There’s no better way to start the day than cinnamon roll pancakes.
Homemade batter with a sweet swirl of cinnamon cooked right in, and topped with a cream cheese frosting.
- It’s perfect for a special birthday or holiday celebration. Don’t forget the colorful sprinkles!
- Cinnamon roll pancakes freeze beautifully! Keep a stack or two on hand for quick and tasty breakfasts.
- They are fun to make, fun to eat, and the topping options are endless!
Ingredients For Cinnamon Roll Pancakes
Pancake Mix: Homemade pancake mix is something you’ll want to keep on hand. Use the easy blend in this recipe, or try my bulk mix recipe and make pancakes any time. A boxed mix can be used too.
Cinnamon Swirl: This easy swirl is ready in seconds! Brown sugar, butter, and cinnamon create that warm and cozy flavor everyone loves.
Frosting: Totally optional, but totally worth it! This cream cheese glaze is a rich and smooth blend of softened cream cheese, butter, powdered sugar, vanilla extract, and a pinch of salt, creating a perfectly sweet and tangy topping for your pancakes.
Variations and Toppings
- Add some pumpkin pie spice or some apple pie spice to the cinnamon swirl for a fragrant and cozy Fall flavor!
- Pop a few blueberries or sliced strawberries onto each pancake in Step 1.
- Some cocoa, chocolate shavings, or peanut butter can also be added to the batter before cooking.
- Besides the optional frosting, cinnamon roll pancakes can be topped with maple syrup, fudge sauce, cinnamon sugar, or a luscious strawberry sauce.
How to Make Cinnamon Roll Pancakes
Cinnamon Roll Pancakes are the bistro brunch sweet treat that will have everyone raving.
- Prepare pancake batter, cinnamon swirl ingredients, and frosting (recipe below).
- On a griddle, pour the pancake batter. Once bubbles, top with a swirl of cinnamon sugar onto each pancake.
- Flip pancakes and cook until lightly browned. Top with frosting and serve warm.
Storing and Reheating
Make cinnamon roll pancakes ahead and store them between sheets of parchment paper in the refrigerator until ready to reheat on a dry skillet or in the microwave. Freeze them the same way and place them in zippered bags in the freezer for up to one month.
Sweet on Cinnamon?
Did your family love these Cinnamon Roll Pancakes? Leave a rating and a comment below.
Cinnamon Roll Pancakes
These Cinnamon Roll Pancakes bring together the best of both worlds.
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For the Frosting (Optional)
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To make the pancakes, in a large bowl, combine flour, sugar, baking soda, baking powder, and salt. In a separate bowl, whisk together milk, eggs, 2 tablespoons melted butter, and vanilla.
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Create a well in the dry ingredients and add the wet ingredients. Stir with a spoon just until moistened, the batter should be lumpy.
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To make the cinnamon swirl, combine the butter, brown sugar, flour, cinnamon, and 3 tablespoons of the prepared pancake batter. Mix well and transfer to a piping bag with a thin tip or freezer bag and snip off the corner.
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To make the frosting, mix cream cheese & butter with a hand-mixer on high until fluffy. Add in powdered sugar 1/4 cup at a time until mixed in. Mix in vanilla and salt. Add the milk a little bit at a time to reach desired consistency.
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To cook the pancakes, heat a lightly oiled non-stick skillet or griddle to medium heat (350℉). Scoop ¼ cup portions of batter onto the griddle. Gently squeeze a swirl of the sugar mixture into each pancake.
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Once the bottom of the pancake is golden and bubbles on the top side begin to pop, flip the pancakes and cook for an additional two to three minutes or until cooked through. Wipe the skillet with a damp paper towel between batches.
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Top with frosting and serve warm.
Leftover cinnamon roll pancakes can be stored in the refrigerator for up to 4 days.
Nutritional information is per pancake and does not include optional frosting.
Calories: 177 | Carbohydrates: 25g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 121mg | Potassium: 226mg | Fiber: 1g | Sugar: 8g | Vitamin A: 264IU | Vitamin C: 0.01mg | Calcium: 112mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Adapted from Recipe Girl
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