Cinnamon Roll Pancakes: the effortless recipe for delicious cinnamon roll pancakes

Is it breakfast? Is it dessert? Well, these cinnamon roll pancakes are somewhere in between and can be anything you want them to be. They’re a combination of cinnamon rolls and pancakes. Imagine fluffy, soft pancakes with a swirl of cinnamon-sugar mixture, topped with a delicious cream cheese glaze.

Grab pancake ingredients (such as butter, eggs, flour, sugar, milk) and add ingredients for the cinnamon sugar and cream cheese glaze. You’ll want these sweet, flavorful pancakes every day for breakfast and dessert. And they’re so easy to make too! Make this recipe today…you won’t be disappointed!

Cinnamon Roll Pancake Ingredients

Egg – use large, free-range eggs.

Milk – use plant-based milk or cow’s milk.

Flour –  All-purpose flour will work with this recipe. Use gluten-free flour if you can’t consume gluten. Alternatively, use a combination of all-purpose flour and wholewheat flour.

Sugar – you will need granulated sugar for the batter, light brown sugar for the cinnamon swirl, and powdered sugar for the icing.

How To Make Cinnamon Roll Pancakes

Make the pancake batter. In a bowl, whisk together the wet ingredients until smooth. In another bowl, whisk together the dry ingredients. Gently mix the wet and dry ingredients together. Make the cinnamon swirl. In a bowl add the light brown sugar, cinnamon, and melted butter. Mix a tablespoon of the pancake batter into the sugar until smooth. Transfer to a piping bag.

Cook the pancakes by pouring a small amount of batter in a pan over medium heat. Pipe the cinnamon swirl on top. Once the surface starts to bubble, the pancake is ready to flip. You only need to flip it once. Make the cream cheese glaze. In a bowl add the butter, cream cheese, and powdered sugar and mix until smooth. Drizzle over the pancakes

Tips

For a quick alternative, you can use Bisquick for the pancake batter. Simply mix together 2 cups Bisquick mix, 1 cup milk, and 2 eggs. Proceed with the recipe as stated.

For a vegan pancake batter, whisk together 1 cup flour, 2 tablespoons sugar, 1 tablespoon baking powder. ½ tsp salt, 1 cup almond milk, 1 tablespoon apple cider vinegar, 1 tsp vanilla extract. Use maple syrup instead of the cream cheese topping.

Don’t over whisk the batter, otherwise, the pancakes won’t be fluffy and will be too dense. Rather whisk the dry ingredients thoroughly until all the lumps are gone, and then add the wet ingredients.

Make sure to rest your batter. This gives the gluten time to relax, which means light and fluffy pancakes.

Use a non-stick pan or a well-seasoned cast-iron pan. Don’t make the pan too hot, instead cook over medium heat. If the pan is too hot, the batter will cook before it spread completely to the sides.

How To Store Cinnamon Roll Pancakes

Store the pancakes in an airtight container in the fridge for up to 4 days.

You can also freeze them for up to 3 months, just make sure to wrap them tightly in plastic wrap.

More Recipes You'll Like

• Chocolate Pancakes
• Carrot Pancakes
• Rainbow Pancakes

Instructions

In a small bowl add the beaten egg.

Pour in the butter.

Pour in the milk.

Mix all together.

In another bowl add the flour.

Add the sugar.

Stir in the baking powder, salt.

Mix.

Add the wet ingredients.

Mix well all together.

In a bowl add the light brown sugar.

Stir in the cinnamon.

Pour in the melted butter.

Mix.

Add a tablespoon of pancake batter. Mix and transfer to a piping bag.

In a preheated pan, add the dough with an ice cream spoon.

Swirl the cinnamon sugar onto the pancake.

Flip the pancake once bubbles form on top and cook on the other side.

Plate the cinnamon rolls pancakes one on top of the other so that they stay warm.

In a bowl add the butter.

Add the cream cheese.

Stir in the powdered sugar.

Mix them all together well to prepare the glaze.

Drizzle over the pancakes.

Notes

Use a pastry brush to coat the pan with a thin layer of oil. You don’t want it to be too greasy.