Cinnamon Roll Pancakes
I don’t think there’s a breakfast that disappears faster in my house than these.
Someone always says they’ll “just have one,” then somehow they’re reaching for another before the coffee’s even finished.
I can’t really blame them because they taste like cinnamon rolls, but they don’t take nearly as long to make.
The pancakes stay soft and fluffy, the cinnamon swirl melts into every bite, and the cream cheese icing is just enough to make them feel like a treat without being over the top.
I usually save these for weekends, birthdays, or slow mornings when nobody has to rush out the door.
They make the whole kitchen smell amazing, and honestly, that’s half the reason I keep making them.
Why You’ll Love These Cinnamon Roll Pancakes
- They have all the flavors of a cinnamon roll without waiting for dough to rise.
- Soft, fluffy pancakes with a buttery cinnamon swirl.
- Cream cheese icing melts beautifully over warm pancakes.
- Great for weekend breakfasts or brunch.
- Easy ingredients you probably already have.
- Kid-friendly and always a crowd-pleaser.
Ingredients
For the Pancakes
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 1¾ cups buttermilk
- 2 teaspoons vanilla extract
- ¼ cup melted butter
For the Cinnamon Swirl
- ¼ cup melted butter
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
For the Cream Cheese Icing
- 4 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1 cup icing sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
To Finish
- Extra cinnamon for dusting
- Small cubes of butter (optional)
How to Make Cinnamon Roll Pancakes
Step 1: Make the pancake batter
In one bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk the eggs, buttermilk, vanilla, and melted butter.
Pour the wet ingredients into the dry ingredients and stir gently until everything is combined.
Don’t worry if the batter still has a few small lumps. That’s actually a good thing. If you keep mixing until it’s perfectly smooth, the pancakes can end up a little tough.
Set the batter aside while you prepare the cinnamon filling.
Step 2: Mix the cinnamon swirl
Stir together the melted butter, brown sugar, and cinnamon until smooth.
The mixture should be thick but still easy to pipe. If it feels too runny, let it sit for a few minutes.
Spoon it into a piping bag or a small zip-top bag and snip off one tiny corner.
The first time I made these, I tried using a spoon instead. It worked, but the swirls looked more like blobs than cinnamon rolls. The piping bag makes life much easier.
Step 3: Make the icing
Beat the cream cheese and butter together until smooth.
Add the icing sugar, vanilla, and milk a little at a time until you have a silky icing that can easily be drizzled over warm pancakes.
If it’s too thick, add another splash of milk.
If it’s too thin, mix in a little more icing sugar.
I usually make this first and leave it on the counter while I cook the pancakes. It softens slightly and pours much more easily.
Step 4: Cook the pancakes
Heat a non-stick frying pan or griddle over medium-low heat.
Lightly grease it with butter.
Pour about ¼ cup of pancake batter onto the pan for each pancake.
Once the batter starts forming little bubbles on top, pipe a spiral of the cinnamon filling over each pancake, starting in the middle and working your way out.
Keep the swirl fairly thin. It’s tempting to squeeze loads on, but too much filling can burn before the pancake finishes cooking.
Carefully flip the pancake and cook for another minute or two until both sides are golden and the middle is cooked through.
The first pancake is almost always my tester. Sometimes the pan is a little too hot, sometimes it’s a little too cool. After that, the rest usually come out just right.
Step 5: Finish and serve
Stack the pancakes while they’re still warm.
Spoon or drizzle plenty of cream cheese icing over the top and let it slowly melt into all those little swirls.
Finish with a light dusting of cinnamon and, if you’re feeling extra indulgent, add a small cube of butter right on top. It melts into the warm pancakes and makes them taste even more like a fresh cinnamon roll.
Serve straight away while everything is warm and gooey. Honestly, they’re at their absolute best five minutes after coming off the pan.
Tips for the Best Cinnamon Roll Pancakes
Don’t rush the pancakes. Medium-low heat is your friend here. If the pan is too hot, the cinnamon filling can burn before the middle has cooked. It’s worth being patient.
Let the batter rest for five or ten minutes before cooking. It doesn’t seem like much, but it gives the baking powder time to work and makes the pancakes fluffier.
If you’re cooking for a crowd, keep the finished pancakes warm on a baking tray in a low oven. That way everyone gets to eat together instead of one person standing at the stove flipping pancakes all morning.
The icing is easier to drizzle if it’s slightly warm. If it firms up while you’re cooking, pop it in the microwave for about 10 seconds and give it a stir.
One little thing I’ve learned is not to make the cinnamon swirl too thick. It looks tempting, but a thin swirl gives you that classic cinnamon roll look without making a sticky mess in the pan.
Easy Ways to Change Them Up
Add chopped pecans
If you like a bit of crunch, sprinkle chopped toasted pecans over the icing before serving. They go really well with the cinnamon.
Try maple icing
Swap a little of the milk in the icing for maple syrup. It gives the pancakes a lovely warm sweetness without changing them too much.
Add fruit
Fresh strawberries, sliced bananas, blueberries, or raspberries all work well. They help balance the sweetness and make the plate look even more inviting.
Make mini pancakes
These are fun if you’ve got kids around. Cook smaller pancakes and stack them up with a drizzle of icing between each one.
Add crispy bacon
It might sound a little strange if you’ve never tried it, but sweet pancakes with salty bacon are always a good combination.
What to Serve With Cinnamon Roll Pancakes
These pancakes are definitely filling, but if you’re putting together a proper weekend breakfast, here are a few things that go really well alongside them.
- Crispy bacon
- Breakfast sausage
- Fresh fruit salad
- Scrambled eggs
- Greek yogurt
- Hash browns
- Fresh orange juice
- Coffee or hot chocolate
When we have friends over for brunch, I usually put everything in the middle of the table and let everyone help themselves. It feels relaxed, and nobody has to wait while pancakes are being served one at a time.
Storing Leftovers
If you happen to have leftovers, let them cool completely before storing them.
Keep the pancakes in an airtight container in the fridge for up to 3 days.
The cream cheese icing can be stored separately in the fridge and stirred before using again.
To reheat, warm the pancakes in the microwave for about 20 to 30 seconds or heat them in a low oven until they’re warm all the way through.
They’re surprisingly good the next morning with a fresh drizzle of icing.
Can You Freeze Them?
Yes.
Leave the icing off before freezing.
Stack the cooled pancakes with a piece of baking paper between each one, then place them into a freezer bag or airtight container.
Freeze for up to 2 months.
When you’re ready to eat them, thaw overnight in the fridge or reheat straight from frozen in the microwave. Make a fresh batch of icing while they’re warming up.
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
Yes. If you don’t have buttermilk, add one tablespoon of lemon juice or white vinegar to regular milk and leave it for about five minutes before using.
Why did my cinnamon swirl burn?
The pan was probably too hot. Keeping the heat at medium-low gives the pancake enough time to cook before the cinnamon caramelises too much.
Can I make the batter the night before?
I wouldn’t recommend it. Pancake batter is always fluffier when it’s freshly mixed. The icing, though, can definitely be made a day ahead.
Can I make these without cream cheese?
Of course. A simple icing made with icing sugar, vanilla, and a little milk is delicious too.
What’s the best way to keep pancakes warm?
Place them on a baking tray in a low oven, around 90°C (200°F), while you finish cooking the rest.
Final Thoughts
These pancakes have become one of those breakfasts that people ask for before I’ve even suggested what we’re having.
They have everything you’d want from a cinnamon roll, but they’re much quicker to make and don’t involve waiting around for dough to rise.
The soft pancakes, buttery cinnamon swirl, and cream cheese icing all come together in a way that feels a little special without being difficult.
I think that’s why I keep coming back to this recipe. It doesn’t need fancy ingredients or a free afternoon, just a mixing bowl, a frying pan, and a little time.
Whether you’re making them for a birthday breakfast, Christmas morning, or simply because it’s Saturday and everyone is still in their pajamas, they always feel like a good idea.
And if someone reaches over and steals the last one before you’ve had a chance to grab it, take it as a compliment. They really are that good.
