Why You’ll Love This Recipe

Cinnamon Roll Pancakes combine the fluffy texture of classic pancakes with the sweet, spiced swirl of a cinnamon roll. They’re perfect for a special breakfast or brunch and bring the comforting flavor of cinnamon sugar together with the ease of pancakes. Topped with a drizzle of cream cheese glaze, these pancakes are decadent, warm, and utterly satisfying.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pancakes
all-purpose flour
baking powder
baking soda
salt
granulated sugar
buttermilk
eggs
unsalted butter (melted)
vanilla extract

For the Cinnamon Swirl
unsalted butter (melted)
brown sugar
ground cinnamon

For the Cream Cheese Glaze
cream cheese (softened)
unsalted butter (softened)
powdered sugar
vanilla extract
milk (to thin)

directions

Prepare the cinnamon swirl by mixing melted butter, brown sugar, and cinnamon in a small bowl. Transfer the mixture to a piping bag or zip-top bag and set aside.

In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.

In another bowl, mix buttermilk, eggs, melted butter, and vanilla. Combine the wet and dry ingredients, stirring until just incorporated. Do not overmix.

Heat a nonstick skillet or griddle over medium heat and lightly grease.

Pour 1/4 cup of batter onto the skillet for each pancake. Once bubbles begin to form on the surface, pipe a cinnamon swirl onto the top of the pancake.

Continue cooking for another minute or so, then carefully flip and cook until the other side is golden brown.

To make the glaze, beat the cream cheese and butter until smooth. Add powdered sugar and vanilla, then thin with milk until pourable.

Drizzle the cream cheese glaze over warm pancakes before serving.

Servings and timing

This recipe yields approximately 10-12 pancakes.
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes

Variations

Add chopped pecans or walnuts to the cinnamon swirl for crunch.
Use pumpkin spice instead of cinnamon for a fall twist.
Top with fresh berries or banana slices for added fruitiness.
Replace buttermilk with almond milk and lemon juice for a dairy-free version.

storage/reheating

Store leftover pancakes in an airtight container in the fridge for up to 3 days.
Reheat in a skillet over low heat or in the microwave for 20-30 seconds.
Freeze pancakes between layers of parchment paper for up to 2 months.

FAQs

Can I make the batter ahead of time?
Yes, store it in the fridge for up to 24 hours.

How do I keep the swirl from burning?
Cook on medium-low heat and avoid adding the swirl too early.

Can I use a store-bought pancake mix?
Yes, but the homemade version gives better flavor and texture.

What if I don’t have a piping bag?
A zip-top bag with the corner snipped off works well.

Is the glaze necessary?
It’s optional but adds that classic cinnamon roll flavor.

Can I use whole wheat flour?
Yes, substitute half or all of the flour for a denser texture.

Can I make these vegan?
Use plant-based butter, egg replacers, and dairy-free milk.

Are these pancakes very sweet?
They are sweet but balanced; adjust the swirl or glaze to taste.

Can I double the recipe?
Yes, just scale all ingredients proportionally.

Do I need to rest the batter?
Resting for 5–10 minutes helps create fluffier pancakes.

Conclusion

Cinnamon Roll Pancakes are the ultimate fusion of two breakfast favorites. Whether you’re hosting brunch or treating yourself on a lazy weekend morning, these indulgent pancakes offer the perfect balance of sweetness, spice, and creamy topping. Try them once, and they may become your go-to comfort breakfast.