Cinnamon Roll Pancakes

Imagine waking up to the smell of warm cinnamon, buttery brown sugar, and fluffy pancakes sizzling on the griddle.

Now imagine all of that combined into one ridiculously delicious breakfast—cinnamon roll pancakes.

These beauties have everything you love about a classic cinnamon roll, but without the wait time (because let’s be honest, sometimes you don’t want to wake up two hours earlier just to proof some dough).

The swirl of cinnamon-sugar goodness caramelizes slightly on the griddle, creating a soft, gooey center and a crisp, golden-brown edge. Then, to top it all off, we drizzle a rich, tangy cream cheese glaze over the stack, just like you would with a real cinnamon roll.

This is breakfast indulgence at its finest—perfect for weekend brunch, holiday mornings, or when you just need a little extra joy to start your day.

If you love cinnamon rolls but don’t have the patience for yeast, or if you think pancakes could use a little more excitement, this recipe is for you. Let’s get into it!

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A Brief History of Cinnamon Rolls (and Why They Belong in Pancakes)

Cinnamon rolls have been around for centuries, with their origins tracing back to Sweden, where they’re known as “kanelbullar”. The Swedish version isn’t as sticky and sweet as what we see in America, but it still has that signature cinnamon swirl.

Meanwhile, the gooey, icing-covered version most of us know and love became popular in the U.S. thanks to the rise of Cinnabon in the 1980s (a smell you can recognize from a mile away).

Pancakes, on the other hand, are one of the oldest foods in history. Different versions of them have been eaten across the world for thousands of years. The idea of fusing pancakes and cinnamon rolls likely started as a brilliant brunch hack—because why settle for one amazing breakfast food when you can have both?

And thus, cinnamon roll pancakes were born.

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Ingredients You’ll Need

For the Pancakes:

• 1 ½ cups (190g) all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup (240ml) buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• ½ teaspoon vanilla extract

For the Cinnamon Swirl:

• ¼ cup (50g) unsalted butter, melted
• ⅓ cup (65g) brown sugar, packed
• 1 tablespoon ground cinnamon

For the Cream Cheese Glaze:

• 2 ounces (56g) cream cheese, softened
• ½ cup (60g) powdered sugar
• ½ teaspoon vanilla extract
• 2 tablespoons milk

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Ingredient Breakdown

Buttermilk:

This gives the pancakes their signature light and fluffy texture. The acidity in buttermilk helps activate the baking soda, creating air bubbles that make the pancakes rise. If you don’t have buttermilk, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5-10 minutes.

Brown Sugar & Cinnamon:

These are the heart and soul of the cinnamon swirl. Brown sugar melts into a caramel-like consistency when cooked, while cinnamon adds that warm, spicy flavor we all associate with cinnamon rolls.

Cream Cheese Glaze:

A cinnamon roll wouldn’t be complete without a luscious, tangy cream cheese glaze. It balances the sweetness and adds a smooth, creamy finish to the pancakes.

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How to Make Cinnamon Roll Pancakes

Step 1: Make the Cinnamon Swirl

1. In a small bowl, mix together the melted butter, brown sugar, and cinnamon until smooth.
2. Transfer the mixture to a small piping bag (or a Ziploc bag with the corner snipped off). Set aside. This will be piped into the pancakes as they cook.

💡 Tip: Let the mixture sit for about 5 minutes to thicken slightly—this will help it swirl nicely without spreading too much.

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Step 2: Prepare the Pancake Batter

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Don’t overmix—a few lumps are totally fine!

💡 Tip: Overmixing can make pancakes dense and tough instead of light and fluffy. Stir until the flour is just incorporated, and then leave it alone!

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Step 3: Cook the Pancakes

1. Heat a non-stick skillet or griddle over medium-low heat and grease it lightly with butter.
2. Pour about ¼ cup of pancake batter onto the skillet.
3. Immediately pipe a cinnamon swirl onto the pancake—start in the center and work your way outward, just like a cinnamon roll.

💡 Tip: Don’t let the swirl touch the edges of the pancake, or it might leak out and burn.

4. When bubbles start to form on the surface (about 2 minutes), carefully flip the pancake and cook for another 1-2 minutes until golden brown.
5. Wipe the pan between batches if the cinnamon filling starts to stick.

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Step 4: Make the Cream Cheese Glaze

1. In a small bowl, beat together the cream cheese, powdered sugar, vanilla, and milk until smooth.
2. If the glaze is too thick, add more milk 1 teaspoon at a time until it reaches a drizzle-able consistency.

💡 Tip: Microwave the glaze for 10 seconds if you want it to be extra pourable.

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Step 5: Assemble & Serve

1. Stack the pancakes high on a plate.
2. Drizzle generously with the cream cheese glaze.
3. If you’re feeling fancy, dust with a little extra cinnamon or a sprinkle of powdered sugar.

💡 Tip: Serve immediately while they’re warm and gooey! These don’t reheat as well because of the caramelized cinnamon filling.

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Variations & Add-Ons

• Make it extra indulgent: Top with whipped cream or an extra sprinkle of cinnamon sugar.
• Go nutty: Add chopped pecans to the batter for some crunch.
• Healthier option: Swap half the flour for whole wheat flour and use Greek yogurt instead of cream cheese for the glaze.

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Cinnamon Roll Pancakes Recipe

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