Cinnamon Roll Pancakes

4.73 from 18 votes

If you love cinnamon rolls, you'll love these Cinnamon Roll Pancakes, complete with a pretty cinnamon swirl and maple cream cheese glaze!

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Keyword: best cinnamon roll recipe, cinnamon pancakes, easy pancake recipe, how to make pancakes

Servings:

Calories: 291kcal

Author: Julie Clark

Ingredients

For the Cinnamon Swirl:

1/4 cup unsalted butter just barely melted
1/3 cup light brown sugar
1/2 tablespoon ground cinnamon

For the Pancakes:

1 1/3 cups all-purpose flour
2 tablespoons granulated sugar
3 teaspoons baking powder
3 tablespoons vegetable oil or canola oil
1 large egg
3/4 teaspoon salt
1 1/4 cups 2% milk

For the Maple Cream Cheese Glaze:

1/4 cup unsalted butter room temperature
2 ounces cream cheese at room temperature
3/4 cup powdered sugar
1/2 teaspoon maple extract or vanilla extract

Instructions

For the cinnamon swirl:

In a bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a Ziploc bag and set it aside so that the mixture thickens a bit. 1/4 cup unsalted butter, 1/3 cup light brown sugar, 1/2 tablespoon ground cinnamon

Mix the pancakes:

Whisk together the flour, sugar and baking powder in a small bowl. Set aside. 1 1/3 cups all-purpose flour, 2 tablespoons granulated sugar, 3 teaspoons baking powder
In a separate large bowl, whisk together the oil, egg, salt and milk. 3 tablespoons vegetable oil, 1 large egg, 3/4 teaspoon salt, 1 1/4 cups 2% milk
Add the dry ingredients into the wet ingredients and mix. Do not over mix. It's ok if there are a few lumps. They'll cook out.

Make the pancakes:

To make the pancakes, heat a nonstick skillet over medium-heat and spray with nonstick cooking spray. Scoop about 1/3-1/2 a cup of batter onto the hot pan.
Take the Ziploc bag of sugar mixture and snip the corner of the bag. Squeeze the filling to the open corner.
When the pancake starts forming bubbles on the top, squeeze the filling onto the pancake in a swirl, starting in the center and working your way out. Be careful not to get too close to the edge of the pancake. Cook for another minute, until the other side of the pancake is golden brown. Quickly flip the pancake over and cook it for an additional minute or two, until the other side of the pancake is golden brown. When you flip the pancake back onto a plate, you'll see the pretty cinnamon roll swirl.
Before you put more pancakes on the griddle, wipe the pan with a wet cloth to get all of the sticky sugar off. Do this between each batch of pancakes. Repeat these steps until all of the batter is used.

For the maple cream cheese glaze:

In a bowl with an electric mixer, mix Mix together the butter and cream cheese until they are smooth. Then add in the powdered sugar and maple extract. Mix until smooth and then set aside. 1/4 cup unsalted butter, 2 ounces cream cheese, 3/4 cup powdered sugar, 1/2 teaspoon maple extract
Once your pancakes are done, drizzle them with the maple cream cheese glaze.

Notes

Refer to the article above for more tips and tricks.

Store any leftovers in an airtight container in the fridge or freezer. Reheat in the microwave.

The calories shown are based on the recipe making 10 pancakes, with 1 pancake being 1 serving. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Nutrition