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Cinnamon Roll Pancakes Recipe for a Decadent Brunch Delight

Cinnamon Roll Pancakes Recipe

This recipe captures the decadent, comforting flavors of a classic cinnamon roll in a fluffy, golden pancake. It features a sweet, buttery cinnamon swirl that melts into a gooey ribbon as it cooks, and is topped with a rich, tangy cream cheese glaze. It's an indulgent brunch experience that is surprisingly easy to make.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup All-Purpose Flour (A gluten-free 1-to-1 blend works well too)
  • 2 teaspoons Baking Powder
  • 1/4 teaspoon Salt
  • 1 cup Milk (Dairy or non-dairy options like almond or oat milk are great)
  • 1 large Egg
  • 2 tablespoons Vegetable Oil or Melted Butter
  • 2 tablespoons Melted Butter
  • 1/4 cup Brown Sugar, packed
  • 1 tablespoon Ground Cinnamon
  • 4 ounces Cream Cheese, softened
  • 1 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Milk (or more, to reach desired consistency)

Equipment

  • Medium bowl
  • large bowl
  • whisk
  • spatula
  • small bowl
  • Squeeze bottle or zip-top bag
  • electric mixer
  • Griddle or non-stick skillet

Method
 

Instructions
  1. Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside.
  2. Mix the Wet Ingredients: In a separate, larger bowl, whisk the egg, then add the milk and vegetable oil (or melted butter). Mix until just combined.
  3. Combine Batter: Pour the dry ingredients into the wet ingredients and stir gently with a spatula until just combined. Do not overmix! A few lumps are okay. Let the batter rest for 5-10 minutes.
  4. Make the Cinnamon Swirl: While the batter rests, combine the melted butter, brown sugar, and ground cinnamon in a small bowl. Mix until a smooth, thick paste forms. Transfer this mixture to a small squeeze bottle or a zip-top bag with a tiny corner snipped off.
  5. Whip Up the Glaze: In another bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar and vanilla extract, beating until combined. Add the milk, one tablespoon at a time, until you reach a smooth, pourable consistency.
  6. Cook the Pancakes: Heat a lightly oiled griddle or non-stick skillet over medium-low heat. Pour about 1/4 cup of batter onto the griddle for each pancake. Immediately after pouring, pipe the cinnamon swirl mixture in a spiral shape onto the raw batter, starting from the center.
  7. Flip and Finish: Cook for 2-3 minutes, or until you see bubbles forming on the surface and the edges look dry. Carefully flip the pancake and cook for another 1-2 minutes on the other side, until golden brown.
  8. Serve and Enjoy: Transfer the finished pancakes to a plate and drizzle generously with the cream cheese glaze. Serve immediately for the best experience.

Notes

Manage your heat by cooking on medium-low to prevent the cinnamon swirl from burning. Use a squeeze bottle for better control and a cleaner spiral. For fluffy pancakes, avoid overmixing the batter and let it rest for 5-10 minutes before cooking. Ensure the cream cheese is at room temperature for a smooth, lump-free glaze.