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Cinnamon Roll Pancakes Recipe

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4.7 from 71 reviews

Fluffy cinnamon roll pancakes combine the classic flavors of cinnamon rolls with the fluffy texture of pancakes, featuring a cinnamon sugar swirl inside and topped with a smooth cream cheese frosting. This breakfast treat is perfect for a weekend brunch or special occasion, bringing sweet indulgence and comforting warmth to your morning table.

Ingredients

Scale

Pancake Batter

  • 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)

Cinnamon Roll Filling

  • 75 g Unsalted butter (room temperature)
  • 110 g Brown sugar
  • 1½ teaspoon Cinnamon powder

Cream Cheese Frosting

  • 55 g Cream cheese (full fat, 33%+) e.g. Philadelphia
  • 1–2 tablespoons Powdered sugar
  • ¼ teaspoon Vanilla extract

Instructions

  1. Make the pancake batter: In a large bowl, combine the flour, granulated sugar, baking powder, and salt. This ensures the leavening agents are evenly distributed for consistent rising.
  2. Mix wet ingredients: In a separate bowl or measuring jug, whisk together the room-temperature milk, eggs, vanilla extract, and melted butter until smooth, making sure the butter isn’t too hot to avoid cooking the eggs.
  3. Combine wet and dry: Pour the wet mixture into the dry ingredients and gently whisk just until combined; a few lumps are fine. Cover and let rest at room temperature for 10-15 minutes.
  4. Prepare cinnamon roll filling: Cream the room-temperature butter with brown sugar and cinnamon powder until fluffy and pipeable. Transfer to a piping bag and cut a small hole at the tip.
  5. Heat pan: Warm a nonstick pan or griddle over medium heat, testing readiness by flicking water droplets; once they sizzle and vanish, lightly coat with butter or oil and wipe off excess.
  6. Cook pancakes – step 1: Pour about ¼ cup (60 ml) batter onto the pan per pancake, spacing them adequately to avoid merging.
  7. Pipe cinnamon filling: After about 1 minute, pipe the cinnamon butter mixture in a spiral from the center outward onto each pancake.
  8. Cook pancakes – step 2: Let pancakes cook until bubbles form and burst on the surface and edges look set (about 2-3 minutes), indicating the bottom is golden brown and ready to flip.
  9. Flip pancakes: Carefully flip with a spatula and cook for another 1-2 minutes on the other side until golden brown and springy to touch.
  10. Clean pan: Wipe away any leftover cinnamon-sugar residue between pancakes to prevent burning and maintain a clean cooking surface.
  11. Keep pancakes warm: Stack cooked pancakes to keep them soft and warm while you finish cooking the rest.
  12. Make cream cheese frosting: Whip cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
  13. Serve: Stack pancakes and decorate with cream cheese frosting just before serving for a delicious finish.
  14. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days, reheating gently. For longer storage, freeze for up to 2 months and reheat from frozen.

Notes

  • Resting the batter for 10-15 minutes improves texture and rise.
  • Use room-temperature ingredients to ensure even mixing and fluffiness.
  • Cleaning the pan between pancakes prevents burnt sugar and uneven cooking.
  • The cinnamon filling consistency should be pipeable but not runny for clean swirls.
  • Reheat pancakes gently to avoid drying; use toaster, oven, or pan over low heat.

Keywords: cinnamon roll pancakes, sweet breakfast, fluffy pancakes, cinnamon swirl, cream cheese frosting

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