Buttery swirls of brown sugar and cinnamon melt into fluffy, golden pancakes, and a silky cream cheese drizzle ties it all together. These cinnamon roll pancakes combine pantry staples like flour, eggs, cinnamon, butter, and cream cheese into something cozy and slightly indulgent. Sunday brunch just got a sweet upgrade—no yeast, no waiting, just warm spirals of joy.
Think of these as your flannel pajama pancakes. They taste like soft cinnamon rolls that got curious and wandered into the breakfast section. Each bite lands with that perfect balance of spiced swirl and tangy buttermilk fluff, and once that melty cream cheese icing hits the warm stack—poof—instant coziness. No yeast, no overnight prep, no regrets. Whip them up when you’re craving something fun and a little extra, whether it’s a lazy Saturday or your third breakfast of the day.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Cinnamon Roll Pancakes Recipe
No drama here, just pancakes with a cinnamon sugar spiral. It’s exactly what it sounds like, and that’s kind of the magic.
- That swirl though: The brown sugar-cinnamon butter melts into the pancake as it cooks, forming a gooey, caramelized spiral.
- Fluffy-meets-gooey texture combo: You get soft buttermilk pancakes with that sticky cinnamon roll middle moment in every bite.
- Zero yeast or rising time: If you want cinnamon roll vibes but don’t feel like baking or waiting, this skips all the nonsense.
- Drizzle bliss: That cream cheese icing melts into the warm pancakes like frosting on a cinnamon cloud.
- Looks fancy, no stress: Pipe on the swirl, flip, drizzle, and suddenly your kitchen smells like a bakery—without the four-hour commitment.
- Crowd compliant: Whether it’s brunch with friends or bribing sleepy teenagers out of bed, these totally win people over.
Ingredient Notes
This is a pantry-friendly recipe, but a couple ingredients really pull their weight.
- Unsalted butter: You’ll need this in both the swirl and icing. I like mine just soft enough to smear, not melted to oblivion.
- Brown sugar: For that classic sticky-sweet spiral. Dark gives a deeper flavor, but light brown works just fine.
- Ground cinnamon: Go with the good stuff here. It’s the signature spice, so get fresh and fragrant if you can.
- All-purpose flour: The base for basic, trusty pancake texture. Nothing fancy needed.
- Buttermilk: Adds a gentle tang and helps make your pancakes fluffy without tasting sour. If you don’t have any, a milk + lemon juice mix can pinch-hit.
- Egg: Just one! It binds things and helps pancake magic happen.
- Vanilla extract: I never measure this exactly. Just splash until it smells right…
- Cream cheese: Softened cream cheese gives the icing that luscious tang. Don’t skip the softening, or you’ll fight your mixer.
- Powdered sugar: Sweet but gentle, this blends seamlessly into the icing without graininess.
- Milk: Just a splash, added at the end to thin the icing until drizzle-ready.
How To Make This Cinnamon Roll Pancakes Recipe
This whole pancake process is about layering sweetness without overthinking it. Take your time, sip your coffee, and enjoy the cinnamon air.
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Make the cinnamon swirl: Grab a bowl and whisk together the softened butter, brown sugar, and cinnamon until it’s thick and glossy. Scoop this into a piping bag or ziplock—just snip the tip later for swirling.
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Whisk the dry stuff: In a big bowl, stir together flour, baking powder, baking soda, granulated sugar, and salt. Yes, you’re basically preloading the flavor.
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Combine the liquids: In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla until it’s all one creamy mix. Try not to drink it (kidding… sort of).
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Mix it all up: Pour the wet ingredients into the flour party and stir just until combined. You’ll see lumps. Let them be. Overmixing is the highway to gummy-town.
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Make the icing: Using a hand mixer or some strong elbow grease, beat the softened cream cheese and butter until smooth. Add the powdered sugar and vanilla, then thin out with milk until it’s still thick but pourable.
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Cook the pancakes: Lightly grease a nonstick skillet or griddle and preheat to medium. Add 1/4 cup of batter per pancake. Immediately swirl in the cinnamon filling using your bag.
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Flip with care: Once bubbles pop on the surface and the edges look set, flip gently. The swirl side might sizzle a bit—it’s just the sugar doing its delicious thing. Cook the second side 1 to 2 minutes more.
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Stack and swirl: As pancakes finish, transfer them to a plate and tent with foil to keep warm. Repeat the cooking until you run out of batter.
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Drizzle time: Warm the cream cheese icing slightly if needed and go wild. Zigzag or pour. There are no rules here.
Storage Options
So let’s say you made a big batch and you’ve got leftovers (hey, self-control champ). These cinnamon roll pancakes actually hold up nicely with the right care.
Pop them in the fridge in an airtight container, and they’ll hang out for about 3 to 4 days. You might want to store the cream cheese icing separately, just so nothing gets soggy or funky.
Freezer? Absolutely. Lay the pancakes in a single layer on a sheet tray, freeze until solid, then pile them into a zip-top bag. They’ll stay pancake-happy for about 2 months. Same deal with the icing, though I recommend freezing it in a small container and giving it a blend after thawing to revive the texture.
To reheat, skip the microwave if you don’t want chewy edges. I like to pop mine into a toaster oven or onto a skillet over medium-low heat. Add the icing after reheating so it stays luscious and doesn’t absorb into the pancakes like a sponge on a hot summer sidewalk.
Variations and Substitutions
Cinnamon roll pancakes are wild as-is, but there’s plenty of room to riff depending on your mood or pantry situation.
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Swap the buttermilk: No buttermilk? Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar, let it sit 5 minutes, and boom—DIY tang.
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Go gluten-free: Use your favorite 1:1 gluten-free baking mix. I’ve tried it and it still does the fluffy, swirly thing just fine.
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Jazz up the swirl: Add a pinch of mashed banana or a whisper of orange zest to the cinnamon filling. Unexpected, sweet, and cozy.
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Make it dairy-free: Sub in plant-based butter, almond milk, and a dairy-free cream cheese. The flavor still lands and the swirl still swirls.
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Pump it up with pumpkin: Add about 1/3 cup of pumpkin purée to the batter with the wet ingredients and throw some nutmeg in the swirl.
What to Serve with Cinnamon Roll Pancakes
These stackers are rich, sure, but that doesn’t mean they need to fly solo. Here are a few tasty companions.
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A salty breakfast sausage or bacon patty really cuts through the sweetness. The crispy-fatty contrast is unbeatable. If you’re a fan of sweet-savory mashups, this is your moment.
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A pile of fresh fruit—strawberries, blueberries, or even grilled peaches—brings brightness and a little freshness to the party. You might also like to try that strategy in other recipes, like these ice cream sandwiches with banana and peanut butter.
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A hot mug of coffee or chai balances that sweet, creamy icing. Bonus points if it’s on a chilly morning.
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If you’re feeling baked-good energy all around, pair with something spiced like these cinnamon streusel muffins for a dessert-style brunch spread.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make the cinnamon swirl ahead of time?
Absolutely. You can mix the cinnamon filling a day or two ahead and keep it in the fridge. Just bring it back to room temp before using so you don’t end up trying to pipe a butter brick through a shaky ziplock. You want it soft enough to swirl but not melted like soup.
Why did my swirl sink or ooze?
This happens when the swirl is too thin (melted too much) or you add it too early before the pancake has set slightly. Keep your swirl thick and pipe it just after the batter is in the skillet, not five seconds before flipping. Also, low to medium heat gives the sugar time to caramelize instead of run wild.
Can I make them without the cream cheese icing?
You totally can, and honestly, they’re still fabulous. Try dusting with powdered sugar or topping with a drizzle of maple syrup. You could also whip up a quick vanilla or even peanut butter glaze if you’re feeling creative—and a little lazy about cream cheese softening.
Can I make this recipe into waffles instead?
Okay, yes, BUT… you’ll need to grease your waffle iron extra well, and keep in mind that the sugary swirl can get a little sticky and burn-y. Try swirling in the cinnamon halfway through cooking, or add it after they’re cooked so you still get that dreamy flavor without caramelized chaos.
Cinnamon Roll Pancakes
Ingredients
Cinnamon Swirl
- 4 tbsp (55 g) unsalted butter softened
- 1/3 cup (65 g) brown sugar packed, dark or light
- 1 1/2 tsp (3 g) ground cinnamon
Pancake Batter
- 1 cup (125 g) all-purpose flour
- 1 tbsp (12 g) granulated sugar
- 1 tsp (4 g) baking powder
- 1/2 tsp (2 g) baking soda
- 1/4 tsp (1.5 g) salt
- 1 large egg
- 1 cup (240 ml) buttermilk see notes for substitute
- 2 tbsp (28 g) unsalted butter melted and cooled
- 1 tsp (5 ml) vanilla extract
Cream Cheese Icing
- 2 oz (56 g) cream cheese softened
- 2 tbsp (28 g) unsalted butter softened
- 1/2 cup (60 g) powdered sugar
- 1/2 tsp (2.5 ml) vanilla extract
- 1-2 tbsp (15-30 ml) milk as needed, for thinning
Equipment
- Nonstick Skillet or Griddle
- Mixing bowls
- Whisk
- Piping Bag or Ziplock Bag
- Hand Mixer
- Spatula
Instructions
- Make the cinnamon swirl: In a bowl, whisk together softened butter, brown sugar, and cinnamon until glossy and smooth. Scoop into a piping bag or ziplock and set aside (do not refrigerate).
- Whisk the dry ingredients: In a large bowl, stir together flour, baking powder, baking soda, granulated sugar, and salt.
- Combine wet ingredients: In another bowl, whisk buttermilk, egg, melted butter, and vanilla until fully combined.
- Mix batter: Pour the wet ingredients into the dry. Stir gently until just combined—lumps are fine. Do not overmix.
- Make the icing: Beat softened cream cheese and butter until smooth and creamy. Add powdered sugar and vanilla, then beat again. Thin with milk, a little at a time, until thick but pourable.
- Cook the pancakes: Preheat a nonstick skillet or griddle over medium. Lightly grease. Pour 1/4 cup batter per pancake. Immediately pipe a swirl of the cinnamon mixture onto each pancake.
- Flip and finish: Cook until bubbles form on top and edges look set. Gently flip; cook other side 1–2 minutes more. Transfer pancakes to a plate and tent to keep warm. Repeat with remaining batter.
- Drizzle and serve: Warm the cream cheese icing slightly if needed, then drizzle over warm pancakes. Serve immediately and enjoy!
Notes
Storage: Pancakes keep 3–4 days in the fridge, or up to 2 months frozen. Store icing separately.
Gluten-free: Swap for a 1:1 gluten-free baking mix.
Dairy-free: Use plant-based butter/milk/cream cheese.
Pro tip: Don't overmix the batter—lumps are good for fluffiness. Keep the cinnamon swirl thick (not runny) for that perfect spiral.
