Cinnamon Roll Pancakes
Swirls of cinnamon and sugar fill these delicious Cinnamon Roll Pancakes. Top them with a cream cheese glaze for the ultimate breakfast treat!
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.
CINNAMON ROLL PANCAKES
When I saw these Cinnamon Roll Pancakes on Pinterest, 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 in 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!
MORE AMAZING BREAKFAST RECIPES YOU MAY LIKE:
IHOP Pancakes (copycat)
Red Velvet Pancakes
Cinnamon Roll Waffles
Brown Sugar Bacon Waffles
Cinnamon Roll Pancakes
Ingredients
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 light 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
Instructions
- 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!
Notes
WANT TO SAVE THIS RECIPE FOR LATER?
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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?
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.
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. 🙂
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!
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!
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!
Wow these Cinnamon Roll Pancakes look great! You certainly are very talented. Hopefully you will make a Cinnamon Swiss Roll next. 🙂 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.
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!
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 🙂 (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 :)!
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!
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.
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 🙂
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!
I am seriously going to make these when I get home.
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.
These look great! How many pancakes does this recipe make? thanks!
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!
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!!
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!
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! 😀
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.
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. 🙁
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
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!
They were great. We loved them. Ours were a little darker but still yummy. This will be a holiday breakfast staple.