There’s something irresistible about melting cinnamon sugar swirling through fluffy pancakes, topped with luscious cream cheese glaze. This Cinnamon Roll Pancakes Recipe brings all the warm, cozy flavors of your favorite cinnamon roll breakfast… in pancake form. It’s a total game-changer for weekend mornings!

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

I still remember the first time I made this Cinnamon Roll Pancakes Recipe—it filled the kitchen with that mouthwatering cinnamon aroma, and my family was hooked instantly. It’s not just about great flavor; it’s the blend of gooey cinnamon swirls and fluffy pancakes that feels extra special.

All-in-one breakfast: Combines the comforting cinnamon roll flavor with stackable pancakes, making mornings extra cozy and simple.
Easy to make: With straightforward ingredients and a smart technique, you don’t need any special skills to nail this recipe.
Customizable: You can tweak the glaze or swirl to suit your taste—add nuts, swap sugars, or try different dairy.
Impressive presentation: Those pretty cinnamon swirls piped right onto the pancakes make it look bakery-style without the fuss.

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

This handy list pairs pantry staples with fresh dairy to create the perfect pancake texture and that signature cinnamon roll taste. Using room temperature ingredients really helps here for smooth batter and glaze. Here’s why each part is key:

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

All-purpose flour: Provides the structure for light, fluffy pancakes without being too dense.
Baking powder: Leavens the batter, making those pancakes rise beautifully.
Granulated sugar: Adds subtle sweetness to balance the cinnamon swirl.
Butter (melted and room temp): Adds richness and a tender crumb to the pancakes and cinnamon swirl.
Brown sugar: Used in the cinnamon swirl for that deep caramel flavor and sticky sweetness.
Ground cinnamon: The star spice that delivers that cozy, warm note.
Whole milk: Moistens and enriches the pancake batter, giving a tender bite.
Eggs: Bind ingredients together and add protein for structure and fluffiness.
Cream cheese: Gives the glaze that tangy, creamy finish that cuts through the sweetness.
Powdered sugar: Sweetens the glaze and makes it silky smooth.
Vanilla extract: Rounds out flavors in the glaze with a gentle, aromatic boost.
Salt: Enhances all the flavors and balances sweetness perfectly.
Canola or vegetable oil: Keeps your pan non-stick without overpowering pancake flavor.

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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 playing with this recipe depending on the season or what’s in my pantry. You can easily swap whole milk for plant-based milk or skip the glaze if you want a lighter breakfast. Don’t be afraid to make it yours!

Variation: One time, I added chopped pecans to the cinnamon swirl for extra crunch—so good with a cup of coffee on a rainy morning.
Dairy-Free: I’ve swapped butter with vegan alternatives and cream cheese with dairy-free versions—and the results are still decadent.
Spice Boost: Try adding a pinch of nutmeg or cardamom to the cinnamon swirl for a cozy twist.

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

Step 1: Whip Up the Cinnamon Swirl

Start by mixing melted butter, brown sugar, and cinnamon in a bowl until it’s smooth and combined. This forms your luscious cinnamon swirl—the heart of the flavor. Transfer this mix into a pastry bag or a zip-top bag with the corner snipped off. Trust me, piping this on the pancakes is easier than you’d expect!

Step 2: Make the Cream Cheese Glaze

Beat softened butter and cream cheese until there are no lumps, then gradually add powdered sugar, vanilla, and salt. It should be silky smooth and perfect for drizzling. If you prep it a day ahead, keep it chilled and let it come to room temp before serving for easy spreading.

Step 3: Mix the Pancake Batter

Combine flour, baking powder, granulated sugar, and salt in a big bowl. Add in melted butter, warm milk, and lightly beaten eggs. Stir just until combined—don’t overmix, or your pancakes can get tough. The batter should be thick but pourable.

Step 4: Cook and Pipe Your Pancakes

Heat a non-stick skillet with a little oil over medium-low heat. Pour about ¼ cup of batter for each pancake. Immediately pipe a swirl of the cinnamon mixture on top. Here’s the secret: don’t flip the pancake after piping because that cinnamon sugar can burn quickly. Instead, turn the heat to low, cover with a lid, and let it cook through gently for 3–5 minutes. You’ll get perfectly cooked, gooey cinnamon swirls every time.

Step 5: Serve Warm with Glaze

Stack those beauties, drizzle generously with the cream cheese glaze, and dig in while warm. The gluey cinnamon swirl paired with the tangy glaze? Nothing beats it for a slow, weekend morning treat.

Top Tip

From making this Cinnamon Roll Pancakes Recipe multiple times, I’ve learned a few kitchen tricks that help it come together beautifully every time. These tips will save you from the common pitfalls and make the process smooth.

Use Room Temperature Ingredients: Eggs, milk, and butter blend better when they’re not cold, giving you a smoother batter and creamier glaze.
Don’t Overmix Your Batter: Stir just till combined—lumps are okay! Overmixing activates gluten and makes pancakes tough.
Cook Low and Slow After Piping: That low heat and covering trick helps the cinnamon sugar swirl melt in perfectly without burning.
Prep Your Cinnamon Swirl in Advance: Making it ahead and piping directly saves precious morning time and reduces mess.

How to Serve Cinnamon Roll Pancakes Recipe

cinnamon roll pancakes - Serving Suggestion

Garnishes

I usually stick with the classic cream cheese glaze, but sometimes sprinkle chopped toasted pecans or sliced almonds on top for texture. Fresh fruit like thin apple slices or raspberries adds a lovely tanginess that cuts through the sweetness.

Side Dishes

For a complete breakfast, I serve these pancakes with crispy bacon or breakfast sausage links. On the lighter side, a side of Greek yogurt with honey and walnuts balances the flavors nicely.

Creative Ways to Present

For special occasions, I love stacking the pancakes high, piping extra cinnamon swirls on top, and adding a generous drizzle of glaze right before serving. A dusting of powdered sugar and a sprig of fresh mint makes it feel extra festive.

Make Ahead and Storage

Storing Leftovers

I wrap leftover pancakes tightly in plastic wrap or store them in an airtight container in the fridge for up to 3 days. This way, they stay moist and ready for a quick reheat.

Freezing

Freezing works great! I separate pancakes with parchment paper in a freezer-safe bag to avoid sticking, then freeze up to 1 month. They thaw quickly or can be reheated right from the freezer in a toaster or microwave.

Reheating

For best results, reheat pancakes in a non-stick skillet over low heat or microwave briefly. If they feel dry, a light brush of butter before heating helps restore moistness and flavor.

Frequently Asked Questions:

Can I make the cinnamon swirl ahead of time?

Absolutely! Making the cinnamon swirl the night before saves time in the morning and lets the flavors meld together beautifully.

Why shouldn’t I flip the pancakes after adding the cinnamon swirl?

Flipping them can cause the cinnamon sugar to burn on the pan because of the sugar’s direct contact with heat, resulting in a bitter taste and messy pancakes. Cooking low and covering ensures even heat and gooey swirls.

Can I use a different type of milk?

Yes, you can substitute whole milk with plant-based milks like oat, almond, or soy. Just keep in mind that the flavor and texture might vary slightly, but it still works well.

How do I store and freeze leftover pancakes?

Store leftovers in an airtight container in the fridge for up to 3 days. For freezing, separate pancakes with parchment paper and freeze in a sealed bag for up to 1 month. Reheat gently for best results.

Final Thoughts

This Cinnamon Roll Pancakes Recipe is a weekend treat that feels fancy but is surprisingly easy to pull off. I love how it brings together my favorite cinnamon roll flavors with fluffy pancakes everyone can enjoy. Give it a try—you’ll see how simple it is to turn your breakfast into a comforting celebration. Trust me, once you make it, it becomes a new house favorite.