There’s something magical about the swirl of cinnamon and sugar melting right into fluffy pancakes. This Cinnamon Roll Pancakes Recipe takes your ordinary pancake breakfast and transforms it into a warm, comforting treat that tastes like fresh cinnamon rolls – without all the fuss.

A stack of four thick pancakes sits on a white plate, each pancake golden brown with slightly crisp edges. Between each pancake is a thick layer of light-colored creamy sauce that drips down the sides, with a swirl of amber-colored syrup artistically spiraled on top of the stack. The plate rests on a blue cloth with a metal fork beside it on the right. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cinnamon Roll Pancakes Recipe
Top Tip
How to Serve Cinnamon Roll Pancakes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cinnamon Roll Pancakes Recipe

Why You'll Love This Recipe

From my first try, I was hooked on these pancakes. They’re like having cinnamon rolls for breakfast, but way quicker and less messy. Plus, the cream cheese glaze on top is the perfect finishing touch – sweet and tangy in all the right ways.

Easy Cinnamon Swirl: The cinnamon-sugar swirl is piped right onto the pancake, creating that iconic cinnamon roll look and flavor in every bite.
Fluffy Pancakes: Light and tender pancakes that cook through perfectly thanks to the low heat and covered cooking method.
Cream Cheese Glaze: A luscious glaze that brings a dreamy richness, cutting through the cinnamon sweetness with a smooth finish.
Great for Special Mornings: Whether it’s a weekend brunch or a holiday breakfast, these pancakes make any morning feel a little more special.

Two thick, fluffy pancakes stacked on a round white plate, with a swirl of amber syrup on top, glistening and slightly dripping down the sides. A silver fork rests beside the stack. In the background, slightly blurred, is a small white bowl filled with a creamy, pale spread. The scene is set on a white marbled surface with a blue cloth napkin partially visible. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here has a role in building that tender, flavorful pancake and the irresistible cinnamon roll swirl. Shopping for fresh butter and room-temperature dairy makes a surprising difference in texture and taste.

Flat lay of a small mound of light brown sugar, a stick of unsalted butter partially melted, a wooden spoon heaped with ground cinnamon, a smooth block of cream cheese softened, a pile of powdered sugar, two large brown eggs with a slight shine, a small bowl of whole milk, and a heap of all-purpose flour, all beautifully arranged with soft natural light highlighting their textures and colors, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Unsalted Butter: Using unsalted lets you control the salt level better and gives a rich buttery flavor, especially in the cinnamon swirl and glaze.
Light Brown Sugar: Provides deep molasses notes essential for the classic cinnamon roll taste in the swirl.
Ground Cinnamon: Freshly ground or high-quality cinnamon makes that warm, spicy aroma pop.
Cream Cheese: Offers tang and creaminess in the glaze that balances the sweet cinnamon sugar.
Powdered Sugar: Creates a smooth, melt-in-your-mouth icing for the glaze without graininess.
All-Purpose Flour: Gives the pancakes structure while keeping them light and fluffy.
Baking Powder: Helps the pancakes rise beautifully and become tender.
Granulated Sugar: Adds slight sweetness to the pancake batter itself, complementing the cinnamon swirl.
Whole Milk: Keeps the batter rich and smooth, so your pancakes come out moist.
Eggs: Bind everything together and add richness; room temperature eggs mix better with the batter.
Oil for frying: Keeps the pancakes from sticking without overpowering the taste.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to add a little chopped pecans to the cinnamon swirl sometimes for crunch, but you can easily make this recipe your own by switching up the spices or toppings. Don’t be shy to experiment!

Nutty Twist: Once, I tossed in some toasted pecans right into the cinnamon swirl — it added a lovely crunch that everyone enjoyed.
Vegan Adjustment: Swap milk for almond or oat milk and use dairy-free cream cheese and butter alternatives; just watch your cooking time closely as plant-based milks behave differently.
Seasonal Flavor: Try adding a pinch of pumpkin pie spice in fall or a little cardamom for a fresh twist in winter.

Step-by-Step: How I Make Cinnamon Roll Pancakes Recipe

Step 1: Whip Up the Cinnamon Swirl

First, melt your butter and mix it with brown sugar and cinnamon until it’s smooth and combined — this is the heart of that cinnamon roll flavor. I like to put the mixture into a pastry bag, but a zip-top bag with a tiny corner snipped works just as well. This makes swirling the cinnamon filling onto each pancake effortless and neat.

Step 2: Prepare the Cream Cheese Glaze

In another bowl, beat softened butter and cream cheese until silky smooth — no lumps here! Then, slowly stir in powdered sugar, vanilla extract, and a pinch of salt. I often make this the night before and refrigerate it, then bring it out while cooking pancakes so it’s just the right consistency for drizzling.

Step 3: Mix the Pancake Batter

Combine the dry ingredients — flour, baking powder, sugar, and salt — in a big bowl. Then stir in melted butter, room temperature milk, and beaten eggs. The batter should be smooth and slightly thick but still pourable. Make sure your eggs and milk aren’t cold; I learned the hard way that cold ingredients can make your batter lumpy.

Step 4: Cooking the Pancakes and Adding the Swirl

Heat a non-stick skillet over medium-low and lightly grease it with oil. Pour about ¼ cup of batter for each pancake. Then, pipe a beautiful cinnamon swirl right onto the raw surface. Since the sugar can burn quickly, I keep the heat low and cover the pan with a lid to hold in warmth and steam the pancakes through. After 3-5 minutes, they’re cooked perfectly without flipping.

Step 5: Serve Warm with Cream Cheese Glaze

Once your pancakes are ready, stack them up and get generous with that cream cheese glaze drizzled over the top. Serve them warm, and enjoy bites that feel like a comforting cinnamon roll transformed.

Top Tip

From making this recipe many times, I’ve found a few little tricks that make all the difference for the perfect cinnamon roll pancakes every time.

Low and Slow Cooking: Cooking over low heat with a lid helps cook pancakes through without burning the cinnamon sugar swirl.
Use Room Temperature Ingredients: Make sure your milk and eggs are at room temp for smoother, more consistent batter.
Piping the Swirl: Snip a very small corner of your bag or use a piping tip for a neat spiral that looks just like a cinnamon roll.
Glaze Consistency: Beat glaze well and if it thickens after chilling, just let it sit at room temp a bit before drizzling for easier pouring.

How to Serve Cinnamon Roll Pancakes Recipe

cinnamon roll pancakes - Serving Suggestion

Garnishes

I often finish these pancakes with a little extra cinnamon dusted on top and a few sliced fresh strawberries for a burst of color and freshness. Chopped pecans or walnuts also add a delightful crunch if you want a textural contrast.

Side Dishes

Pair these pancakes with crispy bacon or sausage links for a balanced breakfast. A side of fresh fruit or a light yogurt parfait complements the richness of the cinnamon roll flavors really well.

Creative Ways to Present

For a special brunch, try stacking the pancakes in mini towers on cute plates with extra glaze drizzled artistically. Add edible flowers, powdered sugar dusting, and serve with small side bowls of maple syrup or honey to elevate the experience.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, I recommend wrapping pancakes tightly in plastic wrap and storing them in an airtight container in the fridge. They keep well for about 2 days and taste great reheated.

Freezing

I freeze my leftover pancakes by layering them between parchment paper in a freezer-safe bag. This way, you can pop out individual pancakes to reheat for quick, indulgent breakfasts later on.

Reheating

To reheat, I prefer the toaster oven or regular oven to keep the edges crisp. Microwave works in a pinch but sometimes makes them a bit soggy. Warm glaze separately and drizzle fresh before serving.

Frequently Asked Questions:

Can I make the cinnamon swirl ahead of time?

Yes! You can prepare the cinnamon swirl mixture a day in advance and keep it in the fridge. Let it come to room temperature before piping onto the pancakes to ensure it flows smoothly.

Why don't you flip the pancakes with the cinnamon swirl?

Flipping the pancakes risks burning the cinnamon sugar swirl since it contains sugar which caramelizes quickly on high heat. Cooking them covered on low heat ensures the pancakes cook through without burning the swirl.

Can I make this recipe gluten-free?

You can substitute the all-purpose flour with a gluten-free baking mix. Just be mindful that texture and cooking times might vary slightly, so watch the pancakes closely and adjust the heat if necessary.

How do I store and reheat leftover cinnamon roll pancakes?

Store leftover pancakes in an airtight container in the fridge for up to 2 days or freeze them separated by parchment paper. Reheat in the toaster oven or regular oven for best texture; microwave heating can be used if you're short on time but may soften them.

Final Thoughts

This Cinnamon Roll Pancakes Recipe reminds me of cozy weekend mornings at home, filling the kitchen with that sweet cinnamon aroma. It feels like a little hug on a plate and is such a rewarding recipe to make. I hope you enjoy creating and sharing these as much as I do — trust me, your mornings will thank you!