Warm cinnamon, brown sugar and butter hitting the skillet is usually all it takes to bring everyone into the kitchen. Add a stack of fluffy pancakes and a generous drizzle of cream cheese glaze, and breakfast starts feeling a lot like dessert.
These Cinnamon Roll Pancakes with Cream Cheese Glaze combine soft, fluffy pancakes with a buttery cinnamon spiral and rich cream cheese topping. The secret is mixing a little pancake batter into the cinnamon swirl, which helps it hold its shape while reducing the chance of the sugar scorching in the skillet.
They're an easy choice for weekend brunch, holiday mornings or anytime a regular stack of pancakes just won't do.
🥞 Cinnamon Roll Pancakes at a Glance
- Difficulty: Easy
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: About 10 pancakes
- Texture: Fluffy and tender with buttery cinnamon ribbons
- Best Tip: Reserve ¼ cup pancake batter for the cinnamon swirl
- Best For: Weekend brunch, family breakfasts and holiday mornings
❤️ Why You'll Love This Recipe
- Fluffy and rich: Eggs, milk and melted butter create a soft, tender pancake.
- A better cinnamon swirl: Reserved pancake batter gives the filling enough structure to create a defined spiral.
- Less chance of scorching: The structured swirl and medium-low cooking temperature help keep the cinnamon sugar from burning.
- Cinnamon-roll style glaze: Cream cheese, butter and vanilla create a rich finishing drizzle.
These Cinnamon Roll Pancakes with Cream Cheese Glaze combine soft, fluffy pancakes with a buttery cinnamon spiral and rich cream cheese topping. The secret is mixing a little pancake batter into the cinnamon swirl, which helps it hold its shape while reducing the chance of the sugar scorching in the skillet.
They're an easy choice for weekend brunch, holiday mornings or anytime a regular stack of pancakes just won't do.
🥞 Cinnamon Roll Pancakes at a Glance
- Difficulty: Easy
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: About 10 pancakes
- Texture: Fluffy and tender with buttery cinnamon ribbons
- Best Tip: Reserve ¼ cup pancake batter for the cinnamon swirl
- Best For: Weekend brunch, family breakfasts and holiday mornings
❤️ Why You'll Love This Recipe
- Fluffy and rich: Eggs, milk and melted butter create a soft, tender pancake.
- A better cinnamon swirl: Reserved pancake batter gives the filling enough structure to create a defined spiral.
- Less chance of scorching: The structured swirl and medium-low cooking temperature help keep the cinnamon sugar from burning.
- Cinnamon-roll style glaze: Cream cheese, butter and vanilla create a rich finishing drizzle.
🛒 Ingredients neded to make Cinnamon Roll Pancakes
Pancake Batter
- 1½ cups (180g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 1 tablespoon (3 teaspoons / 15g) baking powder
- ½ teaspoon salt
- 1 cup (240ml) whole milk, room temperature
- 2 large eggs, room temperature
- 1½ teaspoons vanilla extract
- 4 tablespoons (56g) unsalted butter, melted and cooled
Cinnamon Swirl
- 2 tablespoons (28g) unsalted butter, melted
- ¼ cup (50g) packed brown sugar
- ¼ cup prepared pancake batter
- 1 teaspoon ground cinnamon
- Pinch of salt
Cream Cheese Glaze
- 2 tablespoons (30g) unsalted butter, softened
- 2 oz (57g) cream cheese, softened
- 1 cup (120g) powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
- Pinch of salt
🍳 How to Make Cinnamon Roll Pancakes
Step 1 — Make the Cream Cheese Glaze
Beat the softened butter and cream cheese until smooth. Add the powdered sugar, vanilla and a pinch of salt. Mix in 1 tablespoon of milk, adding a little more only if needed to reach a thick but pourable consistency. Set aside.
Step 2 — Prepare the Wet and Dry Ingredients
Melt the butter and let it cool slightly. In a large bowl, whisk together the flour, sugar, baking powder and salt. In a separate bowl, whisk together the milk, eggs and vanilla.
Step 3 — Mix the Pancake Batter
Pour the wet ingredients into the dry ingredients and gently mix. When the batter is about halfway combined, slowly drizzle in the melted, cooled butter. Stir just until combined. A few small lumps are fine; overmixing can make the pancakes tough.
Important: Remove and reserve ¼ cup of the finished pancake batter before cooking. You'll use it in the cinnamon swirl.
Step 4 — Make the Cinnamon Swirl
Combine the melted butter, brown sugar, cinnamon and salt. Stir in the reserved ¼ cup pancake batter until smooth, then transfer the mixture to a piping bag or small zip-top bag.
Why add pancake batter? It gives the cinnamon mixture more structure, helps the spiral stay defined and reduces the amount of straight sugar and butter making direct contact with the hot skillet.
Step 5 — Start Cooking the Pancakes
Heat a nonstick skillet or griddle over medium-low heat and grease lightly if needed. Pour about ¼ cup of pancake batter onto the skillet for each pancake.
Cook for 15–20 seconds before adding the cinnamon swirl. This gives the surface just enough time to begin setting.
Step 6 — Pipe the Cinnamon Swirl
Snip a small opening in the piping bag. Starting near the center, pipe the cinnamon mixture outward in a spiral, leaving a small border around the edge of the pancake.
Cook for 2–3 minutes, until bubbles rise and burst on the surface and the edges begin to set.
Step 7 — Flip Carefully
Slide a wide spatula underneath the pancake and flip it in one smooth motion. Cook for another 1–2 minutes, until golden and cooked through.
Continue with the remaining batter. If cinnamon sugar begins building up in the skillet, carefully wipe the surface clean between batches.
Step 8 — Glaze and Serve
Stack the pancakes while warm and drizzle generously with the cream cheese glaze. Serve immediately while the pancakes are fluffy and the glaze can melt slightly into the cinnamon spirals.
⭐ Tips for the Best Cinnamon Roll Pancakes
- Keep the heat medium-low. Brown sugar can scorch before the center of the pancake cooks if the skillet is too hot.
- Wait before piping. Giving the pancake 15–20 seconds to begin setting helps support the cinnamon spiral.
- Don't overmix. Stir the batter only until combined for softer, fluffier pancakes.
- Don't pipe to the edge. Leave a border so the cinnamon mixture stays inside the pancake instead of running onto the skillet.
- Wipe the skillet when necessary. Removing caramelized sugar between batches prevents later pancakes from tasting burnt.
🔥 Troubleshooting
Why did my cinnamon swirl burn?
Your skillet is probably too hot. Reduce the heat to medium-low and wipe away any caramelized sugar before cooking the next batch.
Why did the cinnamon swirl disappear?
Make sure the reserved pancake batter was mixed into the cinnamon filling and allow the pancake to cook for 15–20 seconds before piping. Both steps help the spiral remain visible.
Why aren't my pancakes fluffy?
Avoid overmixing the batter and make sure your baking powder is fresh. Small lumps in pancake batter are perfectly fine.
🍓 Serving Suggestions
The cream cheese glaze is plenty on its own, but fresh berries, sliced bananas or toasted pecans make delicious additions. For a sweet-and-savory brunch, serve the pancakes alongside crisp bacon, breakfast sausage or scrambled eggs.
If pancakes are the star of your weekend table, try our Dutch Baby Pancake with Lemon Curd and Blueberries for a dramatic oven-baked brunch. Our Fluffy Chocolate Chip Pancakes are another family-friendly favorite, while these Banana Blueberry Pancakes add plenty of fresh fruit flavor.
🔄 Easy Variations
- Apple Cinnamon: Fold finely diced apple into the pancake batter for a cozy fall variation.
- Pecan: Sprinkle toasted chopped pecans over the glazed pancakes for extra crunch.
- Banana: Add sliced bananas to the finished stack just before serving.
❄️ Storage, Freezing and Reheating
Refrigerator: Cool the pancakes completely and store them unglazed in an airtight container for up to 5 days. Keep the cream cheese glaze refrigerated separately for up to 7 days.
Freezer: Flash-freeze the cooled pancakes in a single layer for about 30 minutes, then transfer them to a freezer-safe bag with parchment between the pancakes. Freeze for up to 2–3 months.
Reheating: Warm the pancakes in a 350°F oven for 6–8 minutes, toast individual pancakes for slightly crisp edges, or microwave for about 20–30 seconds. Add the cream cheese glaze after reheating.
❓ Frequently Asked Questions
Can I make the batter the night before?
For the fluffiest results, make the batter shortly before cooking. For faster morning prep, measure the dry ingredients ahead and refrigerate the wet ingredients separately, then combine them when you're ready to cook.
Can I make the cream cheese glaze ahead?
Yes. Refrigerate it in a covered container, then let it soften slightly before serving. Whisk again and add a small splash of milk if needed.
Do I need a piping bag?
No. A sturdy zip-top bag works perfectly. Spoon in the cinnamon mixture, push it toward one corner and snip off a very small piece when you're ready to pipe the spiral.
How do I know when the pancakes are ready to flip?
Look for set edges and bubbles that rise and burst across the surface. Slide a wide spatula underneath and flip once rather than repeatedly turning the pancake.
☕ A Cinnamon Roll Breakfast Without the Wait
Cut into the warm stack and you'll find fluffy pancake layers streaked with cinnamon and brown sugar underneath that creamy glaze. You get the cozy flavor of a cinnamon roll without waiting for dough to rise — and that's a very good reason to make breakfast feel a little more special.
Print
Cinnamon Roll Pancakes with Cream Cheese Glaze
- Total Time: 40 minutes
- Yield: 10 pancakes 1x
- Diet: Vegetarian
Description
Fluffy cinnamon roll pancakes with buttery cinnamon swirls and a rich cream cheese glaze. Adding reserved pancake batter to the cinnamon filling creates a defined spiral while helping prevent the brown sugar from scorching.
Ingredients
Ingredients
Pancake Batter
- 1½ cups (180g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 1 tablespoon (3 teaspoons / 15g) baking powder
- ½ teaspoon salt
- 1 cup (240ml) milk, room temperature
- 2 large eggs, room temperature
- 1½ teaspoons vanilla extract
- 4 tablespoons (56g) unsalted butter, melted and cooled
Cinnamon Swirl
- 2 tablespoons (28g) unsalted butter, melted
- ¼ cup (50g) packed brown sugar
- ¼ cup prepared pancake batter
- 1 teaspoon ground cinnamon
- Pinch of salt
Cream Cheese Glaze
- 2 tablespoons (30g) unsalted butter, softened
- 2 oz (57g) cream cheese, softened
- 1 cup (120g) powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
Instructions
-
Make the glaze: Beat the softened butter and cream cheese until smooth. Mix in the powdered sugar, vanilla and salt. Add 1 tablespoon milk, then more as needed for a thick but pourable glaze. Set aside.
-
Prepare the batter: Whisk the flour, sugar, baking powder and salt in a large bowl. In a separate bowl, whisk together the milk, eggs and vanilla.
-
Combine: Pour the wet ingredients into the dry. When about halfway combined, slowly drizzle in the melted, cooled butter. Stir just until combined; a few small lumps are fine.
-
Reserve batter: Remove ¼ cup of the prepared pancake batter and set it aside for the cinnamon swirl.
-
Make the cinnamon swirl: Mix the melted butter, brown sugar, cinnamon and salt. Stir in the reserved ¼ cup pancake batter until smooth. Transfer to a piping bag or zip-top bag.
-
Start cooking: Heat a nonstick skillet or griddle over medium-low heat. Lightly grease if needed. Pour about ¼ cup pancake batter onto the skillet. Cook for 15–20 seconds before adding the swirl.
-
Add the spiral: Pipe the cinnamon mixture from the center outward in a spiral, leaving a small border around the edge. Cook for 2–3 minutes, until the edges are set and bubbles rise and burst.
-
Flip: Carefully flip with a wide spatula and cook for another 1–2 minutes, until golden and cooked through. Wipe away caramelized cinnamon sugar from the skillet between batches as needed.
-
Serve: Stack the warm pancakes and drizzle generously with cream cheese glaze. Serve immediately.
Notes
Notes
For the best cinnamon spiral, keep the skillet at medium-low heat. High heat can scorch the brown sugar before the pancake cooks through. Adding reserved pancake batter to the cinnamon mixture helps stabilize the swirl and keeps it more defined during cooking.
For make-ahead prep, mix the dry and wet ingredients separately and combine shortly before cooking rather than refrigerating the finished pancake batter overnight.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Pancake Batter
- 1½ cups (180g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 1 tablespoon (3 teaspoons / 15g) baking powder
- ½ teaspoon salt
- 1 cup (240ml) whole milk, room temperature
- 2 large eggs, room temperature
- 1½ teaspoons vanilla extract
- 4 tablespoons (56g) unsalted butter, melted and cooled
Cinnamon Swirl
- 2 tablespoons (28g) unsalted butter, melted
- ¼ cup (50g) packed brown sugar
- ¼ cup prepared pancake batter
- 1 teaspoon ground cinnamon
- Pinch of salt
Cream Cheese Glaze
- 2 tablespoons (30g) unsalted butter, softened
- 2 oz (57g) cream cheese, softened
- 1 cup (120g) powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
- Pinch of salt
🍳 How to Make Cinnamon Roll Pancakes
Step 1 — Make the Cream Cheese Glaze
Beat the softened butter and cream cheese until smooth. Add the powdered sugar, vanilla and a pinch of salt. Mix in 1 tablespoon of milk, adding a little more only if needed to reach a thick but pourable consistency. Set aside.
Step 2 — Prepare the Wet and Dry Ingredients
Melt the butter and let it cool slightly. In a large bowl, whisk together the flour, sugar, baking powder and salt. In a separate bowl, whisk together the milk, eggs and vanilla.
Step 3 — Mix the Pancake Batter
Pour the wet ingredients into the dry ingredients and gently mix. When the batter is about halfway combined, slowly drizzle in the melted, cooled butter. Stir just until combined. A few small lumps are fine; overmixing can make the pancakes tough.
Important: Remove and reserve ¼ cup of the finished pancake batter before cooking. You'll use it in the cinnamon swirl.
Step 4 — Make the Cinnamon Swirl
Combine the melted butter, brown sugar, cinnamon and salt. Stir in the reserved ¼ cup pancake batter until smooth, then transfer the mixture to a piping bag or small zip-top bag.
Why add pancake batter? It gives the cinnamon mixture more structure, helps the spiral stay defined and reduces the amount of straight sugar and butter making direct contact with the hot skillet.
Step 5 — Start Cooking the Pancakes
Heat a nonstick skillet or griddle over medium-low heat and grease lightly if needed. Pour about ¼ cup of pancake batter onto the skillet for each pancake.
Cook for 15–20 seconds before adding the cinnamon swirl. This gives the surface just enough time to begin setting.
Step 6 — Pipe the Cinnamon Swirl
Snip a small opening in the piping bag. Starting near the center, pipe the cinnamon mixture outward in a spiral, leaving a small border around the edge of the pancake.
Cook for 2–3 minutes, until bubbles rise and burst on the surface and the edges begin to set.
Step 7 — Flip Carefully
Slide a wide spatula underneath the pancake and flip it in one smooth motion. Cook for another 1–2 minutes, until golden and cooked through.
Continue with the remaining batter. If cinnamon sugar begins building up in the skillet, carefully wipe the surface clean between batches.
Step 8 — Glaze and Serve
Stack the pancakes while warm and drizzle generously with the cream cheese glaze. Serve immediately while the pancakes are fluffy and the glaze can melt slightly into the cinnamon spirals.
⭐ Tips for the Best Cinnamon Roll Pancakes
- Keep the heat medium-low. Brown sugar can scorch before the center of the pancake cooks if the skillet is too hot.
- Wait before piping. Giving the pancake 15–20 seconds to begin setting helps support the cinnamon spiral.
- Don't overmix. Stir the batter only until combined for softer, fluffier pancakes.
- Don't pipe to the edge. Leave a border so the cinnamon mixture stays inside the pancake instead of running onto the skillet.
- Wipe the skillet when necessary. Removing caramelized sugar between batches prevents later pancakes from tasting burnt.
🔥 Troubleshooting
Why did my cinnamon swirl burn?
Your skillet is probably too hot. Reduce the heat to medium-low and wipe away any caramelized sugar before cooking the next batch.
Why did the cinnamon swirl disappear?
Make sure the reserved pancake batter was mixed into the cinnamon filling and allow the pancake to cook for 15–20 seconds before piping. Both steps help the spiral remain visible.
Why aren't my pancakes fluffy?
Avoid overmixing the batter and make sure your baking powder is fresh. Small lumps in pancake batter are perfectly fine.
🍓 Serving Suggestions
The cream cheese glaze is plenty on its own, but fresh berries, sliced bananas or toasted pecans make delicious additions. For a sweet-and-savory brunch, serve the pancakes alongside crisp bacon, breakfast sausage or scrambled eggs.
If pancakes are the star of your weekend table, try our Dutch Baby Pancake with Lemon Curd and Blueberries for a dramatic oven-baked brunch. Our Fluffy Chocolate Chip Pancakes are another family-friendly favorite, while these Banana Blueberry Pancakes add plenty of fresh fruit flavor.
🔄 Easy Variations
- Apple Cinnamon: Fold finely diced apple into the pancake batter for a cozy fall variation.
- Pecan: Sprinkle toasted chopped pecans over the glazed pancakes for extra crunch.
- Banana: Add sliced bananas to the finished stack just before serving.
❄️ Storage, Freezing and Reheating
Refrigerator: Cool the pancakes completely and store them unglazed in an airtight container for up to 5 days. Keep the cream cheese glaze refrigerated separately for up to 7 days.
Freezer: Flash-freeze the cooled pancakes in a single layer for about 30 minutes, then transfer them to a freezer-safe bag with parchment between the pancakes. Freeze for up to 2–3 months.
Reheating: Warm the pancakes in a 350°F oven for 6–8 minutes, toast individual pancakes for slightly crisp edges, or microwave for about 20–30 seconds. Add the cream cheese glaze after reheating.
❓ Frequently Asked Questions
Can I make the batter the night before?
For the fluffiest results, make the batter shortly before cooking. For faster morning prep, measure the dry ingredients ahead and refrigerate the wet ingredients separately, then combine them when you're ready to cook.
Can I make the cream cheese glaze ahead?
Yes. Refrigerate it in a covered container, then let it soften slightly before serving. Whisk again and add a small splash of milk if needed.
Do I need a piping bag?
No. A sturdy zip-top bag works perfectly. Spoon in the cinnamon mixture, push it toward one corner and snip off a very small piece when you're ready to pipe the spiral.
How do I know when the pancakes are ready to flip?
Look for set edges and bubbles that rise and burst across the surface. Slide a wide spatula underneath and flip once rather than repeatedly turning the pancake.
☕ A Cinnamon Roll Breakfast Without the Wait
Cut into the warm stack and you'll find fluffy pancake layers streaked with cinnamon and brown sugar underneath that creamy glaze. You get the cozy flavor of a cinnamon roll without waiting for dough to rise — and that's a very good reason to make breakfast feel a little more special.
Print
Cinnamon Roll Pancakes with Cream Cheese Glaze
- Total Time: 40 minutes
- Yield: 10 pancakes 1x
- Diet: Vegetarian
Description
Fluffy cinnamon roll pancakes with buttery cinnamon swirls and a rich cream cheese glaze. Adding reserved pancake batter to the cinnamon filling creates a defined spiral while helping prevent the brown sugar from scorching.
Ingredients
Ingredients
Pancake Batter
- 1½ cups (180g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 1 tablespoon (3 teaspoons / 15g) baking powder
- ½ teaspoon salt
- 1 cup (240ml) milk, room temperature
- 2 large eggs, room temperature
- 1½ teaspoons vanilla extract
- 4 tablespoons (56g) unsalted butter, melted and cooled
Cinnamon Swirl
- 2 tablespoons (28g) unsalted butter, melted
- ¼ cup (50g) packed brown sugar
- ¼ cup prepared pancake batter
- 1 teaspoon ground cinnamon
- Pinch of salt
Cream Cheese Glaze
- 2 tablespoons (30g) unsalted butter, softened
- 2 oz (57g) cream cheese, softened
- 1 cup (120g) powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
Instructions
-
Make the glaze: Beat the softened butter and cream cheese until smooth. Mix in the powdered sugar, vanilla and salt. Add 1 tablespoon milk, then more as needed for a thick but pourable glaze. Set aside.
-
Prepare the batter: Whisk the flour, sugar, baking powder and salt in a large bowl. In a separate bowl, whisk together the milk, eggs and vanilla.
-
Combine: Pour the wet ingredients into the dry. When about halfway combined, slowly drizzle in the melted, cooled butter. Stir just until combined; a few small lumps are fine.
-
Reserve batter: Remove ¼ cup of the prepared pancake batter and set it aside for the cinnamon swirl.
-
Make the cinnamon swirl: Mix the melted butter, brown sugar, cinnamon and salt. Stir in the reserved ¼ cup pancake batter until smooth. Transfer to a piping bag or zip-top bag.
-
Start cooking: Heat a nonstick skillet or griddle over medium-low heat. Lightly grease if needed. Pour about ¼ cup pancake batter onto the skillet. Cook for 15–20 seconds before adding the swirl.
-
Add the spiral: Pipe the cinnamon mixture from the center outward in a spiral, leaving a small border around the edge. Cook for 2–3 minutes, until the edges are set and bubbles rise and burst.
-
Flip: Carefully flip with a wide spatula and cook for another 1–2 minutes, until golden and cooked through. Wipe away caramelized cinnamon sugar from the skillet between batches as needed.
-
Serve: Stack the warm pancakes and drizzle generously with cream cheese glaze. Serve immediately.
Notes
Notes
For the best cinnamon spiral, keep the skillet at medium-low heat. High heat can scorch the brown sugar before the pancake cooks through. Adding reserved pancake batter to the cinnamon mixture helps stabilize the swirl and keeps it more defined during cooking.
For make-ahead prep, mix the dry and wet ingredients separately and combine shortly before cooking rather than refrigerating the finished pancake batter overnight.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
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