Cinnamon Roll Pancakes (Printable View)

Fluffy pancakes layered with cinnamon swirl and a smooth cream cheese glaze for an indulgent brunch.

# What You'll Need:

→ Pancake Batter

01 - 1 1/2 cups all-purpose flour
02 - 3 tablespoons granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1 1/4 cups milk
06 - 2 large eggs
07 - 3 tablespoons unsalted butter, melted
08 - 1 teaspoon vanilla extract

→ Cinnamon Swirl

09 - 1/3 cup unsalted butter, melted
10 - 1/2 cup packed light brown sugar
11 - 1 1/2 teaspoons ground cinnamon

→ Cream Cheese Glaze

12 - 2 ounces cream cheese, softened
13 - 3 tablespoons unsalted butter, softened
14 - 3/4 cup powdered sugar
15 - 1/2 teaspoon vanilla extract
16 - 2 tablespoons milk

# How To Make It:

01 - Whisk together the flour, sugar, baking powder, and salt in a medium bowl.
02 - In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract. Add wet ingredients to the dry and whisk until just combined. Allow the batter to rest.
03 - Mix melted butter, light brown sugar, and ground cinnamon in a small bowl. Transfer to a piping or zip-top bag and snip a small corner for dispensing.
04 - Beat softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, then whisk in milk until the glaze reaches a pourable consistency.
05 - Heat a nonstick skillet or griddle over medium-low heat and lightly grease. Pour 1/4 cup of batter per pancake onto the skillet.
06 - Pipe the cinnamon swirl onto each pancake. Cook until bubbles appear on the surface, about 2–3 minutes. Flip and cook for an additional 2 minutes.
07 - Plate the pancakes and drizzle generously with the cream cheese glaze while warm.

# Expert Advice:

01 -
  • The cinnamon swirl bakes right into the pancakes, so you get that beloved cinnamon roll flavor without the yeast and rising time.
  • A silky cream cheese glaze poured over warm pancakes tastes indulgent enough for brunch but comes together in minutes.
  • This recipe feeds four people with roughly two pancakes each—perfect for a casual gathering where everyone wants something a little fancy.
02 -
  • If you pipe the cinnamon swirl on after the batter hits the heat, it stays visible and doesn't sink—this one mistake taught me why the swirl matters visually as much as it does in flavor.
  • Let your cream cheese and butter come to true room temperature before beating, or you'll end up with lumpy glaze that won't pour smoothly.
  • Don't skip the batter rest—even five minutes lets the flour fully hydrate so your pancakes cook more evenly and stay tender.
03 -
  • If your brown sugar has hardened, microwave it for 10 seconds before mixing so it blends smoothly into the swirl.
  • A pinch of nutmeg in the cinnamon mixture adds complexity without tasting like a different spice—it's subtle but changes everything.
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