If you’ve ever wished a warm cinnamon roll and a stack of pancakes could merge into one cozy breakfast, this is your sign. Cinnamon roll pancakes bring the best of both worlds: soft, fluffy pancakes wrapped with buttery cinnamon sugar and finished with a creamy glaze. They look impressive but are surprisingly simple to make.

The secret is a quick cinnamon filling and a basic pancake batter that cooks up light and golden. Make them for a lazy weekend, a holiday morning, or whenever you want breakfast to feel a little extra special.

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What Makes This Special

Close-up detail: A just-flipped cinnamon roll pancake on a nonstick griddle, swirl-side up, showing

These pancakes give you that classic cinnamon roll taste without the long rise time. You’ll get a gooey, caramel-like swirl that melts into the batter as it cooks.

A drizzle of creamy icing ties everything together, so you don’t even need syrup. Even better, the ingredients are pantry staples, and the technique is totally doable for home cooks.

What You’ll Need

For the Pancakes:
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/4 cups milk (plus a splash more if needed)
- 1 large egg
- 3 tablespoons melted butter or neutral oil
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- 4 tablespoons butter, melted
- 1/3 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1 tablespoon all-purpose flour (helps prevent the swirl from breaking)
- Pinch of salt
For the Cream Cheese Glaze:
- 2 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
To Cook:
- Nonstick skillet or griddle
- Cooking spray or a little butter/oil
- Squeeze bottle or zip-top bag for the swirl
- Spatula

How to Make It

Tasty top view: Overhead shot of a stack of cinnamon roll pancakes on a matte white plate, generousl

Make the cinnamon swirl. Stir together melted butter, brown sugar, cinnamon, flour, and a pinch of salt until smooth. Transfer to a squeeze bottle or a zip-top bag and press the mixture down toward one corner.
Let it sit 5–10 minutes so it thickens slightly. This helps it stay defined on the pancake.
Whisk the glaze. In a small bowl, beat cream cheese until smooth. Add powdered sugar, vanilla, a pinch of salt, and 1 tablespoon milk. Whisk until pourable, adding a splash more milk if needed.
Set aside.
Mix the pancake batter. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk milk, egg, melted butter, and vanilla. Pour wet into dry and stir gently until just combined.
A few small lumps are fine. If it’s very thick, add 1–2 tablespoons milk.
Preheat the pan. Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
Reduce heat slightly if your pan runs hot.
Pour and swirl. Add about 1/4 cup batter per pancake. Wait until bubbles form on top and the edges look set—about 1–2 minutes. Snip a small corner off your zip-top bag (or use the squeeze bottle), then pipe a tight spiral of cinnamon filling on each pancake, starting at the center and working outward.
Flip gently. Once the spiral looks lightly absorbed and the surface is bubbly, flip carefully.
Cook the second side 45–60 seconds. The cinnamon filling will caramelize slightly and form a gorgeous swirl. Transfer to a plate, swirl-side up.
Repeat. Wipe out the pan if needed and re-grease lightly between batches.
If the swirl mixture gets too runny, chill it for 3–4 minutes. If it gets too firm, warm it in your hands or near the stove.
Finish with glaze. Drizzle warm pancakes with cream cheese glaze. Serve immediately. Optional: Add chopped pecans or a dusting of cinnamon on top.

Storage Instructions

Let pancakes cool completely before storing.

Keep them in an airtight container in the fridge for up to 3 days. Store the glaze separately in a small jar. Reheat pancakes in a dry skillet over low heat or in the microwave for 15–20 seconds.

For longer storage, freeze pancakes in a single layer on a baking sheet until firm, then transfer to a freezer bag.

They keep well for up to 2 months. Reheat from frozen in a toaster oven or a skillet until warmed through.

Final dish presentation: Single cinnamon roll pancake plated individually, swirl perfectly centered,

Why This is Good for You

Balanced energy: The flour and milk provide carbohydrates and protein for steady fuel.
Portion-friendly treats: You get the flavor of a cinnamon roll without a huge portion. One or two pancakes plus fruit can make a satisfying breakfast.
Customizable ingredients: You can use whole milk or a fortified plant milk, and add nuts for healthy fats.
Comfort factor: A cozy, familiar flavor can boost mood and make a weekend morning feel special, which counts for well-being too.

What Not to Do

Don’t rush the swirl. If the filling is too runny, it will leak and burn.
Let it thicken slightly before piping.
Don’t crank the heat. High heat can scorch the sugar swirl before the pancake cooks through. Medium is your friend.
Don’t overmix the batter. Stir until just combined. Overmixing makes tough pancakes.
Don’t skip the flour in the swirl. It stabilizes the mixture so the lines hold their shape.
Don’t drown the pan in oil. Too much fat causes uneven browning and greasy edges.

Alternatives

Whole wheat version: Use half whole wheat flour and half all-purpose.
Add an extra tablespoon of milk if needed.
Dairy-free: Use almond or oat milk, plant-based butter for the swirl, and a simple vanilla icing (skip cream cheese and use powdered sugar, a touch of plant milk, and vanilla).
Gluten-free: Use a 1:1 gluten-free baking blend. Make sure your baking powder is certified gluten-free.
No-cream-cheese glaze: Mix 3/4 cup powdered sugar with 1–2 tablespoons milk and 1/2 teaspoon vanilla. Whisk until smooth.
Extra protein: Add 2 tablespoons plain Greek yogurt to the batter or use part protein flour blend.
Adjust milk to keep the batter pourable.
Nutty crunch: Sprinkle chopped pecans or walnuts on the glaze for texture.

FAQ

Can I make the batter the night before?

Yes, but wait to add baking powder and baking soda until the morning. Mix the wet and dry separately, then combine right before cooking. This keeps the batter fluffy.

Why did my swirl leak out and burn?

Either the filling was too runny or the heat was too high.

Let the swirl mixture thicken, and cook on medium heat. Also, pipe the spiral on a partially set pancake surface so it doesn’t sink through.

Do I need a squeeze bottle?

No. A zip-top bag with a tiny corner snipped off works well.

Control the pressure to keep the lines thin and even.

Can I use a boxed pancake mix?

Absolutely. Prepare it according to package directions, then follow the same swirl and glaze steps. Aim for a slightly thick batter so the swirl sits on top.

How do I avoid raw centers?

Use medium heat and wait for bubbles across the surface before flipping.

If your pancakes are thick, lower the heat slightly so the center cooks before the sugar burns.

Is syrup necessary?

No. The glaze gives plenty of sweetness. If you love extra sauce, a light drizzle of warm maple syrup pairs nicely without overpowering the cinnamon.

Can I make mini pancakes?

Yes.

Use about 2 tablespoons of batter per pancake and a very thin swirl. They cook fast, so reduce the time on each side.

What’s the best pan to use?

A nonstick skillet or seasoned griddle works best. You want even heat and an easy release so the swirl stays intact when you flip.

How do I keep them warm while I cook the rest?

Place finished pancakes on a baking sheet in a 200°F (95°C) oven.

Don’t stack them tightly or steam will soften the edges.

Can I add raisins or apples?

Yes. Fold a small handful of chopped apples or raisins into the batter, or sauté apples with a little butter and cinnamon and spoon them on top before glazing.

Final Thoughts

Cinnamon roll pancakes bring bakery flavors to your kitchen with simple steps and familiar ingredients. Keep the heat moderate, let the swirl thicken, and don’t overmix the batter.

With a quick glaze and a warm plate, you’ll have a breakfast that feels comforting and a little indulgent. Pour some coffee, stack them high, and enjoy every swirl.