Cinnamon Roll Pancakes

Hey there, friend. I have a confession to make. I’m a breakfast person. A big breakfast person. And a while back, I stumbled upon a recipe that completely changed the game for me.

Picture this: You wake up on a lazy weekend morning. You’re craving pancakes. But you’re also dreaming of a warm, gooey cinnamon roll. Why not have both?

Imagine a perfectly soft, fluffy pancake. But wait. Baked right into it is a dreamy swirl of buttery, brown sugar, and cinnamon. And to top it all off? A rich, tangy cream cheese glaze that drips down the sides.

It’s the kind of breakfast that feels like a warm hug. It makes you want to cancel your plans and just savor every single bite.

So, what exactly are these magical things? Think of it like this: your favorite buttermilk pancake and that amazing cinnamon roll from the mall had a baby. This is it. The best part? You don’t need to be a professional baker to pull this off. I promise. This recipe uses simple steps and everyday ingredients.

Ready to create some breakfast magic? Tie on your apron, and let’s get into it.

What to Expect: Our Game Plan

Okay, before you start pulling out every bowl in your kitchen, let’s talk strategy. Here’s a quick rundown so everything goes smoothly.

• How long will this take? Plan for about 30 minutes of prep work. The cooking part is quick, only about 4-5 minutes for each pancake. These are definitely best when they’re fresh and hot off the griddle.
• How many does it make? This recipe makes about 4 large pancakes. It’s perfect for a special breakfast for two or a small family treat. Need to feed a crowd? Just double it! I made a handy little chart below to help you out.
• Is it hard to make? Nope. I’d rate this as easy to medium. Making the batter and the glaze is a total breeze. The only part that needs a little bit of a gentle touch is piping the cinnamon swirl. But don’t you worry. I’m going to walk you through it step-by-step.
• What gear do I need? You probably have all this stuff already:
  • A few mixing bowls
  • A whisk and a spatula
  • A big non-stick skillet or griddle
  • A small Ziploc bag (or a piping bag if you’re fancy)
  • Measuring cups and spoons
• Can I make it ahead of time? Absolutely! To make your morning even easier, you can whip up the cinnamon filling and the cream cheese glaze the night before. Just keep them in airtight containers in the fridge. Let the glaze sit out for a bit to come to room temp before you serve it.

A Cheat Sheet for Scaling the Recipe

Ingredient	For 4 Pancakes (Original)	For 8 Pancakes (Double)
Flour	1 ¼ cups	2 ½ cups
Baking Powder	2 tsp	4 tsp
Salt	½ tsp	1 tsp
Milk	1 cup	2 cups
Oil	1 Tbsp	2 Tbsp
Egg	1 large	2 large
Filling Butter	⅓ cup	⅔ cup
Brown Sugar	¾ cup	1 ½ cups
Cinnamon	1 Tbsp	2 Tbsp
Glaze Butter	4 Tbsp	8 Tbsp (1 stick)
Cream Cheese	2 oz	4 oz
Powdered Sugar	1 ¼ cups	2 ½ cups
Vanilla	1 tsp	2 tsp

The Ingredients: Here’s What You’ll Need

Great pancakes start with good ingredients. Let’s round up our cast of characters.

For the Fluffy Pancakes:

We’re keeping the pancake batter itself pretty classic. You’ll need 1 ¼ cups of all-purpose flour, 2 teaspoons of baking powder to make them lift, and a ½ teaspoon of salt to make all the flavors pop.

For the wet stuff, grab 1 cup of milk (I think whole milk gives the richest flavor, but any kind works!), 1 Tablespoon of vegetable oil, and one large egg. A quick tip: if you let the egg sit out and come to room temperature, it mixes in a lot better. I’ve even used a good pancake mix like Bisquick when I was in a hurry, and it totally worked!

For That Gooey Cinnamon Swirl:

This is where the magic happens. This is what gives us that real cinnamon roll vibe. We’ll melt ⅓ cup of butter and mix it with ¾ cup of packed light brown sugar and 1 heaping Tablespoon of ground cinnamon. Trust me on this one, using a good quality, fragrant cinnamon makes a huge difference.

For the Dreamy Cream Cheese Glaze:

You can’t have a cinnamon roll without that iconic glaze, right? It’s a simple, delicious mix of 4 Tablespoons of butter, 2 ounces of softened cream cheese, 1 ¼ cups of powdered sugar, and 1 teaspoon of pure vanilla extract. Let that cream cheese sit on the counter for about 30 minutes before you start. It’ll make your life so much easier.

The Step-by-Step Guide to Pancake Heaven

Alright, time to get our hands dirty. Follow these steps, and you’ll be in breakfast bliss in no time.

Step 1: Make the Cinnamon Swirl

First up, let’s get that cinnamon filling ready.

In a bowl, mix your melted butter, brown sugar, and cinnamon until it’s all combined. It should look like a thick, glossy paste. Now, for my secret weapon… a simple Ziploc bag. Spoon that delicious mixture into the bag, push it all down into one corner, and set it aside. Let it rest for 10-15 minutes. This lets it thicken up just a bit, which makes piping the swirl way less messy.

Step 2: Whisk the Pancake Batter

While the filling is resting, let’s make the batter.

In a big bowl, whisk together your flour, baking powder, and salt. In a smaller bowl, beat the egg, then whisk in the milk and oil. Now, pour the wet ingredients into the dry ingredients.

Mix it all with a spatula until it’s just moistened. And I have to tell you… it’s okay if there are lumps! In fact, lumps are your friend. Overmixing your batter makes for tough, rubbery pancakes. We want light and fluffy. So please, don’t overmix!

Step 3: Mix the Cream Cheese Glaze

This part is fast and oh-so-satisfying.

In a microwave-safe bowl, gently melt the 4 tablespoons of butter and 2 ounces of cream cheese. It should only take about 30-45 seconds. Whisk them together until they’re perfectly smooth. Then, whisk in your powdered sugar and vanilla. You should have a smooth, pourable glaze. Set that aside for a few minutes.

Step 4: Let’s Get Cooking!

It’s go-time. Heat your skillet or griddle over LOW heat.

I’m going to say that again because it’s the most important tip I can give you. Cook on LOW heat. If your pan is too hot, that beautiful cinnamon sugar will burn before the pancake is cooked through. I’ve made that mistake so you don’t have to. You’ll know the pan is ready when a drop of water sizzles right away.

Spray your pan with a little cooking spray. Pour about a ½ cup of batter onto the skillet. Let it cook for just a moment. Now, grab your bag of cinnamon filling, snip a tiny corner off, and squeeze a spiral onto the pancake. Start in the center and work your way out.

Watch for the cues. Bubbles will start to form on top, and the edges will look a little dry. That’s your signal. Time to flip. Slide a spatula underneath and flip it over with confidence! Cook for another minute or two on the other side, until it’s golden brown. The smell alone is incredible.

Place your finished pancakes on a baking sheet in a warm oven (around 200°F or 90°C) to keep them toasty while you make the rest.

How to Customize: Make Them Your Own

One of the best things about this recipe is you can easily mix it up.

• Got dietary needs? For a gluten-free version, just use your favorite 1-to-1 gluten-free baking flour. For a vegan option, use plant-based milk and butter, a flax egg, and vegan cream cheese. Easy!
• Feeling spicy? Add a pinch of nutmeg or cardamom to the cinnamon filling for a warmer, cozier flavor.
• Want some crunch? For a fancy weekend brunch, toss some finely chopped toasted pecans into the cinnamon swirl. So good.
• Give it a seasonal twist. In the fall, a teaspoon of pumpkin pie spice in the batter is amazing. In the summer, top them with fresh berries.

Serving and Storing Your Masterpiece

And now, for the moment of truth. The best part: eating them.

When you’re ready to serve, stack those warm pancakes high. Spoon that cream cheese glaze generously over the top and just watch it drizzle down the sides. Don’t be shy!

• What should I serve with them? These pancakes are the star, but crispy bacon or sausage on the side provides that perfect salty-sweet contrast. Fresh fruit is great too. And a good cup of coffee? Well, that’s non-negotiable.
• What about leftovers? If you somehow have leftovers, they’ll keep in an airtight container in the fridge for up to 3 days. Just pop them in the microwave for 30 seconds to reheat.
• Can you freeze them? Yes! They freeze perfectly. Let them cool completely, then stack them with a little piece of parchment paper between each one. They’ll keep in a freezer bag for up to 2 months. You can reheat them straight from the freezer.

I really hope you have as much fun making these pancakes as you will eating them. Enjoy every single bite!

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