Cinnamon Roll Pancakes

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These Cinnamon Roll Pancakes are a delicious breakfast treat, full of sweet and comforting flavors. Their fluffy texture and cinnamon sugar swirl make them an early morning favorite for everyone to enjoy.

Prep Time10

Cook Time30

Waiting time30

Total Time1 10

Course: Dessert

Cuisine: American

Servings: large pancakes

Calories: 327kcal

Author: Katalin Nagy

Equipment

Ingredients

Pancakes

310 g All-purpose flour
50 g Granulated sugar
¼ teaspoon Salt
4 teaspoons Baking powder
2 Eggs room temperature
360 g Milk room temperature
1 teaspoon Vanilla extract
60 g Unsalted butter melted but not hot

Cinnamon roll filling

75 g Unsalted butter room temperature
110 g Brown sugar
1½ teaspoon Cinnamon powder

Cream cheese frosting

55 g Cream cheese full fat (33%+) e.g. Philadelphia
1-2 tablespoons Powdered sugar
¼ teaspoon Vanilla extract

Metric - US Customary

Instructions

Make the pancake batter

In a large bowl, combine the flour, sugar, baking powder, and salt. Blending the dry ingredients first helps the leavening disperse evenly, giving the pancakes a consistent rise.
In another bowl or a large measuring jug, whisk the room-temperature milk, eggs, vanilla extract, and melted butter until the mixture is smooth. Make sure the butter has cooled a bit so it doesn’t accidentally heat the eggs.
Pour the wet ingredients into the bowl of dry ingredients. Use a whisk to gently mix until the flour is just blended in — a few small lumps are completely normal.
Cover the bowl and let the batter rest at room temperature for about 10-15 minutes.

Make the cinnamon roll filling

Cream the room-temperature butter, brown sugar, and cinnamon for a few minutes until well combined and fluffy. It should be the right consistency to pipe later. Not runny. Not too thick. Transfer the mixture to a piping bag and cut a small opening at the tip so you can pipe it out in a thin, steady stream.

Cooking the pancakes

Place a nonstick pan or griddle over medium heat and let it warm for a few minutes. It’s ready when a tiny drop of water sizzles and disappears on contact. Lightly coat the surface with a little butter or oil, then wipe away the excess with a paper towel so it doesn’t burn.
Use a measuring cup or ladle to pour about ¼ cup (60 ml) of batter onto the pan for each pancake. Make sure there’s enough room between them so they don’t run together, or simply cook them one at a time.
After about 1 minute, pipe the cinnamon filling in a swirl, beginning in the center and spiraling outward.
Let the pancakes cook undisturbed until the small bubbles form start to burst on the surface and the edges start to look set — usually about 2–3 minutes overall. This means the bottom is golden brown and ready to flip.
Gently flip the pancake with a spatula and cook for another 1–2 minutes, until the other side is golden brown and the center feels springy to the touch.
Wipe away any cinnamon-sugar residue between cooking each pancake to keep the pan clean and prevent burning.
Once all the pancakes are cooked, stack them on top of each other to keep them warm and soft.

Cream cheese frosting

Whip the cream cheese, powdered sugar, and vanilla extract together for a minute or two until smooth. Stack the pancakes, then decorate with the cream cheese mixture just before serving.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat in a toaster, oven, or pan over low heat until warm.
Freezer: For longer storage, freeze the stacked pancakes in a freezer-safe bag or container for up to 2 months. Reheat directly from frozen in a toaster or 325°F (160°C) oven until heated through.

Notes

Ingredient notes:

Measure your ingredients with a digital scale for accuracy.
Use room-temperature ingredients, e.g., egg, milk.
Feel free to use vegan butter and plant-based milk; however, the egg cannot be replaced in this recipe, as it is one of the ingredients responsible for the rise.
For the cinnamon roll filling, if the butter is too hot, the filling becomes runny and spreads everywhere. If it’s too cold, it won’t pipe smoothly. Aim for room-temperature butter, then mix until you reach a thick but fluffy consistency.
You can use buttermilk instead of milk if it's available to you. If you don’t have buttermilk, mix 1 tablespoon (15 ml) of vinegar or lemon juice per cup (240 ml) of milk, and let it rest for 10 minutes before using.

Cooking technique notes:

Make sure you read my Expert Tips section above to maximize your success. A short recipe alone is not enough to cover all the necessary details and science behind baking.
Wipe the pan with a small amount of butter or neutral oil before baking each pancake. Too much fat makes uneven browning and crispy edges.
Too much heat makes the cinnamon sugar burn quickly. Medium or just under medium is ideal to cook these pancakes.
When flipping, gently slide a thin spatula underneath to make sure it isn’t sticking, then lift and turn it in one smooth motion without tossing or pressing down. The goal is to keep the air bubbles intact so the pancakes stay fluffy.
The cinnamon filling keeps the pancakes soft and moist, but they’re best fresh off the griddle while the swirl is still warm and gooey.
You can place the cooked pancakes on a wire rack over a baking sheet in a 200°F (95°C) oven, uncovered. This keeps them warm without making them soggy.

Nutrition