Go Back
Cinnamon Roll Pancakes: The Ultimate Guide to Fluffy, Deliciousness

Cinnamon Roll Pancakes

This recipe combines the fluffy texture of buttermilk pancakes with the gooey, buttery cinnamon swirl of a cinnamon roll, all topped with a decadent cream cheese glaze. It delivers the authentic cinnamon roll experience without the hours of proofing dough, coming together in minutes. It’s the perfect centerpiece for a holiday brunch, a special birthday breakfast, or simply a way to treat yourself and your family.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 ½ cups all-purpose flour
  • 3 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 ½ cups buttermilk (or make your own: 1 ½ cups milk + 1 ½ tablespoons lemon juice, let sit 5 minutes)
  • 1 large egg, lightly beaten
  • 3 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • ¼ cup unsalted butter, softened
  • ¼ cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 4 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 ½ cups powdered sugar
  • 2-4 tablespoons milk (or heavy cream)
  • ½ teaspoon vanilla extract
  • Pinch of salt

Equipment

  • Small bowl
  • Large bowl
  • fork
  • Whisk
  • Spatula
  • Piping bag or ziplock bag
  • non-stick skillet or griddle
  • baking sheet
  • electric mixer

Method
 

Instructions
  1. Prepare the Cinnamon Swirl: In a small bowl, combine the softened butter, brown sugar, and cinnamon. Mix with a fork until a smooth, thick paste forms. For easier swirling, you can transfer this mixture to a small piping bag or a ziplock bag with the corner snipped off. Set it aside.
  2. Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar. This helps ensure the leavening agents are evenly distributed for a perfect rise.
  3. Mix the Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, lightly beaten egg, melted butter, and vanilla extract until just combined.
  4. Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to gently fold everything together until it's just moistened. A few lumps are perfectly fine—this is the secret to tender pancakes! Do not overmix. Let the batter rest for 5-10 minutes.
  5. Heat the Griddle: Preheat a non-stick skillet or griddle over medium heat. You'll know it's ready when a drop of water sizzles and evaporates quickly. Lightly grease it with butter or oil.
  6. Cook the Pancakes: Pour about ¼ cup of batter onto the hot griddle for each pancake. Immediately take your cinnamon mixture and create a spiral on top of the raw batter, starting from the center and working your way out.
  7. Flip and Finish: Cook for 2-3 minutes, until you see bubbles forming on the surface and the edges look set. Carefully flip the pancake and cook for another 2 minutes on the other side until golden brown.
  8. Keep Warm: Place the finished pancakes on a baking sheet in a warm oven (around 200°F or 95°C) to keep them warm while you cook the rest of the batter.
  9. Make the Cream Cheese Glaze: While the last pancakes are cooking, prepare the glaze. In a bowl, use an electric mixer to beat the softened cream cheese and butter until smooth and creamy.
  10. Add Sugar and Milk: Gradually beat in the powdered sugar. Then, add the milk one tablespoon at a time, mixing until the glaze reaches a smooth, pourable consistency. Stir in the vanilla and a pinch of salt.
  11. Serve and Enjoy: Stack your warm Cinnamon Roll Pancakes high, drizzle generously with the cream cheese glaze, and serve immediately.

Notes

Do not overmix the batter; a few small lumps are fine. Resting the batter for 5-10 minutes results in a more tender texture. Cook on a griddle over medium heat to prevent burning. Wait for bubbles to appear across the surface before flipping. The cinnamon swirl mixture should be a smooth, soft paste; if it's too stiff, let it warm slightly. To keep pancakes warm, place them on a baking sheet in a 200°F (95°C) oven.