Description

Cinnamon Roll Pancakes with fluffy layers gooey cinnamon swirls brownsugar glaze easy stepbystep instr 15min prep serves 4 breakfast crowd

Ingredients

Scale

1 1/2 cups (190g) all-purpose flour — sturdy base; swap 1:1 gluten-free flour blend for GF.
2 tbsp granulated sugar — balances the cinnamon; reduce to 1 tbsp for less sweetness.
1 tbsp baking powder — gives lift; check freshness.
1/2 tsp salt — enhances flavor.
1 1/4 cups (300ml) milk — thins the batter; use buttermilk for tang and extra fluff.
1 large egg — structure and richness; for egg-free, try 1/4 cup applesauce + 1/2 tsp baking soda.
3 tbsp melted butter (plus extra for the pan) — flavor and browning; neutral oil for dairy-free.
1 tsp vanilla extract — optional but recommended.
Cinnamon swirl: 1/4 cup (56g) unsalted butter, softened.
Cinnamon swirl: 1/2 cup (100g) brown sugar, packed.
Cinnamon swirl: 2 tsp ground cinnamon.
Cinnamon swirl: Pinch of salt.
Glaze: 4 oz (115g) cream cheese, softened.
Glaze: 1/2 cup (60g) powdered sugar.
Glaze: 1/2 tsp vanilla extract.
Glaze: 1–2 tbsp milk (to reach drizzling consistency).

Instructions

Make the batter: In a large bowl whisk the flour, sugar, baking powder, and salt until blended. In a separate bowl whisk together milk, egg, melted butter, and vanilla until smooth.
Combine: Pour the wet into the dry and stir gently just until combined. Batter should be thick but pourable; a few small lumps are fine. If too thick, add a tablespoon of milk at a time.
Prepare the cinnamon swirl: In a small bowl mash the softened butter with brown sugar, cinnamon, and a pinch of salt until it forms a spreadable paste.
Warm the griddle: Heat a nonstick skillet or griddle over medium-low and lightly brush with melted butter. Test by dropping a little batter — it should sizzle gently.
Pancake with swirl: Spoon about 1/4 cup batter onto the griddle. Immediately drop a tablespoon of cinnamon paste onto the pancake and swirl it into the batter with the back of a spoon or a toothpick to create a cinnamon ribbon.
Cook: Cook until bubbles form and edges look set, about 2–3 minutes. Lift an edge to check for a golden underside. Flip and cook 1–1½ minutes more until puffed and golden.
Keep warm: Transfer cooked pancakes to a baking sheet in a single layer and tent loosely with foil; keep in a 200°F (95°C) oven while you finish the batch.
Make the glaze: Beat the softened cream cheese with powdered sugar, vanilla, and 1 tablespoon milk. Add the additional tablespoon only if a looser drizzle is needed. The glaze should be glossy and pourable but not watery.
Serve: Stack pancakes, drizzle generously with cream-cheese glaze, and optionally sprinkle extra cinnamon or chopped toasted pecans. Serve immediately while warm.

Notes

Cinnamon roll pancakes swirl pillowy pancake batter with a buttery cinnamon ribbon and finish under a glossy cream-cheese glaze — a cozy, brunch-ready breakfast that’s easy to make and adaptable for dietary needs.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: Serves 4 (about 12 pancakes)
Calories: 520 kcal
Sugar: 28 g
Fat: 24 g
Carbohydrates: 68 g
Fiber: 2.5 g
Protein: 9 g

Keywords: cinnamon roll pancakes, cinnamon pancakes, breakfast, brunch, cream cheese glaze, comfort food