Cinnamon Roll Pancakes

Bring the irresistible flavors of a classic cinnamon roll to your breakfast table with these fluffy, homemade Cinnamon Roll Pancakes.

Soft buttermilk pancakes are swirled with a rich cinnamon-brown sugar filling while they cook, creating beautiful ribbons of sweet spice in every bite.

Finished with a silky cream cheese icing, they’re everything you love about fresh bakery cinnamon rolls in a fraction of the time.

Whether you’re serving a special weekend brunch, celebrating a holiday morning, or simply treating your family to something extra delicious, these pancakes are guaranteed to impress.

The buttery cinnamon swirl caramelizes as the pancakes cook, while the creamy icing melts into every warm stack for a decadent breakfast everyone will ask for again.

Prep Time: 30 minutes
Cook Time: 10 minutes
Additional Time: 15 minutes
Total Time: 55 minutes
Servings: 8
Yield: 8 pancakes

Ingredients

Pancakes

  • ¾ cup milk
  • 2 tablespoons distilled white vinegar
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg
  • 2 tablespoons butter, melted
  • 1½ teaspoons vanilla extract

Cinnamon Swirl Filling

  • 5½ tablespoons packed brown sugar
  • ¼ cup butter, melted
  • 1½ teaspoons ground cinnamon

Cream Cheese Icing

  • ¼ cup butter, softened
  • 2 ounces cream cheese, softened to room temperature
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla extract
  • Cooking spray

Directions

  1. In a small bowl, combine the milk and vinegar. Let the mixture stand for about 5 minutes to create a homemade buttermilk substitute.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the egg, melted butter, vanilla extract, and the soured milk mixture until well combined.
  4. Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. A few small lumps are perfectly fine and will help keep the pancakes tender.
  5. Prepare the cinnamon filling by stirring together the brown sugar, melted butter, and cinnamon until smooth. Spoon the mixture into a resealable plastic bag or piping bag and refrigerate for about 10 minutes, or until slightly thickened.
  6. To make the icing, combine the softened butter and cream cheese in a microwave-safe bowl. Heat in short intervals, stirring frequently, until smooth and fully blended. Whisk in the powdered sugar and vanilla until the icing is creamy and lump-free.
  7. Heat a lightly greased griddle or nonstick skillet over medium heat. Spray with cooking spray before each pancake.
  8. Pour approximately ¼ cup of batter onto the hot griddle. Cook until bubbles begin forming on the surface, about 2 to 3 minutes.
  9. Trim a small corner from the bag containing the cinnamon filling and pipe a spiral over the pancake, leaving a small border around the edges to prevent the filling from spilling onto the griddle.
  10. Carefully flip the pancake and cook for another 2 to 3 minutes, or until golden brown and cooked through.
  11. Transfer the finished pancake to a serving plate and drizzle generously with the warm cream cheese icing.
  12. Continue with the remaining batter, wiping the griddle clean with a damp cloth between pancakes to remove any caramelized cinnamon residue before lightly spraying with cooking spray again.
  13. Serve immediately while warm for the ultimate cinnamon roll pancake experience.

Chef’s Notes

  • Allowing the batter to rest for 5 to 10 minutes creates fluffier pancakes.
  • If the cinnamon filling becomes too firm, microwave it for just a few seconds until pipeable.
  • Keep cooked pancakes warm in a 200°F oven while preparing the remaining batches.
  • Top with chopped pecans, toasted walnuts, or fresh berries for an extra-special breakfast.
  • Leftover icing can be refrigerated and gently rewarmed before serving.
Pin10Yummly0