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A stack of fluffy cinnamon roll pancakes topped with glaze

Decadent Cinnamon Roll Pancakes

Indulge in these decadent cinnamon roll pancakes, featuring a fluffy pancake base swirled with a rich cinnamon filling and topped with a luscious cream cheese glaze. Perfect for a special breakfast or brunch!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • large bowl
  • whisk
  • medium bowl
  • small bowl
  • piping bag or zip-top bag
  • griddle or non-stick pan
  • electric mixer

Ingredients
  

For the Pancakes

  • 1 ½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ cups buttermilk or milk + 1 tbsp vinegar/lemon juice
  • 1 large egg
  • ¼ cup melted unsalted butter
  • 1 teaspoon vanilla extract

For the Cinnamon Swirl

  • ½ cup packed light brown sugar
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon ground cinnamon
  • 1 tablespoon all-purpose flour
  • 1-2 milk as needed for consistency

For the Cream Cheese Glaze

  • 2 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • 1-2 tablespoons milk or heavy cream
  • ½ teaspoon vanilla extract

Instructions
 

Pancake Batter

  • In a large bowl, whisk together the dry ingredients (flour, sugar, baking powder, baking soda, and salt). In a separate medium bowl, whisk together the wet ingredients (buttermilk, egg, melted butter, and vanilla extract).
  • Combine the wet and dry ingredients, mixing until just combined and a few lumps remain. Set the batter aside.

Cinnamon Swirl

  • In a small bowl, combine brown sugar, softened butter, cinnamon, and flour until well mixed. Add milk gradually to form a thick, pipeable paste.
  • Transfer the cinnamon swirl mixture to a piping bag or a small zip-top bag with a snipped corner.

Cooking Pancakes & Glaze Prep

  • Heat a lightly oiled griddle or non-stick pan over medium heat. Pour about ¼ cup of pancake batter per pancake onto the hot surface.
  • Immediately pipe a spiral of the cinnamon swirl mixture onto each pancake, starting from the center.
  • Cook for 2-3 minutes until bubbles form and edges are set, then carefully flip and cook for another 1-2 minutes until golden brown. Keep cooked pancakes warm.
  • While pancakes cook, beat softened cream cheese and butter with an electric mixer until smooth. Gradually add powdered sugar, milk/cream, and vanilla extract, beating until light and fluffy.

Serving

  • Stack the cooked cinnamon roll pancakes on plates. Drizzle generously with the prepared cream cheese glaze and serve immediately.

Notes

Avoid overmixing the pancake batter for fluffy pancakes. For the cinnamon swirl, adjust milk quantity to achieve a paste that is firm enough to pipe but not too dry. Ensure your griddle isn't too hot, as this can burn the outside before the inside cooks. Store any leftover glaze in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.