I love this recipe because it brings the warmth of a bakery-style cinnamon roll straight to my breakfast table without needing to bake. The cinnamon swirl creates a sweet, buttery ribbon through the soft pancakes, while the cream cheese glaze adds a luscious, velvety finish. I can whip it up in under an hour, and the results always impress my family or guests.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Pancake Batter 1 cup All-Purpose Flour or whole wheat flour 2 teaspoons Baking Powder ensure it’s fresh 1/2 teaspoon Salt 1 cup Milk or buttermilk 2 tablespoons Vegetable Oil or melted butter 1 large Egg (beaten)
For the Cinnamon Filling 1/4 cup Butter (melted) or margarine 1/4 cup Light Brown Sugar or white sugar 1 tablespoon Ground Cinnamon
For the Cream Cheese Glaze 4 ounces Cream Cheese or Greek yogurt 1 cup Powdered Sugar or blended regular sugar 1 teaspoon Vanilla Extract
Directions
I start by mixing melted butter, light brown sugar, and ground cinnamon in a bowl until it forms a thick paste. I transfer this mixture to a zip bag and let it rest for about 10–15 minutes to thicken.
Next, in a separate mixing bowl, I whisk together flour, baking powder, and salt. Then, I gradually stir in milk, vegetable oil, and the beaten egg until the batter just comes together—I’m careful not to overmix to keep the pancakes fluffy.
For the glaze, I heat butter and cream cheese gently in a small saucepan until melted. Once smooth, I remove it from the heat and whisk in powdered sugar and vanilla extract until I have a creamy, pourable glaze.
When cooking, I preheat my skillet over low heat and spray it lightly with oil. I pour in about ½ cup of pancake batter, then swirl the cinnamon filling over the top in a spiral pattern. Once bubbles form on the surface, I flip it carefully and cook the other side until golden brown.
To serve, I keep the pancakes warm in the oven and drizzle them with the creamy glaze. The aroma alone makes me want to dive right in.
Servings and Timing
This recipe makes 4 pancakes. Prep Time: 15 minutes Cook Time: 20 minutes Resting Time: 15 minutes Total Time: 50 minutes
Variations
I sometimes switch up the flavors by adding a pinch of nutmeg or pumpkin spice to the cinnamon filling for a fall twist. When I want something lighter, I swap the cream cheese glaze for a simple vanilla drizzle made with milk and powdered sugar. For a healthier touch, I like using whole wheat flour or oat milk. These pancakes are also fantastic with chopped pecans or a dollop of whipped cream on top.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. When reheating, I use a microwave for about 20–30 seconds per pancake or warm them in a skillet over low heat. The glaze can be stored separately and reheated gently before serving. For longer storage, I freeze the pancakes between parchment paper layers for up to a month.
FAQs
How do I keep the cinnamon filling from burning?
I make sure my skillet stays on low heat and avoid letting the cinnamon sugar touch the hot surface directly for too long.
Can I make the batter ahead of time?
Yes, I prepare the batter the night before and refrigerate it, then bring it to room temperature before cooking.
What’s the best type of pan to use?
I prefer a non-stick skillet or griddle since it allows even cooking and easy flipping.
Can I replace the cream cheese in the glaze?
Yes, I sometimes use Greek yogurt for a lighter option or mascarpone for extra creaminess.
How do I make the pancakes extra fluffy?
I avoid overmixing the batter and let it rest for 10 minutes before cooking to let the baking powder activate.
Can I make these pancakes vegan?
Yes, I use plant-based milk, melted coconut oil instead of butter, and an egg substitute like flaxseed meal.
How can I make the cinnamon swirl more defined?
I let the filling cool slightly so it thickens before piping, which helps it hold its shape better while cooking.
What toppings go well with these pancakes?
I like to top them with fresh fruit, whipped cream, or a sprinkle of chopped nuts for texture.
Can I double this recipe?
Absolutely! I simply double each ingredient to serve more people—it scales beautifully.
How do I prevent soggy pancakes when reheating?
I reheat them in a dry skillet or oven instead of the microwave to keep them crisp around the edges.
Conclusion
I find these Cinnamon Roll Pancakes with Creamy Glaze to be the ultimate comfort breakfast. The warm cinnamon aroma and silky glaze make them a decadent way to start any day. Whether I’m cooking for a cozy weekend brunch or surprising someone special, this recipe always brings smiles and satisfaction.
These Cinnamon Roll Pancakes combine the sweet, buttery swirl of classic cinnamon rolls with the fluffy texture of pancakes, all topped with a creamy glaze for an indulgent breakfast treat.
Ingredients
1 cup all-purpose flour (or whole wheat flour)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk (or buttermilk)
2 tablespoons vegetable oil (or melted butter)
1 large egg, beaten
1/4 cup butter, melted (for cinnamon filling)
1/4 cup light brown sugar
1 tablespoon ground cinnamon
4 ounces cream cheese (or Greek yogurt)
1 cup powdered sugar
1 teaspoon vanilla extract
Instructions
In a small bowl, mix together melted butter, light brown sugar, and ground cinnamon until a thick paste forms. Transfer to a piping or zip bag and let rest for 10–15 minutes to thicken.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually stir in milk, vegetable oil, and beaten egg until just combined. Do not overmix to maintain fluffiness.
For the glaze, gently heat cream cheese and butter in a small saucepan until melted and smooth. Remove from heat and whisk in powdered sugar and vanilla extract until creamy.
Preheat a non-stick skillet over low heat and lightly grease with oil. Pour about 1/2 cup of pancake batter into the pan.
Pipe the cinnamon filling in a spiral pattern over the pancake. Cook until bubbles appear on the surface, then carefully flip and cook the other side until golden brown.
Keep pancakes warm in the oven until ready to serve. Drizzle with cream cheese glaze before serving.
Notes
Keep skillet on low heat to prevent the cinnamon sugar from burning.
Let the cinnamon filling cool slightly before piping for a more defined swirl.
You can use Greek yogurt or mascarpone instead of cream cheese for the glaze.
For vegan pancakes, use plant-based milk, coconut oil, and a flaxseed egg substitute.
Store leftovers in an airtight container for up to 3 days or freeze up to a month.
