Cinnamon Roll Pancakes

These Cinnamon Roll Pancakes bring together everything you love about fluffy breakfast pancakes and gooey cinnamon rolls in one irresistible dish.

Each pancake is layered with a rich cinnamon-brown sugar swirl that caramelizes slightly as it cooks, creating that signature cinnamon roll flavor without the long prep time.

Finished with a silky cream cheese icing drizzled over the top, these pancakes are perfect for weekend breakfasts, brunch gatherings, or anytime you’re craving something indulgent yet easy to make.

They deliver bakery-style flavor with simple pantry ingredients and come together much faster than traditional cinnamon rolls.

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

Ingredients

Pancakes

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

Cinnamon Swirl Filling

  • 5 ½ tablespoons packed brown sugar
  • ¼ cup butter, melted
  • 1 ½ teaspoons ground cinnamon

Cream Cheese Icing

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

Directions

  1. In a small bowl, stir together the milk and vinegar. Let sit for about 5 minutes until slightly thickened to mimic buttermilk.
  2. In a separate bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. Whisk the egg, melted butter, and vanilla extract into the milk mixture. Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. A few lumps are okay—do not overmix.
  4. For the cinnamon filling, mix brown sugar, melted butter, and cinnamon until smooth. Transfer the mixture into a resealable plastic bag and refrigerate for about 10 minutes until slightly thickened.
  5. To make the icing, combine softened butter and cream cheese in a microwave-safe bowl. Heat for about 40 seconds, then whisk until smooth. Continue heating in short intervals if needed until fully melted. Stir in confectioners’ sugar and vanilla extract until smooth and pourable.
  6. Preheat a skillet or griddle over medium heat and lightly coat with cooking spray. Pour about ¼ cup of batter onto the surface for each pancake.
  7. Once bubbles begin to form on the surface (about 2–3 minutes), snip the corner of the bag with the cinnamon filling and pipe a swirl onto the pancake, keeping it slightly away from the edges.
  8. Carefully flip the pancake and cook for another 2–3 minutes until golden brown and cooked through.
  9. Remove from the skillet and drizzle generously with cream cheese icing. Repeat with remaining batter, wiping the pan between batches to prevent burning.

Chefs Notes

  • Do not overmix the batter—this keeps the pancakes light and fluffy.
  • Keep the cinnamon swirl slightly away from the edges to prevent burning on the pan.
  • Wipe the pan between pancakes to avoid caramelized sugar buildup.
  • Serve immediately for best texture and flavor.
  • For extra indulgence, top with chopped pecans or a dusting of powdered sugar.
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