Introduction

These Cinnamon Roll Pancakes combine the comforting flavors of cinnamon rolls with fluffy pancakes for a delicious breakfast treat. Swirled with cinnamon sugar filling and topped with a creamy glaze, they’re perfect for cozy mornings or special occasions.

A stack of four thick, fluffy pancakes sits on a white plate on a white marbled surface. The pancakes are golden-brown on the outside with a soft white interior visible where a slice is cut out from the front, revealing a slightly uneven texture. Between the pancake layers, there is a thin spread of cinnamon powder, giving a light brown color that contrasts with the white pancake inside. The top pancake is dusted with powdered sugar and cinnamon, creating a speckled white and brown top layer. A small amount of syrup pools around the base, giving a shiny, amber sheen. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Flour (Can use gluten-free flour blend)
2 teaspoons Baking Powder (Ensure freshness for best rise)
1/4 teaspoon Salt (Sea salt can be used for flavor)
1 cup Milk (Any non-dairy milk works well)
1 large Egg (A flax egg can substitute for vegan)
2 tablespoons Vegetable Oil (Melted butter can be used for flavor)
2 tablespoons Melted Butter (Vegetable oil can be a substitute)
1/4 cup Brown Sugar (Light or dark brown sugar can be used)
1 tablespoon Ground Cinnamon (Mix with nutmeg for extra warmth)
4 ounces Cream Cheese (Mascarpone can be a delightful alternative)
1 cup Powdered Sugar (Adjust for preferred sweetness)
1 teaspoon Vanilla Extract (Using pure vanilla enhances flavor)
2 tablespoons Melted Butter

Instructions

Step 1: Prepare the cinnamon filling by mixing melted butter, brown sugar, and cinnamon in a bowl until well combined. Transfer this mixture to a ziplock bag and let it thicken for 10–15 minutes while you prepare the batter.
Step 2: In a separate bowl, whisk together the flour, baking powder, and salt. Add the milk, vegetable oil, and beaten egg, stirring gently until just combined.
Step 3: Make the glaze by heating the cream cheese and 2 tablespoons melted butter in a microwave-safe bowl until warm. Whisk until smooth, then blend in powdered sugar and vanilla extract.
Step 4: Preheat a skillet over low heat. Pour ½ cup of batter onto the skillet. Use the ziplock bag to pipe the cinnamon filling into a spiral on the pancake.
Step 5: Cook the pancake until bubbles form on the surface, then carefully flip and cook until golden and cooked through.
Step 6: Stack the pancakes and drizzle or spoon the cream cheese glaze over the top. Optionally, sprinkle with powdered sugar or nuts before serving.

Tips & Variations

For extra warmth, add a pinch of nutmeg to the cinnamon filling.
Use mascarpone instead of cream cheese for a richer glaze.
Substitute flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) for a vegan option.
Try using melted butter instead of vegetable oil for a more buttery flavor in the batter.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or toaster oven to keep them soft. The cream cheese glaze is best added fresh, but you can keep it refrigerated in a sealed container for up to 2 days and warm slightly before serving.

How to Serve

A stack of four thick pancakes sits on a white plate, each pancake showing a golden-brown color on top with light fluffy texture inside. The pancakes are layered with creamy white sauce oozing between them and a shiny amber syrup pooling around the base. A dollop of smooth white cream rests on the top pancake, contrasting with the darker toasted surface. The pancakes have a soft, moist interior with swirls of cinnamon and sugar, and one side is cut out, revealing the airy texture within. The whole scene is set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to make the batter fresh for fluffiest pancakes, but you can prepare it a few hours ahead and keep it refrigerated. Give it a gentle stir before cooking.

How do I prevent the cinnamon filling from leaking out when cooking?

Pipe the filling in thin, controlled spirals and use low heat to prevent spreading. Thickening the filling by chilling it a bit before piping also helps it stay in place.