Cinnamon Roll Pancakes Recipe

Cinnamon Roll Pancakes Recipe

Fluffy buttermilk pancakes swirled with cinnamon sugar and topped with cream cheese glaze. A cozy breakfast treat that tastes just like a cinnamon roll—perfect for holidays, weekends, or anytime you want something extra special.

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Course: Breakfast, Brunch

Cuisine: American

Prep Time: 15

Cook Time: 15

Resting & Heating Swirl Mixture: 10

Total Time: 40

Servings: servings

Calories: 475kcal

Cost: $7–$10

Equipment

1 Mixing bowl For pancake batter and glaze
1 Whisk To mix batter and glaze smoothly
1 Piping bag or zip bag For the cinnamon swirl
1 Griddle or skillet Non-stick or cast iron preferred
1 Spatula Thin and flexible for flipping

Ingredients

Pancake Batter

2 cups all-purpose flour
2 tablespoon granulated sugar
2 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups buttermilk See note for DIY substitute
2 large eggs
¼ cup melted butter Cooled slightly
1 teaspoon vanilla extract

Cinnamon Swirl

4 tablespoon butter Unsalted, melted
½ cup brown sugar Packed
2 tablespoon cinnamon Ground
¼ teaspoon salt

Cream Cheese Glaze

4 oz cream cheese Softened
¼ cup butter Softened
1 cup powdered sugar
½ teaspoon vanilla extract
2–3 tablespoon milk To adjust consistency

Instructions

Stack, drizzle with glaze, and enjoy.
Make Batter – Whisk dry, combine with wet ingredients.
Rest Batter – Let sit while heating the griddle.
Pipe Swirl – Add cinnamon swirl after pouring pancake batter.
Flip Pancakes – Cook both sides until golden.
Make Glaze – Beat cream cheese, butter, sugar, vanilla, milk.
Serve Warm – Stack, drizzle with glaze, and enjoy.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition