What are Cinnamon Roll Pancakes made of?

Cinnamon Roll Pancakes are made with a classic pancake batter, swirled with a cinnamon-sugar mixture, and typically topped with a cream cheese glaze.

How do you make cinnamon swirl in pancakes?

To make the cinnamon swirl, mix melted butter, cinnamon, and sugar. Drizzle this mixture onto the pancake batter on the griddle in a circular pattern before flipping.

What is the difference between a cinnamon roll and a pancake?

A cinnamon roll is a baked, enriched dough rolled with cinnamon sugar and topped with frosting. A pancake is a thin, flat cake made from batter and cooked on a griddle or pan; Cinnamon Roll Pancakes combine these flavors into a pancake.

What goes well with pancakes?

Pancakes pair well with a variety of toppings such as fresh fruit, maple syrup, whipped cream, chocolate chips, nuts, and flavored glazes.

Can I make Cinnamon Roll Pancakes ahead of time?

It's best to enjoy Cinnamon Roll Pancakes fresh. However, you can make the batter and cinnamon swirl mixture ahead of time and store them separately in the refrigerator for up to 24 hours. Cook the pancakes just before serving.

How do I store leftover Cinnamon Roll Pancakes?

Store leftover Cinnamon Roll Pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a microwave or toaster oven.

Cinnamon Roll Pancakes: Your New Favorite Breakfast Obsession 2026

Name: Cinnamon Roll Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: For the Pancake Batter:; 1 1/2 cups all-purpose flour; 2 tablespoons granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 1/4 cups buttermilk; 1 large egg; 3 tablespoons unsalted butter, melted and cooled; 1 teaspoon pure vanilla extract; For the Cinnamon Swirl Filling:; 1/4 cup unsalted butter, melted; 1/3 cup packed light brown sugar; 1 tablespoon all-purpose flour; 1 1/2 tablespoons ground cinnamon; For the Cream Cheese Glaze:; 2 ounces cream cheese, softened; 3/4 cup powdered sugar; 1/4 teaspoon pure vanilla extract; 2-3 tablespoons milk

Cinnamon Roll Pancakes

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These Cinnamon Roll Pancakes are the ultimate breakfast mashup, capturing the gooey, spiced swirl of a cinnamon roll in a quick and fluffy pancake. Ready in just 20 minutes, they are a fun and impressive treat perfect for a special family breakfast or brunch.

Author: Harmony
Prep Time: 10min
Cook Time: 10min
Total Time: 20min
Yield: About 8 pancakes 1x
Category: breakfast
Method: griddle cooking
Cuisine: American

Ingredients

Scale

For the Pancake Batter:
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
1 large egg
3 tablespoons unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
For the Cinnamon Swirl Filling:
1/4 cup unsalted butter, melted
1/3 cup packed light brown sugar
1 tablespoon all-purpose flour
1 1/2 tablespoons ground cinnamon
For the Cream Cheese Glaze:
2 ounces cream cheese, softened
3/4 cup powdered sugar
1/4 teaspoon pure vanilla extract
2-3 tablespoons milk

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Instructions

Make the cinnamon filling first. In a small bowl, whisk together the 1/4 cup melted butter, brown sugar, 1 tablespoon flour, and cinnamon until a thick paste forms. Transfer to a zip-top bag or piping bag and set aside.
In a large bowl, whisk together the 1 1/2 cups flour, granulated sugar, baking powder, baking soda, and salt for the pancake batter.
In a separate bowl, whisk the buttermilk, egg, 3 tablespoons melted butter, and 1 teaspoon vanilla until smooth.
Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined. Let batter rest for 5 minutes.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
For each pancake, pour about 1/3 cup of batter onto the hot surface. Immediately snip a small corner from the bag of cinnamon filling. Pipe a tight spiral or swirl onto the wet pancake batter, starting at the center.
Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Carefully flip and cook for another 1-2 minutes until golden brown.
While pancakes cook, make the glaze. Beat the softened cream cheese until smooth. Beat in powdered sugar and 1/4 teaspoon vanilla. Add milk, one tablespoon at a time, until a thick but pourable consistency is reached.
Serve pancakes warm, stacked and drizzled generously with the cream cheese glaze.

Notes

The key to defined swirls is a thick cinnamon filling. Let it sit a few minutes to thicken. Do not overmix the pancake batter; lumps are okay. For best results, cook on medium heat and wait for bubbles before flipping. Store leftovers without glaze; reheat in a toaster or oven.

Nutrition

Serving Size: 2
Calories: 480
Sugar: 40
Sodium: 520
Fat: 19
Saturated Fat: 11
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 70
Fiber: 2
Protein: 8
Cholesterol: 85

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