Cinnamon roll pancakes combine a tender pancake with a brown-sugar cinnamon spiral and cream-cheese glaze. The challenge is heat control: sugar in the swirl darkens faster than the batter, so these pancakes need a slightly lower pan temperature than a plain stack.
Make a Swirl That Can Be Piped
Mix brown sugar, melted butter, and cinnamon until the mixture is thick but squeezable. Let it cool briefly before transferring it to a small bag. If it is hot and runny, it spreads across the pancake; if it becomes too stiff, warm the bag between your hands for a few seconds.
Add the Spiral at the Right Moment
Pour the pancake batter and wait until the surface begins to lose its wet shine. Pipe a loose spiral, keeping it away from the outer edge so melted sugar does not run into the pan. Flip when bubbles remain open and the underside is golden. Wipe away any caramelized sugar before cooking the next batch.
Use medium-low to medium heat and treat the first pancake as a test. If the swirl burns before the center sets, reduce the heat and let the pan cool for a minute. Do not press the pancake after flipping; that forces out steam and reduces lift.
Smooth Cream-Cheese Glaze
Start with fully softened cream cheese to avoid lumps. Whisk it with powdered sugar and vanilla, then add milk one tablespoon at a time. The glaze should fall from the whisk in a ribbon without running completely off the pancakes.
- Swirl disappears: the mixture was too thin or piped too early.
- Dark patches: lower the pan temperature and clean caramelized sugar between batches.
- Dense pancakes: fold the batter only until the flour is moistened.
- Thick glaze: whisk in milk one teaspoon at a time.
For a simpler everyday stack, use our fluffy pancake recipe. You can also compare these with cottage cheese pancakes or browse Breakfast Recipes. For consistent flour measurement, see the King Arthur ingredient weight chart.
Cinnamon Roll Pancakes
Fluffy pancakes with cinnamon swirls and a creamy glaze inspired by classic cinnamon rolls.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 2 tablespoons granulated sugar
- 1 1/4 cups milk
- 1 large egg
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1/4 cup brown sugar
- 1 tablespoon melted butter for the swirl
- 1 tablespoon ground cinnamon
- 3/4 cup powdered sugar
- 2 ounces cream cheese, softened
- 1 to 2 tablespoons milk for the glaze
- 1/2 teaspoon vanilla extract for the glaze
Instructions
- Make the pancake batter: In a bowl, whisk together the flour, baking powder, salt, and granulated sugar. In another bowl, whisk the milk, egg, melted butter, and vanilla. Pour the wet mixture into the dry ingredients and stir gently just until combined.
- Prepare the cinnamon swirl: Stir together the brown sugar, 1 tablespoon melted butter, and cinnamon until smooth and thick. Transfer it to a small piping bag or zip-top bag.
- Mix the glaze: Whisk the powdered sugar, softened cream cheese, 1 to 2 tablespoons milk, and vanilla until smooth enough to drizzle.
- Heat the pan: Warm a nonstick skillet or griddle over medium heat and lightly grease it if needed.
- Cook the pancakes: Pour portions of batter onto the skillet. Once the batter begins to set, pipe a spiral of cinnamon mixture onto each pancake. Cook until bubbles appear and the underside is golden, then flip and cook the second side.
- Serve warm: Stack the pancakes on a plate and drizzle generously with the glaze. Serve right away while they are still warm.
Notes
Cook the pancakes over medium heat so the cinnamon swirl has time to cook without burning.
