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Weekend breakfasts were a big deal in my family growing up. My mom would make sure we had something special, and pancakes were a favorite.

This Cinnamon Roll Pancakes recipe brings back those comforting weekend vibes, combining two breakfast classics into one delicious meal. They are a perfect balance of soft, fluffy batter and rich, crispy swirls of cinnamon sugar topped with a creamy glaze!

Cinnamon Roll Pancakes Ingredients

Butter-flavored cooking spray is recommended to ensure the pancakes don’t stick to the pan. If you don’t have butter-flavored spray, use the one you have on hand.
Butter is used in the pancake batter, in the cream cheese frosting, and in the cinnamon swirl. I recommend not using margarine instead. The flavor and creaminess of butter is unparalleled.
Cream cheese should be used at room temperature for easy mixing. If your cream cheese is not room temperature, you can microwave it for a few seconds, or take it out of the fridge 30 minutes before you start cooking.
Powdered sugar provides the right amount of sweetness and consistency to the glaze. Because it is a powder, it mixes in smooth. If you don’t have powdered sugar at home, blend granulated sugar in the blender until it becomes a powder.
Vanilla extract provides flavor. Use only real vanilla extract, it has superior flavor. But don’t exceed the recommended amount. Real vanilla extract is strong-flavored!
Milk: a little milk might need to be added to the glaze to make it pourable. 1 tsp is recommended, but you can use the amount needed to reach the desired consistency for the glaze.
All-purpose flour is the most commonly used. If you have self-rising flour you can use it and omit the baking powder, but do add the baking soda. You can also use 50/50 all-purpose and whole wheat flour.
Granulated sugar is used in the batter. I haven’t experimented using a non-calorie sweetener as a substitute, but if you do, let me know how it goes!
Baking powder. Remember to check the expiration date on your baking powder. Sometimes we forget and if it is expired, our pancakes will turn out flat.
Baking soda also needs to be used when using acidic ingredients like buttermilk. Baking soda is alkaline and buttermilk acidic, so when they mix they produce bubbles which make the pancakes light and fluffy.
Salt is an important ingredient in baking products and sweet dessert-like recipes. It enhances all other flavors, including the sweetness of sugar.
Buttermilk makes the pancakes light and fluffy. If you don’t have buttermilk at home, you can make your own by combining one cup of milk with one tbsp of lemon juice or vinegar. Let it sit for 5 minutes, then use as indicated in the recipe.
Eggs also need to be used at room temperature. It makes mixing all ingredients easier and since we’re using melted butter, cold eggs would harden the butter making it harder to mix into the rest of the ingredients.
Brown sugar is used in the cinnamon swirl. Brown sugar has a more caramel-like flavor that is perfect for the cinnamon swirl.
Cinnamon is a must-use ingredient. This wouldn’t be cinnamon roll pancakes without it. Spices lose potency when stored for too long, so check the expiration date!

How To Make Cinnamon Roll Pancakes

Make the cream cheese glaze: melt the butter in a small saucepan. Remove from heat and whisk in the softened cream cheese, powdered sugar, and vanilla extract. Set aside.
Make the batter:
- Whisk together the dry ingredients (flour, sugar, baking powder, baking soda, cinnamon, and salt) in a large bowl.
- Combine the wet ingredients (buttermilk, eggs, melted butter, and vanilla) in a separate bowl until well combined.
- Pour the wet ingredients into the dry. Stir with a wooden spoon until just combined. It’s ok to have a few lumps. Don’t over-mix. Let stand for 10 mins.
Make the cinnamon swirl: mix the melted butter, brown sugar, and cinnamon in a small bowl. Transfer to a small ziplock bag and cut off one corner. Keep the bag upright (cut-side up) in a bowl of warm water.
Cook the pancakes:
- Heat a medium-sized skillet over med-low heat and add some butter or cooking spray.
- Pour ⅓ cup of batter into the skillet. Cook for about 2 minutes or until bubbles start to form.
- Pipe a swirl of the butter/sugar/cinnamon mixture on top of the pancake starting from the center and going outward.
- Cook until the bubbles begin to pop, about 2-3 more minutes.
- Flip and cook on the other side for another 2-3 minutes until golden brown.
- Wipe the skillet clean and repeat until all the batter is gone.
Serve with a drizzle of cream cheese glaze on top.

Make Ahead & Storage Instructions

If you want to save time, you can make the cream cheese frosting ahead of time, and store it in an airtight container in the fridge the night before. The batter and the cinnamon swirl cannot be made ahead. If you make the batter ahead of time, the bubbles produced by mixing baking soda with buttermilk would have deflated and the pancakes won’t be light and fluffy.

To store any leftover pancakes, let them cool down completely, wrap them individually with plastic wrap, and store them in a zipper bag in the fridge for up to 3 days or the freezer for up to 3 months. Place the frozen pancakes in a toaster oven to reheat.

Pro Tips For Making Cinnamon Roll Pancakes

If your cinnamon swirl melts too quickly or spreads too much when flipping the pancakes, lower the heat and pipe the swirl closer to the center, so it stays inside and doesn’t burn. Also, avoid making it too thick.
Don’t overmix the batter. It’s ok to have a few lumps. Overmixing causes the pancakes to be dense instead of light and fluffy.
Let the batter sit for 10 minutes to allow the baking soda and buttermilk to interact and produce bubbles. This will make the batter thicker.

Flipping tips: It’s time to flip your pancakes when bubbles start to appear around the edges. Use a wide spatula and make a quick, confident flip. If you wait too long, the cinnamon swirl may spread too much and burn.

Substitutions & Variations

Need to switch things up? You can substitute buttermilk with regular milk, or use a plant-based option like oat or almond milk.
For extra flavor, add chocolate chips or a sprinkling of chopped nuts.
Want a lighter version? Reduce the amount of sugar in the cinnamon swirl or substitute with a no-calorie sugar alternative!

Need more ideas? Check out these delicious recipes:

Did your family enjoy these pancakes? Let us know in the comments below!

Quick Cinnamon Roll Pancake Recipe

Glam up your pancakes with this Cinnamon Roll Pancake recipe and its secret cinnamon swirl and cream cheese glaze!

5 from 7 votes

Print Pin Rate

Course: Breakfast, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 15

REST TIME: 10

Servings: PANCAKES

Calories: 404kcal

Equipment

Mixing bowls
Small saucepan
Skillet or griddle
Stove
Quart-size ziplock bag

Ingredients

For the cream cheese glaze:

¼ cup unsalted butter
2 oz cream cheese, softened
¾ cup powdered sugar
1 tsp vanilla extract
1 tsp milk

For the pancake batter:

Cooking spray or butter (to coat the skillet)
3 cups all-purpose flour
¼ cup sugar
3 tsp baking powder
1 ½ tsp baking soda
1/2 tsp ground cinnamon
Pinch of salt
3 ½ cups buttermilk
3 eggs
⅓ cup butter, melted
1 ½ tsp vanilla extract

For the cinnamon swirl:

⅔ cup packed brown sugar
5 tbsp butter, melted
1 tbsp ground cinnamon

Instructions

Make the cream cheese glaze: melt the butter in a small saucepan. Remove from heat and whisk in the softened cream cheese, powdered sugar, milk, and vanilla extract. Set aside.
Make the batter:
- Whisk together the dry ingredients (flour, sugar, baking powder, baking soda, cinnamon, and salt) in a large bowl.
- Mix the wet ingredients (buttermilk, eggs, melted butter, and vanilla) in a separate bowl until well combined.
- Pour the wet ingredients into the dry. Stir with a wooden spoon until just combined. It’s ok to have a few lumps. Don’t over-mix. Let stand for 10 mins to let bubbles form and make fluffy pancakes.
Make the cinnamon swirl: mix the melted butter, brown sugar, and cinnamon in a small bowl. Transfer to a small ziplock bag and cut off one corner. Keep the bag upright (cut-side up) in a bowl of warm water.
Cook the pancakes:
- Heat a medium-sized skillet over med-low heat and add some butter or cooking spray.
- Pour ⅓ cup of batter into the skillet. Cook for about 2 minutes or until bubbles form on the surface.
- Pipe a swirl of the butter/sugar/cinnamon mixture on top of the pancake starting from the center and going outward.
- Cook until the bubbles begin to pop, about 2-3 more minutes.
- Flip and cook on the other side for another 2-3 minutes until golden brown.
- Wipe the skillet clean and repeat until all the batter is gone.
Serve with a drizzle of cream cheese glaze on top.

Notes

Cook the pancakes on medium-low heat to prevent the cinnamon sugar swirl from burning. If your pancakes cook too quickly on the outside while staying raw on the inside, lower the heat.

Nutrition

Frequently Asked Questions

1. Can I Use Store-Bought Pancake Mix Instead Of Making My Own?

Yes, you can make the cinnamon swirl mixture and cream cheese glaze, but use store-bought pancake mix to save time!

2. My Cinnamon Swirl Hardens Too Quickly. What Can I Do?

Keep it upright (cut side up) in a bowl of warm water to prevent it from hardening.

3. What If I Don’t Have Buttermilk?

You can make your own by combining 3 ½ cups of milk with 3 ½ tbsp of lemon juice and vinegar. Let this mixture sit for 5 minutes before using it.

4. How Can I Keep The Pancakes Warm While Making The Whole Batch?

You can keep them warm in a 200 F preheated oven. Place them on a baking sheet inside the oven.

5. The Glaze Is Too Thick. How Can I Thin It Out?

To thin out the glaze add a little milk or cream, one tsp at a time, until the desired consistency is reached.

6. How Can I Avoid Lumps In My Pancake Batter?

Lumps are ok! If you overmix the batter the pancakes will be lumpy.

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