Cinnamon Roll Pancakes (Easy!)

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

These cinnamon roll pancakes are soft and fluffy with a gooey cinnamon-sugar swirl cooked right into every pancake and cream cheese glaze drizzled on top.

5 from 59 votes

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Ingredients

Pancake batter:

1 ½ cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
Pinch salt
1 ¼ cups milk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla

Cinnamon Filling:

⅓ cup melted butter
⅔ cup packed light brown sugar
1 tablespoon ground cinnamon

Cream Cheese Glaze:

4 tablespoons butter
2 ounces cream cheese
1 ¼ cups powdered sugar
1 teaspoon vanilla extract

Instructions

Make the cinnamon filling:

In a medium bowl, combine the melted butter, brown sugar, and cinnamon. Transfer the cinnamon mixture into a zip bag and set aside. Thick freezer bags are easiest to use for this.

Make the pancake batter:

In a large bowl, combine the flour, sugar, baking powder, and salt. Make a well in the middle and add the milk, egg, melted butter, and vanilla. Use a fork to whisk the egg into the milk, then combine the other ingredients. Mix the batter from the outside of the bowl in, until it's just combined.

Make the cream cheese glaze:

In a microwave-safe bowl, place the cream cheese and butter. Microwave for 30 seconds to melt them, adding more time (if needed) in 15-second increments, mixing to combine each time. Once melted, add the powdered sugar and vanilla, and set aside.

Cook the pancakes:

Heat a non-stick pan or griddle over medium heat. Once hot, grease it and immediately pour ⅓ to ½ cup of batter per pancake, using the back of the scoop to spread it out.
Snip the tip of the cinnamon filling bag (make a very small hole) and squeeze the cinnamon in a spiral swirl on top of the pancake. Cook the first side for 2 minutes, and when the edges are defined and some bubbles have formed, flip the pancakes over and cook the second side for 1 to 2 more minutes. Remove them from the pan onto a plate.
Wipe down the griddle with a damp cloth or quickly rinse the pan between batches to remove any leftover cinnamon sugar. If you don't, the residue will burn the next batch. Repeat the process with the remaining batter and cinnamon roll filling.

Serve and store:

Stack a couple of pancakes and drizzle some warm cream cheese mixture over the tops.
Once cooled, refrigerate leftover pancakes in an airtight container for up to 3 days. Cover the glaze with plastic wrap and refrigerate. Reheat the pancakes in the microwave for 30 seconds, until warm. The glaze will soften as it comes to room temperature, or heat it up in the microwave in 10-second intervals on a reduced heat setting (50%), stirring between intervals.

Notes

Nutrition information is calculated without the glaze.

Nutrition