If you love the warm, cozy flavor of a classic cinnamon roll but want something quicker and more breakfast-friendly, these cinnamon roll pancakes are exactly what you need. They combine fluffy buttermilk pancakes with a rich cinnamon swirl and a smooth cream cheese icing that melts right into every bite. It is everything you love about a cinnamon roll, just faster and made right on the griddle. If you are looking for something a bit more classic, try our traditional buttermilk pancakes!
Why You’ll Love These Cinnamon Roll Pancakes
These pancakes strike the perfect balance between indulgent and approachable. The batter stays light and fluffy, while the cinnamon filling adds just enough sweetness and spice without overpowering the pancake itself. The cream cheese icing ties everything together with a subtle tang that keeps the whole stack from feeling too heavy. They feel special enough for a weekend brunch but simple enough to make on a slow weekday morning.
Tips for the Best Cinnamon Roll Pancakes
The key to great cinnamon roll pancakes is keeping the heat steady and slightly lower once the cinnamon swirl is added. This helps the pancakes cook through evenly while allowing the cinnamon filling to caramelize instead of burn. Wiping the skillet between batches also makes a big difference and keeps each pancake looking and tasting its best.
Storage and Freezing
Once cooled, store leftover cinnamon roll pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over low heat until warmed through. For longer storage, freeze the pancakes in a single layer or with parchment between each one, then transfer to a freezer safe container for up to 2 months. Reheat straight from frozen and add the cream cheese icing after warming for best texture and flavor.
Cinnamon Roll Pancakes
Ingredients
Cinnamon Filling
- 4 tablespoons unsalted butter, room temperature
- ⅓ cup light brown sugar, packed
- 1½ teaspoons ground cinnamon
Pancake Batter
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup buttermilk
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon vegetable oil
Cream Cheese Icing
- ¼ cup unsalted butter, softened
- 2 ounces cream cheese, room temperature
- ¾ cup confectioners’ sugar
- ½ teaspoon vanilla extract
Instructions
- In a medium bowl, stir together the softened butter, light brown sugar, and cinnamon until smooth. Transfer the mixture to a pastry bag or a plastic zip-top bag with one corner snipped off for piping. Set aside.
- In a large bowl, whisk together the flour, baking powder, and kosher salt.
- Add the buttermilk, egg, vanilla extract, and vegetable oil to the dry ingredients. Whisk until just combined and smooth, without overmixing. Set aside to rest while you make the icing.
- In a small bowl, use a hand mixer or whisk to blend the softened butter and cream cheese until creamy and smooth. Add the confectioners’ sugar and vanilla extract. Mix until fully combined and the icing is smooth and pourable. If needed, thin with a teaspoon of milk for drizzling consistency. Set aside.
- Heat a nonstick skillet or griddle over medium heat. Lightly coat with cooking spray.
- Scoop ⅓ cup of batter onto the skillet for each pancake. Gently spread the batter into a circle about 3-4 inches wide.
- Reduce the heat to medium-low. When bubbles begin forming around the edges of the pancake, pipe a swirl of the cinnamon filling onto the surface, starting from the center and spiraling outward.
- Cook the pancake for 2 to 3 minutes, or until bubbles begin popping and the bottom is golden brown. Carefully flip the pancake and cook for another 2 to 3 minutes, until the other side is golden and the cinnamon filling is slightly caramelized.
- Wipe out the skillet with a paper towel between batches to prevent the filling from burning. Repeat with the remaining batter and cinnamon filling.
- Serve warm pancakes drizzled generously with the cream cheese icing.
This recipe was inspired by the Cinnamon Roll Pancakes on iambaker.net.
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