🥞 Cinnamon Roll Pancakes with Cream Cheese Glaze
Soft, fluffy pancakes swirled with sweet cinnamon brown sugar filling and topped with a rich, creamy cream cheese glaze. These delicious pancakes bring all the flavors of a classic cinnamon roll to your breakfast table!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 3–4
Yield: 6–8 pancakes
📝 Ingredients
For the Pancakes
- 1 cup (125 g) all-purpose flour
- ¾ cup (180 ml) milk
- 1 large egg
- 2 tablespoons (30 g) melted butter, slightly cooled
- 2 tablespoons (25 g) granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For the Cinnamon Swirl
- ⅓ cup (70 g) packed brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons (28 g) softened unsalted butter
For the Cream Cheese Glaze
- ¼ cup (60 g) cream cheese, softened
- ½ cup (60 g) powdered sugar
- 1–3 tablespoons (15–45 ml) milk, as needed
- ½ teaspoon vanilla extract
👩🍳 Instructions
1. Prepare the Pancake Batter
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. A few small lumps are perfectly fine. Do not overmix.
Let the batter rest for 5 minutes.
2. Make the Cinnamon Filling
In a small bowl, mix the brown sugar, cinnamon, and softened butter until a thick, smooth paste forms.
Transfer the mixture into a piping bag or a small zip-top bag. Snip off a small corner for easy piping.
Tip: The filling should be thick enough to hold its shape. If it becomes too soft, refrigerate it for 5–10 minutes before using.
3. Prepare the Cream Cheese Glaze
In a small bowl, beat the softened cream cheese until smooth.
Add the powdered sugar and vanilla extract. Gradually add the milk, one tablespoon at a time, until the glaze reaches a smooth, pourable consistency.
Set aside.
4. Cook the Pancakes
Heat a nonstick skillet or griddle over low to medium-low heat. Lightly grease with butter or cooking spray.
Pour about ¼ cup of pancake batter into the skillet to form each pancake.
Allow the batter to spread naturally into a round shape.
5. Add the Cinnamon Swirl
Once the pancake batter begins to set slightly, pipe the cinnamon filling over the top in a spiral pattern.
Keep the swirl away from the outer edges to prevent the filling from spreading too much.
Cook for about 2–3 minutes, or until bubbles begin to appear and the edges look set.
6. Flip and Finish Cooking
Carefully flip each pancake using a wide spatula.
Cook for another 1–2 minutes, or until the pancake is golden brown and cooked through.
Keep the heat low enough to prevent the cinnamon sugar from burning.
Repeat with the remaining batter.
7. Add the Cream Cheese Glaze
Stack the warm pancakes on a serving plate and generously drizzle the cream cheese glaze over the top.
For an extra cinnamon roll touch, add a little extra cinnamon on top if desired.
Serve warm and enjoy!
❤️ Tips for Perfect Cinnamon Roll Pancakes
- Don’t overmix: Gently mix the pancake batter to keep the pancakes soft and fluffy.
- Use softened butter: It helps the cinnamon filling stay thick and makes piping easier.
- Keep the heat low: Brown sugar can burn quickly, so cook these pancakes over low to medium-low heat.
- Don’t make the swirl too large: Keep it toward the center of each pancake for easier flipping.
- Use a wide spatula: This makes flipping the pancakes much easier.
- Make the glaze ahead: You can prepare the cream cheese glaze in advance and refrigerate it until ready to serve.
🧊 Storage Instructions
- Refrigerator: Store leftover pancakes in an airtight container for up to 3 days.
- Glaze: Keep the cream cheese glaze in a separate airtight container in the refrigerator for up to 4 days.
- Freezer: Freeze cooked pancakes without the glaze for up to 2 months. Place parchment paper between pancakes to prevent sticking.
- Reheating: Warm pancakes in the microwave for 20–30 seconds or in a skillet over low heat. Add the glaze just before serving.
❓ Frequently Asked Questions
Can I make the batter ahead of time?
It’s best to prepare the batter fresh because the baking powder starts working once the wet and dry ingredients are combined.
Can I use a squeeze bottle instead of a piping bag?
Yes! A squeeze bottle with a wide enough opening works well for adding the cinnamon swirl.
Why is my cinnamon filling spreading?
The filling may be too warm or thin. Make sure the butter is softened rather than melted, and chill the mixture briefly if needed.
Can I make these without cream cheese?
Absolutely! You can use a simple vanilla glaze made with powdered sugar, milk, and vanilla extract instead.
What should I serve with Cinnamon Roll Pancakes?
They are delicious with fresh berries, sliced bananas, crispy bacon, breakfast sausage, or a cup of coffee.
🥞 Final Note
These Cinnamon Roll Pancakes are best served warm, with plenty of creamy glaze on top. They’re perfect for weekend breakfasts, brunch gatherings, or whenever you’re craving something sweet and comforting!