Cinnamon Roll Pancakes Recipe

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If you’re a fan of indulgent breakfasts but also love a twist on a classic, cinnamon roll pancakes are the perfect blend of the two. Imagine the fluffy, golden perfection of pancakes swirled with the gooey sweetness of a cinnamon roll, all topped off with a creamy glaze that melts into each bite.

Whether you’re making these for a special brunch, a holiday morning, or just because you’re craving something sweet, this recipe will become a new family favorite.

Why You’ll Love This Recipe

• Swirled Sweetness: The cinnamon roll filling turns basic pancakes into a cinnamon lover’s dream.
• One-Pan Wonder: You don’t need to worry about rolling dough or waiting for cinnamon rolls to rise—these pancakes are quick and simple!
• Customizable: Add chopped nuts, drizzle with caramel sauce, or even mix some fruit into the batter to make it your own.

Tips for the Perfect Cinnamon Roll Pancakes

1. Chill the Cinnamon Swirl Mixture: After making the cinnamon filling, let it rest in the fridge for about 5 minutes to firm up slightly. This makes it easier to pipe onto the pancakes without running.
2. Low and Slow Cooking: Cook the pancakes over medium-low heat. The sugar in the cinnamon swirl can burn quickly, so slower cooking helps keep the swirl from scorching.
3. Non-Stick Pan Is Key: To avoid any sticky situations with the cinnamon sugar filling, make sure to use a good non-stick skillet or griddle.
4. Don’t Overfill the Swirl: Less is more when swirling the cinnamon mixture onto the pancakes. Too much can cause the filling to spread too wide, creating a mess.

Cinnamon Roll Pancakes Recipe

Ingredients
For Pancakes:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg
• 1 cup milk
• 2 tablespoons melted butter

For Cinnamon Swirl:

• 1/4 cup melted butter
• 1/4 cup brown sugar
• 1 tablespoon cinnamon

For Cream Cheese Glaze:

• 1/4 cup cream cheese, softened
• 1/4 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions

1. Prepare the Cinnamon Swirl: In a small bowl, combine the melted butter, brown sugar, and cinnamon. Transfer to a zip-top bag and set aside.
2. Make the Pancakes: In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, beat the egg, then add the milk and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined. The batter will be slightly lumpy—this is okay!
3. Cook the Pancakes: Heat a non-stick skillet over medium-low heat and grease it lightly with butter. Scoop about 1/4 cup of pancake batter onto the skillet. Cut a small tip from the corner of the zip-top bag with the cinnamon mixture, and pipe a swirl onto the pancake batter. When bubbles form on the surface of the pancake (about 2-3 minutes), flip and cook for another 1-2 minutes until golden brown.
4. Prepare the Cream Cheese Glaze: While the pancakes are cooking, whisk together the cream cheese, powdered sugar, milk, and vanilla extract until smooth.
5. Serve: Stack your pancakes, drizzle generously with the cream cheese glaze, and serve immediately!

Common Questions & Answers

Q: Can I use a pancake mix for this recipe?
A: Absolutely! You can save time by using your favorite pancake mix. Just make the cinnamon swirl and cream cheese glaze as directed, and you’ll still get that cinnamon roll flavor without the extra effort of making pancakes from scratch.

Q: My cinnamon swirl keeps leaking out—how do I fix it?
A: This can happen if the skillet is too hot or if the swirl mixture is too thin. Make sure the pan is on medium-low heat and that the cinnamon mixture has chilled slightly before swirling. Also, try reducing the amount you swirl onto each pancake.

Q: Can I make these pancakes ahead of time?
A: Yes! You can make the pancakes and keep them warm in a 200°F oven for up to 30 minutes before serving. Store leftover pancakes in the fridge for up to 3 days, and reheat them in the microwave or a low-temperature oven.

Q: Is there a way to make this recipe healthier?
A: You can swap out some of the ingredients for healthier alternatives. Try using whole wheat flour for the pancake base, and swap coconut sugar for brown sugar in the cinnamon swirl. Greek yogurt works well in place of cream cheese for the glaze.

Final Thoughts

Cinnamon roll pancakes are the perfect solution for when you can’t decide between cinnamon rolls or pancakes. With a little prep and a few pantry staples, you can enjoy the best of both worlds in one dish. Whether you’re serving them for breakfast or brunch, they’re sure to be a hit. Try them once, and you’ll be hooked!

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