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4.75 from 12 votes
A top-down view of golden fluffy cinnamon bun pancakes served on a long platter and a round dish, with nuts and cream cheese glaze, with orange juice on the side.
Print Recipe
Cinnamon Roll Pancakes
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

My Cinnamon Roll Pancakes Recipe brings fluffy pancakes, cinnamon swirls, and cream cheese glaze—ultimate breakfast flavor in less time.

Course: Dessert
Cuisine: American
Servings: 6 pancakes
Author: Gemma Stafford
Ingredients
Cinnamon Filling
  • ½ cup (3 oz/85 g) dark brown sugar, lump free
  • ¼ cup (2 oz/57 g) butter, melted
  • 1 ½ teaspoons ground cinnamon
Cream Cheese Glaze
Pancake Batter
  • 1 cup (5 oz/142 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (8 fl oz/240 ml) whole milk
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons (1 oz/28 g) butter, melted
Garnish
  • ¼ cup (1 ¼ oz/35 g) chopped pecans, toasted
Instructions
Make the Cinnamon Filling

  1. In a medium bowl, stir together the brown sugar, butter and cinnamon making sure there are no lumps and emulsified. Scoop the filling into a piping bag fitted with a small round tip or into a squeeze bottle. Set aside.

Make the Cream Cheese Glaze

  1. In a small bowl cream cheese first, then stir in the butter, powdered sugar and vanilla extract together until smooth. If this mix stiffens too much to drizzle then add a splash of milk to thin it out. Set aside.

Make the Pancakes

  1. Place a large, nonstick pan or skillet over medium-low heat.

  2. In a medium bowl, mix together the flour, baking powder and salt.

  3. In a separate jug, whisk the milk, egg and vanilla extract together, then stir into the dry ingredients until the batter is mostly incorporated but still has a few small lumps remaining. I spell out P.A.N.CA.K.E.S A.S when stirring, then stop

  4. Lastly, stir in the melted butter until just combined.

  5. Scoop ⅓ cup (2 ½ oz/71 g) of batter onto the pre-heated pan.

  6. When the batter begins to bubble (after 1-2 minutes), pipe on the cinnamon filling in a swirl pattern, starting at the center and moving outwards. Continue cooking the pancake for 1-2 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Flip and cook the other side for another 1-2 minutes, until golden.

  7. Transfer the pancake to a plate, cinnamon swirl side up. Cover with a clean tea towel to keep warm while you continue cooking the remaining pancakes.

  8. Just before serving, drizzle with the cream cheese glaze and add some toasted pecans. (note, if it has stiffened whisk in a splash of milk to make it pourable again)

  9. Store leftovers in an airtight container in the refrigerator for up to 2 days. Rewarm gently in the microwave for about 15 seconds before serving

Watch the Recipe Video!

Recipe Notes
  • If you don’t have a piping bag for the cinnamon filling, you can also use a squeeze bottle or a ziplock bag with a small corner snipped off.
  • When mixing the batter, take care not to over mix which will toughen the pancakes. The batter should have a few small lumps remaining.
  • Take care not to over mixi the cinnamon filling as it can separate easily when mixed too much.
  • When cooking the pancakes, keep the heat on low to medium-low or the outside of the pancakes can burn before the inside is set.
  • This recipe does not need to be served with syrup because the filling and glaze add plenty of sweetness. If you would rather serve these with syrup, just leave off the glaze.
  • For more festive pancake ideas, try our Pumpkin Pancakes or our Chocolate Pancakes!