Fluffy Cinnamon Roll Pancakes 🥞🌀 Easy Swirled Breakfast with Cream Cheese Glaze

There’s something about cinnamon rolls that makes a morning feel special. Now imagine that same warm cinnamon sugar swirl, caramelized and gooey, wrapped inside a stack of fluffy pancakes. These Cinnamon Roll Pancakes bring together the comfort of a classic breakfast and the indulgence of a bakery favorite all made right on your stovetop in minutes.

With a buttery cinnamon spiral and silky cream cheese glaze, every bite is soft, rich, and just sweet enough to feel like a treat without being overwhelming.

❤️ Why You’ll Love Cinnamon Roll Pancakes

Best of Both Worlds: Fluffy pancake texture meets gooey cinnamon roll flavor.

Iconic Swirl: The cinnamon sugar caramelizes directly on the pan for deep, rich flavor.

Cream Cheese Glaze: Warm, smooth, and perfectly tangy — just like classic cinnamon rolls.

Quick & Impressive: Ready in 15 minutes but looks bakery-level.

Family Favorite: The fun spiral design makes these especially kid-approved.

🛠 Tools You’ll Need

Non-stick skillet or griddle
Zip-top bag (for piping the swirl)
Large mixing bowl
Medium bowl (for glaze)
Whisk or fork
Spatula
Damp cloth (for wiping the pan)

🥞 Key Ingredients & Why They Matter

Aluminum-Free Baking Powder (2 tsp): Prevents metallic aftertaste and ensures light, fluffy pancakes.

Light Brown Sugar (3/4 cup): Creates a gooey, caramelized cinnamon filling.

Ground Cinnamon (1 tbsp): The signature warm spice that gives that classic cinnamon roll flavor.

Cream Cheese (2 oz): Provides tangy richness to balance the sweetness of the swirl.

Unsalted Butter: Adds moisture and silkiness to batter, filling, and glaze.

Vanilla Extract: Enhances overall depth and bakery-style aroma.

✨ How to Make Perfect Cinnamon Roll Pancakes

1. Prepare the Cinnamon Filling 🌀:
Mix melted butter, brown sugar, and cinnamon until smooth and glossy. Transfer the mixture to a zip-top bag and set aside. This will create that iconic gooey swirl.

2. Make the Pancake Batter 🥞:
Whisk together flour, baking powder, and salt. Add milk, egg, melted butter, and vanilla. Stir until just combined — small lumps are perfectly fine. Do not overmix.

3. Prepare the Glaze 🍰:
Microwave butter and cream cheese for 30 seconds until softened. Stir in powdered sugar and vanilla until smooth, creamy, and pourable.

4. Heat the Pan 🔥:
Preheat a lightly greased non-stick skillet over medium heat. The pan should be hot but not smoking.

5. Add the Swirl 🎨:
Pour 1/3–1/2 cup of batter onto the pan. Snip a tiny corner of the cinnamon bag and pipe a spiral starting from the center, stopping before you reach the edge.

6. Cook & Flip 🔄:
Cook for about 2 minutes until bubbles form and the edges look set. Flip carefully and cook for 1–2 more minutes. The cinnamon swirl will caramelize underneath.

7. Clean Between Batches 🧼:
Gently wipe the pan with a damp cloth to remove excess sugar before cooking the next pancake. This keeps them golden and prevents burning.

8. Serve 🍽️:
Stack the pancakes high and drizzle generously with warm cream cheese glaze. Serve immediately and enjoy that gooey cinnamon roll flavor!

💡 Tips for Success

Keep heat at medium, not high
Start with a tiny snip in your piping bag
Don’t overmix the batter
Stop the swirl before reaching the edge
Always wipe the pan between batches

🆘 Pancake Troubleshooting Guide

Burning swirl?
→ Lower heat and wipe pan after every batch.

Flat pancakes?
→ Overmixed batter or expired baking powder.

Swirl leaking?
→ Keep it inside the inner ¾ of the pancake.

Glaze too thick?
→ Microwave for 10 seconds to loosen.

👩‍🍳 Pro Chef Tips & Variations

Make-Ahead: Cinnamon filling and glaze can be prepared the night before.

Chocolate Twist: Add mini chocolate chips to the batter.

Warm Spice Upgrade: Add a pinch of nutmeg or cardamom.

Keep Warm: Store finished pancakes in a 90°C oven while cooking remaining batter.

Gift Idea: Package dry mix + filling + glaze as a holiday breakfast kit.

☕ Perfect Pairings

Crispy bacon for sweet & salty contrast
Fresh strawberries or blueberries
Strong coffee or latte
Fresh orange juice
Plain Greek yogurt for tangy balance

📦 How to Store

Refrigerator: Store in airtight container up to 3 days. Keep glaze separate.

Freezer: Place parchment between pancakes and freeze up to 2 months.

Reheat: Toast or warm in oven for crisp edges. Microwave glaze separately.

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Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Cooking Method: Griddle

Cuisine: Cakes & Bakes

Courses: Breakfast

Difficulty: Beginner

Cooking Temp: 177 C

Servings: 8

Best Season: All Seasons

Description

Soft, fluffy pancakes with a caramelized cinnamon sugar spiral and a rich cream cheese glaze. A bakery-style breakfast made in minutes.

Ingredients

For the Pancake Batter:

1 1/2 cups All-purpose Flour
2 tsp Aluminum-free Baking Powder
1/2 tsp Salt
1 1/4 cups Milk
1 Large Egg
2 tbsp Melted Butter
1 tsp Vanilla Extract

For the Cinnamon Filling:

1/3 cup Melted Butter
3/4 cup Packed Light Brown Sugar
1 tbsp Ground Cinnamon

For the Cream Cheese Glaze:

4 tbsp Butter
2 oz Cream Cheese
1 1/4 cups Powdered Sugar
1 tsp Vanilla Extract

Instructions

1
Prepare the Cinnamon Swirl Filling In a medium bowl, combine the melted butter, packed light brown sugar, and ground cinnamon. Stir until completely smooth and thick but pipeable it should resemble a loose paste. Transfer the mixture into a zip-top bag. Press out excess air and seal. Set aside at room temperature. If it thickens too much, warm it slightly for a few seconds to loosen.
2
Make the Pancake Batter In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined. In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients. Stir gently until just combined. The batter should be slightly lumpy avoid overmixing, as this can make the pancakes dense instead of fluffy. Let the batter rest for 3–5 minutes while you heat the pan. This allows the baking powder to activate and improves texture.
3
Prepare the Cream Cheese Glaze In a microwave-safe bowl, combine the butter and cream cheese. Microwave for about 30 seconds, until softened and easy to stir. Whisk until smooth. Add powdered sugar and vanilla extract, stirring until silky and pourable. The glaze should be thick but fluid. If needed, microwave for 5–10 more seconds to loosen. Set aside.
4
Heat the Skillet Place a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil and wipe away excess — too much fat can cause uneven browning. The pan is ready when a drop of water sizzles gently on contact.
5
Add Batter & Create the Swirl Pour about 1/3 to 1/2 cup of batter onto the skillet, forming a round pancake. Snip a very small corner from the cinnamon filling bag. Starting in the center of the pancake, pipe a spiral outward, stopping about 1/2 inch before the edge. This prevents overflow during cooking. Keep the swirl light — pressing too much filling can cause spreading.
6
Cook and Flip Cook for about 2 minutes, until bubbles begin forming on the surface and the edges look set. Carefully flip the pancake using a wide spatula. Cook for an additional 1–2 minutes until golden brown and fully cooked through. The cinnamon swirl will caramelize on the underside, creating that signature gooey layer. Transfer to a plate.
7
Clean Between Batches Because the cinnamon sugar melts and caramelizes, gently wipe the pan with a damp cloth between batches to prevent burning. Lightly regrease before cooking the next pancake.
8
Serve

Stack the warm pancakes and generously drizzle with cream cheese glaze. Serve immediately while the glaze melts slightly into the swirls.

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