Warm, sticky, and impossibly soft—these Cinnamon Roll Pancakes bring the flavors of a bakery-fresh cinnamon roll to your griddle in under 30 minutes. They’re perfect for lazy weekend mornings, weekend brunches, or any day you want to treat the family without fuss. If you like pairing indulgent breakfasts with lighter eats, check out this 7-day juice fast: a comprehensive guide to detox and health benefits for ideas on balancing richer meals with refreshing choices.
Why You’ll Love This Cinnamon Roll Pancakes :
- Bakery flavor with breakfast speed—cinnamon swirl meets quick pancakes.
- Family-friendly: kids love the sweet spiral and cream cheese glaze.
- Make-ahead friendly: keep batter chilled or reheat pancakes for easy mornings.
- Flexible: swap milk or toppings to suit what you have on hand.
- Crowd-pleaser for brunches and special occasions.
Ingredients Needed :
Dry ingredients (pancakes)
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon granulated sugar
Wet ingredients (pancake batter)
- 1 ½ cups buttermilk (or 1 ½ cups milk + 1 ½ tablespoons lemon juice or white vinegar, let sit for 5 minutes)
- 1 large egg, lightly beaten
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
Cinnamon swirl
- ¼ cup unsalted butter, softened
- ¼ cup packed brown sugar
- 2 teaspoons ground cinnamon
Cream cheese glaze
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 2–4 tablespoons milk (or heavy cream)
- ½ teaspoon vanilla extract
- Pinch of salt
Step-by-Step Instructions :
- Prepare the cinnamon swirl: mix ¼ cup softened butter, ¼ cup brown sugar, and 2 teaspoons cinnamon until a smooth paste. Set aside.
- Make the batter: whisk flour, baking powder, baking soda, salt, and sugar in a large bowl. Whisk buttermilk (or milk/lemon mix), egg, melted butter, and vanilla separately.
- Combine briefly: pour wet into dry and fold with a spatula until just combined. Rest batter 5–10 minutes.
- Cook pancakes: heat a lightly oiled griddle or nonstick skillet to medium (about 350°F). Pour ¼ cup batter per pancake. Immediately spiral a generous drizzle of cinnamon swirl onto each pancake.
- Flip and finish: cook 2–3 minutes per side until golden and set—flip when bubbles form. Keep cooked pancakes warm in a 200°F oven.
- Make glaze & serve: beat cream cheese and butter until smooth. Gradually add powdered sugar, then 1–2 tablespoons milk at a time until desired consistency. Stir in vanilla and salt. Stack pancakes, drizzle glaze, and serve hot.
Serving Suggestions Cinnamon Roll Pancakes
- Add chopped toasted pecans or sliced bananas on top for texture.
- Serve alongside crispy bacon or turkey sausage for salty contrast.
- Pair with fresh berries and a dollop of Greek yogurt to brighten the plate.
- For brunch, offer small pitchers of extra glaze and warm maple syrup.
Tips for Success Cinnamon Roll Pancakes
- Don’t overmix the batter—little lumps are okay and keep pancakes fluffy.
- Keep the swirl soft but not runny so it holds a spiral shape when drizzled.
- Use a squeeze bottle or small spoon to control the cinnamon swirl on the batter.
- Maintain medium heat—too hot browns the exterior before the center cooks.
- Make the glaze slightly thinner than you think; it will thicken as it cools.
- Reheat leftovers in a toaster oven for a crisp edge instead of the microwave.
variation (if any)
- Maple-Pecan: stir 2 tbsp maple syrup into the glaze and top with toasted pecans.
- Apple-Cinnamon: fold ½ cup finely diced sautéed apples into the batter and reduce swirl sugar slightly.
- Blueberry Swirl: skip the cinnamon swirl and swirl in ½ cup fresh blueberries with a splash of lemon.
FAQs
Q: Can I make the batter ahead of time?
A: Yes—mix batter, cover, and refrigerate up to 24 hours. Let sit at room temperature 10–15 minutes before cooking.
Q: Can I freeze these pancakes?
A: Absolutely. Cool completely, layer with parchment, freeze in a zip-top bag, and reheat in a toaster oven or skillet.
Q: What if I don’t have buttermilk?
A: Use 1 ½ cups milk plus 1 ½ tablespoons lemon juice or white vinegar; let it sit 5 minutes to thicken.
Q: How do I prevent the cinnamon swirl from sinking?
A: Use a thicker swirl paste (softened butter and packed brown sugar) and apply immediately after pouring batter so it sets into the top layer.
Q: Can I make this dairy-free?
A: Swap plant-based milk and butter for the batter and swirl; use dairy-free cream cheese for the glaze.
Ingredients
Dry ingredients (pancakes)
- 1.5 cups all-purpose flour
- 3.5 teaspoons baking powder
- 0.25 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon granulated sugar
Wet ingredients (pancake batter)
- 1.5 cups buttermilk Or use 1.5 cups milk + 1.5 tablespoons lemon juice or white vinegar, let sit for 5 minutes.
- 1 large egg, lightly beaten
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
Cinnamon swirl
- 0.25 cup unsalted butter, softened
- 0.25 cup packed brown sugar
- 2 teaspoons ground cinnamon
Cream cheese glaze
- 4 ounces cream cheese, softened
- 0.25 cup unsalted butter, softened
- 1.5 cups powdered sugar
- 2-4 tablespoons milk (or heavy cream)
- 0.5 teaspoon vanilla extract
- 1 pinch salt
Instructions
Preparation
- Prepare the cinnamon swirl: mix ¼ cup softened butter, ¼ cup brown sugar, and 2 teaspoons cinnamon until a smooth paste. Set aside.
- Make the batter: whisk flour, baking powder, baking soda, salt, and sugar in a large bowl. Whisk buttermilk (or milk/lemon mix), egg, melted butter, and vanilla separately.
- Combine briefly: pour wet ingredients into dry and fold with a spatula until just combined. Rest batter for 5–10 minutes.
Cooking
- Cook pancakes: heat a lightly oiled griddle or nonstick skillet to medium (about 350°F). Pour ¼ cup batter per pancake. Immediately spiral a generous drizzle of cinnamon swirl onto each pancake.
- Flip and finish: cook 2–3 minutes per side until golden and set—flip when bubbles form. Keep cooked pancakes warm in a 200°F oven.
Serving
- Make glaze: beat cream cheese and butter until smooth. Gradually add powdered sugar, then 1–2 tablespoons milk at a time until desired consistency. Stir in vanilla and salt.
- Stack pancakes, drizzle with glaze, and serve hot.
