Cinnamon Roll Pancakes with Cream Cheese Icing
Cinnamon roll pancakes bring the cozy flavor of cinnamon rolls to a fluffy breakfast stack, while a creamy icing melts over every warm bite. As a result, you get a special weekend breakfast without waiting for yeast dough to rise.
Why This Cinnamon Roll Pancakes Recipe Works
This cinnamon roll pancakes recipe works because the batter stays light, while the cinnamon swirl adds buttery sweetness. Meanwhile, the cream cheese icing comes together quickly with just a few ingredients. Therefore, you can serve a bakery-style breakfast with less effort and fewer dishes.
Ingredients for Cinnamon Roll Pancakes
For the pancakes
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 1 large egg
- 3 tablespoons melted butter, divided
- 1 teaspoon vanilla extract
For the cinnamon swirl
- 4 tablespoons softened unsalted butter
- 1/3 cup packed brown sugar
- 1 1/2 teaspoons ground cinnamon
For the cream cheese icing
- 2 ounces softened cream cheese
- 2 tablespoons softened butter
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons milk, as needed
Step-by-Step Instructions for Cinnamon Roll Pancakes
- First, prepare the cinnamon swirl. Stir the softened butter, brown sugar, and cinnamon until smooth. Transfer it to a small piping bag or zip-top bag.
- Next, make the icing. Beat the cream cheese, butter, powdered sugar, and vanilla until smooth. Add milk gradually until it reaches a drizzle consistency.
- Then, whisk the flour, sugar, baking powder, and salt in a large bowl.
- In a separate bowl, whisk the milk, egg, 2 tablespoons of melted butter, and vanilla. Pour the wet mixture into the dry ingredients and stir until just combined.
- Meanwhile, warm a nonstick skillet or griddle over medium-low heat. Lightly brush it with the remaining melted butter.
- Pour about 1/4 cup of batter for each pancake. After about 1 minute, pipe a spiral of cinnamon mixture over the surface, leaving a small border around the edge.
- Cook until bubbles form and the edges look set. Carefully flip, then cook for another 1 to 2 minutes.
- Finally, stack the pancakes and drizzle them generously with cream cheese icing. Serve warm with extra cinnamon or chopped pecans, if desired.
Cinnamon Roll Pancakes Recipe Details
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Pro Tips for the Best Cinnamon Roll Pancakes
- Keep the heat at medium-low so the cinnamon sugar does not burn before the pancake cooks through.
- Do not over mix the batter because a few small lumps help keep the pancakes tender.
- Let the cinnamon mixture soften but not become runny. Otherwise, it may spread too quickly.
- Wipe the skillet between batches if excess cinnamon sugar begins to darken.
- For extra fluffy pancakes, let the batter rest for five minutes before cooking.
- Warm the icing for a few seconds if you want a thinner drizzle.
Storage Instructions
Allow the pancakes and icing to cool before storing them separately in airtight containers. Refrigerate both for up to 3 days. Reheat the pancakes in the microwave for 20 to 30 seconds, then add fresh icing before serving.
Cinnamon Roll Pancakes FAQ
Can I make the batter ahead of time?
Yes, you can cover the batter and refrigerate it overnight. However, gently stir it before cooking, since it may thicken while chilling.
Why is my cinnamon swirl leaking?
The mixture may be too warm or thin. Chill it for 5 to 10 minutes, and pipe a narrow swirl instead of a thick line.
Can I use pancake mix?
Yes. Prepare enough pancake mix for about four servings, then follow the cinnamon swirl and icing instructions in this recipe.
Can I freeze cinnamon roll pancakes?
Yes. Freeze cooled pancakes between sheets of parchment for up to 2 months. Thaw and reheat them gently, then drizzle with freshly made icing.
For another fun homemade breakfast, try these Easy Copycat McGriddles Breakfast Sandwiches.
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