Cinnamon roll pancakes are the breakfast mashup you didn’t know you needed. Fluffy pancakes. Swirled cinnamon sugar. Creamy cream cheese glaze. All the flavor of a cinnamon roll — in pancake form. 20 minutes. Breakfast just got dangerous.
Step-by-Step Instructions
Make Pancake Batter
Whisk flour, sugar, baking powder, and salt. In another bowl, whisk milk, egg, melted butter, and vanilla. Combine wet and dry. Mix until just combined (lumps are fine).
Make Cinnamon Swirl
Mix melted butter, brown sugar, and cinnamon. Transfer to a zip-top bag or piping bag with the corner snipped.
Make Glaze
Beat cream cheese, powdered sugar, milk, and vanilla until smooth.
Cook Pancakes
Heat a skillet or griddle over medium heat. Lightly grease. Pour ¼ cup batter for each pancake. Immediately pipe a spiral of cinnamon swirl onto each pancake.
Cook 2-3 minutes until bubbles form. Flip and cook 1-2 minutes more until golden.
Serve
Drizzle pancakes with cream cheese glaze. Serve immediately. Cinnamon roll magic in pancake form.
Summary
Prep Time: 10 min | Cook Time: 15 min | Total: 25 min
Yield: 8-10 pancakes | Difficulty: Easy
Storage Notes
Best fresh. Leftover pancakes can be refrigerated for 2 days. Reheat in toaster, oven, or air fryer at 350°F for 5 minutes. Freeze for 3 months. Glaze can be made ahead and refrigerated for 1 week.
