Created on November 12th, 2025 at 09:10 am
Fluffy pancakes infused
…..with cinnamon and topped with a cream cheese drizzle
Cinnamon Roll Pancakes combine the fluffy comfort of pancakes with the warm, spiced aroma of cinnamon rolls. Each bite offers a beautiful swirl of cinnamon sugar, reminiscent of your favorite bakery treat. The pancakes are golden brown and soft, with a texture that melts in your mouth. Drizzled with a creamy glaze, they evoke a sense of warmth and coziness, perfect for a leisurely weekend breakfast. This recipe brings together two beloved morning staples, making it a delightful choice for anyone craving a sweet start to their day.
Why You’ll Love This Recipe
Cinnamon Roll Pancakes not only bring together two breakfast favorites but also stand out for their simplicity and flavor depth. The aroma fills the kitchen as the pancakes cook, making expectations high for the first bite. The combination of cinnamon and sugar creates a rich, warm taste that pairs beautifully with the soft, airy texture of the pancakes. The cream cheese drizzle adds an extra layer of indulgence, tying the whole dish together perfectly. Best of all, these pancakes can be enjoyed fresh off the griddle or warmed up the next day. Their flavors even deepen overnight, making them a delicious option for busy mornings.
Time Breakdown
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Ingredients List
- 1 cup all-purpose flour
- 1 Tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
- 1 large egg
- 2 Tbsp unsalted butter, melted
- 1 tsp vanilla extract
- Filling:
- 1/4 cup brown sugar
- 1 Tbsp ground cinnamon
- 2 Tbsp unsalted butter, softened
- Cream Cheese Drizzle:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1-2 Tbsp milk (or more for desired consistency)
- Optional: additional cinnamon for garnish
Kitchen Tools
Cooking these pancakes is stress-free with a few basic tools. Having the right equipment makes the process smooth and enjoyable, ensuring that breakfast is ready in no time.
- Mixing bowls
- Whisk
- Non-stick griddle or frying pan
- Spatula
- Measuring cups and spoons
Step-by-Step Instructions
- In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk until evenly combined and set aside. The aroma of the flour and sugar is delightful as you prepare the wet ingredients.
- In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract. After mixing, the buttermilk should smell tangy and inviting.
- Pour the wet ingredients into the dry ingredients, gently stirring until just combined. Avoid overmixing. The batter will have a few lumps, but that’s okay. It will create fluffy pancakes.
- In a small bowl, mix the filling ingredients: brown sugar, cinnamon, and softened butter, until smooth. The mixture should have a rich caramel color.
- Heat a non-stick griddle or frying pan over medium heat and lightly grease it. Pour about 1/4 cup of batter onto the griddle.
- Immediately swirl about a tablespoon of the cinnamon filling over the pancake batter. Allow it to spread gently, creating a lovely spiral pattern.
- Cook for 2-3 minutes until bubbles form on the top, and the edges appear set. Carefully flip the pancake and cook for an additional 1-2 minutes until golden brown.
- Repeat with the remaining batter and filling, adjusting the heat as necessary to avoid burning. Set the cooked pancakes aside, keeping them warm.
- To prepare the cream cheese drizzle, blend the softened cream cheese, powdered sugar, and milk until smooth. Adjust the milk quantity for the desired thickness.
- Drizzle the cream cheese mixture over the stack of pancakes, and if desired, sprinkle with additional cinnamon before serving.
Pro Tips
- Ensure the griddle is preheated well before adding the batter for optimal browning.
- Use buttermilk for a fluffier texture; if you don’t have buttermilk, you can make your own by adding a tablespoon of vinegar to regular milk.
- For an easier cleanup, use parchment paper under the pancakes while mixing.
- Let the pancakes sit on a plate in a warm oven if serving a larger batch to keep them warm until ready to eat.
- Leftover pancakes can be refrigerated and reheated in the toaster or microwave for a quick breakfast option.
Comfort, Made Simple
These Cinnamon Roll Pancakes bring comfort and sweetness together in a single dish. Their delightful flavor and warm, inviting aromas make breakfast a true pleasure. With such simple ingredients and steps, they become a comforting staple in your morning routine. This dish proves that even the most cherished recipes can be simple and satisfying.
Nutrition Table
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 325 kcal |
| Protein | 6 g |
| Fat | 12 g |
| Carbohydrates | 49 g |
| Fiber | 1 g |
| Sugar | 18 g |
| Sodium | 380 mg |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Cinnamon Roll Pancakes
Ingredients
Pancake Mixture
- 1 cup all-purpose flour
- 1 Tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk Use for fluffier texture.
- 1 large egg
- 2 Tbsp unsalted butter, melted
- 1 tsp vanilla extract
Filling
- 1/4 cup brown sugar
- 1 Tbsp ground cinnamon
- 2 Tbsp unsalted butter, softened
Cream Cheese Drizzle
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1-2 Tbsp milk Adjust for desired consistency.
Garnish
- additional cinnamon Optional for garnish.
Instructions
Preparation
- In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk until evenly combined and set aside.
- In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients, gently stirring until just combined. Avoid overmixing; the batter should still have a few lumps.
Filling Preparation
- In a small bowl, mix the filling ingredients: brown sugar, cinnamon, and softened butter, until smooth.
Cooking
- Heat a non-stick griddle or frying pan over medium heat and lightly grease it.
- Pour about 1/4 cup of batter onto the griddle.
- Immediately swirl about a tablespoon of the cinnamon filling over the pancake batter.
- Cook for 2-3 minutes until bubbles form on the top, and the edges appear set. Carefully flip the pancake and cook for an additional 1-2 minutes until golden brown.
- Repeat with the remaining batter and filling, adjusting the heat as necessary to avoid burning.
Cream Cheese Drizzle
- To prepare the cream cheese drizzle, blend the softened cream cheese, powdered sugar, and milk until smooth.
- Drizzle the cream cheese mixture over the stack of pancakes and sprinkle with additional cinnamon if desired.
Notes
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