Cinnamon Roll Pancakes bring together the best of both worlds: the delightful flavors of warm cinnamon rolls and the fluffy goodness of pancakes. This recipe is perfect for a special breakfast, weekend brunch, or even as a comforting dinner option. The combination of cinnamon swirl and creamy glaze makes these pancakes irresistible!
Why Make This Recipe
You should make Cinnamon Roll Pancakes because they are a fun twist on traditional pancakes. They have a delicious cinnamon filling that creates swirls and a sweet glaze that adds extra flavor. This recipe is simple, quick to prepare, and can delight both kids and adults alike. It’s a great way to treat your family or friends to something special!
How to Make Cinnamon Roll Pancakes
Ingredients:
- 4 tablespoons melted unsalted butter
- ⅓ cup packed light brown sugar
- ½ tablespoon ground cinnamon
- 4 tablespoons unsalted butter
- 2 ounces cream cheese (at room temperature)
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 large egg (lightly beaten)
- 1 tablespoon canola or vegetable oil
Directions:
- Cinnamon Filling: In a small bowl, mix together the melted unsalted butter, light brown sugar, and ground cinnamon until well combined. Set it aside.
- Glaze: In another bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
- Pancakes: In a large bowl, combine the all-purpose flour, baking powder, and salt. In a separate bowl, whisk together the milk, egg, and canola oil. Pour the wet ingredients into the dry ingredients and stir until just combined (a few lumps are okay).
- Heat a non-stick skillet or griddle over medium heat. Pour about ¼ cup of pancake batter onto the skillet. Swirl a spoonful of the cinnamon filling on top of the pancake batter.
- Cook until bubbles form on the surface; then flip and cook until golden brown on the other side. Repeat for the remaining batter.
How to Serve Cinnamon Roll Pancakes
Serve Cinnamon Roll Pancakes warm with a drizzle of the cream cheese glaze over the top. You can also add extra cinnamon, whipped cream, or fresh fruit to enhance the flavors. Enjoy them with maple syrup for an added sweetness!
How to Store Cinnamon Roll Pancakes
Allow the pancakes to cool completely before storing. You can keep them in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the pancakes between layers of parchment paper in a freezer-safe container for up to 2 months. Reheat in the microwave or toaster when you’re ready to eat!
Tips to Make Cinnamon Roll Pancakes
- Make sure to follow the measurements for the cinnamon filling for the best swirls.
- Don’t overmix the pancake batter; a few lumps are fine.
- Use a non-stick skillet for easier flipping.
- If the pancakes are browning too quickly, reduce the heat slightly.
Variation
You can easily customize these pancakes by adding nuts or chocolate chips into the batter. If you like fruit, try adding diced apples or bananas to the pancake batter for extra flavor.
FAQs
1. Can I make the batter ahead of time?
Yes! You can prepare the pancake batter and store it in the fridge for up to 2 days. Just give it a good stir before using.
2. Can I use whole wheat flour instead of all-purpose flour?
Yes, whole wheat flour can be used for a healthier option, but the texture may be a bit different.
3. Can I substitute the cream cheese in the glaze?
Yes! Cream cheese can be replaced with Greek yogurt for a lighter glaze, but the flavor will change slightly.
Cinnamon Roll Pancakes
Ingredients
Cinnamon Filling
- 4 tablespoons melted unsalted butter Melt before measuring
- ⅓ cup packed light brown sugar Pack tightly into the measuring cup
- ½ tablespoon ground cinnamon
Glaze
- 4 tablespoons unsalted butter Softened
- 2 ounces cream cheese At room temperature
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
Pancakes
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 large egg Lightly beaten
- 1 tablespoon canola or vegetable oil
Instructions
Cinnamon Filling
- In a small bowl, mix together the melted unsalted butter, light brown sugar, and ground cinnamon until well combined. Set it aside.
Glaze
- In another bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
Pancakes
- In a large bowl, combine the all-purpose flour, baking powder, and salt.
- In a separate bowl, whisk together the milk, egg, and canola oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined (a few lumps are okay).
- Heat a non-stick skillet or griddle over medium heat.
- Pour about ¼ cup of pancake batter onto the skillet and swirl a spoonful of the cinnamon filling on top.
- Cook until bubbles form on the surface; then flip and cook until golden brown on the other side. Repeat for the remaining batter.
