Save Cinnamon Roll Pancakes bring together the best of two beloved breakfast treats. Each fluffy pancake hides ribbons of melty cinnamon sugar and gets finished with a cascade of creamy glaze. They are perfect for special weekends, holiday mornings, or whenever you crave something sweet that feels a little extra.
I first made these for a lazy Sunday brunch and my family devoured them in minutes. Now, these always get requested for birthdays and cozy holiday breakfasts.
Ingredients
- All-purpose flour: gives the pancakes their signature tenderness and structure. Look for unbleached flour for the best texture
- Granulated sugar: sweetens the batter gently without overpowering
- Baking powder: ensures a high rise and fluffiness in every bite. Use fresh baking powder for best results
- Salt: balances the sweetness and deepens flavor
- Milk: adds moisture and tenderness. Whole milk creates extra richness but any kind is fine
- Eggs: help bind and lift the pancakes. Room-temperature eggs blend best
- Unsalted butter: works as richness in both the batter and swirl. Always melt just before using for smooth mixing
- Vanilla extract: brings warmth and depth to the overall profile. Pure vanilla is best if you have it
- Light brown sugar: gives the cinnamon swirl its iconic caramel notes and gooey texture. Press it firmly when measuring to get the right amount
- Ground cinnamon: is the star spice. Use fresh for maximum aroma
- Cream cheese: creates a creamy, tangy glaze. Let it come to room temperature to prevent lumps
- Powdered sugar: sweetens the glaze and gives it silky consistency
- Pecan or walnut pieces: add crunch if you want extra texture. Pick freshly shelled, unsalted nuts for best results
Instructions
- Prepare the Cinnamon Swirl:
- In a small bowl, mix together melted unsalted butter, packed brown sugar, and ground cinnamon using a spatula until the mixture is completely smooth. Spoon this mixture into a piping bag or a sturdy zip-top bag. Twist the top closed and set aside so it can slightly thicken
- Mix the Cream Cheese Glaze:
- In a mixing bowl, whisk together softened cream cheese, powdered sugar, milk, and vanilla extract until no lumps remain. The glaze should pour easily but still be opaque. Set aside at room temperature until serving
- Blend Dry Pancake Ingredients:
- In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt. Pay extra attention to breaking up any flour lumps for a smooth final batter
- Combine Wet Ingredients:
- In another bowl, beat together milk, eggs, melted unsalted butter, and vanilla extract until fully incorporated. Pour this wet mixture over the dry ingredients. Gently stir using a spatula or whisk just until combined. Some small lumps are fine—overmixing can make the pancakes tough
- Preheat and Prepare Cooking Surface:
- Set a non-stick skillet or griddle over medium heat. Add a small amount of unsalted butter or neutral oil to lightly coat the surface. Allow to preheat for at least two minutes to ensure consistent browning
- Cook Pancakes with Cinnamon Swirls:
- For each pancake, pour about one quarter cup of batter onto the preheated skillet. Starting from the center, pipe a swirl of the cinnamon filling outwards in a spiral over each pancake. Take care not to add too much so the filling does not leak
- Wait for Edges to Set and Bubbles to Form:
- Cook the pancakes for about two minutes or until you see bubbles forming on the surface and the edges start to look a little dry. This ensures the pancake is cooked enough to flip
- Flip and Finish Cooking:
- Using a wide spatula, gently flip the pancake over and cook for another one to two minutes. The second side should become golden brown and the cinnamon swirl will start to caramelize. Wipe excess swirl from skillet before the next round to prevent burning
- Serve and Glaze:
- Stack the warm pancakes onto plates and pour or drizzle with generous amounts of the cream cheese glaze. Serve immediately for best texture
Save My personal favorite is the cinnamon swirl layer. I always remember my kids gathering around the griddle, waiting to see the swirls appear, and sneaking bits of the filling. It has become the highlight of our family brunches.
Storage Tips
Cool pancakes completely on a wire rack to prevent sogginess before storing. Store in an airtight container in the refrigerator for up to three days. To reheat, use a toaster oven or a warm skillet for crisp edges and soft centers.
Ingredient Substitutions
Use whole wheat flour for a nutty flavor and extra fiber. Swap in your favorite non-dairy milk like almond or oat if you need a dairy-free version. Coconut sugar can replace brown sugar in the swirl for a subtle caramel taste.
Serving Suggestions
Top with toasted nut pieces for crunch. Serve alongside fresh berries or fruit compote to cut the sweetness. Layer pancakes with banana slices for an extra decadent breakfast.
Cultural Context
Cinnamon rolls have a deep Midwestern coffeehouse history, while pancakes are a universal breakfast standby. Combining both delivers all the nostalgia of childhood bakery visits in the cozy familiarity of homemade pancakes.
Seasonal Adaptations
Mix diced apples into the cinnamon swirl for a fall twist. Sprinkle in a pinch of nutmeg or clove for spiced holiday pancakes. Swap in lemon zest for the glaze during spring.
Success Stories
Kids love helping pipe the cinnamon swirl. These pancakes have turned regular Sunday mornings into something memorable for many families. One friend even started making huge batches ahead to surprise his roommates.
Freezer Meal Conversion
To freeze, stack cooled pancakes between layers of parchment and store in a freezer bag. Reheat in the toaster or oven without thawing for a nearly fresh batch any morning.
Save These cinnamon roll pancakes are a delightful way to elevate your breakfast routine. Enjoy the sweet swirls and creamy glaze on those special mornings.
Recipe FAQ
- → How do I prevent the cinnamon swirl from leaking out?
Use a small amount of cinnamon mixture per pancake and avoid overfilling the swirl to keep it contained during cooking.
- → Can these pancakes be made ahead of time?
Yes, you can prepare and refrigerate them. Reheat gently and add the glaze just before serving for best results.
- → Can I make it dairy-free or gluten-free?
You can substitute plant-based milk and dairy-free butter as well as use a gluten-free flour blend to suit dietary needs.
- → What toppings go well with these pancakes?
Fresh fruit, chopped pecans or walnuts, and extra cream cheese glaze pair perfectly with these pancakes.
- → Do I need a piping bag for the cinnamon swirl?
A zip-top bag with a small snipped corner can be used as an alternative to a piping bag for the swirl.
- → Is overmixing the batter a problem?
Yes, mix just until combined to maintain the pancakes’ light, fluffy texture and avoid dense results.