Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Make the Cream Cheese Glaze: In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy.
- Add Powdered Sugar: Gradually add powdered sugar, one cup at a time, beating well after each addition until the mixture is smooth.
- 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.
- 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
