Breakfast

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 minutes
Cook Time 15 minutes
Total Time 35 minutes
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

Ingredients

  • 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
  • CINNAMON FILLING
  • 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
  • CREAM CHEESE GLAZE:
  • 4 Tbsp unsalted butter (1/2 stick)
  • 2 oz - cream cheese , at room temperature
  • 3/4 Cup powdered sugar
  • 1/2 tsp vanilla extract

Instructions

  • 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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Rawan
7 years ago

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

Hotmail
4 years ago

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

The Mimi
The Mimi
3 years 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.😉

Bob
Bob
3 years 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
6 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
7 years ago

can i use condensed milk as a substitute to egg?

Gabby
Gabby
1 year ago

How can I get the whole recipe page to stop flipping back to the top of the page? It seems nearly impossible to get the thing to hold still long enough to read and prepare the recipe. It has flipped to the top 3 times while I’ve been typin (oops4) this message.

Dadd
Dadd
1 year ago

Hello, I just tried this recipe and it was wonderful, Im not from Europe and Ive never tried cinnamon rolls but I wanted to eat some for breakfast. Since I didnt want to wait for the dough to raise and all that, I choose this recipe instead and wow the pancake batter is amazingly soft and moist, I just love it, Im going to make that more often. Thank you for sharing this recipe with us.

Brenda
Brenda
1 year ago

The cinnamon swirl cooked off/out of my recipe, any suggestions.

😋
2 years ago

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

Last edited 2 years ago by 😋

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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