Cinnamon Roll Pancakes with Cream Cheese Glaze
Wake Up to a Breakfast Dream
You know that feeling on a lazy weekend morning? The one where you’re torn between the warm, gooey comfort of a cinnamon roll and the fluffy, buttery joy of a stack of pancakes. What if I told you that you don’t have to choose?
I created these Cinnamon Roll Pancakes on one of those very mornings. My family was divided, and I was craving the best of both worlds without spending hours in the kitchen. The result was nothing short of magic. That moment you pour the cinnamon swirl onto the pancake and watch it caramelize… it’s pure alchemy. And when you drizzle that tangy, sweet cream cheese glaze over the top, you’ve just created a core memory. This isn’t just breakfast; it’s a warm, delicious hug on a plate.
Cinnamon Roll Pancakes with Cream Cheese Glaze
Course: BreakfastCuisine: AmericanDifficulty: Easy8-10
pancakes10
minutes15
minutes450
kcal25
minutesI created this recipe for those weekend mornings when you can’t decide between two breakfast classics. It brings together the cozy, spiced swirl of a cinnamon roll with the quick, fluffy comfort of pancakes. It’s the ultimate treat that feels fancy but is secretly so simple to make.
Ingredients
For the Pancakes:
1 ½ cups – All-Purpose Flour
3 ½ teaspoons – Baking Powder
1 teaspoon – Salt
1 tablespoon – White Sugar
1 ¼ cups – Milk
1 – large Egg
3 tablespoons – Butter, melted
1 teaspoon – Vanilla Extract
For the Cinnamon Swirl:
4 tablespoons – Butter, melted
1/3 cup – Brown Sugar, packed
1 ½ teaspoons – Ground Cinnamon
For the Cream Cheese Glaze:
4 ounces – Cream Cheese, softened
1 cup – Powdered Sugar
1 teaspoon – Vanilla Extract
3-4 tablespoons – Milk (or as needed for consistency)
Directions
- In a large bowl, whisk together the flour, baking powder, salt, and sugar for the pancake batter.
- Make a well in the center and pour in the milk, egg, melted butter, and vanilla. Mix until just combined. A few lumps are okay. Let the batter rest for 5 minutes.
- While the batter rests, make the cinnamon swirl by mixing the 4 tbsp melted butter, brown sugar, and cinnamon in a small bowl until it forms a thick paste. Transfer this to a zip-top bag or a small squeeze bottle.
- For the glaze, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the powdered sugar and vanilla. Add milk, one tablespoon at a time, until you reach a thick but pourable glaze consistency.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Pour 1/4 cup of pancake batter onto the griddle. Wait 30 seconds, then snip a very small corner off the cinnamon swirl bag. Carefully swirl the cinnamon mixture onto the top of the pancake in a spiral pattern, starting from the center.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. The cinnamon swirl will look melted and bubbly.
- Carefully flip the pancake and cook for another 1-2 minutes, until the bottom is golden brown and the pancake is cooked through.
- Repeat with the remaining batter. Serve the pancakes warm with a generous drizzle of the cream cheese glaze.
Notes
- Don’t Over-Swirl: When adding the cinnamon swirl, less is more. A thin spiral is all you need. If you use too much, it can leak out and make the pancake difficult to flip.
- The Perfect Flip: Wait for those bubbles to pop on the surface before you flip. This is your signal that the first side is perfectly cooked and will hold the swirl.
- Glaze Consistency is Key: Your cream cheese MUST be softened to avoid lumps. If your glaze gets too thick, just add a tiny bit more milk to thin it out.
- Low and Slow: Keep your heat at a steady medium. Too hot, and the cinnamon sugar will burn before the pancake cooks through.
