Name: Cinnamon Roll Pancakes Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 310 g All-purpose flour; 50 g Granulated sugar; ¼ teaspoon Salt; 4 teaspoons Baking powder; 2 Eggs (room temperature); 360 g Milk (room temperature); 1 teaspoon Vanilla extract; 60 g Unsalted butter (melted but not hot); 75 g Unsalted butter (room temperature); 110 g Brown sugar; 1½ teaspoon Cinnamon powder; 55 g Cream cheese (full fat, 33%+) e.g. Philadelphia; 1-2 tablespoons Powdered sugar; ¼ teaspoon Vanilla extract

Ingredients

310 g All-purpose flour

50 g Granulated sugar

¼ teaspoon Salt

4 teaspoons Baking powder

2 Eggs (room temperature)

360 g Milk (room temperature)

1 teaspoon Vanilla extract

60 g Unsalted butter (melted but not hot)

75 g Unsalted butter (room temperature)

110 g Brown sugar

1½ teaspoon Cinnamon powder

55 g Cream cheese (full fat, e.g. Philadelphia)

1-2 tablespoons Powdered sugar

¼ teaspoon Vanilla extract

Instructions

Step 1: In a large bowl, combine the flour, granulated sugar, baking powder, and salt. Mixing the dry ingredients first helps distribute the leavening evenly for a consistent rise.

Step 2: In another bowl or measuring jug, whisk together the room-temperature milk, eggs, vanilla extract, and melted butter until smooth. Ensure the butter is cooled to avoid cooking the eggs.

Step 3: Pour the wet ingredients into the dry ingredients and gently whisk until just blended; some small lumps are okay. Cover and let the batter rest at room temperature for 10–15 minutes.

Step 4: To make the cinnamon filling, cream the room-temperature butter, brown sugar, and cinnamon for several minutes until fluffy. Transfer the mixture to a piping bag with a small opening.

Step 5: Heat a nonstick pan or griddle over medium heat until a drop of water sizzles and disappears. Lightly grease the surface with butter or oil, then wipe off excess to prevent burning.

Step 6: Pour about ¼ cup (60 ml) of batter onto the pan for each pancake, spacing them apart. After about 1 minute, pipe the cinnamon filling in a spiral starting from the center outward.

Step 7: Cook the pancakes until bubbles form and burst on the surface and the edges look set, about 2–3 minutes. This indicates the bottom is golden brown and ready to flip.

Step 8: Carefully flip and cook for another 1–2 minutes until the second side is golden and the center feels springy. Wipe the pan between batches to remove any cinnamon sugar residue.

Step 9: Stack the cooked pancakes to keep them warm and soft while finishing the batch.

Step 10: For the cream cheese frosting, whip the cream cheese, powdered sugar, and vanilla extract together until smooth. Drizzle or spread it over the pancake stack just before serving.

Tips & Variations

Use room-temperature ingredients for better batter consistency and fluffier pancakes.

For extra flavor, add a pinch of nutmeg or cardamom to the cinnamon filling.

Swap cream cheese frosting with maple syrup or whipped cream for a different topping.

Prepare the cinnamon filling a day ahead and refrigerate for convenience.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster, oven, or on a pan over low heat. For longer storage, freeze the stacked pancakes in a freezer-safe container or bag for up to 2 months. Reheat directly from frozen in a toaster or oven at 325°F (160°C) until warmed through.

FAQs

Can I make the batter ahead of time?

It’s best to make the batter fresh and let it rest for 10–15 minutes to activate the baking powder. However, you can prepare it the night before and refrigerate, just give it a gentle stir before cooking.

What if I don’t have a piping bag for the cinnamon filling?

You can use a small resealable plastic bag and snip a tiny corner to pipe the filling, or simply spoon the cinnamon mixture onto the pancakes and spread gently with the back of a spoon.