Cinnamon Roll Pancakes

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Fluffy cinnamon roll pancakes are swirled with brown sugar and cinnamon, then topped with an irresistible cream cheese glaze. This recipe is your favorite breakfast pastry in pancake form!

Prep Time15

Cook Time15

Total Time30

Course: Breakfast, Pancakes & Waffles

Cuisine: American

Servings:

Author: Rachel Gurk

Ingredients

Cinnamon Swirl:

2 tablespoons unsalted butter, melted
3 tablespoons packed brown sugar
1 tablespoon all-purpose flour
1 tablespoon ground cinnamon

Cream Cheese Glaze:

2 tablespoon unsalted butter, cut into small cubes
2 ounces cream cheese, cut into small cubes
½ cup powdered sugar
1 teaspoon vanilla extract

Pancakes:

1 large egg
1 cup milk
2 tablespoons oil or melted butter
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
¼ teaspoon salt

Instructions

In a small bowl, combine cinnamon swirl ingredients. Pour mixture into a piping bag or resealable bag and set aside.
2 tablespoons unsalted butter, melted, 3 tablespoons packed brown sugar, 1 tablespoon all-purpose flour, 1 tablespoon ground cinnamon
To make the glaze, in a small microwave safe bowl, heat butter and cream cheese in 20 second intervals or until just melted, stirring with a whisk or fork. Stir in powdered sugar and vanilla extract until smooth. Set aside.
2 tablespoon unsalted butter, cut into small cubes, 2 ounces cream cheese, cut into small cubes, ½ cup powdered sugar, 1 teaspoon vanilla extract
Next, make the pancakes. In a mixing bowl, whisk egg, milk, oil, and vanilla until well combined.
1 large egg, 1 cup milk, 2 tablespoons oil or melted butter, 1 teaspoon vanilla extract
On top of wet ingredients, add flour, sugar, baking powder, and salt. Toss together lightly before stirring into wet ingredients. Mix only until just combined, do not overmix.
1 ½ cups all-purpose flour, 1 tablespoon granulated sugar, 2 teaspoons baking powder, ¼ teaspoon salt
Heat a griddle over medium heat. If desired, grease with butter, oil, or nonstick cooking spray. Add batter to griddle by about ¼ cup scoops. Once bubbles begin to form, snip off corner of piping bag and swirl on cinnamon mixture starting in the middle of each pancake and working your way out. Hold the piping bag close to the pancake, and don’t add the swirl too close to the edge of the pancake.
Cook for 3 to 4 minutes total on first side or until bubbles appear and don’t disappear. Flip and cook for another 1 to 2 minutes or until golden brown and cooked through. Carefully wipe griddle with a wet paper towel between batches to prevent sugars from burning on. This recipe makes about 8 pancakes, depending on size.
Serve immediately with cream cheese glaze.

Video

Notes

Take a shortcut: To save time, use your favorite boxed pancake mix for the pancake batter. Simply make the cinnamon swirl batter and add it to the pancakes as directed.
Storage & reheating: For best results, store the pancakes without the cream cheese glaze. Refrigerate leftover pancakes for up to 5 days or freeze for up to 3 months. Freeze cinnamon roll pancakes with parchment paper between the layers to keep the pancakes from sticking to each other. To reheat, microwave the pancakes until they’re warmed through, or place them on a sheet pan and heat them in a 350ºF oven for about 10 minutes or until warm. Drizzle with glaze before serving.

Nutrition

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