There's something so comforting about the smell of cinnamon and sweetness swirling through fluffy pancakes, right? This Cinnamon Roll Pancakes Recipe is basically a warm hug on your plate—soft, buttery pancakes with that irresistible cinnamon swirl and a dreamy cream cheese glaze. Trust me, it's worth the little extra effort for a weekend breakfast that feels like breakfast and dessert all in one.

A stack of four thick pancakes sits on a white plate, each pancake golden brown with slightly crisp edges. Between each pancake is a thick layer of light-colored creamy sauce that drips down the sides, with a swirl of amber-colored syrup artistically spiraled on top of the stack. The plate rests on a blue cloth with a metal fork beside it on the right. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cinnamon Roll Pancakes Recipe
Top Tip
How to Serve Cinnamon Roll Pancakes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cinnamon Roll Pancakes Recipe

Why You'll Love This Recipe

I've made many pancake recipes but this one always feels extra special. It’s not just pancakes with cinnamon—it’s the swirl of buttery cinnamon sugar and that luscious cream cheese glaze that turns every bite into a cozy moment. Plus, it’s easier to pull off than it sounds!

Deliciously Unique: Combines the best parts of cinnamon rolls and pancakes in one stack.
Simple Ingredients: Uses common pantry staples, no fancy items needed.
Perfect Texture: Fluffy pancakes with a melty cinnamon sugar swirl inside.
Versatile & Fun: Great for breakfast, brunch, or a special treat with family or friends.

Two thick, fluffy pancakes stacked on a round white plate, with a swirl of amber syrup on top, glistening and slightly dripping down the sides. A silver fork rests beside the stack. In the background, slightly blurred, is a small white bowl filled with a creamy, pale spread. The scene is set on a white marbled surface with a blue cloth napkin partially visible. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Cinnamon Roll Pancakes Recipe has a job to make these pancakes irresistible. From the flour that gives structure to the cream cheese glaze that adds a rich touch, knowing why each is here will help you nail the result.

Flat lay of a small mound of light brown sugar, a stick of unsalted butter partially melted, a wooden spoon heaped with ground cinnamon, a smooth block of cream cheese softened, a pile of powdered sugar, two large brown eggs with a slight shine, a small bowl of whole milk, and a heap of all-purpose flour, all beautifully arranged with soft natural light highlighting their textures and colors, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

All-purpose flour: The base for the pancakes; it creates that fluffy yet sturdy texture you want.
Baking powder: Provides the rise and lift for soft, airy pancakes.
Granulated sugar: Adds a touch of sweetness to the batter itself.
Salt: Enhances flavor and balances the sweetness.
Unsalted butter (melted): Adds richness and moisture to the pancake batter and the cinnamon swirl.
Whole milk: Moistens the batter, helping pancakes be tender but not dense.
Eggs: Bind everything together and contribute to structure and fluff.
Light brown sugar: The key to that deep caramel flavor in the cinnamon swirl.
Cinnamon: The warming spice that defines this recipe and wakes up your senses.
Cream cheese: The star in the glaze, adding tangy creaminess that perfectly balances the sweetness.
Powdered sugar: Sweetens the glaze smoothly without gritty texture.
Vanilla extract: Brings warm, sweet notes to the glaze.
Canola or vegetable oil: For greasing the pan — I find it keeps pancakes from sticking without affecting flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Cinnamon Roll Pancakes Recipe is how easy it is to make your own spin on it. Play around with different toppings or try adding nuts or raisins to the cinnamon swirl for a fun twist!

Variation: I sometimes add chopped pecans into the cinnamon swirl for a little crunch—and my family loves it.
Dairy-Free Version: Swap milk for your favorite plant milk and use vegan butter and cream cheese—you can still get that cozy feel.
Extra Fluffy: Separate the eggs, whip the whites to soft peaks, and fold them into the batter for a cloud-like texture.
Seasonal Touch: During fall, sprinkle a bit of nutmeg or pumpkin pie spice into the batter for an autumnal vibe.

Step-by-Step: How I Make Cinnamon Roll Pancakes Recipe

Step 1: Whip Up the Cinnamon Swirl

I always start by mixing the melted butter, brown sugar, and cinnamon in a bowl until the sugar dissolves a bit and everything looks glossy. Then I transfer this mixture into a piping bag or a zip-top bag, snip a corner, and set it aside. Pro tip: keeping this handy is a game changer for piping perfect swirls every time.

Step 2: Make the Cream Cheese Glaze

In another bowl, I beat room temperature cream cheese and butter together until smooth. It’s important there are no lumps here to get that silky glaze. Then I add powdered sugar, vanilla, and a pinch of salt, mixing until everything is luscious and creamy. You can make this ahead and refrigerate it; just remember to bring it back to room temp when you’re ready to drizzle.

Step 3: Prepare Your Pancake Batter

Combine the dry ingredients — flour, baking powder, sugar, and salt — in a large bowl. Then stir in the melted butter, eggs, and milk. I like to whisk it gently until just combined; a few lumps are okay because overmixing makes pancakes tough. Let the batter rest while you warm your pan.

Step 4: Cook and Swirl

Heat a non-stick skillet over medium-low and lightly oil it. Pour about ¼ cup of batter for each pancake. Right after pouring, pipe the cinnamon swirl on top in a spiral. Here, the key is patience: turn your heat down low and cover the pan with a lid. This keeps the pancakes cooking through gently without burning that sugary swirl. They take about 3 to 5 minutes per side—actually, you don’t flip them because the swirl side is the top!

Step 5: Serve Warm & Drizzle Glaze

Stack ‘em up, lavish them with the cream cheese glaze, and dig in while they're warm. I promise you’ll find this is the ultimate comfort breakfast that impresses every time.

Top Tip

From my experience making this Cinnamon Roll Pancakes Recipe, a few tricks really boost flavor and texture and help avoid any frustrating slip-ups.

Low and Slow Cooking: Cooking the pancakes on low heat and covering the pan ensures the cinnamon sugar swirl melts perfectly without burning, letting the pancake cook through gently.
Room Temp Ingredients: Using room temperature eggs and milk makes for a smoother batter, which means lighter pancakes every time.
Don’t Overmix: A few lumps in the batter are your friends; overmixing develops gluten and makes pancakes chewy.
Prep The Glaze Ahead: Making the cream cheese glaze the day before saves time and lets flavors combine beautifully.

How to Serve Cinnamon Roll Pancakes Recipe

cinnamon roll pancakes - Serving Suggestion

Garnishes

I love topping my Cinnamon Roll Pancakes with an extra drizzle of cream cheese glaze and a sprinkle of chopped pecans or walnuts for a bit of crunch. Fresh berries like sliced strawberries or blueberries also add a lovely fresh contrast to the sweetness.

Side Dishes

This recipe pairs perfectly with crispy bacon or sausage links for a salty balance. A side of scrambled eggs or fresh fruit salad makes the meal even more rounded and colorful.

Creative Ways to Present

For birthdays or brunch parties, I like stacking the pancakes in a tall pile and drizzling the cream cheese glaze over the top, letting it cascade down the sides. Adding a few edible flowers or mint leaves turns it into a real showstopper.

Make Ahead and Storage

Storing Leftovers

Leftover pancakes keep well covered in the fridge for up to 3 days. I stack them with a piece of parchment paper in between to avoid sticking. Just reheat when ready and you’re good to go.

Freezing

I often freeze extra pancakes by layering them with parchment paper in a freezer-safe container. This way I can pop out a few for a quick breakfast; they thaw quickly and still taste fresh.

Reheating

Reheat pancakes in a toaster or warm gently in a skillet over low heat with a lid on to keep them moist. To restore some of that cream cheese glaze magic, add a small spoonful on top after warming.

Frequently Asked Questions:

Can I make the cinnamon swirl ahead of time?

Yes, you can prepare the cinnamon swirl mixture a day ahead and store it in an airtight container or the piping bag in the fridge. Just bring it to room temperature before piping onto the pancakes for easier use.

What’s the best way to keep the cinnamon sugar from burning?

The key is cooking the pancakes on low heat and covering the skillet with a lid. The low temperature gently cooks the pancake through without burning the cinnamon sugar swirl on top. Avoid flipping these pancakes to preserve the swirl.

Can I make this recipe gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that works for baking. Just check if your baking powder is gluten-free as well. Results might vary slightly in texture but still taste amazing.

How long does the cream cheese glaze keep?

The cream cheese glaze can be stored in the refrigerator in an airtight container for up to 3 days. Before using, bring it to room temperature and give it a quick stir to restore smoothness.

Final Thoughts

This Cinnamon Roll Pancakes Recipe holds a special place in my heart because it blends two favorites into one unforgettable breakfast. Whenever I make it, the whole kitchen smells like comfort and happiness. I hope you give it a try soon and enjoy creating cozy mornings filled with sweet, cinnamon-y goodness just like I do!