Cinnamon Roll Pancakes
These cinnamon roll pancakes combine the best of both worlds—fluffy pancakes swirled with a buttery cinnamon-sugar filling and topped with a rich cream cheese glaze. They’re warm, gooey, and perfect for a weekend brunch or special breakfast treat.
Ingredients
For the Pancakes:
- 1 ½ cups 190g all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup 240ml buttermilk
- 1 large egg
- 2 tbsp unsalted butter melted
- ½ tsp vanilla extract
For the Cinnamon Swirl:
- ¼ cup 50g unsalted butter, melted
- ⅓ cup 65g brown sugar, packed
- 1 tbsp ground cinnamon
For the Cream Cheese Glaze:
- 2 oz 56g cream cheese, softened
- ½ cup 60g powdered sugar
- ½ tsp vanilla extract
- 2 tbsp milk
Instructions
- In a small bowl, mix together melted butter, brown sugar, and cinnamon until smooth.
- Transfer to a piping bag or a Ziploc bag with the corner snipped off.
- Let sit for 5 minutes to thicken slightly.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together buttermilk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined (do not overmix).
- Heat a non-stick skillet or griddle over medium-low heat and grease with butter.
- Pour ¼ cup of pancake batter onto the skillet.
- Immediately pipe a cinnamon swirl onto the batter, starting in the center and working outward.
- Cook for about 2 minutes, or until bubbles form on the surface.
- Flip carefully and cook for another 1-2 minutes until golden brown.
- Wipe the pan between batches if needed to prevent the cinnamon swirl from burning.
- In a small bowl, beat together cream cheese, powdered sugar, vanilla, and milk until smooth.
- Add more milk 1 teaspoon at a time if a thinner consistency is desired.
- Stack the pancakes on a plate.
- Drizzle with cream cheese glaze.
- Serve warm and enjoy!