Go Back
CINNAMON ROLL PANCAKES stacked with maple syrup and delicate white cheese glaze on white cloth
Joe Rooney

Cinnamon Roll Pancakes: Delicious Easy Recipe to Love

Indulge in the best of both breakfast worlds with Cinnamon Roll Pancakes! These fluffy pancakes are swirled with a gooey cinnamon-sugar filling and topped with a luscious cream cheese glaze, perfectly capturing the essence of a freshly baked cinnamon roll. Easy Breakfast Ideas and Healthy Breakfast Recipes come together in this irresistible dish that's perfect for lazy weekend mornings or holiday brunches.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Calories: 186
Ingredients Method Notes

Ingredients
  

  • 1 ¼ cup milk regular or plant-based
  • 2 tablespoon maple syrup
  • 3 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 cup regular or gluten free all purpose flour
  • 3 teaspoon cinnamon
  • 4 tablespoon softened butter regular or plant-based
  • ½ cup brown sugar or coconut sugar
  • ½ cup powdered sugar
  • 2 tablespoon melted butter regular or plant-based
  • 2 oz cream cheese regular or plant-based

Method
 

  1. Mix the milk, maple syrup, baking powder, and vanilla together. Then, add the flour and mix until a pancake batter forms.
  2. In a smaller separate bowl, prepare the cinnamon swirl mixture by mixing the cinnamon, softened butter, and sugar together. Spoon the cinnamon swirl mixture into a pastry bag and set aside.
  3. Prepare the cream cheese frosting by mixing the powdered sugar, melted butter, and cream cheese together. Set aside or drizzle with maple syrup as alternative.
  4. Heat a skillet over medium-low heat with a sliver of butter. Once hot, spoon 2-3 tablespoons of pancake batter into the skillet.
  5. Carefully cut the tip of the cinnamon swirl pastry bag and hold it upright. Draw a spiral of the cinnamon sugar mixture in the center of each pancake.
  6. Pour an additional 1-2 tablespoons of pancake batter over the cinnamon filling to cover it.
  7. Cook pancakes until bubbles appear on top, then flip and cook another 1-2 minutes until golden brown.
  8. Serve warm drizzled with cream cheese icing or maple syrup. If icing is too thick, microwave for 15 seconds before drizzling.

Notes

  • For gluten-free flour use King Arthur Measure for Measure gluten-free flour. Do not substitute almond or baking flour. The cream cheese icing can be warmed slightly if too thick. Alternatively, drizzle with maple syrup for a simpler topping.