Start your day with the irresistible flavor of Cinnamon Roll Pancakes, where the comfort of warm, spiced cinnamon rolls meets the ease of fluffy pancakes. Each bite is swirled with buttery cinnamon filling and finished with a drizzle of velvety cream cheese glaze, making every stack a true breakfast indulgence. Perfect for special mornings or when you simply want to treat yourself, these pancakes bring all the cozy sweetness of a bakery favorite to your own kitchen.
Cinnamon Roll Pancake Ingredients
- Milk: Feel free to use regular milk or plant-based milk in this recipe.
- Maple Syrup: Maple syrup is used to sweeten the pancake batter. You can also use maple syrup as a topping for the pancakes in lieu of the cream cheese icing.
- Baking Powder: Baking powder is a pancake staple and helps them rise, resulting in perfectly fluffy cinnamon roll pancakes.
- Vanilla Extract: Vanilla extract flavors the pancake batter.
- Flour: Use regular all purpose flour in the pancake batter. To make gluten-free pancakes, use gluten-free all purpose flour. I prefer the brand King Arthur Measure for Measure gluten-free flour.
- Cinnamon: Can't have cinnamon roll pancakes without cinnamon!
- Butter: Use regular or vegan butter as desired.
- Brown Sugar: Use light brown, dark brown, or coconut sugar for the cinnamon roll filling.
How To Make Cinnamon Roll Pancakes
Step 1: To begin, prepare the cinnamon roll pancake batter by mixing the milk, maple syrup, vanilla, and baking powder together in a mixing bowl. Add the flour and mix until the batter is smooth but there are visible air bubbles.
Step 2: In a smaller separate bowl, make the cinnamon roll filling by mixing the sugar, cinnamon, and softened butter together.
Step 3: Spoon the pancake batter into a greased skillet heated to medium-low heat (about 2-3 tablespoon per pancake). We like to spray ours with avocado oil, olive oil, or grease it with butter. Use a pastry bag to create a spiral of cinnamon roll filling into each pancake. Pour an additional 1-2 tablespoon of pancake batter over the cinnamon filling to keep it from burning. Flip when bubbles form on the top or the pancakes have cooked for about 1-2 minutes.
Step 4: Fry the pancakes until golden on each side. Serve with either maple syrup or cream cheese icing.
How To Make Cream Cheese Frosting
You Will Need:
- Melted Butter (regular or vegan)
- Cream Cheese (regular or vegan)
- Powdered Sugar
Use an electric hand mixer to mix the melted butter, powdered sugar, and cream cheese together until smooth and creamy. Before serving it over the pancakes, you may want to microwave it for 15 seconds to make it easier to drizzle.
Other Pancake Recipes
- Best Banana Pancakes
- 20-Minute Strawberry Pancakes
- 8-Ingredient Lemon Blueberry Pancakes
- 20 Minute Easy Gingerbread Pancakes
- Pumpkin Pie Pancakes
- Apple Cinnamon Oatmeal Protein Pancakes
- Oatmeal Sweet Potato Pancakes
Cinnamon Roll Pancakes
Ingredients
Cinnamon Roll Pancake Batter
- 1 ¼ cup milk regular or plant-based
- 2 tablespoon maple syrup
- 3 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
Cinnamon Swirl
- 3 teaspoon cinnamon
- 4 tablespoon softened butter regular or plant-based
- ½ cup brown sugar or coconut sugar
Cream Cheese Icing
- ½ cup powdered sugar
- 2 tablespoon melted butter regular or plant-based
- 2 oz cream cheese regular or plant-based
Instructions
Cinnamon Roll Pancakes
- Mix the milk, maple syrup, baking powder, and vanilla together. Then, add the flour and mix until a pancake batter forms.
- In a smaller separate bowl, prepare the cinnamon swirl mixture by mixing the cinnamon, softened butter, sugar together. Spoon the cinnamon swirl mixture into a pastry bag and set aside until ready to use.
- Prepare the cream cheese frosting by mixing the powdered sugar, melted butter, and cream cheese together. Set aside. Alternatively, you may drizzle these with maple syrup!
- Bring a skillet with a sliver of butter to medium-low heat. Once the butter sizzles, spoon in about 2-3 tablespoons of the pancake batter. Carefully cut off the tip of the bag containing the cinnamon swirl mixture. Hold the tip upright so that the contents don't begin to drizzle out. Carefully use the bag to draw a spiral of the cinnamon sugar swirl mixture in the center of each pancake (I have a video of this on my instagram page).
- Pour an additional 1-2 tablespoon of pancake batter over the cinnamon filling to keep it from burning.
- Continue to cook the pancakes until bubbles form on the tops, and then flip. Cook for another minute or two until the pancakes are golden browned on each side.
- Before serving the pancakes, drizzle them with maple syrup or cream cheese icing. If the icing is too thick to drizzle , you can microwave it for 15 seconds.
michelle botticelli says
Love this gf recipe. However a small but important line was omitted in your instructions. The video shows you add additional pancake mix on top of the cinnamon swirl. Your instructions do not say to do this. By not doing this the swirl caramelizes when flipped and is hard to eat. I made several both ways and by far the extra pancake mix seals the deal. Good job.
Jillian says
Thanks for this feedback michelle!
Jillian says
I will update those notes in the recipe instructions!
Kelly says
This is a really fun and tasty dish! I made the dairy free version using Chobani oatmilk, earth balance butter, and Philadelphia plant based cream cheese. The only issue I had was with the cinnamon swirl step- it doesn’t specify to put my pancake batter over the cinnamon swirl in the pan but if you don’t the sugar will burn when you flip it. I had to get rid of my first batch and remake them, please specify this in the recipe!
Debra Farnesi says
Could I use Bisquick baking mix, and add the others to it?
Jillian Glenn says
I think this could work!