Your #1 Online Baking Destination!

Cinnamon Roll Pancakes with Cream Cheese Glaze and Toasted Pecans Two breakfast favorites rolled into one.

Cinnamon Roll Pancakes w/ Cream Cheese Glaze and Toasted Pecans

Save Recipe

Hi Bold Bakers!

Do you love breakfast pastries? How about 2 delicious breakfast foods combined into 1 to make the Ultimate Pancake Creation: Cinnamon Rolls Pancakes!!!

These Cinnamon Roll Pancakes have the soft texture you know and love from a pancake with all the flavors of Cinnamon Rolls. It is 2 for the price of 1.

4.75 from 4 votes
Cinnamon Roll Pancakes with Cream Cheese Glaze and Toasted Pecans Two breakfast favorites rolled into one.
Cinnamon Roll Pancakes
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 8
Author: Gemma Stafford
  • Pancake Batter
  • 1 Cup all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 Cup milk
  • 1 Large egg , lightly beaten
  • 1 Tbsp canola or vegetable oil
  • 4 Tbsp unsalted butter , just melted (not boiling) (1/2 stick)
  • 1/4 Cup + 2 tablespoons packed light brown sugar
  • 1/2 Tbsp ground cinnamon
  • 4 Tbsp unsalted butter (1/2 stick)
  • 2 oz - cream cheese , at room temperature
  • 3/4 Cup powdered sugar
  • 1/2 tsp vanilla extract
  1. Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a squeeze bottle, piping bag or a zip baggie. Set it aside at room temperature.
  2. Prepare the glaze: In a microwavable bowl, melt the butter. Whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.
  3. Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).
  4. Cook the pancakes: Heat a large, nonstick pan over medium-heat and brush it with butter.
  5. Use a spoon to scoop the batter to the pan. Let the batter spread out naturally into a circle
  6. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well.
  7. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.



4 Images
Submit Your Photos
Kristian Acruz
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.


Write a Comment and Review

  1. JudithMary.Martin on April 7, 2018 at 8:13 pm

    Heylo Gemma
    Thank you for sharing Cinnamon Roll Pancakes Recipe..I’m going to try it out now..Bless U Have a Lovely Day today
    Judith Mary

    • Gemma Stafford on April 8, 2018 at 11:25 am

      Hi JudithMary,
      Good! I am happy that you are with us. do let me know how you get along with this recipe,
      Gemma 🙂

  2. JulesK on March 28, 2018 at 2:28 am

    Made these as a practise run before our planned Easter morning breakfast. Lovely pancakes and the flavour is amazing.

    Gemma, can you help with my American pancake making. I can make pancakes (crepes) with my eyes closed but my American pancakes are hit & miss. There either under cooked or cream cracker thin. Using your recipe made my first two pancakes lovely & thick, with lots of air. But I under cooked them despite being golden brown. (Still tasted great) My next try I turned down the gas & cooked slower but still not fully cooked. By my last batch the mix seemed thinner, maybe I mixed it to much when scooping the previous mixtures. It seemed thinner and spread on the pan. It cooked much better but was cream cracker thin. I love pancakes but where am I going wrong? Thanks

    • Gemma Stafford on March 28, 2018 at 4:46 am

      Hi Jules,
      first of all I am happy that you like this recipe, well done you.
      Second point is getting the pancakes right. the secret is a mix of the temperature, and your eye!
      starting as we do, follow the recipe, get it good and thick, without over mixing.
      It is important not to have the heat too high, so allow the pan to heat gently before you add the batter. The batter will set up, the ‘pillars’ will form, and the surface will look a little dry before you flick them over. When they are turned they will ‘buckle’ as they are finished, that is the will puff a little and you will see that. Temperature and time, they take a little longer than you might think!
      I hope this helps, happy Easter!
      Gemma 🙂

      • JulesK on March 28, 2018 at 5:47 am

        Thank you so much for the advise Gemma, that makes a lot of sense. I think I do rush them a little going by your video. I will keep trying and watch your video again. I will master these one day.

        Happy Easter 🙂

  3. Jowannah Siddiqui on January 23, 2018 at 4:02 pm

    Hi Gemma! I was wondering why the ingredients in the video and on the website is different? Which one should I follow? Thanks 😊

    • Gemma Stafford on January 23, 2018 at 7:50 pm


      They shouldn’t be different. But follow the written recipe. 🙂

      Hope you like these,

  4. Abhi Agarwal on July 15, 2016 at 9:04 am

    can i use condensed milk as a substitute to egg?

    • Gemma Stafford on July 15, 2016 at 12:54 pm

      Hi Abhi,
      Yes, look for my ‘Egg substitute Chart’ here on my website, use the search bar, it will give you an indication of what you can use as egg substitutes for lots of recipe.
      egg substitutes cannot be used for recipes such as the burrito here, or clearly any recipe which is largely egg. This would be impossible, though there are some options for meringue, which I will look at sometime in this series!
      Gemma 🙂

  5. Rawan on July 4, 2016 at 12:05 pm

    Can I use white sugar instead of brown sugar. Please answer

    • Gemma Stafford on July 6, 2016 at 11:19 am

      Sure, that will work too 🙂

Write a Comment and Review

Leave a Reply

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Share This