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Cinnamon Roll Pancakes w/ Cream Cheese Glaze and Toasted Pecans

4.73 from 11 votes
Learn how to make my Cinnamon Roll Pancakes recipe featuring ribbons of cinnamon and a sweet, cream cheese glaze frosting.
Cinnamon Roll Pancakes with Cream Cheese Glaze and Toasted Pecans Two breakfast favorites rolled into one.

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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.

Watch The Recipe Video!

Cinnamon Roll Pancakes

4.73 from 11 votes
Learn how to make my Cinnamon Roll Pancakes recipe featuring ribbons of cinnamon and a sweet, cream cheese glaze frosting.
Author: Gemma Stafford
Servings: 8
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Learn how to make my Cinnamon Roll Pancakes recipe featuring ribbons of cinnamon and a sweet, cream cheese glaze frosting.
Author: Gemma Stafford
Servings: 8


  • 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


  • 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.
  • 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.
  • 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).
  • Cook the pancakes: Heat a large, nonstick pan over medium-heat and brush it with butter.
  • Use a spoon to scoop the batter to the pan. Let the batter spread out naturally into a circle
  • 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.
  • 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.


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Kristian Acruz






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2 years ago

Delicious! I like it! Thanks your sharing! I will make it follow introduction of you!

5 years ago

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

The Mimi
The Mimi(@the-mimi)
11 months ago

These are absolutely amazing, and my whole family LOVES them… even my granddaughter who doesn’t normally care for pancakes!!! A word of advice though, if you use a baggie to pipe the cinnamon, sugar and butter mixture, please make sure that you don’t cut the hole too large, like I did the first time! They were still very good, but more difficult to cook with the swirls too big.😉

1 year ago

Hi. I love your website. I have a few questions about this recipe:
1. Could I substitute vanilla sugar for vanilla extract? (And if so, how much?)
2. Could I use margarine instead of butter, and would it be as good?
3. I have cocoa powder and was wondering if I could also make a chocolate variation. How would you recommend I do it?

Jowannah Siddiqui
Jowannah Siddiqui
3 years ago

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

Abhi Agarwal(@abhi-agarwal)
5 years ago

can i use condensed milk as a substitute to egg?

6 months ago

Yummy! Best pancakes I have ever tasted. My mother said, “It tastes like a cake!” Thank you for sharing this recipe.

Last edited 6 months ago by Yasmeen
3 years ago

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

3 years ago

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… Read more »

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere!

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