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Homemade Cinnamon Roll Pancakes recipe photo

Cinnamon Roll Pancakes

Wake up to fluffy Cinnamon Roll Pancakes swirled with cinnamon sugar and topped with a luscious cream cheese glaze for the ultimate breakfast treat!
Print Recipe Save it
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 4 servings

Equipment

  • Large Mixing Bowl
  • Small Bowl
  • Non-stick Skillet
  • Whisk
  • Toothpick

Ingredients
  

  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract
  • 2 tablespoons ground cinnamon
  • 2 tablespoons brown sugar
  • 1 cup powdered sugar
  • 2 tablespoons cream cheese softened
  • 1 tablespoon milk for glaze

Instructions
 

Prepare the Pancake Batter

  • In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
  • In a separate bowl, beat the egg and then whisk in the milk, melted butter, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; the batter should be a little lumpy for fluffy pancakes.

Make the Cinnamon Swirl Mixture

  • In a small bowl, combine the ground cinnamon and brown sugar to create the cinnamon-sugar swirl for the pancakes.

Cook the Pancakes with the Cinnamon Swirl

  • Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
  • Pour about 1/4 cup of pancake batter onto the skillet to form a pancake. Immediately sprinkle about 1 teaspoon of the cinnamon-sugar mixture onto the batter.
  • Using a toothpick or the back of a spoon, swirl the cinnamon sugar gently into the pancake batter.
  • Cook the pancake for 2-3 minutes or until bubbles form on the surface and the edges look set.
  • Flip carefully and cook for another 1-2 minutes on the other side until golden brown and cooked through.
  • Transfer to a plate and keep warm while you cook the remaining pancakes.

Prepare the Cream Cheese Glaze

  • In a small bowl, beat together the softened cream cheese, powdered sugar, and 1 tablespoon of milk until smooth and creamy.
  • If the glaze is too thick, add a little more milk until you reach your desired consistency.

Serve and Enjoy

  • Stack the warm Cinnamon Roll Pancakes on plates and drizzle generously with the cream cheese glaze.
  • Optionally, sprinkle a little extra cinnamon or chopped nuts on top. Serve immediately and savor every bite.

Notes

  • Do not overmix the batter to keep pancakes light and fluffy.
  • Swirl the cinnamon sugar immediately after pouring batter for distinct cinnamon rolls.
  • Cook pancakes on medium heat to avoid burning or undercooking.
  • Store leftovers in an airtight container in the fridge for up to 2 days or freeze for up to 1 month.
  • For a vegan version, substitute egg and milk with plant-based alternatives and use dairy-free cream cheese.
Keyword Breakfast, Cinnamon Roll, Easy, Pancakes, Quick, Sweet