There's something truly magical about waking up to the sweet aroma of cinnamon and the fluffy comfort of pancakes, isn't there? That's exactly why I adore this Cinnamon Roll Pancakes Recipe. It combines the buttery, cinnamon-swirled goodness of classic cinnamon rolls with fluffy, tender pancakes, creating breakfast bliss that feels like a warm hug on a plate.

A stack of four thick, golden pancakes sits on a white plate, each layer separated by creamy, smooth off-white icing that drips slightly over the edges, creating a rich texture. On top, there is a spiral of amber-colored syrup swirling over the icing, adding a shiny contrast. A silver fork rests against the plate's edge on a blue and gray striped cloth, and the whole scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cinnamon Roll Pancakes Recipe
Top Tip
How to Serve Cinnamon Roll Pancakes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cinnamon Roll Pancakes Recipe

Why You'll Love This Recipe

This recipe perfectly blends two childhood favorites – cinnamon rolls and pancakes – into one irresistible breakfast treat. Every bite delivers warm cinnamon swirls and a creamy glaze that’ll make your mornings feel extra special.

Easy Swirl Technique: Using a pastry bag to pipe the cinnamon swirl is a game-changer for that authentic cinnamon roll look and taste.
Deliciously Creamy Glaze: The cream cheese glaze adds a luscious finish that balances the cinnamon’s warmth perfectly.
Fluffy Pancakes Every Time: The batter is light and tender, making sure your pancakes aren’t dense or heavy.
Perfect for Any Occasion: Whether it’s a weekend brunch or a cozy holiday morning, this recipe shines.

Two thick, soft pancakes stacked on each other sit on a white plate. The pancakes are light golden yellow with a smooth texture and have a shiny, amber-colored syrup swirled on the top in a spiral pattern. A silver fork rests beside the pancakes on the plate. In the background, there is a white bowl filled with whipped cream. The setting is on a white marbled surface with a blue cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this cinnamon roll pancakes recipe has its purpose, combining to create that irresistible taste and texture. Here’s a little insight into what makes each ingredient shine and some tips to grab the best ones at the store.

Flat lay of light brown sugar heaped in a small pile, sticks of unsalted butter both melted and solid, ground cinnamon sprinkled artfully, creamy dollops of smooth cream cheese, a mound of powdered sugar, fresh whole eggs with rich orange yolks visible through cracks, a neat stack of all-purpose flour, and a glass of whole milk partially filled, all beautifully arranged with soft natural light and warm tones, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Unsalted Butter: Using unsalted butter lets you control the salt level better; it also melts into the batter for a moist texture.
Light Brown Sugar: This adds that deep caramel flavor essential for cinnamon rolls and keeps the swirl deliciously sticky.
Ground Cinnamon: The star of the show, fresh ground cinnamon offers the best aroma and warmth.
Cream Cheese: For the glaze, cream cheese adds tang and creaminess that cuts through the sweetness beautifully.
Powdered Sugar: Smooth and perfect for making a silky glaze without any graininess.
All-Purpose Flour: The dependable base for fluffy, tender pancakes.
Baking Powder: Gives your pancakes that lift — key for fluffiness.
Granulated Sugar: Just enough sweetness in the batter to balance flavors.
Whole Milk: Adds richness; room temperature milk blends more evenly for consistent batter.
Eggs: Helps bind everything together and adds moisture and structure.
Vegetable Oil or Canola Oil: Perfect for greasing the pan with minimal flavor interference and keeping pancakes from sticking.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love customizing this Cinnamon Roll Pancakes Recipe depending on the season or mood. Whether I add a touch of nutmeg or swap in almond milk, there’s so much room to make it feel like your own. Trust me, you’ll enjoy tweaking it too!

Variation: Once, I added chopped pecans to the cinnamon swirl — it brought a delightful crunch and a nutty contrast that my family adored.
Dairy-Free Option: You can substitute the milk and cream cheese with non-dairy alternatives; just make sure they’re unsweetened for the best balance.
Extra Sweetness: If you like things sweeter, sprinkle a little cinnamon sugar on top before serving for that extra sparkle.

Step-by-Step: How I Make Cinnamon Roll Pancakes Recipe

Step 1: Whip Up That Irresistible Cinnamon Swirl

Start by melting the butter and mixing it with brown sugar and cinnamon until smooth and well combined. This is the heart of your cinnamon roll pancakes, so don’t rush it. Transfer the mixture to a pastry bag or zip-top bag—snip a tiny corner so you can swirl it easily onto your pancakes later.

Step 2: Cream Cheese Glaze, Your Sweet Finishing Touch

In another bowl, beat together softened butter and cream cheese until super smooth—no lumps! Gradually add powdered sugar, vanilla, and salt until it’s creamy and spreadable. Cover and set it aside; if you’re making it the day ahead, refrigerate and bring it back to room temperature when you’re ready.

Step 3: Prepare Your Fluffy Pancake Batter

Mix the dry ingredients—flour, baking powder, sugar, and salt—in a large bowl. Then stir in the melted butter, milk, and beaten eggs just until combined. Don’t overmix! Let the batter rest a few minutes while you heat the pan.

Step 4: Cook and Swirl Like a Pro

Heat a non-stick skillet over medium-low heat and lightly grease with oil. Pour about ¼ cup of batter per pancake. Quickly swirl your cinnamon-sugar mixture on top using the bag—this is when the magic happens! Turn the heat down to low and cover the pan with a lid so the pancakes cook through gently without burning the sugar swirl. It usually takes around 3-5 minutes—look for set edges and bubbles on top before you remove them.

Step 5: Serve Warm With Cream Cheese Glaze

Stack those cinnamon roll pancakes high, drizzle with the luscious cream cheese glaze, and serve right away. This is where smiles happen!

Top Tip

From my many batches of cinnamon roll pancakes, I’ve learned a few little tricks that really make the difference between good and unforgettable. These tips will help you nail it on your first try.

Use Room Temperature Ingredients: It helps the batter mix more evenly and prevents dense pancakes.
Low and Slow Cooking: The cinnamon sugar can burn quickly, so keep the heat low and use a lid to cook pancakes through without flipping them.
Patience on the Swirl: Pipe the cinnamon swirl just after pouring batter so it blends beautifully without sinking.
Don’t Skip the Rest Time: Letting the batter rest improves texture and helps bubbles form, giving you those perfect fluffy bites.

How to Serve Cinnamon Roll Pancakes Recipe

cinnamon roll pancakes - Serving Suggestion

Garnishes

I typically top these pancakes with a generous drizzle of cream cheese glaze, but sometimes I add chopped toasted pecans or a few fresh raspberries for a pop of freshness and crunch. A dusting of powdered sugar is also charming and adds a little extra sweetness.

Side Dishes

Pairing these pancakes with crispy bacon or chicken sausage makes for a perfect sweet-and-savory combo. Fresh fruit salad or a simple yogurt bowl balances the richness and makes the meal feel complete.

Creative Ways to Present

For a brunch party, I like to stack pancakes and serve the cream cheese glaze in a small pitcher so everyone can drizzle their own. Adding edible flowers or cinnamon sticks on the side makes for a beautiful table centerpiece that guests love.

Make Ahead and Storage

Storing Leftovers

Leftover cinnamon roll pancakes can be wrapped tightly in plastic wrap or stored in an airtight container in the fridge for up to 2 days. I suggest layering parchment paper between pancakes to avoid sticking together.

Freezing

These pancakes freeze beautifully! Freeze them flat in a zip-top bag with parchment paper layers. When you want one, just pop it in the toaster or microwave for a quick breakfast fix.

Reheating

I reheat frozen or refrigerated pancakes by toasting them lightly or warming in a skillet with a touch of butter to revive the cinnamon swirl’s gooey texture without drying them out. Avoid the microwave alone—it can make them rubbery.

Frequently Asked Questions:

Can I make the cinnamon swirl ahead of time?

Absolutely! You can prepare the cinnamon swirl mixture up to a day in advance and keep it in the fridge. Just give it a quick stir to recombine before piping onto your pancakes.

What if I don’t have a pastry bag?

No worries! You can use a sturdy zip-top bag and snip a small corner. This makes it easy to pipe the cinnamon swirl evenly onto the pancakes.

Why do the pancakes need to cook low and slow?

The sugar in the cinnamon swirl can burn quickly. Cooking on low heat and covering the pan lets the pancakes cook through without burning the swirl, ensuring a perfect texture and flavor.

Can I substitute the milk for a non-dairy alternative?

Yes, you can use almond milk, oat milk, or any other plant-based milk. Just use an unsweetened variety to keep the consistency and flavor balanced in the pancakes.

Final Thoughts

This Cinnamon Roll Pancakes Recipe has become one of my all-time favorites for good reason: it takes the beloved comfort of cinnamon rolls and transforms it into a quicker, pancake-style breakfast that's just as indulgent. I truly hope you give it a go, because the joy it brings to a morning is well worth it. Trust me, once you taste that warm cinnamon swirl with the creamy glaze, you’ll be making this again and again—just like I do!