Cinnamon Roll Pancakes
These Cinnamon Roll Pancakes combine the rich, spiced flavor of a cinnamon roll with the fluffy texture of classic pancakes. Made easily with pancake mix or all-purpose flour, they're swirled with brown sugar and cinnamon, then topped with a smooth cream cheese glaze. Perfect for weekend brunch or a sweet family breakfast, this recipe delivers golden brown pancakes with crisp edges and a tender center—no complicated steps required.
Equipment
- Griddle or Skillet
- Whisk
- Measuring cups & prep bowls
- Sauce bottle or Ziplock Bag
- Spatula
Ingredients
Ingredients for the Pancakes:
- 2 C pancake mix
- 1 ½ C milk
- 2 eggs
- Butter or oil as needed for the griddle
Ingredients for Cinnamon Filling:
- 8 T 1 stick butter melted
- ¾ C brown sugar
- 1 T cinnamon
Ingredients for Cream Cheese Glaze:
- 8 T 1 stick butter
- 8 oz cream cheese
- 1 ½ C sugar
- 1 teaspoon vanilla extract
Instructions
For the Cinnamon Filling:
- Combine the ingredients in a mixing bowl and stir until combined. Pour the mixture into a Ziploc bag or sauce bottle and set aside until ready.
For the Cream Cheese Glaze:
- Heat the butter until melted (I put the butter in a bowl in the microwave, but melting it in a saucepan on the stove works as well).
- Combine the melted butter with the cream cheese and stir until combined.
- Finally, stir in the sugar and vanilla extract. Set aside the glaze until it is ready to use.
For the Pancakes:
- Preheat the griddle to 375°F and add a generous amount of butter or oil to prepare the pancake mix.
- Add pancake mix and sugar into a large mixing bowl. Next, add the remaining ingredients and whisk until well combined, taking care not to overmix.
- Add ¼ C pancake batter to the flattop once the griddle has preheated. Next, apply the cinnamon roll filling. When applying the filling, start in the middle and use a swirling motion, similar to how you would for a cinnamon roll. Repeat this process with the remaining pancakes, ensuring plenty of space between each.
- Once the pancakes begin to bubble, flip each using a spatula (the pancakes should be golden brown). Continue cooking the pancakes for 3-4 minutes, checking the bottom of the pancakes as needed to ensure they do not burn.
- Once the pancakes have finished, set them on a plate and turn off the griddle.
To Finish:
- Plate the pancakes as desired and apply a generous amount of the cream cheese glaze. Serve and enjoy!
Notes
- I prefer the sauce bottle method as it allows for easier control when filling the pancakes. If using a Ziploc bag, you must cut a small hole in a corner to apply the filling to the pancakes.
- Warm the filling to make the application process more manageable.