingredients together until they are just combined. It’s crucial not to overmix! A few small lumps in the batter are perfectly fine and are the hallmark of a tender pancake.
  4. Rest the Batter: Let the batter rest on the counter for 5-10 minutes. This allows the gluten to relax and the baking powder to start working, resulting in a much fluffier final product. While it rests, you can preheat your griddle.

Part 3: Cook the Cinnamon Roll Pancakes

This is where the magic happens. Work with one or two pancakes at a time until you get the hang of the timing.

  1. Preheat Griddle: Place a large non-stick skillet or electric griddle over medium-low heat. Getting the temperature right is critical. Too hot, and the swirl will burn before the pancake cooks through. Too low, and the pancake won’t get a good rise. A good test is to flick a drop of water onto the surface; it should sizzle and dance before evaporating.
  2. Grease the Surface: Lightly grease the hot griddle with a small amount of butter or a neutral oil.
  3. Pour the Pancake: Using a ¼-cup measure, pour the pancake batter onto the hot griddle to form a 4-5 inch circle.
  4. Pipe the Swirl: Immediately after pouring the batter, take your prepared piping bag of cinnamon filling and pipe a spiral onto the surface of the raw pancake batter, starting from the center and working your way out. Don’t go all the way to the edge.
  5. Cook the First Side: Cook for 2-3 minutes. You’ll know it’s ready to flip when the edges look set and bubbles begin to form and pop on the surface of the pancake. The swirl will melt slightly into the batter.
  6. Flip and Finish: Using a thin, wide spatula, confidently flip the pancake. Cook on the second side for another 1-2 minutes, or until golden brown and cooked through. The cinnamon swirl side will caramelize slightly on the griddle, creating an unbelievably delicious flavor.
  7. Repeat and Serve: Transfer the finished pancake to a plate or a baking sheet in a warm oven (at 200°F / 95°C) to keep warm while you cook the remaining batter. Repeat the process with the rest of the batter, greasing the griddle as needed.
  8. Garnish and Enjoy: Stack the warm pancakes high, drizzle generously with the prepared cream cheese glaze, and serve immediately.

Nutrition Facts

  • Servings: 4-5 (yields 8-10 pancakes)
  • Calories per serving (approx. 2 pancakes with glaze): 750-850 kcal

Disclaimer: The nutritional information provided is an estimate and can vary based on the specific ingredients, brands, and portion sizes used. This calculation is for informational purposes only.

Preparation Time

  • Prep Time: 20 minutes (for making the batter, swirl, and glaze)
  • Cook Time: 20-25 minutes (for cooking all the pancakes)
  • Total Time: 40-45 minutes

How to Serve Your Masterpiece Breakfast

Serving these pancakes is half the fun. The presentation can turn a delicious breakfast into a truly Instagram-worthy event. Here are some ideas:

  • The Classic Cinnamon Roll Stack:
    • Stack 3-4 pancakes high on each plate.
    • Drizzle a generous amount of the cream cheese glaze over the top, letting it drip down the sides.
    • For extra texture and flavor, sprinkle with chopped, toasted pecans or walnuts.
  • The Fruit-Forward Delight:
    • Complement the warm cinnamon flavor with fresh fruit.
    • Serve the glazed pancakes alongside a bowl of mixed berries (raspberries, blueberries, and sliced strawberries).
    • A side of sliced bananas or sautéed apples also pairs wonderfully.
  • The Full Brunch Spread:
    • Make these pancakes the star of a larger brunch menu.
    • Serve with savory sides to balance the sweetness, such as:
      • Crispy bacon or sausage links
      • Scrambled eggs or a simple frittata
      • A side of fresh fruit salad
  • Dessert for Breakfast:
    • Lean into the decadent nature of the dish.
    • Add a dollop of whipped cream on top of the glaze.
    • Drizzle with a little bit of high-quality maple syrup or even a touch of caramel sauce for ultimate indulgence.

5 Additional Tips for Flawless Cinnamon Roll Pancakes

  1. Don’t Overmix the Batter: This is the golden rule of pancakes. Overmixing develops the gluten in the flour, leading to tough, rubbery pancakes instead of light and fluffy ones. Mix only until the wet and dry ingredients are just combined. A few lumps are your friends!
  2. Get the Swirl Consistency Right: The cinnamon swirl filling should be a thick but pipeable paste. If your butter is too melted, the swirl will be runny and will spread too much on the griddle, making a mess. If it’s too cold and hard, it will be impossible to pipe. Aim for the consistency of softened, spreadable butter. If it’s too soft, chill it in the refrigerator for 5-10 minutes.
  3. Control Your Griddle Temperature: Medium-low heat is your best friend. If the heat is too high, the outside of the pancake and the sugar in the swirl will burn before the inside is cooked. This can result in a raw, doughy center. If the heat is too low, the pancakes won’t rise properly and can become dense. The first pancake is often a test pancake—don’t be afraid to adjust the heat accordingly.
  4. Make-Ahead & Storage Solutions: You can make components ahead of time to streamline your morning. The glaze can be made up to 3 days in advance and stored in an airtight container in the fridge. The cinnamon swirl paste can also be prepared a day ahead and refrigerated. Let both sit at room temperature for 20-30 minutes to soften before using. Leftover cooked pancakes can be stored in the fridge for up to 3 days or frozen for up to 2 months. Reheat in the toaster, oven, or microwave.
  5. Don’t Be Shy with the Glaze: The tangy cream cheese glaze is essential for capturing the authentic cinnamon roll experience. It cuts through the sweetness of the swirl and adds a creamy, luxurious texture. Prepare the full batch of glaze—you won’t regret it. If you have leftovers, it’s fantastic on toast, muffins, or even as a dip for fruit.

Frequently Asked Questions (FAQ)

Q1: My cinnamon swirl just melted into a big puddle on the griddle. What went wrong?
A: This common issue usually stems from two things: the consistency of your swirl or the heat of your griddle. If the butter in your swirl mixture was too melted and runny, it won’t hold its shape. Ensure it’s a thick paste. Secondly, if your griddle is too hot, the sugar in the swirl will liquefy and spread instantly. Turn the heat down to medium-low to allow the pancake batter to set around the swirl before it melts completely.

Q2: Can I use regular milk instead of buttermilk?
A: Yes, you can, but you’ll miss out on some of the tenderness and tangy flavor that buttermilk provides. To make a quick buttermilk substitute, pour 1 tablespoon of white vinegar or lemon juice into a liquid measuring cup, then add enough regular milk to reach the 2-cup line. Let it sit for 5-10 minutes until it slightly curdles. This “clabbered” milk will react with the baking soda to help make the pancakes fluffy.

Q3: My pancakes came out flat and dense, not fluffy. Why?
A: There are a few likely culprits. The most common is overmixing the batter, which develops gluten and makes pancakes tough. Another possibility is that your leavening agents (baking powder and baking soda) are expired. Check their expiration dates. Finally, make sure you let the batter rest for at least 5-10 minutes before cooking. This resting period gives the leavening agents a head start, creating more air bubbles and a fluffier result.

Q4: Can I make these pancakes gluten-free or dairy-free?
A: Absolutely. For a gluten-free version, substitute the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend (one that contains xanthan gum). For a dairy-free version, use a plant-based buttermilk substitute (like almond or soy milk mixed with lemon juice), a dairy-free butter substitute in all components, and a dairy-free cream cheese alternative for the glaze. The texture might be slightly different, but they will still be delicious.

Q5: Is there an alternative to piping the swirl? It seems complicated.
A: While piping gives the most distinct “cinnamon roll” look, you can achieve a similar flavor without a piping bag. After you pour the pancake batter onto the griddle, drop a few small dollops (about ½ teaspoon each) of the cinnamon filling onto the raw batter. Then, use a toothpick or the tip of a knife to gently swirl them into the batter. It will look more marbled than spiraled, but it will taste just as wonderful.