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These cinnamon roll pancakes are soft, fluffy and swirled with buttery brown sugar cinnamon filling, then drizzled with a rich cream cheese glaze. Made with our famous buttermilk pancake batter, they have all the delicious flavor of homemade cinnamon rolls without the yeast, rising or hours of waiting!
You guys KNOW how obsessed we are with our Melt in Your Mouth Buttermilk Pancakes! After months of testing to get that recipe just right, I couldn’t resist turning them into CINNAMON ROLLS!
Table of Contents
- QUICK LOOK
- Ingredients You’ll Need
- How to Make Cinnamon Roll Pancakes
- Tips for Perfect Cinnamon Roll Pancakes
- How to Keep the Cinnamon Swirl from Burning
- Cinnamon Roll Pancake Troubleshooting
- Can You Make Cinnamon Roll Pancakes with Pancake Mix?
- Can I Make Cinnamon Roll Pancakes Ahead of Time?
- How to Store, Freeze and Reheat
- What to Serve with Cinnamon Roll Pancakes
- More Breakfast Recipes
- Watch This Video Tutorial
- Cinnamon Swirl Pancakes Recipe
And OH MY GOODNESS. That cinnamon sugar swirl gets all gooey and caramelized, and the cream cheese glaze melts right into every bite. It’s basically two of the best breakfasts ever rolled into one!
QUICK LOOK
- Prep Time: 15 minutes
- Cook Time: 15–20 minutes
- Total Time: 30–35 minutes
- Difficulty: Easy, with a little practice for the cinnamon swirl
- Perfect For: Weekend breakfasts, holiday brunches and special occasions
- The Secret: Let the cinnamon filling thicken slightly before piping, and wait for bubbles before flipping.
Why You’ll Love These Cinnamon Roll Pancakes
- Our famous pancake base! We start with our tried-and-true buttermilk pancakes, so you know they’re going to be incredibly soft and fluffy.
- Gooey cinnamon swirls: Buttery brown sugar and cinnamon create those irresistible cinnamon roll ribbons.
- Cream cheese glaze: Sweet, tangy and buttery, just like the frosting on your favorite cinnamon rolls.
- No yeast required: All the cinnamon roll flavor without kneading dough or waiting for it to rise.
- Perfect for special breakfasts: They’re a fun way to make an ordinary morning feel like a celebration!
Ingredients You’ll Need
These pancakes have three delicious parts: the fluffy buttermilk pancakes, the cinnamon sugar swirl and the cream cheese glaze.
Buttermilk Pancakes
- All-Purpose Flour: The base of our fluffy homemade pancakes. Measure carefully so they don’t turn out dense.
- Baking Powder: Helps the pancakes rise and become light and fluffy.
- Baking Soda: Works with the buttermilk to give the pancakes extra lift.
- Salt: Balances the sweetness and brings out the flavor.
- Granulated Sugar: Adds just enough sweetness to the pancake batter.
- Eggs: Help hold everything together while keeping the pancakes tender.
- Buttermilk: Our secret to melt-in-your-mouth pancakes! It adds a little tang and makes the pancakes extra soft.
- Unsalted Butter: Adds richness and flavor. Melt it and let it cool slightly before adding it to the batter.
Cinnamon Swirl
- Unsalted Butter: Creates that rich, buttery cinnamon roll filling.
- Brown Sugar: Melts into the butter for a sweet, caramel-like swirl.
- Ground Cinnamon: Gives the pancakes their classic cinnamon roll flavor.
Cream Cheese Glaze
- Cream Cheese: Adds that signature tangy cinnamon roll frosting flavor.
- Unsalted Butter: Makes the glaze extra rich and creamy.
- Powdered Sugar: Sweetens the glaze and helps create a smooth consistency.
- Vanilla Extract: Adds warmth and rounds out the sweetness.
How to Make Cinnamon Roll Pancakes
Five simple steps to cinnamon roll pancake heaven!
- Make the pancake batter: Whisk together the dry ingredients in one bowl and the eggs and buttermilk in another. Gently combine, then fold in the melted butter. Don’t overmix! A few streaks of flour are totally fine.
- Mix the cinnamon filling: Whisk together the melted butter, brown sugar and cinnamon. Transfer to a squeeze bottle or zip-top bag and let it sit for a few minutes until slightly thickened.
- Make the cream cheese glaze: Beat the softened butter and cream cheese until smooth. Mix in the powdered sugar and vanilla until creamy. Warm slightly before serving if needed.
- Cook and swirl: Heat a buttered griddle over medium heat. Scoop about ⅓ cup of batter for each pancake. When bubbles begin forming, pipe the cinnamon filling in a spiral, starting in the center.
- Flip and drizzle! Once the bubbles begin popping and the bottom is golden, gently flip with a thin metal spatula. Cook another 2–3 minutes, then transfer swirl-side up to a plate and drizzle with cream cheese glaze!
PRO TIP: Wipe the griddle between batches! The brown sugar can caramelize and burn, so starting with a clean surface keeps every pancake tasting delicious.
Tips for Perfect Cinnamon Roll Pancakes
- Don’t overmix the batter. This is the number one rule for fluffy pancakes! Stir just until the flour is almost incorporated.
- Let the cinnamon filling cool slightly. If it’s too hot, the butter can separate and the filling will be thin and oily.
- Keep the swirl away from the edges. Leave a little room so the filling doesn’t run off the pancake and burn on the griddle.
- Wait for the bubbles. Don’t rush the flip! Look for bubbles forming and popping and edges that are beginning to set.
- Use a thin metal spatula. It slides underneath the pancake more easily for a quick, clean flip. Use a nonstick-safe spatula if your griddle has a coating that metal could damage.
- Watch your heat. Medium or medium-low works best. Too much heat can burn the cinnamon sugar before the pancake cooks through.
How to Keep the Cinnamon Swirl from Burning
The trick is using moderate heat and a cinnamon filling that’s thick enough to stay in place. Keep the swirl away from the edges, flip carefully and wipe the griddle between batches to remove any leftover sugar.
Cinnamon Roll Pancake Troubleshooting
| Problem | Why it happens | How to fix it |
|---|---|---|
| Cinnamon filling is thin and oily | Butter is too hot or has separated | Let it sit a few minutes, then whisk or knead the bag to recombine |
| Cinnamon swirl runs off the pancake | Filling is too thin or piped too close to the edge | Let it thicken and keep the swirl inside the pancake |
| Cinnamon sugar burns | Griddle is too hot or sugar is left between batches | Lower heat and wipe the griddle clean |
| Pancakes fall apart when flipping | They’re flipped before the batter sets | Wait for bubbles to pop and edges to firm up |
| Pancakes are flat or tough | Batter was overmixed | Gently fold the batter, leaving a few lumps |
| Pancakes are raw in the middle | Outside cooks faster than the center | Lower heat and allow more time to cook |
| Glaze is too thick | Butter or cream cheese is too cool | Warm very briefly or add a little milk, if needed |
Can You Make Cinnamon Roll Pancakes with Pancake Mix?
Yes! If you’re short on time, you can use your favorite boxed pancake mix and add our homemade cinnamon swirl and cream cheese glaze. The results won’t be quite the same as our fluffy buttermilk pancake recipe, but it’s a great shortcut!
Can I Make Cinnamon Roll Pancakes Ahead of Time?
Yes! You can prepare the cinnamon filling and cream cheese glaze ahead of time, then make the pancakes fresh when you’re ready to eat.
Store the filling and glaze separately in the refrigerator. Let the filling soften and whisk it well before piping. Gently warm the glaze until it’s easy to drizzle.
For the fluffiest pancakes, I recommend mixing the pancake batter right before cooking.
How to Store, Freeze and Reheat
Refrigerator: Store leftover pancakes in an airtight container for up to 3–4 days. Keep any extra cream cheese glaze refrigerated separately.
Freezer: Let the pancakes cool completely, then layer them between pieces of parchment paper and freeze in a freezer-safe bag for up to 2 months for best quality.
Reheating: Warm pancakes in the microwave in short intervals or in a low oven until heated through. Add the cream cheese glaze after reheating.
My tip: If you’re making a batch specifically for freezing, freeze the pancakes without the glaze so they’re easier to stack and reheat.
What to Serve with Cinnamon Roll Pancakes
These pancakes are already pretty rich and sweet, so I love serving them with something savory or fresh to balance everything out!
- Crispy bacon or breakfast sausage
- Scrambled eggs
- Fresh strawberries, blueberries or raspberries
- A big bowl of fresh fruit
- Warm buttermilk syrup if you love your pancakes extra sweet
If you love cinnamon rolls AND fluffy homemade pancakes, these cinnamon roll pancakes are about to become your new favorite breakfast! Between our melt-in-your-mouth buttermilk pancake base, buttery cinnamon sugar swirls and that irresistible cream cheese glaze, every bite tastes like a homemade cinnamon roll without all the work.
Make them for a special weekend breakfast, holiday brunch or just because you need a little cinnamon roll happiness in your life!
More Breakfast Recipes
- Best French Toast
- Sheet Pan Pancakes
- Blueberry Cottage Cheese Pancakes
- Apple Fritter Baked Oatmeal
- Swedish Pancakes
Watch This Video Tutorial
Cinnamon Swirl Pancakes
Ingredients
Cinnamon Swirl
- 4 Tablespoons Unsalted Butter, (½ stick), melted
- 6 Tablespoons Brown Sugar
- 1 ½ teaspoons Cinnamon
Cream Cheese Glaze
- 4 Tablespoons Butter, (½ stick), softened
- 2 oz Cream Cheese, softened
- ¾ Cup Powdered Sugar
- ½ teaspoon Vanilla
Pancakes
- 1 teaspoon Salt
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 2 Cups Flour, sifted
- 2 Tablespoons Sugar
- 2 Eggs, slightly whisked
- 2 Cups Buttermilk
- 2 Tablespoons Butter, unsalted and melted
Instructions
Make the Cinnamon Swirl
- In a medium bowl, quickly whisk together the melted butter, brown sugar and cinnamon.4 Tablespoons Unsalted Butter, 6 Tablespoons Brown Sugar, 1 ½ teaspoons Cinnamon
- Pour into a condiment squeeze bottle or into a quart-sized heavy ziploc and set it aside.
Make the Cream Cheese Glaze
- In a small bowl, beat the softened butter and cream cheese together until smooth.4 Tablespoons Butter, 2 oz Cream Cheese, ¾ Cup Powdered Sugar, ½ teaspoon Vanilla
- Add the sifted powdered sugar and vanilla extract, mixing until creamy. If needed, warm briefly in the microwave until the glaze is easy to drizzle.
Make the Pancake Batter
- Preheat a griddle to medium heat.
- In a medium bowl, whisk together the salt, baking powder, baking soda, flour and sugar.1 teaspoon Salt, 2 teaspoons Baking Powder, 1 teaspoon Baking Soda, 2 Cups Flour, 2 Tablespoons Sugar
- In a separate bowl, whisk together the eggs and buttermilk.2 Eggs, 2 Cups Buttermilk
- Switch to a wooden spoon and make a well in the middle of the dry ingredients.
- Pour in the wet ingredients and stir until almost completely combined.
- Once the flour is almost incorporated add the butter and fold together.2 Tablespoons Butter
- Please remember, the more you stir pancakes the more flat and tough they will be so please mix until a few streaks of flour are remaining.
Cook the Pancakes
- Heat a large, nonstick griddle to medium-heat and butter with unsalted butter. You can use nonstick spray, but the butter will taste better.
- Using a large cookie scoop (or ⅓ cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to gently spread the batter into a circle.
- Allow the pancakes to sit. When your pancake begins to form bubbles, carefully, in a spiral starting at the center of the pancakes, swirl the cinnamon filling just like a cinnamon roll.
- When the bubbles begin to pop on top of the pancake and it's golden brown on the bottom, slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over.
- Cook an additional 2 to 3 minutes, until the other side is golden as well.
- Flip the pancake onto a plate, swirl side up. Wipe out the pan with a paper towel to remove sugars and repeat with the remaining pancake batter and cinnamon filling.
- Warm the glaze slightly in the microwave if desired and drizzle on top!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
