There’s something irresistibly cozy about the mix of fluffy pancakes swirled with cinnamon sugar and draped in a luscious glaze — that’s exactly why I’m excited to share this Cinnamon Roll Pancakes Recipe with you. It’s like a warm hug on a plate, perfect for a weekend breakfast that feels extra special.

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

When it comes to breakfast treats, this Cinnamon Roll Pancakes Recipe hits all the right notes: sweet, soft, and just a little indulgent. I honestly look forward to making them whenever the weekend rolls around because it feels like a mini celebration in the kitchen.

Swirled Cinnamon Goodness: The cinnamon sugar swirl bakes right into the pancake, creating pockets of caramelized sweetness that keep every bite interesting.
Cream Cheese Glaze: This glaze is tangy and smooth, balancing the sugary batter perfectly—it's like the icing on a cinnamon roll, but better with pancakes!
Easy to Make: Despite feeling fancy, these pancakes come together with simple ingredients and straightforward steps that even busy cooks can manage.
Perfect for Company: They make a brunch crowd-pleaser, and you can customize toppings to suit every taste at your table.

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

Each ingredient in this Cinnamon Roll Pancakes Recipe plays a role in creating those tender pancakes and flavorful swirls. I always recommend using fresh spices and room temperature dairy to get the best texture and flavor.

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: Melted for the swirl and batter, it adds richness without overpowering any flavors.
Light Brown Sugar: Packed with molasses, it brings deep caramel notes to the cinnamon swirl.
Ground Cinnamon: The star spice for that warming, sweet aroma.
Cream Cheese: Makes the glaze wonderfully smooth and adds a slight tang to balance the sweetness.
Powdered Sugar: For a silky, lump-free glaze texture.
Vanilla Extract: Injects a lovely fragrant sweetness into the glaze.
All-Purpose Flour: Keeps pancakes fluffy but sturdy enough to hold the swirl.
Baking Powder: Gives the pancakes their wonderful lift and light crumb.
Granulated Sugar: Adds just enough sweetness to the batter without getting cloying.
Salt: Enhances all the other flavors, especially the cinnamon and sugar.
Whole Milk and Eggs: Provide moisture, richness, and structure.
Canola or Vegetable Oil: Helps prevent sticking while cooking but doesn’t add extra flavors.

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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 tweaking this recipe depending on the season or who I’m feeding. It’s totally flexible, so feel free to swap in your favorite add-ins or toppings to make it truly your own.

Variation: I often toss in a handful of chopped pecans into the batter for a lovely crunch that pairs beautifully with the cinnamon swirl.
Dietary swap: You can easily use almond or oat milk and a dairy-free cream cheese to keep this friendlier for those with allergies.
Seasonal twist: Try adding a pinch of nutmeg or ground cardamom to the cinnamon mix for a cozy fall flavor boost.

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

Step 1: Whip Up the Cinnamon Swirl

First things first, I melt the butter and mix it with brown sugar and cinnamon until silky and smooth. Then, I spoon it into a pastry bag or zip-top bag, snipping the tip so I can pipe perfect swirls later. This step gives those pancakes their signature cinnamon roll vibe.

Step 2: Prepare the Cream Cheese Glaze

Next, I beat room temperature butter and cream cheese until it’s perfectly creamy and lump-free — trust me, it makes a difference. Then, I gradually add powdered sugar, vanilla, and just a pinch of salt. I cover it with plastic wrap and set it aside. Sometimes I even make this a day ahead; it always tastes incredible.

Step 3: Mix the Pancake Batter

In a large bowl, I whisk together the flour, baking powder, sugar, and salt. Then I stir in the melted butter, whole milk, and eggs, making sure the batter is smooth but not overmixed. It should be thick and luscious—perfect for holding that cinnamon swirl.

Step 4: Cook and Swirl

Heat your skillet on medium-low and brush with a little oil to keep things from sticking. Pour about ¼ cup of batter for each pancake. Quickly pipe a swirl of the cinnamon mixture on top. Instead of flipping, turn the heat down to low, cover the pan with a lid, and let them cook gently for 3 to 5 minutes until set and cooked through. This avoids the sugar burning and keeps the swirl gooey and perfect.

Step 5: Serve Warm with Glaze

Once your stack is golden and irresistible, drizzle it with that creamy cream cheese glaze and dive right in. I love serving immediately to enjoy the warm, melty glory, but leftovers are fantastic too.

Top Tip

After making this Cinnamon Roll Pancakes Recipe several times, I’ve learned a few little tricks that really boost the final result and make the process smoother. These tips helped me move from “just good” to truly fantastic.

Pastry Bag for Precision: Using a pastry or zip-top bag to pipe the cinnamon swirl lets you control the design and avoid messy globs.
Low and Slow Cooking: Patience is key—cooking pancakes on low heat with a cover keeps the sugar swirl from burning and makes the batter cook evenly.
Room Temperature Ingredients: Bringing your eggs and milk to room temp helps the batter mix smoothly and rise better for fluffier pancakes.
Glaze Ahead: Making the cream cheese glaze the night before saves time in the morning and lets the flavors deepen wonderfully.

How to Serve Cinnamon Roll Pancakes Recipe

cinnamon roll pancakes - Serving Suggestion

Garnishes

I usually keep it simple with a generous drizzle of cream cheese glaze and sometimes a sprinkle of chopped toasted pecans or a dusting of powdered sugar. A few fresh berries on the side add a pop of color and a little brightness that’s so refreshing.

Side Dishes

For the perfect brunch spread, I like to serve these pancakes with crispy bacon or sausage links and a fresh fruit salad. A hot cup of coffee or a glass of cold milk rounds out the meal beautifully.

Creative Ways to Present

Once for a birthday breakfast, I stacked a tall tower of these pancakes, layering cream cheese glaze between each one like frosting—talk about a showstopper! You could also turn them into pancake sandwiches with cream cheese glaze and sliced fruit for a fun twist.

Make Ahead and Storage

Storing Leftovers

I recommend letting the pancakes cool completely, then stacking them with parchment paper in between to prevent sticking. Seal them in an airtight container and keep in the fridge for up to 2 days. They’re great for quick breakfasts throughout the week.

Freezing

Freeze leftover pancakes flat on a baking sheet, then transfer them to a freezer bag once solid. They freeze beautifully for up to 2 months. Just take out as many as you need, and you’re ready for a quick, indulgent breakfast anytime.

Reheating

I usually reheat pancakes in the toaster or microwave. If using a microwave, cover with a damp paper towel to keep them moist. For a crisp edge, a few minutes in a hot skillet works wonders. Then just drizzle on fresh glaze and enjoy.

Frequently Asked Questions:

Can I make the cinnamon swirl ahead of time?

Absolutely! You can prepare the cinnamon swirl mixture and keep it in the fridge for up to two days. Just bring it back to room temperature before piping it onto the pancakes.

Why shouldn’t I flip the pancakes with cinnamon swirl?

Flipping pancakes with the cinnamon swirl can cause the sugar in the swirl to burn and create a bitter taste. Cooking them low and slow with a lid keeps the swirl intact and the pancakes properly cooked.

Can I substitute the cream cheese glaze with maple syrup?

Yes, if you prefer a simpler topping, warm maple syrup works well, but the cream cheese glaze adds a creamy tanginess that complements the cinnamon flavor beautifully and makes this recipe stand out.

What’s the best way to store leftover pancakes?

After cooling, stack pancakes separated by parchment paper, store them in an airtight container in the refrigerator for up to 2 days or freeze for longer storage. Reheat gently to maintain their texture.

Final Thoughts

This Cinnamon Roll Pancakes Recipe is truly one of my favorite ways to turn a simple breakfast into a special occasion. It’s approachable but delivers that rich, comforting flavor that everyone can enjoy. I can’t wait for you to make them, share them, and feel that same warm satisfaction I get every time I do.