Cinnamon Roll Pancakes

These cinnamon roll pancakes are my go-to when I want a truly indulgent breakfast. Soft, fluffy pancakes swirled with buttery cinnamon sugar and finished with a rich cream cheese glaze—they combine the best of both worlds: pancakes and cinnamon rolls.

Why You’ll Love This Recipe

I love how comforting and decadent these pancakes are without being complicated. The cinnamon swirl melts into each pancake as it cooks, and the cream cheese glaze makes it feel like I’m eating dessert for breakfast. The batter is simple, the swirl is quick, and the result is nothing short of amazing. Whether it’s a weekend brunch or a cozy morning in, these pancakes always impress.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pancakes
1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon salt
1 tablespoon granulated sugar
1 ½ cups buttermilk (or 1 ½ cups milk + 1 ½ tablespoons lemon juice or white vinegar)
1 large egg, lightly beaten
3 tablespoons unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract

For the cinnamon swirl
¼ cup unsalted butter, softened
¼ cup packed brown sugar
2 teaspoons ground cinnamon

For the cream cheese glaze
4 ounces cream cheese, softened
¼ cup unsalted butter, softened
1 ½ cups powdered sugar
2–4 tablespoons milk or heavy cream
½ teaspoon vanilla extract
Pinch of salt

directions

I begin by preparing the cinnamon swirl. In a small bowl, I mix the softened butter, brown sugar, and cinnamon until it becomes a smooth paste. I keep this mixture at room temperature so it’s easy to drizzle later.

To make the pancake batter, I whisk the flour, baking powder, baking soda, salt, and sugar in a large bowl. In a separate bowl, I whisk the buttermilk, egg, melted butter (cooled), and vanilla. Then I gently fold the wet ingredients into the dry just until combined—lumps are totally fine. I let the batter rest for 5–10 minutes while heating my griddle and making the glaze.

For the glaze, I beat the softened cream cheese and butter until smooth. Then I add the powdered sugar gradually, mixing after each addition. I pour in the milk one tablespoon at a time until I get a thick but pourable glaze. Finally, I stir in the vanilla and salt.

On a preheated, lightly oiled griddle (about 350°F), I pour ¼ cup of batter for each pancake. As soon as it hits the griddle, I swirl a generous amount of the cinnamon mixture over the top in a spiral pattern. I cook each pancake for 2–3 minutes per side, flipping once bubbles form and the edges look set.

Once cooked, I keep the pancakes warm in a 200°F oven while I finish the rest. When ready to serve, I stack them and pour the cream cheese glaze over the top, letting it drip down the sides.

Servings and timing

This recipe makes about 10 servings (around 20–22 pancakes).
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

When I want to switch things up, I stir ½ cup of chocolate chips, blueberries, or diced apples into the pancake batter. I also like to make a vegan version with plant-based milk, vegan butter, and a flax egg. The cinnamon swirl and glaze can easily be adjusted too—sometimes I add a splash of lemon juice to the glaze for extra tang.

storage/reheating

I store leftover pancakes in an airtight container in the fridge for up to 3 days. I reheat them in the microwave or oven before serving. The cream cheese glaze keeps in the fridge for up to 5 days—I let it come to room temperature before using, or warm it slightly if I want it pourable again.

FAQs

Can I make the batter ahead of time?

Yes, I mix the dry and wet ingredients separately and combine them just before cooking to keep the batter fresh. I don’t recommend letting the full batter sit too long, though—it can affect the texture.

What’s the best way to get a smooth cinnamon swirl?

I make sure the butter is fully softened but not melted. A smooth paste helps create clean spirals that hold their shape when swirled onto the pancakes.

How do I prevent the pancakes from sticking to the pan?

I use a lightly oiled non-stick skillet or griddle and ensure it’s preheated to the right temperature (around 350°F). That way, the pancakes cook evenly and flip easily.

Can I skip the glaze?

I’ve served these without the glaze when I wanted something lighter. A dusting of powdered sugar or a drizzle of maple syrup works too, but I think the glaze really completes them.

Can I freeze these pancakes?

Yes, I let them cool completely, then stack them between layers of parchment paper and freeze in a sealed bag. They reheat beautifully in a toaster or oven.

How thick should the pancake batter be?

I aim for a pourable but thick consistency—thicker than crepe batter, but not so stiff it doesn’t spread a bit on the griddle. If it’s too thick, I add a splash of milk.

Can I double the recipe?

Definitely. I double all ingredients when making breakfast for a crowd. The cinnamon swirl and glaze can be made in advance to save time.

Why let the batter rest before cooking?

Resting helps the gluten relax and gives the leavening agents time to activate, resulting in lighter, fluffier pancakes.

Do I need to refrigerate the cream cheese glaze?

Yes, I refrigerate any leftover glaze. I bring it to room temp before using again—or warm it gently if I want a thinner consistency.

How can I make them extra fluffy?

I make sure not to overmix the batter, use fresh baking powder, and let the batter rest. Those three things make a huge difference in fluffiness.

Conclusion

These cinnamon roll pancakes are pure comfort food—rich, fluffy, sweet, and full of cinnamon goodness. I love making them on lazy weekends or when I want to treat someone to an unforgettable breakfast. They taste just like a cinnamon roll in pancake form, and the creamy glaze takes them over the top.

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