Cinnamon Roll Pancakes

There’s something magical about the combination of warm cinnamon swirl and fluffy pancakes. These Cinnamon Roll Pancakes take breakfast to the next level, merging two classic treats into one decadent dish. Perfect for weekend brunch, holiday mornings, or whenever you want to treat yourself, these pancakes are as delicious as they are beautiful with their signature swirl and drizzled glaze.

Why You’ll Love These Cinnamon Roll Pancakes

• Two Favorites in One: Combines the best parts of cinnamon rolls and pancakes!
• Visually Stunning: That cinnamon swirl makes them look straight out of a café.
• Quick and Easy: All the cinnamon roll flavor, but in a fraction of the time.
• Perfectly Sweet: The glaze and cinnamon sugar swirl are just the right touch of indulgence.

Ingredients for Cinnamon Roll Pancakes

For the Pancakes:

• 1 ½ cups all-purpose flour: The base for fluffy pancakes.
• 3 ½ teaspoons baking powder: For that perfect rise.
• ½ teaspoon salt: To balance the flavors.
• 1 tablespoon sugar: A little sweetness for the pancake batter.
• 1 ¼ cups milk: Use your preferred type (dairy or non-dairy).
• 1 egg: Adds structure and richness.
• 3 tablespoons melted butter (or oil): For moist pancakes.

For the Cinnamon Swirl:

• ¼ cup unsalted butter (melted): Helps the swirl hold its shape.
• ⅓ cup brown sugar (packed): For that rich, caramelized sweetness.
• 1 tablespoon ground cinnamon: The star of the swirl.

For the Cream Cheese Glaze:

• 2 oz cream cheese (softened): The base of the glaze.
• ¼ cup powdered sugar: For sweetness.
• 1 tablespoon milk: To achieve the perfect drizzle consistency.
• ½ teaspoon vanilla extract: Adds depth of flavor.

Tools You’ll Need

• Mixing bowls: For the pancake batter, cinnamon swirl, and glaze.
• Whisk: To ensure smooth batter and glaze.
• Nonstick skillet or griddle: For cooking the pancakes.
• Piping bag or resealable plastic bag: To create the cinnamon swirl.
• Spatula: For flipping the pancakes.

How to Make Cinnamon Roll Pancakes

Step 1: Prepare the Cinnamon Swirl

1. In a small bowl, mix the melted butter, brown sugar, and cinnamon until combined. Transfer the mixture to a piping bag or a resealable plastic bag with the corner snipped off. Set aside.

Step 2: Make the Pancake Batter

2. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
3. Add the milk, egg, and melted butter to the dry ingredients, and whisk until just combined. Be careful not to overmix—a few lumps are fine.

Step 3: Cook the Pancakes

4. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
5. Pour ¼ cup of pancake batter onto the skillet to form a pancake.
6. Immediately pipe a swirl of the cinnamon mixture onto the pancake, starting from the center and working outward.
7. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes). Flip the pancake and cook for another 1-2 minutes. Repeat with the remaining batter and swirl.

Step 4: Make the Cream Cheese Glaze

8. In a small bowl, whisk together the cream cheese, powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed for a drizzle consistency.

Step 5: Assemble and Serve

9. Stack the pancakes on a plate, drizzle generously with the cream cheese glaze, and serve warm.

Serving Suggestions

• Pair these pancakes with fresh fruit like strawberries or bananas for a balanced breakfast.
• Serve alongside crispy bacon or breakfast sausage for a sweet and savory combo.
• Top with a sprinkle of powdered sugar or a dollop of whipped cream for an extra treat.

Tips for the Best Cinnamon Roll Pancakes

• Don’t Overheat the Skillet: If the pan is too hot, the cinnamon swirl may burn before the pancake cooks through.
• Keep the Swirl Thick: If your cinnamon mixture is too runny, let it cool for a few minutes to thicken before piping.
• Warm the Glaze: A quick zap in the microwave will make the glaze extra pourable.

Storage Instructions

• Refrigerate: Store leftover pancakes in an airtight container in the fridge for up to 3 days.
• Freeze: Layer parchment paper between pancakes, then freeze in a resealable bag for up to 1 month.
• Reheat: Warm pancakes in a toaster or skillet over low heat.

Frequently Asked Questions (FAQ)

Q1: Can I make these pancakes ahead of time?
A: Yes! Make the pancakes ahead and store them in the fridge or freezer. Reheat them and drizzle with fresh glaze before serving.

Q2: Can I use a pancake mix?
A: Absolutely! Just prepare the mix as directed, then follow the steps to add the cinnamon swirl and glaze.

Q3: Can I make them dairy-free?
A: Swap the milk for a non-dairy alternative and use a dairy-free cream cheese for the glaze.

Conclusion: Breakfast Bliss!

These Cinnamon Roll Pancakes are the ultimate way to elevate your breakfast or brunch game. The soft, fluffy pancakes with a gooey cinnamon swirl and luscious cream cheese glaze make every bite a little piece of heaven. Whether you’re serving them for a special occasion or just because, they’re guaranteed to impress.

Did you try this recipe? Share your photos and tag us—we’d love to see your delicious creations!

Preparation Time: 15 minutes
Cooking Time: 20 minutes

Nutritional Information (per pancake)
Calories: 280 | Protein: 5g | Carbohydrates: 38g | Fat: 12g | Fiber: 1g

Get ready to make breakfast unforgettable with these decadent, delightful pancakes!

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