Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe

Introduction

Cinnamon Roll Pancakes are the perfect combination of fluffy pancakes and the sweet, spicy swirl of classic cinnamon rolls. This recipe delivers soft, tender pancakes topped with a rich cream cheese glaze, making breakfast feel like a special occasion.

Ingredients

• 1 ½ cups all-purpose flour
• 3 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 ½ cups buttermilk (or 1 ½ cups milk + 1 ½ tablespoons lemon juice or white vinegar, let sit for 5 minutes)
• 1 large egg, lightly beaten
• 3 tablespoons unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• ¼ cup unsalted butter, softened (for cinnamon swirl)
• ¼ cup packed brown sugar
• 2 teaspoons ground cinnamon
• 4 ounces cream cheese, softened
• ¼ cup unsalted butter, softened (for glaze)
• 1 ½ cups powdered sugar
• 2-4 tablespoons milk (or heavy cream)
• ½ teaspoon vanilla extract
• Pinch of salt

Instructions

1. Step 1: Prepare the Cinnamon Swirl by mixing the softened butter, brown sugar, and cinnamon in a small bowl until a smooth paste forms. Set aside.
2. Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. In a separate bowl, combine the buttermilk (or milk/lemon juice mixture), egg, melted butter, and vanilla extract.
3. Step 3: Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Avoid overmixing. Let the batter rest for 5-10 minutes.
4. Step 4: Preheat a lightly oiled griddle or non-stick skillet over medium heat (around 350°F or 175°C).
5. Step 5: Pour ¼ cup of batter onto the griddle for each pancake. Immediately drizzle a generous spiral of the cinnamon swirl mixture over the batter.
6. Step 6: Cook the pancakes for 2-3 minutes per side until golden brown and cooked through, flipping when bubbles form on the surface.
7. Step 7: Transfer cooked pancakes to a plate and keep warm in a 200°F (95°C) oven while cooking the rest.
8. Step 8: For the cream cheese glaze, beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
9. Step 9: Gradually add the powdered sugar, mixing well after each addition.
10. Step 10: Add milk or heavy cream one tablespoon at a time until the glaze reaches your desired consistency. Stir in vanilla extract and a pinch of salt.
11. Step 11: Stack the warm pancakes and generously drizzle the cream cheese glaze on top. Serve immediately.

Tips & Variations

• Use fresh cinnamon for a more vibrant spice flavor in the swirl.
• If you don’t have buttermilk, the milk and lemon juice or vinegar substitute works just as well.
• For extra indulgence, add chopped nuts or raisins to the cinnamon swirl.
• Keep cooked pancakes warm in a low oven to serve all at once.
• To make it vegan, substitute plant-based milk and use vegan cream cheese and butter alternatives.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster oven or microwave until warm. The cream cheese glaze is best added fresh, but you can store any leftover glaze separately in the refrigerator for up to 3 days and whisk before using.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cinnamon swirl ahead of time?

Yes, you can prepare the cinnamon swirl paste a day ahead and keep it covered in the refrigerator. Just bring it to room temperature before drizzling on the batter.

What if I don’t have a griddle – can I use a frying pan?

Absolutely! A non-stick frying pan works perfectly well for cooking these pancakes. Just cook over medium heat and watch carefully to avoid burning.

Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe

Print Recipe

★★★★★

4.4 from 102 reviews

Indulge in these fluffy Cinnamon Roll Pancakes, featuring a tender pancake base swirled with a cinnamon-sugar filling and topped with a luscious cream cheese glaze. This recipe combines the comforting flavors of classic cinnamon rolls with the ease of delicious pancakes, perfect for a special breakfast or brunch treat.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 pancakes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Pancake Batter

• 1 ½ cups all-purpose flour
• 3 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 ½ cups buttermilk (or 1 ½ cups milk + 1 ½ tablespoons lemon juice or white vinegar, let sit for 5 minutes)
• 1 large egg, lightly beaten
• 3 tablespoons unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract

Cinnamon Swirl

• ¼ cup unsalted butter, softened
• ¼ cup packed brown sugar
• 2 teaspoons ground cinnamon

Cream Cheese Glaze

• 4 ounces cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 ½ cups powdered sugar
• 2–4 tablespoons milk (or heavy cream)
• ½ teaspoon vanilla extract
• Pinch of salt

Instructions

1. Prepare the Cinnamon Swirl: In a small bowl, combine the softened butter, brown sugar, and cinnamon. Mix well with a fork until a smooth paste forms. Set aside.
2. Make the Pancake Batter: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. In a separate bowl, whisk the buttermilk (or milk/lemon juice mixture), egg, melted butter, and vanilla extract until well blended.
3. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined. Avoid overmixing to keep pancakes fluffy. Let the batter rest for 5-10 minutes.
4. Preheat Cooking Surface: Heat a lightly oiled griddle or non-stick skillet over medium heat, approximately 350°F (175°C), ensuring it’s hot enough for cooking.
5. Cook Pancakes with Cinnamon Swirl: Pour ¼ cup of pancake batter onto the hot griddle for each pancake. Immediately drizzle a generous spiral of the cinnamon swirl mixture over the top of each pancake to create the cinnamon roll effect.
6. Flip Pancakes: Cook each side for 2-3 minutes until golden brown and cooked through. Flip the pancake when bubbles start to appear on the surface.
7. Keep Pancakes Warm: Remove cooked pancakes and place on a plate. Keep them warm in a preheated oven at 200°F (95°C) while completing the remaining pancakes.
8. Make the Cream Cheese Glaze: In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy.
9. Add Powdered Sugar: Gradually add powdered sugar, one cup at a time, beating well after each addition until the mixture is smooth.
10. Adjust Consistency: Add milk or heavy cream one tablespoon at a time to reach your desired glaze thickness. Stir in vanilla extract and a pinch of salt for balanced flavor.
11. Serve: Stack warm cinnamon roll pancakes on a plate and generously drizzle with cream cheese glaze. Serve immediately for best taste.

Notes

• For a dairy-free version, substitute buttermilk with almond or oat milk mixed with lemon juice and use dairy-free butter and cream cheese alternatives.
• Do not overmix the pancake batter to maintain fluffiness.
• The cinnamon swirl mixture can be spread thinly or thickly depending on your preference for cinnamon flavor intensity.
• Keep cooked pancakes warm in a low oven to prevent them from becoming soggy.
• Adjust glaze thickness by varying the amount of milk or heavy cream according to your preference.
• This recipe works well with fresh fruit toppings like sliced strawberries or bananas for extra flavor.

Keywords: cinnamon roll pancakes, fluffy pancakes, cinnamon swirl, cream cheese glaze, breakfast recipe, brunch, sweet pancakes