Cinnamon roll pancakes are a soft, swirl-filled breakfast that tastes like a fresh cinnamon roll but cooks on a griddle in minutes. Expect pillowy pancakes with a buttery, brown sugar–cinnamon ribbon inside and a tangy cream cheese glaze on top. The texture is tender and slightly chewy where the filling melts into the batter. This recipe is special because it uses simple pantry ingredients and one batter to make a bakery-style brunch dish at home. It’s easy to scale up for guests and pairs beautifully with fresh fruit or a hot coffee. For a balanced brunch menu, try pairing with a light fruit salad and a slice of a rich dessert like a Decadent Healthy Cheesecake recipe.
Why You’ll Love This Cinnamon Roll Pancakes Recipe for a Decadent Brunch Delight
- Pancake batter cooks fast but gives the layered cinnamon roll flavor you crave.
- Brown sugar and cinnamon swirl melts into pockets of caramel-like sweetness.
- Cream cheese glaze adds a tangy finish that feels indulgent without fuss.
- Uses common ingredients and easy swaps for dairy-free or vegan versions.
- Great for brunch gatherings or a weekend treat — you can make a big batch.
- The texture is soft and fluffy with slightly gooey centers where the swirl sits.
- Versatile: serve with fruit, nuts, or maple syrup to change the mood.
- Hands-on time is short; most work is mixing and griddling.
What Is Cinnamon Roll Pancakes Recipe for a Decadent Brunch Delight?
Cinnamon roll pancakes are pancakes made with a basic pancake base that gets a cinnamon-brown sugar swirl inside, then finished with a cream cheese glaze. They taste like warm cinnamon rolls — sweet, buttery, and spiced — but they are lighter and quicker to make than yeast dough. The cooking method is the griddle or skillet: pour batter, add a cinnamon swirl, and cook until set and golden. The overall vibe is cozy, comfort-food brunch — perfect for weekend mornings, holiday mornings, or anytime you want a special breakfast without complicated baking.
Ingredients for Cinnamon Roll Pancakes Recipe for a Decadent Brunch Delight
For the Base
- 1 cup Flour (Can use gluten-free flour blend.)
- 2 teaspoons Baking Powder (Ensure freshness for best rise.)
- 1/4 teaspoon Salt (Sea salt can be used for flavor.)
- 1 cup Milk (Any non-dairy milk works well.)
- 1 large Egg (A flax egg can substitute for vegan.)
- 2 tablespoons Vegetable Oil (Melted butter can be used for flavor.)
For the Cinnamon Swirl
- 2 tablespoons Melted Butter (Vegetable oil can be a substitute.)
- 1/4 cup Brown Sugar (Light or dark brown sugar can be used.)
- 1 tablespoon Ground Cinnamon (Mix with nutmeg for extra warmth.)
For the Cream Cheese Glaze
- 4 ounces Cream Cheese (Mascarpone can be a delightful alternative.)
- 1 cup Powdered Sugar (Adjust for preferred sweetness.)
- 1 teaspoon Vanilla Extract (Using pure vanilla enhances flavor.)
- 2 tablespoons Melted Butter
Ingredient Notes (Substitutions, Healthy Swaps)
- Flour: Use a 1:1 gluten-free flour blend if you need this to be gluten-free. Expect a slightly different texture but still soft.
- Milk: Almond, oat, or soy milk work fine. Non-dairy milk may thin the batter slightly; add a tablespoon more flour if needed.
- Egg: Replace with a flax egg (1 tbsp ground flax + 3 tbsp water, rest 5 minutes) for a vegan option.
- Butter vs Oil: Melted butter adds richer flavor; vegetable oil keeps it neutral and dairy-free.
- Brown sugar: Dark brown sugar gives a deeper molasses note; light brown gives a milder sweetness.
- Cream Cheese Glaze: Use mascarpone for a creamier, slightly sweeter glaze. For dairy-free glaze, use a vegan cream cheese and replace butter with a neutral oil or vegan butter.
- Sweetness: Reduce powdered sugar to taste if you prefer less sweet glaze.
Step-by-Step Instructions
Step 1 – Make the batter
- In a bowl whisk together the dry ingredients: 1 cup flour, 2 teaspoons baking powder, and 1/4 teaspoon salt.
- In another bowl beat together 1 cup milk, 1 large egg, and 2 tablespoons vegetable oil.
- Pour wet into dry and stir until just combined; small lumps are okay.
Visual cue: Batter should be thick but pourable, similar to classic pancake batter.
Step 2 – Prepare the cinnamon swirl
- Mix 2 tablespoons melted butter with 1/4 cup brown sugar and 1 tablespoon ground cinnamon until it forms a spreadable paste.
- If too thick, add a teaspoon of melted butter at a time to reach a soft, spreadable consistency.
Step 3 – Cook the pancakes
- Heat a nonstick skillet or griddle over medium-low heat and lightly grease.
- Pour 1/4 cup batter for each pancake onto the griddle. Let it spread slightly.
- Spoon a thin line of the cinnamon mixture on top of each pancake and use the back of a spoon to swirl it gently into the batter.
- Cook until bubbles form on the surface and edges look set, about 2–3 minutes, then flip and cook 1–2 minutes more until golden and cooked through.
Pro cue: Keep heat moderate so the cinnamon-sugar doesn’t burn; lower heat if pancakes brown too fast.
Step 4 – Make the cream cheese glaze
- Beat 4 ounces cream cheese until smooth. Add 1 cup powdered sugar, 1 teaspoon vanilla extract, and 2 tablespoons melted butter.
- Whisk until smooth and pipeable. If too thick, add a teaspoon of milk until you reach a drizzling consistency.
Step 5 – Serve immediately
- Stack pancakes, then drizzle the cream cheese glaze over the warm stack so it melts slightly into the swirls.
- Add toppings like sliced fruit, chopped nuts, or an extra pat of butter.
Visual cue: Glaze should thicken slightly on top and run into the swirl pockets for the best look and taste.
Pro Tips for Success
- Measure flour correctly: spoon into the cup and level off to avoid dense pancakes.
- Keep the griddle at medium-low heat for even cooking and no burnt cinnamon sugar.
- Make the cinnamon paste spreadable but not watery so it stays in a ribbon on the pancake top.
- Flip once: wait until bubbles form and edges set to prevent undercooked centers.
- If batter sits, give it a gentle stir before cooking — don’t overmix.
- Warm plates in the oven (low heat) to keep pancakes hot while finishing a batch.
- For consistent sizes, use a 1/4-cup measure to pour batter.
- If using non-dairy milk, allow batter to rest 5 minutes for better texture.
Flavor Variations
- OPTIONAL: Apple Cinnamon — add a tablespoon of finely chopped apple to the cinnamon swirl for fruity warmth.
- OPTIONAL: Nut Crunch — sprinkle chopped pecans or walnuts onto the pancake after adding the cinnamon paste.
- OPTIONAL: Maple Brown Butter — replace melted butter in the swirl with browned butter and add a teaspoon of pure maple syrup.
- OPTIONAL: Orange Cinnamon — add 1/2 teaspoon orange zest to the glaze for bright citrus notes.
- OPTIONAL: Chocolate Twist — fold a tablespoon of cocoa into the cinnamon mixture and add mini chocolate chips after flipping.
Serving Suggestions
- Serve with fresh berries and a dollop of Greek yogurt for balance.
- Offer warm maple syrup on the side for syrup lovers.
- Plate with a hot coffee or chai tea for a cozy brunch pairing.
- Top with toasted nuts and a light dusting of powdered sugar for elegance.
- Serve alongside scrambled eggs or turkey bacon for a fuller brunch spread.
- Use smaller rounds and serve as brunch finger food for a party.
Make-Ahead, Storage & Reheating
- Make-ahead: Prepare the cinnamon swirl and cream cheese glaze up to 24 hours ahead and refrigerate in separate airtight containers.
- Batter can be mixed and stored in the fridge for up to 8 hours; give a gentle stir before cooking.
- Cooked pancakes: store in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a 300°F oven for 8–10 minutes or in a toaster oven until warmed through. Microwaving works for quick reheats but may soften the pancakes and glaze texture.
- Texture changes: refrigerated pancakes become firmer; reheating in the oven helps restore some fluffiness, but they will never be as fresh as just-made.
Storage and Freezing Instructions
- To freeze pancakes: cool completely, then layer between parchment paper and place in a freezer-safe bag. Freeze for up to 2 months.
- Reheat frozen pancakes from frozen in a 350°F oven for 10–12 minutes or microwave on a low setting until warmed through.
- Freeze cinnamon swirl and glaze separately if possible; glaze can be frozen but may change texture slightly — thaw and whisk before use.
- If you prefer not to freeze: refrigerate components and cook pancakes fresh for best texture.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
— | — | — | — | — | —
Approx. 420 | 7 g | 56 g | 18 g | 1.5 g | 560 mg
Estimates vary by brands and portions.
FAQ About Cinnamon Roll Pancakes Recipe for a Decadent Brunch Delight
Q: My batter is too thick. What do I do?
A: Stir in 1 tablespoon of milk at a time until you reach a pourable pancake batter. Don’t over-thin.
Q: My pancakes are too watery after adding the cinnamon swirl.
A: Use less melted butter in the swirl or chill the swirl briefly so it’s more paste-like. Also avoid pouring too much swirl in the center.
Q: How do I know when they’re done?
A: Bubbles on top and set edges are signs to flip. After flipping, cook until the other side is lightly golden and a skewer comes out clean.
Q: Can I make these dairy-free or vegan?
A: Yes — use non-dairy milk and vegan cream cheese; replace egg with a flax egg and use oil instead of butter.
Q: The centers are raw but outside is brown. What happened?
A: Heat is too high. Lower the heat so the middle can cook through without burning the outside.
Q: Can I freeze the glaze or swirl?
A: Yes, both can be frozen, but thaw and whisk the glaze before use. The swirl may firm up and need softening.
Notes
- Warm the cream cheese slightly at room temperature for a smoother glaze.
- For neat swirls, pipe the cinnamon mixture with a small zip-top bag snipped at the corner.
- If serving to kids, make smaller 3-inch pancakes for a fun stackable presentation.
- A nonstick skillet and light greasing prevent the sugar from sticking and burning.
- Taste the cinnamon mixture before using; add a pinch more cinnamon if you want a stronger spice note.
Troubleshooting
- Bland flavor: increase the cinnamon in the swirl and add pure vanilla to the glaze.
- Overcooked edges: lower heat and cook a bit longer to set the center without burning.
- Pancakes sink after flipping: batter may be under-mixed or pan too cool; ensure medium-low heat and proper rise from fresh baking powder.
- Burnt sugar ribbons: reduce heat and use a thinner layer of the cinnamon mixture.
- Lumpy batter: sift flour and baking powder or whisk thoroughly but avoid overmixing.
- Glaze too runny: chill briefly to thicken, or add a bit more powdered sugar; too thick — thin with a teaspoon of milk.
Final Thoughts
These cinnamon roll pancakes give you the sweet, spicy comfort of a cinnamon roll with the ease and speed of pancakes. They are forgiving to make, flexible with swaps, and impressive when served warm with the cream cheese glaze.
Conclusion
If you enjoy a bakery-style breakfast without the long wait, this recipe delivers familiar cinnamon-roll flavor in pancake form; for another twist on sweet brunch treats, check this detailed guide to a rich yet lighter cheesecake at Cinnamon Roll Pancakes – Dance Around the Kitchen.
Cinnamon Roll Pancakes
Ingredients
For the Base
- 1 cup Flour (Can use gluten-free flour blend.) Use a 1:1 gluten-free flour blend if needed.
- 2 teaspoons Baking Powder Ensure freshness for best rise.
- 1/4 teaspoon Salt Sea salt can be used for flavor.
- 1 cup Milk (Any non-dairy milk works well.) May thin the batter slightly.
- 1 large Egg (A flax egg can substitute for vegan.) Flax egg: 1 tbsp ground flax + 3 tbsp water.
- 2 tablespoons Vegetable Oil (Melted butter can be used for flavor.) Oil keeps it neutral and dairy-free.
For the Cinnamon Swirl
- 2 tablespoons Melted Butter (Vegetable oil can be a substitute.)
- 1/4 cup Brown Sugar (Light or dark brown sugar can be used.) Dark brown gives a deeper molasses note; light brown gives a milder sweetness.
- 1 tablespoon Ground Cinnamon Mix with nutmeg for extra warmth.
For the Cream Cheese Glaze
- 4 ounces Cream Cheese (Mascarpone can be a delightful alternative.) Use vegan cream cheese for dairy-free option.
- 1 cup Powdered Sugar Adjust for preferred sweetness.
- 1 teaspoon Vanilla Extract (Using pure vanilla enhances flavor.)
- 2 tablespoons Melted Butter
Instructions
Make the Batter
- In a bowl whisk together the dry ingredients: 1 cup flour, 2 teaspoons baking powder, and 1/4 teaspoon salt.
- In another bowl beat together 1 cup milk, 1 large egg, and 2 tablespoons vegetable oil.
- Pour wet into dry and stir until just combined; small lumps are okay.
- The batter should be thick but pourable, similar to classic pancake batter.
Prepare the Cinnamon Swirl
- Mix 2 tablespoons melted butter with 1/4 cup brown sugar and 1 tablespoon ground cinnamon until it forms a spreadable paste.
- If too thick, add a teaspoon of melted butter at a time to reach a soft, spreadable consistency.
Cook the Pancakes
- Heat a nonstick skillet or griddle over medium-low heat and lightly grease.
- Pour 1/4 cup batter for each pancake onto the griddle. Let it spread slightly.
- Spoon a thin line of the cinnamon mixture on top of each pancake and use the back of a spoon to swirl it gently into the batter.
- Cook until bubbles form on the surface and edges look set, about 2–3 minutes, then flip and cook 1–2 minutes more until golden and cooked through.
Make the Cream Cheese Glaze
- Beat 4 ounces cream cheese until smooth. Add 1 cup powdered sugar, 1 teaspoon vanilla extract, and 2 tablespoons melted butter.
- Whisk until smooth and pipeable. If too thick, add a teaspoon of milk until you reach a drizzling consistency.
Serve Immediately
- Stack pancakes, then drizzle the cream cheese glaze over the warm stack so it melts slightly into the swirls.
- Add toppings like sliced fruit, chopped nuts, or an extra pat of butter.