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
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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.
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.
Made these with half whole wheat flour and did half the butter in cinnamon mixture. Yum!!! Surprised how much we liked them!
Hate to even ask this, but any idea what the calorie count is? Mine didn’t look like the picture but they tasted great!
Thanks for sharing the recipe!
this looks amazing
Thank you for sharing this recipe, it was perfect !
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!!
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!
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. 🙂
Since I’m dairy-free, I used applesauce instead of butter. It came out really well! Again, thank you!
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!
So happy it was a success for you too. Thanks for your kind comment Rachel! 🙂
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.
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!
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!!
Wouldn’t mind trying these recipes, they SURE look good. I’ll give it a try…and I will let you know.
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.
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.
look awesome
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!!!
Absolutely Delicious! Cream cheese Glaze was THe perfect topping.
super delicious! only made six, though, when it said eight.
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.
did them as waffles and pancakes today and absolutely loved them! will be making them for breakfast this whole week!!
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.
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. 🙂
These are the best pancakes I have ever had! Tastes just like a cinnamon roll!