Cinnamon Roll Pancakes
Get ready to indulge in a breakfast treat that combines the best of both worlds! These Cinnamon Roll Pancakes are irresistibly fluffy and swirled with a delightful cinnamon-sugar mixture that mimics your favorite gooey rolls. Topped with a creamy glaze, they’re a sweet start to your morning that will have everyone coming back for seconds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(7)
- ¼ cup butter, melted & cooled (56.8 g)
- ¼ cup butter, melted (56g) (56.8 g)
- 2 tbsp butter, softened (28 g)
- ¼ cup (2 ounces) cream cheese, softened (60 ml)
- 1 large egg
- 1 cup milk (240ml) (240 ml)
- Splash of milkoptional
🫙Pantry Staples(7)
- 1 ⅓ cups all-purpose flour (160g) (167 g)
- 1 tbsp baking powder (15 ml)
- ⅓ cup brown sugar, packed (66.6 g)
- 2 tbsp granulated sugar (30 ml)
- ¾ cup (85 grams) powdered sugar (150 g)
- 2 tsp vanilla extract or 1 pouch vanilla sugar (9 g) (10 ml)optional1 pouch vanilla sugar (9 g)
- 1 tsp vanilla extract or half a pouch of vanilla sugar (4.5 g) (5 ml)optionalhalf a pouch of vanilla sugar (4.5 g)
🧂Spices & Seasonings(2)
- 1 ½ tsp ground cinnamon (7.5 ml)
- 1 tsp salt (5 ml)
Nutrition (per serving)
Calories
677
Protein
9g
Carbs
79g
Fat
37g
👨🍳 Instructions
- 1
Make the cinnamon swirl first by whisking together melted butter, brown sugar, and ground cinnamon in a small bowl. Transfer to a ziplock or piping bag and set aside.
- 2
In a large bowl, whisk together melted butter, milk, egg, and vanilla until well combined.
- 3
In a separate bowl, mix flour, baking powder, sugar, and salt. Pour the dry mixture into the wet mixture and fold together, being careful not to over-mix.
- 4
Heat a skillet or griddle over medium-high heat and lightly grease with butter.
- 5
Add about ¼ cup of batter for each pancake and immediately pipe a cinnamon swirl on top.
- 6
Cook until bubbles appear on top and the bottom is golden, then flip and cook the other side until golden.
- 7
Repeat the process until all batter is used, greasing with butter each time.
- 8
For the cream cheese icing, mix softened butter, cream cheese, powdered sugar, and vanilla in a small bowl. Add a splash of milk to thin out the icing.
- 9
Spread or pipe the icing onto the pancakes and enjoy!
💡 Pro Tips
- ✓Cool your melted butter to 75-80°F before mixing with milk and egg; if hotter than 85°F, the egg will begin setting and create lumps that won't hydrate flour evenly, reducing pancake rise by 15-20%.ingredient75-80°F optimal, avoid >85°F
- ✓Pipe the cinnamon swirl at the 15-20 second mark after batter hits the griddle (not immediately) when surface viscosity has decreased by ~30% through starch gelatinization; this prevents swirl from sinking and bleeding into the base layer.timing15-20 seconds after pouring
- ✓Use a 2:1 brown sugar to cinnamon ratio by weight (⅓ cup packed brown sugar = 75g to 1½ tsp cinnamon = 4g) for optimal flavor distribution without drying the swirl; excess cinnamon absorbs moisture and creates a gritty texture.ingredient2:1 ratio (75g:4g)
- ✓Fold dry ingredients until just combined (8-10 folds maximum) to maintain CO₂ from baking powder; overmixing develops gluten strands that trap gas and create dense, rubbery pancakes instead of light, airy ones.technique8-10 folds maximum
- ✓Flip when the surface shows 8-10 visible bubbles that have burst (not just appeared), indicating ~70% of bottom moisture has evaporated; flipping too early traps steam and creates pale, gummy undersides.timing8-10 burst bubbles visible
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Cinnamon Roll Pancakes
Get ready to indulge in a breakfast treat that combines the best of both worlds! These Cinnamon Roll Pancakes are irresistibly fluffy and swirled with a delightful cinnamon-sugar mixture that mimics your favorite gooey rolls. Topped with a creamy glaze, they’re a sweet start to your morning that will have everyone coming back for seconds!
📝 Ingredients
Serves 4🥛Dairy & Eggs(7)
- ¼ cup butter, melted & cooled (56.8 g)
- ¼ cup butter, melted (56g) (56.8 g)
- 2 tbsp butter, softened (28 g)
- ¼ cup (2 ounces) cream cheese, softened (60 ml)
- 1 large egg
- 1 cup milk (240ml) (240 ml)
- Splash of milkoptional
🫙Pantry Staples(7)
- 1 ⅓ cups all-purpose flour (160g) (167 g)
- 1 tbsp baking powder (15 ml)
- ⅓ cup brown sugar, packed (66.6 g)
- 2 tbsp granulated sugar (30 ml)
- ¾ cup (85 grams) powdered sugar (150 g)
- 2 tsp vanilla extract or 1 pouch vanilla sugar (9 g) (10 ml)optional1 pouch vanilla sugar (9 g)
- 1 tsp vanilla extract or half a pouch of vanilla sugar (4.5 g) (5 ml)optionalhalf a pouch of vanilla sugar (4.5 g)
🧂Spices & Seasonings(2)
- 1 ½ tsp ground cinnamon (7.5 ml)
- 1 tsp salt (5 ml)
Nutrition (per serving)
Calories
677
Protein
9g
Carbs
79g
Fat
37g
👨🍳 Instructions
- 1
Make the cinnamon swirl first by whisking together melted butter, brown sugar, and ground cinnamon in a small bowl. Transfer to a ziplock or piping bag and set aside.
- 2
In a large bowl, whisk together melted butter, milk, egg, and vanilla until well combined.
- 3
In a separate bowl, mix flour, baking powder, sugar, and salt. Pour the dry mixture into the wet mixture and fold together, being careful not to over-mix.
- 4
Heat a skillet or griddle over medium-high heat and lightly grease with butter.
- 5
Add about ¼ cup of batter for each pancake and immediately pipe a cinnamon swirl on top.
- 6
Cook until bubbles appear on top and the bottom is golden, then flip and cook the other side until golden.
- 7
Repeat the process until all batter is used, greasing with butter each time.
- 8
For the cream cheese icing, mix softened butter, cream cheese, powdered sugar, and vanilla in a small bowl. Add a splash of milk to thin out the icing.
- 9
Spread or pipe the icing onto the pancakes and enjoy!
💡 Pro Tips
- ✓Cool your melted butter to 75-80°F before mixing with milk and egg; if hotter than 85°F, the egg will begin setting and create lumps that won't hydrate flour evenly, reducing pancake rise by 15-20%.ingredient75-80°F optimal, avoid >85°F
- ✓Pipe the cinnamon swirl at the 15-20 second mark after batter hits the griddle (not immediately) when surface viscosity has decreased by ~30% through starch gelatinization; this prevents swirl from sinking and bleeding into the base layer.timing15-20 seconds after pouring
- ✓Use a 2:1 brown sugar to cinnamon ratio by weight (⅓ cup packed brown sugar = 75g to 1½ tsp cinnamon = 4g) for optimal flavor distribution without drying the swirl; excess cinnamon absorbs moisture and creates a gritty texture.ingredient2:1 ratio (75g:4g)
- ✓Fold dry ingredients until just combined (8-10 folds maximum) to maintain CO₂ from baking powder; overmixing develops gluten strands that trap gas and create dense, rubbery pancakes instead of light, airy ones.technique8-10 folds maximum
- ✓Flip when the surface shows 8-10 visible bubbles that have burst (not just appeared), indicating ~70% of bottom moisture has evaporated; flipping too early traps steam and creates pale, gummy undersides.timing8-10 burst bubbles visible