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–+ servings
cinnamon roll pancakes

Cinnamon Roll Pancakes

4 from 1 vote
Fluffy pancakes swirled with cinnamon sugar filling and topped with cream cheese glaze for classic cinnamon roll flavor. Easy breakfast ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 585
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 cups whole milk
  • 2 large eggs
  • 3 tablespoons unsalted butter, melted For batter
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter, melted For filling
  • ¾ cup brown sugar, packed
  • 2 tablespoons ground cinnamon
  • 1 tablespoon cornstarch To thicken filling
  • 4 ounces cream cheese, softened For glaze
  • 1 ½ cups powdered sugar
  • 2 tablespoons unsalted butter, softened For glaze
  • 1 teaspoon vanilla extract For glaze
  • 3 tablespoons milk To thin glaze

Equipment

  • 1 griddle or large skillet For cooking
  • 2 Large bowl For mixing
  • 1 Whisk For batter
  • 1 squeeze bottle For filling
  • 1 Electric mixer For glaze
  • 1 Spatula For flipping

Method
 

  1. Whisk together flour, granulated sugar, baking powder, and salt in large bowl, in separate bowl mix milk, eggs, 3 tablespoons melted butter, and vanilla, pour wet into dry and stir just until combined with lumps.
  2. Mix ½ cup melted butter with brown sugar, cinnamon, and cornstarch until thick paste forms, transfer to squeeze bottle or zip-top bag with corner snipped.
  3. Heat griddle over medium heat and grease lightly, pour ¼ cup batter for each pancake, let cook 1 minute until bubbles form on surface.
  4. Working quickly, squeeze cinnamon filling in spiral pattern from center to edge of each pancake, let cook 30 seconds to 1 minute more until swirl starts to set.
  5. Carefully flip pancakes once edges look set and swirl has firmed slightly, cook other side 1 to 2 minutes until golden brown and cooked through.
  6. Beat softened cream cheese with powdered sugar, 2 tablespoons softened butter, and vanilla until smooth, add milk gradually until drizzling consistency.
  7. Stack finished pancakes on plates and drizzle generously with cream cheese glaze, serve immediately while hot.
    making cream cheese glaze for cinnamon roll pancakes

Nutrition

Serving: 240gCalories: 585kcalCarbohydrates: 78gProtein: 10gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 130mgSodium: 480mgPotassium: 220mgFiber: 2gSugar: 48gVitamin A: 18IUVitamin C: 1mgCalcium: 15mgIron: 12mg

Notes

Make thick filling with cornstarch so it doesn't dissolve. Use squeeze bottle for easy swirling. Don't flip too early or swirl will bleed. Make fresh glaze for best flavor. Serve immediately while hot.

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