Let me guess, you’re craving something cozy and indulgent for breakfast, but you don’t have the time (or the patience) to bake cinnamon rolls from scratch; right? Well, let me introduce you to the ultimate morning game-changer: my cinnamon roll pancake recipe. It’s everything you love about classic cinnamon rolls—those buttery, gooey swirls and rich cream cheese glaze—wrapped up in a fluffy pancake you can whip up in less than 30 minutes.
This cinnamon roll pancake recipe is perfect when you want to serve something special without turning your kitchen into a baking battlefield. Each bite delivers that warm, cinnamon-kissed flavor layered through golden, pillowy pancakes—basically the breakfast of champions.
And the best part? You don’t need fancy tools or expert-level skills. Just a hot skillet, a swirl of cinnamon magic, and a drizzle of cream cheese glaze to bring this cinnamon roll pancake recipe to life; trust me, your family will be racing to the table the second the scent hits the air.
Why This Cinnamon Roll Pancake Recipe Is the Breakfast Upgrade You Didn’t Know You Needed
Let’s be honest, while regular pancakes are nice, sometimes your breakfast needs that extra spark of joy. That’s where this cinnamon roll pancake recipe comes in. It’s not just a fun twist on a classic; it transforms your usual stack into a warm, cinnamon-swirled hug on a plate. This cinnamon roll pancake recipe is the kind of breakfast that makes sleepy eyes widen and turns even the laziest weekend morning into something special.
What makes this cinnamon roll pancake recipe truly shine is its simplicity. You get all the nostalgic goodness of a gooey, bakery-style cinnamon roll, without spending hours waiting for dough to rise or dealing with yeast. Whether it’s a cozy Sunday brunch, a holiday morning, or just a midweek treat to lift your spirits, this cinnamon roll pancake recipe is your shortcut to comfort and smiles.
What Makes This Cinnamon Roll Pancake Recipe Truly Stand Out?
Let’s be honest, while cinnamon swirl pancakes often look picture-perfect on Pinterest, reality can be a whole different story. The swirl runs wild, the sugar burns, and you're left with sad, sticky blobs instead of those dreamy spirals. But this cinnamon roll pancake recipe was designed to avoid all that drama.
I’ve perfected a thicker, cinnamon-sugar filling that holds its shape as it cooks—no leaking, no scorching, and definitely no scrubbing the skillet like it's a punishment. This cinnamon roll pancake recipe delivers not just on flavor but on presentation too, giving you golden, fluffy pancakes with beautiful swirls and all the cozy, spiced sweetness you’re craving. It's a swirl that actually stays swirled.
Perfect Pairings for the Ultimate Breakfast Plate
To take your cinnamon roll pancake experience to the next level, try serving them with:
- A tall glass of cold milk or a warm mug of your favorite coffee
- Fresh fruit like sliced bananas, blueberries, or strawberries
- Crispy bacon for a divine sweet-and-savory combo
Jump to:
Ingredients
For the Pancake Batter:
- All-purpose flour (for a fluffier texture)
- Sugar (brings out the cinnamon flavor)
- Baking powder (key for light, airy pancakes)
- Baking soda (helps with the rise)
- Salt (balances the sweetness)
- Buttermilk (makes pancakes tender – see substitution below)
- Large eggs (adds structure)
- Unsalted butter, melted (for richness)
- Vanilla extract (enhances all flavors)
For the Cinnamon Swirl:
- Unsalted butter, softened (not melted)
- Brown sugar, packed (creates that classic cinnamon roll taste)
- Ground cinnamon (the star flavor)
- Salt (balances sweetness)
For the Cream Cheese Glaze:
- Vanilla extract (rounds out the flavor)
- Cream cheese, softened (for that tangy frosting flavor)
- Powdered sugar (sweetens without grittiness)
- Milk (thins to drizzling consistency)
See recipe card for quantities.
Substitutions
- No buttermilk on hand? No problem; just mix regular milk with a splash of lemon juice or vinegar (about 1 tablespoon per cup of milk) and let it sit for 5 minutes. Voilà—instant buttermilk substitute.
- Gluten-free option: Want to keep this cinnamon roll pancake recipe friendly for gluten-sensitive guests? Use a 1:1 gluten-free flour blend in place of regular all-purpose flour. No extra adjustments needed.
- Going dairy-free? You can easily adapt this recipe using plant-based alternatives. Swap in your favorite non-dairy milk, use vegan butter, and choose a dairy-free cream cheese for the glaze. The result is still indulgent, cozy, and oh-so-satisfying.
Instructions
Prepare the Cinnamon Swirl Mixture
- In a small bowl, mix the softened butter, brown sugar, cinnamon, and salt until smooth and thick.
- Transfer the mixture to a piping bag or zip-top bag with the corner snipped off.
- Set aside while you make the pancake batter.
Pro Tip: Make sure your butter is softened but not melted for the cinnamon mixture. This keeps it from spreading too much during cooking.
Make the Pancake Batter
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Don't overmix - a few small lumps are good!
- Let the batter rest for 5 minutes while you heat your pan.
Pro Tip: Resting the batter allows the gluten to relax and the baking powder to activate, resulting in fluffier pancakes.
Cook the Pancakes
- Heat a large non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- Pour about ¼ cup batter onto the hot skillet for each pancake.
- Immediately pipe a spiral of the cinnamon mixture onto each pancake, starting from the center and working outward.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Carefully flip and cook for another 1-2 minutes until golden brown.
- Transfer to a warm plate and repeat with remaining batter.
Pro Tip: If your first pancake doesn't turn out perfect, don't worry! The first one is often the "test pancake" as your skillet reaches the right temperature.
Make the Cream Cheese Glaze
- In a medium bowl, beat the softened cream cheese until smooth.
- Add powdered sugar and mix well.
- Gradually add milk and vanilla, stirring until you reach a pourable consistency.
Serve and Enjoy
- Stack your cinnamon roll pancakes on plates.
- Drizzle generously with cream cheese glaze.
- Serve immediately while warm and enjoy!
- Step 1:Prepare the Cinnamon Swirl Mixture
Mix softened butter, brown sugar, cinnamon, and salt until thick and smooth.
- Step 2: Make the Pancake Batter
Combine wet and dry ingredients and stir until just mixed.
- Step 3: Cook the Pancakes
Pour batter into skillet and swirl cinnamon mixture on top.
- Step 4: Make the Cream Cheese Glaze
Beat cream cheese with sugar, milk, and vanilla until smooth.
Expert Cooking Tips for Cinnamon Roll Pancake Recipe Success
- Keep 'em warm and fluffy: As you cook each pancake, transfer it to a baking sheet and pop it in a 200°F oven. This keeps everything warm and fresh until the full stack is ready for serving.
- Swirl timing is everything: For those picture-perfect cinnamon rolls in pancake form, wait until right after you pour the batter onto the skillet before adding your swirl. This way, the cinnamon doesn’t sink too far or disappear into the batter.
- Don’t flatten the fluff: Tempting as it is, try not to press down on pancakes with your spatula. That satisfying sizzle might feel productive, but it squashes the air out and turns fluffy into flat.
- Stay consistent: Use a ¼ cup measuring cup or an ice cream scoop to portion out the batter. Uniform sizes mean even cooking and a prettier pancake stack.
- Watch your heat: If the cinnamon swirl starts to darken too quickly or burn, dial the heat back a bit. That sweet sugar mixture caramelizes fast—and while golden is great, burnt is not the vibe.
Common Mistakes to Avoid
- Flipping too soon: Patience pays off. Wait until bubbles form across the surface of the pancake and the edges begin to look set before attempting that first flip.
- Thinning out the swirl: Your cinnamon mixture should be thick—almost like toothpaste consistency. A too-runny swirl will spread out, burn, and rob your pancakes of that signature spiral.
- Pan overcrowding: Give your pancakes some breathing room. Crowding the skillet makes flipping tricky and affects even cooking.
- Overmixing the batter: Go easy on the whisk. Over-stirring the batter develops gluten, which can lead to chewy or dense pancakes. A few small lumps are absolutely okay (and even preferred!).
Delicious Recipe Variations to Try
Looking to give your cinnamon roll pancake recipe a tasty twist? These creative add-ins and swaps keep things exciting without complicating your morning routine. Whether you’re craving something nutty, fruity, spiced, or indulgent, there’s a variation for every mood.
Nutty Cinnamon Roll Pancakes
Love a little crunch with your swirl? Stir chopped pecans or walnuts right into the cinnamon filling before piping it onto the pancakes. The nuts toast gently on the skillet, adding rich texture and nutty depth to your cinnamon roll pancake recipe.
Apple Cinnamon Roll Pancakes
For a cozy, fruit-forward version, fold finely diced apples into your pancake batter, and sprinkle a touch of nutmeg into the cinnamon swirl. The apples soften as they cook, making every bite feel like warm apple pie met a cinnamon roll pancake recipe in the best possible way.
Pumpkin Cinnamon Roll Pancakes
Feeling those fall vibes? Replace part of the buttermilk with pumpkin purée and add pumpkin pie spice to the batter. It brings a festive flair to your cinnamon roll pancake recipe that tastes like October mornings in a stack.
Chocolate Chip Cinnamon Roll Pancakes
After swirling in the cinnamon filling, sprinkle a few mini chocolate chips over the top of the batter. They melt into gooey pockets of chocolatey goodness, turning this cinnamon roll pancake recipe into pure breakfast dessert bliss.
Equipment Recommendations
- Cast iron skillet or non-stick griddle: A well-seasoned cast iron gives perfect heat distribution, but a good non-stick works great too.
- Thin spatula: A flexible spatula with a thin edge makes flipping these delicate pancakes much easier.
- Piping bag: Makes creating swirls much neater than trying to spoon the mixture. A zip-top bag works in a pinch!
- Mixing bowls: Having separate bowls for dry and wet ingredients helps with proper mixing.
Budget-friendly alternative: If you don't have a piping bag, use a zip-top plastic bag with a small corner cut off.
Storage & Meal Prep Tips
Whipping up a big batch of this cinnamon roll pancake recipe? Good news—you don’t have to eat them all in one sitting (though we wouldn’t blame you if you did). Here’s how to store, freeze, and prep ahead so your swirly stacks stay fresh and fabulous.
Fridge Storage
Got leftovers? Simply let the pancakes cool, then store them in an airtight container in the refrigerator for up to 3 days. Pro tip: Place parchment paper between each pancake to keep them from sticking together.
Freezing Instructions
Want to enjoy this cinnamon roll pancake recipe on busy mornings? Freeze extras like a pro:
- Allow pancakes to cool completely on a wire rack.
- Arrange them in a single layer on a baking sheet and freeze for 1 hour (this prevents them from clumping).
- Transfer the pancakes to a freezer-safe bag or container, using parchment paper between layers.
- Store in the freezer for up to 2 months.
To reheat:
Microwave each pancake for 30–45 seconds, or pop them in the toaster on a low setting until warmed through.
Make-Ahead Tips
Save time by prepping the swirl and glaze in advance. You can make the cinnamon filling and cream cheese glaze a day ahead—just store them in airtight containers in the fridge. When you're ready to cook, let them come to room temperature for easier spreading and drizzling.
The Swirl Secret My Grandma Never Wrote Down
You know how some recipes have that one little trick that makes all the difference—but somehow it never made it into the handwritten card? That’s this one. When I first started perfecting my cinnamon roll pancake recipe, I kept running into a problem: the swirls would disappear into the batter before they had a chance to shine.
It wasn’t until I remembered how my grandma used to chill her cinnamon roll filling before baking that it clicked. Just 10 minutes in the fridge—that’s all it takes to transform a good pancake into a cinnamon-swirled masterpiece. The chilled swirl mixture holds its shape beautifully on the skillet, creating those rich, spiraled ribbons that look as amazing as they taste. Trust me; this one’s worth the wait.
FAQ
How do I turn cinnamon rolls into pancakes?
It’s easier than you might think—no yeast, no rising time, and no oven required! To turn cinnamon rolls into pancakes, you’re basically combining a simple pancake batter with a thick cinnamon-sugar swirl that mimics the filling of a cinnamon roll. You swirl the mixture onto the pancakes as they cook, then finish with a luscious cream cheese glaze. It’s all the nostalgic flavor of a cinnamon roll, transformed into a fluffy, golden pancake stack that cooks in minutes on the stovetop. (Bonus: your kitchen will smell like a bakery.)
Can I put cinnamon in my pancake mix?
Absolutely! Adding cinnamon to your pancake mix is a quick and easy way to bring warmth and depth to your pancakes. Even just a teaspoon can give your batter that cozy, spiced flavor—especially perfect for fall mornings or pairing with maple syrup and butter. If you’re going all-in with a cinnamon roll pancake recipe, you’ll be layering in that cinnamon goodness two ways: in the swirl and in the batter itself for double the flavor punch.
Why are restaurant pancakes so fluffy?
Ah, the eternal brunch mystery! The fluffiness of restaurant-style pancakes usually comes down to three things: the right leavening (baking powder and baking soda), not overmixing the batter, and often, a touch of buttermilk. Buttermilk adds acidity that reacts with the leavening agents, creating air bubbles that make the pancakes rise higher. Also, many restaurants let the batter rest before cooking, which helps it hydrate and puff up beautifully. You can mimic this at home with your cinnamon roll pancake recipe by not overmixing and letting your batter rest for 5–10 minutes before pouring.
How do I make a 3-ingredient pancake?
For a basic, quick-fix pancake, you only need three ingredients: 1 mashed banana, 2 eggs, and a handful of oats or flour. Mash the banana, whisk in the eggs, and stir in the oats or flour until it forms a batter. Cook on a greased skillet just like traditional pancakes. While this minimalist recipe won’t have the swirl or decadence of a cinnamon roll pancake recipe, it’s a great go-to for busy mornings or when you want something simple and naturally sweet.
Your New Breakfast Obsession Starts Here
If you’ve been dreaming of bakery-style flavor without the early-morning hustle, this cinnamon roll pancake recipe is your new go-to. It brings all the joy of homemade cinnamon rolls—gooey swirls, rich cream cheese glaze, and that irresistible cinnamon aroma—wrapped up in fluffy, skillet-cooked pancakes that come together in a fraction of the time.
Trust me, whether it’s a cozy Sunday morning, a festive holiday breakfast, or a "just because" treat, these pancakes will turn even the sleepiest morning into something worth jumping out of bed for. And if you're as cinnamon-obsessed as I am, don’t stop here—give my Apple Cinnamon Crepes Recipe a whirl for a fruity twist, or try the Air Fryer Cinnamon Twists when you're craving something crispy and shareable.
Tried the recipe? I’d love to hear how it went! Drop your pancake wins (and even your sticky swirl fails—we’ve all been there) in the comments below, or tag me in your breakfast photos so we can drool over them together.
Related
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Pairing
These are my favorite dishes to serve with this Cinnamon Roll Pancake Recipe :
Cinnamon Roll Pancake Recipe
Equipment
- 2 Mixing bowls
- 1 Whisk
- 1 Piping bag or zip-top bag
- 1 Non-stick skillet or griddle
- 1 Spatula
- Measuring cups and spoons
Ingredients
Pancake Batter:
- 2 cups All-purpose flour For a fluffier texture
- 2 tablespoon Sugar Enhances the cinnamon flavor
- 2 teaspoon Baking powder Key for light, airy pancakes
- 0.5 teaspoon Baking soda Helps with the rise
- 0.5 teaspoon Salt Balances sweetness
- 2 cups Buttermilk Or use milk + lemon juice/vinegar
- 2 Large Eggs Adds structure
- 4 tablespoon Unsalted butter Melted for richness
- 1 teaspoon Vanilla extract Enhances all flavors
Cinnamon Swirl:
- 6 tablespoon Unsalted butter Softened, not melted
- ⅓ cup Brown sugar Packed
- 1.5 tablespoon Ground cinnamon The star flavor
- 0.25 teaspoon Salt Balances sweetness
Cream Cheese Glaze:
- 4 oz Cream cheese Softened
- ¼ cup Powdered sugar Sweetens without grittiness
- 3 tablespoon Milk Thins to drizzling consistency
- 0.5 teaspoon Vanilla extract Adds depth of flavor
Instructions
- In a small bowl, mix softened butter, brown sugar, cinnamon, and salt until smooth. Transfer to a piping bag or zip-top bag.
- In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt. In another, mix buttermilk, eggs, melted butter, and vanilla. Combine and stir until just mixed.
- Warm a skillet over medium heat and lightly grease it.
- Pour ¼ cup of batter into the skillet. Pipe a swirl of the cinnamon mixture on top.
- Cook until bubbles form, flip, and cook the other side until golden brown.
- Mix cream cheese with powdered sugar, milk, and vanilla until smooth and pourable.
- Stack pancakes and drizzle with cream cheese glaze before serving.
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