Cinnamon Roll Pancakes

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Swirls of cinnamon and sugar fill these delicious Cinnamon Roll Pancakes. Top them with a cream cheese glaze for the ultimate breakfast treat!

Cinnamon Roll Pancakes have swirls of cinnamon through out and are topped with a delicious cream cheese glaze.

I love breakfast foods, especially pancakes. They remind me of my Momma. She used to make me and my siblings pancakes all the time when we were little.

Mom always used Bisquick pancake mix, and it is what I now use too. I love it. They have great flavor and they’re a cinch to make.

When I saw these Cinnamon Roll Pancakes on Pinterest (of course) I thought they looked amazing and had to make them asap. I used our trusty box of Bisquick for the pancake batter instead of using the homemade one on the recipe. Let me just tell you… these pancakes turned out FABULOUS! I’ve now made them 3 weekends in a row because they’re SO good!

Cinnamon Roll Pancakes have swirls of cinnamon through out and are topped with a delicious cream cheese glaze.

Cinnamon Roll Pancakes have swirls of cinnamon through out and are topped with a delicious cream cheese glaze.
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4.65 from 14 votes

Cinnamon Roll Pancakes

These Cinnamon Roll Pancakes will be the star of the show at breakfast time! Swirls of cinnamon through out and topped with cream cheese glaze!
Prep Time 30 minutes
Cook Time 4 minutes
Author Life in the Lofthouse


For Pancakes

  • 1 ¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk (may need to add a little more if batter is too thick)
  • 1 Tablespoon vegetable oil
  • 1 large egg, beaten
  • OR use pancake batter from a mix (we like Bisquick)

Cinnamon Filling

  • 1/3 cup butter, melted
  • 3/4 cup packed brown sugar
  • 1 Tablespoon ground cinnamon

Cream Cheese Glaze

  • 4 Tablespoons butter
  • 2 ounces cream cheese
  • 1 1/4 cups powdered sugar
  • 1 teaspoon vanilla extract


  • Prepare Cinnamon Filling first:
    In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. (Set this aside and let it rest for 10 to 15 minutes. You want it just slightly thick.)
  • Prepare Pancake batter: In a medium bowl whisk together flour, baking powder and salt. Whisk in milk, oil and egg just until batter is moistened. (a few small lumps are fine)
  • OR If using a boxed mix, prepare according to package directions.
  • Prepare Cream Cheese glaze: In a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then whisk in powdered sugar and vanilla. Set aside.
  • Heat a large skillet or griddle over low heat. Spray with non-stick cooking spray. Pour about 1/2 cup of pancake batter onto the skillet.
    Snip the corner of your cinnamon filling baggie and squeeze a spiral of the filling onto the top of the pancake.
    When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more. Transfer pancake to a baking sheet and keep warm in the oven while you make the rest of the pancakes.
  • When ready to serve, spoon warmed cream cheese glaze on top of each pancake. Enjoy!


This recipe makes about 8 pancakes. 



Cinnamon Roll Pancakes have swirls of cinnamon through out and are topped with a delicious cream cheese glaze.
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101 thoughts on “Cinnamon Roll Pancakes

      1. 5 stars
        I have made these numerous times now for myself and the grandkids and they vowed never to eat regular pancakes again. The pancakes turn out pErfect every time is a matter of fact I am going to get butter now to make me and the grandkids some cinnamon pancakes this morning..

    1. Same thing happens to me except my cinnamon mixture was nice and thick. When I turned them to cook the cinnamon melted and just burnt onto the pan. Any suggestions?

      1. Hi Lindsay! I’m thinking the only way the bottom would burn is if you’re pan is too hot. I always cook my pancakes on low, so they cook nice and slow but evenly without burning πŸ™‚

      2. Recipe doesn’t say to cook cinnamon mixture in the pan. It says in a bow mix butter (which is melted) sugar and cinnamon together and transfer to ziplock. That said, no heat should be in this step, EXCEPT to melt the butter before mixing other ingredients together in a separate bowl. πŸ™‚ hope that helps!

        1. Replied to the wrong, comment but I hope this helps as well. Haha. My reply was for the cinnamon sauce inquires:)

      3. You have to make sure the opening in your bag is absolutely tiny so that you’re putting a very very thin line of the mixture down, then make sure to leave about 1/2 in between the mixture and the edge of the pancake. As the pancake cooks it puffs up and the inflated sides take that space. If the mixture is too close to the edge, then it will melt and spill over. Make sure you are cooking the pancakes long enough before flipping, so that the top is a little bit cooked already. Also, try to avoid clumping the mixture together or globbing it too much in one place. The less of the mixture there is touching, the better the pancake comes out.

        If it’s too hard to do this without burning the cinnamon mixture, you can also put half the batter down, add cinnamon mixture, then cover with the other half, so that you effectively have a cinnamon stuffed pancake. Hope that helps!

    2. I had the same issue and I just made the pancakes a little smaller, squeezed the cinnamon on top, then drizzled a little more pancake batter over the cinnamon. They look more like regular pancakes, but all of the cinnamon goodness was still hiding inside. Much easier.

      1. 4 stars
        upon making the first two, I noticed the cinnamon butter mixture caramelized in the pan once the pancake was flipped. my solution was to mix a bit of my pancake batter into THE CINNAMON butter mixture, placed it into a bottle, then swirled it sort “into” the pancake (by slightly dipping the tip of the bottle into the batter). Turned out really nice! will definitely make it again

    3. Would it help to put the mixture in the fridge or should it be room temp and just thicken over time as the moisture absorbs?

  1. I made these yesterday. And today. My husband doesn’t like pancakes and when I got him to try them yesterday, he ate the last three we had and wanted to know why I hadn’t doubled it. Ha ha! I had enough cinnamon stuff leftover and almost enough of the cream cheese to do the full batch today. Love these!

  2. I made these for breakfast today for my daughter’s birthday. She loves everything cinnamon roll, they were a hit! Thanks for the inspiration!!

  3. Having these for breakfast as I type. Like other posters, mine weren’t as pretty, but they are absolutely delicious! I used a blueberry pancake batter from a box mix, and I think the extra bit of blueberry might be making it just a tad more awesome! Thanks for the recipe.

    1. Maybe your skillet was too hot? I like to cook my pancakes “low and slow” to avoid over browning/slash burning.

  4. I made these this weekend and they were great but had the same problem as easkinner. Any tips to keep the brown sugar mixture from burning when you flip the pancakes??

  5. I teach a summer rec class with parents/children and would love to do this. How many pancakes is this supposed to make? Also awaiting answer about burning. Meanwhile I’m trying these myself!

  6. Hi ladies. Sorry just getting back to you. About the filling burning.. I didnt have that problem. Maybe you could try turning them temp down to low when you cook them. Hope this helps! As far as servings, I believe this recipe makes about 6 pancakes.

  7. Ok so I had some trouble with the filling. First it was way to runny, second it ran everywhere on my griddle & none of the pancakes had any filling in them! The taste was great but the process & presentation were horrible!! I want to try this again so I think I’m going to reduce the butter in the filling by half & I’m going to let the pancakes set up a bit longer before I swirl the filling. Other than that we all loved the way they tasted!!

  8. I made these for my son and nieces this morning. They were a big hit. They were not as pretty as the pictures you posted,(filling seemed to go everywhere)but they were delicious!May need to get one of those pastry tools to help control the distribution of the filling.

  9. I made these this morning and agree with Mrs. DLo. The filling seemed to get everywhere. But they were yummy. My 6yo said, “These aren’t yummy, these are AWESOME!” One question– I have LOTS of filling and lots of frosting left. How long do you think I can save it? Do you think it would freeze?

  10. Hi Jeni! As far as the filling goes, it’s important you let it stand atleast 15 minutes or so before using. It thickens as it stands. Sorry yours ran everywhere. Let it stand for a good while and you should be good. As far as long it lasts, I’m not sure. I haven’t tried freezing it.

  11. LOVE! Next time I’ll double the pancake batter and keep the rest the same cause I have lots of leftover frosting and cinnamon. Had a big problem figuring out how big a hole to make in the ziplock bag. ROFL Once I figured that out the last couple looked decent. πŸ™‚

  12. These were pretty good, but there was a lot of left over cinnamon butter and frosting. Also, holy COW there are a lot of calories!

  13. Taste amazing, but very sloppy. My cinnamon better was too dense to squeeze out of the bag. Came out in big globs, then melted within the batter as the pancake cooked, ended up like scrambled pancakes. Cooked the rest plain and topped with cinnamon sugar butter instead of syrup. Yummy!

  14. I made these today. So delicious! I made my normal pancake amount which is double this recipe and kept everything the same. I have squeeze bottles for condiments that worked just perfect for the cinnamon butter. Looked exactly like the picture above…thank you!

  15. Wow these Cinnamon Roll Pancakes look great! You certainly are very talented. Hopefully you will make a Cinnamon Swiss Roll next. πŸ™‚ Been looking for that perfect Cinnamon Swiss Roll recipe without much luck. Without Cheese so it will keep. Maybe with a Cinnamon Apple or Cinnamon Orange Jam for the filling.

  16. My family loved these pancakes. I did two things differently first for the cinnamon filling I made it in a pint sizes mason jar and then transferred to a plastic food safe squeeze bottle which worked like a charm. I only cooked one side and then transferred to a cookie sheet and finished under a broiler, it worked amazing. Great recipe!

  17. My mom and I made these for breakfast this morning, and they were delicious! We also had a TON of fun making them :)! We decided to double the pancake batter and keep everything else the same because it looked like there would be WAY too much cinnamon butter for the little bit of batter, and it worked out perfectly πŸ™‚ (I tossed that in there for people who had questions about the leftover cinnamon butter)! The only thing we would change for next time is to reduce the amount of milk from one cup to three quarters of a cup because our pancakes were way too runny on the griddle, and it made putting the swirl on them and flipping them very difficult. Other than that, they turned out great! I need to make these for my fiance now :)!

  18. These are AWESOME! I have 3 boys + husband & I so I tripled the batter, used 2 1/2c milk for the tripled amount instead of 3c, DID NOT multiply the cinnamon filling at all, and doubled the glaze. I had to keep squishing the filling in the Ziploc bag because the butter kept separating but like you said, probably 15mins after first mixing it, it was the right consistency. Anyone here asks to go to iHOP and I’ll bet I can change their mind quickly by making these. Thanks!

  19. I made these this morning and while they tasted delicious, they certainly didn’t look as nice as yours! Haha! For the pancake batter amount in this recipe, the cinnamon and cream cheese glaze should really be cut in half. I had a lot of wasted glaze.

  20. Found this pancake recipe last night on Pinterest and made this first thing in the morning. While they were not close as pretty as yours, they definitely tasted amazing. Thanks a ton. Any tips on how to make them look like yours? Mine were not soft and fluffy because the cinnamon filling sunk in the pancake batter and made swirls of craters on pancakes. Lol. Thanks anyways πŸ™‚

  21. Made these for my hubby. I heard no words while he ate..I think it’s safe to say this recipe is AMAZING! Easy to makes ad enjoy – thank you for sharing with us!

  22. Oh they look so good. I’m not going to be the spoiler here, just curious what are the CARBS and sugar grams per one? As a diabetic I’m always looking for ideals, and then I change a few ingredients for me.

  23. I made these for breakfast and they were delicious! I found that it makes about 6 pancakes (each 1/2 cup). So I would suggest that either you half the cream cheese glaze and cinnamon mixture or double (or even triple) the pancake mix. I will say that the first pancake was nothing short of an epic Pinterest fail, BUT, once I got the hang of it they turned out pretty good! Great recipe!

  24. I made these for my family, including my daughters niece and nephew, who are two of the pickiest eaters. I used honey wheat pancake mix (all I had) and they all LOVED them!! Thank you!!

  25. Amazing! The cinnamon mixture was a little thick and hard to squeeze consistently but the suggestion of using the condiment bottle will solve that problem. My daughter and I loved, loved, loved them!

  26. These were amazing! I put the brown sugar filling mix in the fridge while I did everything else. I live in Hawaii and it’s very humid here so nothing ever sets if it’s left out. Worked Great. These were by far the best pancakes I have ever made! Thanks for sharing! πŸ˜€

  27. I’d have to agree with most that while they were delicious, they weren’t super pretty. I tried to let the pancake set a bit before doing the cinnamon swirl. That seemed to help, but no matter what, after I cooked the swirled side, it was like a shell where the cinnamon had been, and had slight crunch to it (even over low heat). I might try the broiler idea next time. I also followed the advice to double the batter recipe while leaving the other 2 the same. Good tip.

  28. Is there a way you can do a video making these?? I followed the directions and I had the same problems everyone else did. My brown sugar mix never thickened and I let it sit for 1/2hr. I also cooked them on low, and the brown sugar didn’t stay in the pancake. I was very disappointed. I was looking forward to these for over a week. I just don’t know what I did wrong. πŸ™

  29. Great recipe! The key to my success was mid\low heat and to not make them too big, also make a very small corner cut in ziplock and when making spiral with cinnamon mixture don’t get too close to the edge, if some does leak out I simply soaked it up with a paper towel. I also made the cinnamon mixture and cream cheese frosting the night before and kept them in the fridge, I took them both out about 15 mins before cooking. Again wonderful recipe my husband and kids LOVED them!

    PS. I used margarine instead oif butter, BC I was out of butter and they turned out great

  30. After having this pinned for at least a year, I FINALLY made these today! They are absolutely delicious, but man are they sweet and rich! I could only eat one! We will be making these again for sure!

  31. I just made these again for National Pancake Day. I decided before I started that I would finish them in the broiler like someone had suggested. After I did that with half a dozen or so, I thought I should try flipping a couple. Well the 2 that I flipped look like the picture. So then I realized that I had expected the swirl to stay nice and neat but the more I looked at the picture, I noticed the cinnamon covers that whole side of the pancake. But in an effort to keep my pan free from sticky burnt sugar (and abandoning the broiler idea which seemed to toughen the swirl side) I decided not to flip them at all. They cooked through over low so no flipping is even necessary. That would be my suggestion to those who would like prettier pancakes without a sticky pan.

  32. hi. what an awesome idea. cinnamon roll pancakes! i love it. i’ve put cinnamon in my pancakes lots of time, but to swirl it like that – awesome.

  33. Made these with half whole wheat flour and did half the butter in cinnamon mixture. Yum!!! Surprised how much we liked them!

  34. Hate to even ask this, but any idea what the calorie count is? Mine didn’t look like the picture but they tasted great!

  35. Instead of making the cream cheese glaze, I mixed the remaining cinnamon sugar filling (lots left over since I didn’t make too many pancakes with my box mix) and wisked in together with maple syrup (1:1 ratio probably. Better to add less syrup and taste it to decide when you like it) and used it as a thick maple cinnamon spread on the pancakes. It is DELICIOUS. Tastes like cinnabons! Also used a box mix with a sprinkle of cinnamon and a bit of Madagascar burbon vanilla bean paste (maybe a teaspoon?) Instead of the pancake recipe in order to save time. I’m not a super skilled pancake flipper, so I only did one at a time to make sure each one was perfect, and covered them with tinfoil on a plate to keep them warm. My elements have 10 heat settings, (5=medium) I had read another comment that said the sugar filling will BURN if you don’t keep the heat low enough, so I out the heat on 6 and cooked the first non-swirled side (most of the cooking was done on this side. Since it’s a low-ish heat it will cook most of the way through and the outside will still only look golden, not burned. After the flip, I just left it long enough to brown slightly) then when it was time to flip, I turned the heat down to 5 and slid the pan off the element while I flipped it over. Then return it to the element and cook for 1 minute max so that the sugar doesn’t burn. Best pancakes ever!!

  36. While they don’t come out as pictured,I’ll agree that they are really tasty. Definitely cook on low! Patience is key!

    I found that using a silicone pastry bag and piping tip made it possible to pipe the cinnamon sugar mixture kind of forcefully *Into* the cooking pancake batter, which reduced the burning of the sugar when the pancake was flipped.

    I used 2 cups of mix, added milk and water and about 1/8 cup melted butter to the mix instead of just water.

    Finally, I pressed pecan pieces into the cinnamon spirals on about half the pancakes and it was amazing.

    Thanks for the recipe!

  37. Hi! Thank you so much for sharing your recipe. I’ve been searching for how to make the cinnamon swirl for my pancakes for a while! I hope you don’t mind that I added it to my food blog. I’ve linked back to your post here and gave credit. πŸ™‚

    Since I’m dairy-free, I used applesauce instead of butter. It came out really well! Again, thank you!

  38. I made these today and my family LOVED them. Best new breakfast in a long time. Once I read the comments and tips about the brown sugar mixture mine turned out beautifully!

  39. Ive made these once and they were delIcious!! My butter mixture was runny But they stilled tUrned out. That being said i wonder if they woukd work better to add a bit of flour to the butter cinnamon mixture to help it cook like batter and not melt So easily.

  40. 4 stars
    I was a little nervous at first about making these after reading all the comments about the cinnamon filling being runny. I will say that even after allowing it to sit for 20 minutes +, it was still pretty runny. So, I sat it in the freezer for around 10-15 minutes. That did the trick! I really enjoyed these, as did my son!

  41. 5 stars
    I have made these several times and i think i have it figured out. Double the pancake batter only and make big pancakes. Keep the hole for the cinNamon mixture very small and make more rings around. Also less sugar in the glaZe is fine. Delicious!!

  42. Wouldn’t mind trying these recipes, they SURE look good. I’ll give it a try…and I will let you know.

  43. 5 stars
    I must say this recipe has saved my life and let me tell you this just follow the recipe and turn the griddle down after flipping the pancakes and you will have success. My grandkids wIll not eat regular pancakes anymore and believe me when I tell you I wont either. The best panCakes you will ever eat.

  44. 5 stars
    Made these tonight as the family was craving breakfast for dinner. they were delicious. I let the brown sugar/ Cinnamon mixture sit for 45 minutes and it turned out perfect. Easy enough to pipe through a bag but not runny. Thank you, this is a keeper.

  45. 5 stars
    Made these today and they turned out absolutely amazing! I used Rusteaz brand Pancake mix and they turned out perfect. Honestly I think the problem with the sugar burning is Both from lack of Butter/oil prior to cooking and Too high of temperature. Once I lowered the stove temp to medium low they cooked beautifully. Will absolutely make these again!!!

  46. 5 stars
    Such a tasty recipe. I did it with kodiak pancakes because of the protein element but kept the glaze & brown sugar portion the same. Thank you.

  47. 5 stars
    did them as waffles and pancakes today and absolutely loved them! will be making them for breakfast this whole week!!

  48. 3 stars
    Tastes great and very novel! Struggling to prevent the brown sugar/cinnamon from melting when flipping the pancakes. It keeps melting and pooling up under the pancake.

    1. Hi Alexis! You could always add a little more batter onto the pancake after you squeeze on the filling. That way the batter will cover up the filling and prevent it from melting so much. πŸ™‚

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