Description
Delicious Cinnamon Roll Pancakes feature a swirled cinnamon-sugar butter inside fluffy pancakes, topped with a smooth cream cheese glaze that makes breakfast feel like a special treat.
Ingredients
Scale
Cinnamon Swirl
- 1/3 cup unsalted butter, melted
- 3/4 cup packed light brown sugar
- 1 tablespoon ground cinnamon
Cream Cheese Glaze
- 4 tablespoons unsalted butter, room temperature
- 4 tablespoons cream cheese, room temperature
- 1 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine salt
Pancakes
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1/4 teaspoon fine salt
- 2 tablespoons unsalted butter, melted and cooled
- 1 1/4 cups whole milk, room temperature
- 2 large eggs, lightly beaten and room temperature
- Canola or vegetable oil, for greasing the pan
Instructions
- Make the cinnamon swirl: In a bowl, combine melted butter, brown sugar, and cinnamon thoroughly. Transfer the mixture to a pastry bag or a zip-top plastic bag, snip a small corner for piping.
- Prepare the cream cheese glaze: In a separate bowl, beat unsalted butter and cream cheese together until smooth and free of lumps. Gradually add powdered sugar, vanilla extract, and salt, mixing until well combined. Cover with plastic wrap and set aside; refrigerate if making ahead, and bring to room temperature before use.
- Mix the pancake batter: In a large bowl, whisk together flour, baking powder, sugar, and salt. Stir in melted butter, milk, and beaten eggs until just combined to form a smooth batter.
- Cook the pancakes with cinnamon swirl: Heat a non-stick skillet over medium-low heat and lightly grease with canola or vegetable oil. Pour 1/4 cup of pancake batter onto the skillet for each pancake. Pipe the cinnamon-sugar butter swirl onto the surface of each pancake immediately after pouring the batter.
- Cook pancakes gently: Lower the heat to low, cover the pan with a lid to prevent burning and allow the pancakes to cook through thoroughly. Cooking takes approximately 3 to 5 minutes per pancake. Avoid flipping pancakes as the cinnamon sugar can burn.
- Repeat cooking: Continue this process with the remaining batter, ensuring the pan is re-greased as needed to prevent sticking.
- Serve: Drizzle the warm pancakes with the cream cheese glaze and serve immediately for the best flavor and texture.
Notes
- Use room temperature ingredients for better batter consistency and fluffier pancakes.
- If you don’t have a pastry bag, a plastic zip-top bag works well for piping the cinnamon swirl—just cut a small hole in a corner.
- Cooking on low heat and covering the pan helps cook pancakes thoroughly without burning the cinnamon sugar swirl.
- Make the cream cheese glaze a day ahead and keep refrigerated; bring to room temperature before serving for easy drizzling.
- Can substitute whole milk with a plant-based milk for a dairy-free version if desired, but this recipe is not strictly vegan due to eggs and cream cheese glaze.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 28 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 85 mg
