Short Description

Fluffy pancakes swirled with gooey cinnamon‑sugar filling and topped with a rich cream‑cheese glaze—essentially a cinnamon roll in pancake form, perfect for weekend brunch.

Why You’ll Love This Recipe

Pancakes with all the satisfying gooeyness of cinnamon rolls
Easy to prepare using pantry staples or boxed pancake mix
The swirl filling and creamy glaze feel indulgent without fuss
Customize sweetness, spice level, or switch to gluten‑free flour

Ingredients

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

For Pancakes

1¼ cups all‑purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup milk (adjust for batter consistency)
1 tablespoon vegetable oil
1 large egg, beaten
OR substitute pancake batter from a mix such as Bisquick

Cinnamon Filling

⅓ cup butter, melted
¾ cup light brown sugar, packed
1 tablespoon ground cinnamon

Cream Cheese Glaze

4 tablespoons butter
2 ounces cream cheese
1¼ cups powdered sugar
1 teaspoon vanilla extract

Directions

Prepare the Cinnamon Filling: In a bowl, whisk together melted butter, brown sugar, and cinnamon. Transfer the mixture into a zip‑top baggie and allow to thicken slightly for 10–15 minutes at room temperature.
Prepare the Pancake Batter: In a separate bowl, whisk flour, baking powder, and salt. Add milk, oil, and beaten egg; stir until just combined—some lumps are okay. If using pancake mix, follow package instructions.
Prepare the Cream Cheese Glaze: In a microwave‑safe bowl, melt butter and cream cheese together, then whisk until smooth. Add powdered sugar and vanilla, whisk until silky. Set aside.
Cook the Pancakes: Heat a nonstick skillet or griddle over medium heat. Spoon pancake batter onto the surface (about ¼ cup per pancake). Snip a small corner of the bag with the cinnamon filling and squeeze it in a spiral over each uncooked pancake. Once bubbles appear on the surface and edges look set, carefully flip the pancake. Cook until golden brown on the other side.
Keep Warm: Transfer cooked pancakes to a baking dish and keep warm in a low‑temperature oven while finishing the batch.
Serve: Stack pancakes, drizzle generously with cream‑cheese glaze, and serve immediately.

Servings And Timing

Servings: Makes about 8–10 medium pancakes (serves 3–4)
Prep Time: ~15 minutes (including cooling time for filling)
Cook Time: ~10–12 minutes per batch
Total Time: ~25–30 minutes

Variations

Swap regular flour for whole‑wheat or gluten‑free blend
Add a pinch of nutmeg or cloves to the cinnamon filling for extra warmth
Use melted coconut oil instead of butter for a dairy‑free version
Fold in chopped nuts (pecans or walnuts) or raisins into filling or batter
For mini servings, make silver dollar–sized pancakes to serve bite‑sized pancakes

Storage/Reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days
Reheat in the microwave for 30–60 seconds, or on a skillet over low heat until warmed through
Extra cream cheese glaze can be refrigerated for up to 3 days—re‑whisk before using

FAQs

1. Can I use a boxed pancake mix instead of making the batter from scratch?

Yes—you can substitute pancake mix like Bisquick according to package instructions, then use your homemade cinnamon filling and glaze.

2. How do I create the cinnamon swirl inside the pancake?

Use a zip bag to hold the cinnamon mixture, snip off a tiny corner, then squeeze the spiral over the uncooked pancake before flipping.

3. Will the cinnamon swirl leak out when I flip the pancake?

If the bag has too large a hole or if the mixture is too runny, it may leak. To prevent this, let the filling thicken slightly and snip a very small corner before filling.

4. Can I make the pancakes ahead of time and reheat later?

Yes—store cooked pancakes in the fridge and reheat either in the microwave or on the stovetop. Warm the glaze separately.

5. Can I prepare the cinnamon filling and glaze in advance?

You can make both up to 1 day ahead. Store in sealed containers in the fridge and bring to room temperature before using. Stir glaze before drizzling.

6. Is this recipe suitable for kids?

Absolutely—kids love the sweet swirl and gooey glaze. You can reduce cinnamon or sugar for milder taste.

7. Can I freeze these pancakes?

Yes—freeze leftovers in a sealed container with parchment between layers. Thaw overnight and reheat before serving.

8. Can I make these pancakes dairy‑free?

Yes—use plant‑based butter substitutes and almond or oat milk. Ensure your cream cheese is vegan if desired.

9. How can I adjust sweetness level?

Reduce brown sugar in the swirl or use less glaze. You can also skip glaze entirely if preferred.

10. What drink pairs well with cinnamon roll pancakes?

They go great with a cup of coffee, chai tea, cinnamon‑spiced latte, or a glass of cold milk.

Conclusion

Cinnamon Roll Pancakes bring together the best of breakfast indulgence: tender pancakes swirled with cinnamon‑sugar goodness and topped with creamy glaze. They’re straightforward to make and feel wonderfully special—ideal for brunch, weekend treats, or anytime you want that sweet comfort.