These Cinnamon Roll Pancakes have a buttery cinnamon swirl throughout a soft, fluffy pancake. Topped with a smooth cream cheese frosting, these are a delightful addition to any breakfast or brunch!
What’s your go-to breakfast? If you’re like me, it’s probably different on busy weekdays than it is on a relaxing Saturday or Sunday morning.
When I’ve got the time, I’m all about a hot, delicious, hearty breakfast! Especially if the kids are still sleeping and I have a few quiet minutes shuffling through the kitchen cooking breakfast, I’m one happy, happy camper!!
These Cinnamon Roll Pancakes certainly fit the bill for a special breakfast treat!! They start with my “secret ingredient” pancake recipe and we add a swirl of cinnamon and a drizzle of cream cheese frosting to bring it over the top!!
How do you make Cinnamon Roll Pancakes?
First, make sure you’ve got all ingredients for the pancake batter (or a pancake mix), cinnamon swirl and the cream cheese frosting. Then, grab a skillet, a couple bowls and let’s get to cookin’!!
Mix up the cinnamon swirl first so it’s ready once the pancakes hit the griddle. Once you’ve got it mixed up, place it into a resealable baggie or a squeeze bottle if you’ve got one. Now for the pancakes…
As I mentioned above, I like to use my secret ingredient pancake recipe for the base (which is also in the recipe card below). If you’re short on time and need an easy alternative, a pancake mix will do!
Scoop the batter onto a hot, greased griddle. Then, squeeze the cinnamon mixture in a swirl pattern on top of the pancake. Make sure you don’t get too close to the edge of the pancake.
Once the pancake is nice and bubbly on top, flip it over and cook the second side until golden brown. Repeat until all pancakes are done. NOTE: You will have to wipe down the skillet with a wet paper towel between batches to get some of the sugar off. Simply wipe off and re-grease the pan!
Mix up the frosting, and drizzle it over a stack of warm Cinnamon Roll Pancakes! Mmmmm!!
How to store leftover pancakes
You can place the pancakes in an airtight container or baggie and refrigerate them for up to 3 days. When you’re ready to enjoy, simply pop a couple in the microwave and warm until heated through. I like to keep the frosting in a resealable baggie and squeeze a little over the pancakes when the come out of the microwave!
If you don’t think you’ll finish the pancake in a couple days, you can also freeze them. Just place a couple pancakes in small freezer bags to grab when you’re in a hurry. Then, you’ll microwave them and have a delicious start to your day with very little work!
Other breakfast recipes you might like
Breakfast Quesadillas 
Frozen Fruit Cups 
Raspberry Cheesecake French Toast Casserole
Sheet Pan Breakfast Quesadillas – Quesadillas for breakfast?! Yup! These are a fun twist on the classic. Perfect for kids and adults alike!
Frozen Fruit Cups – These are a refreshing side dish that’s easy to serve to a crowd!
Raspberry Cheesecake French Toast Casserole – This decadent breakfast casserole is a cheesecake-lover’s dream!!
Everything Bagel and Sausage Casserole – If you’ve ever had an “everything bagel,” you know how darn good they are! Add some sausage and eggs and you’ll have a super delicious savory breakfast option!
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Cinnamon Roll Pancakes
Equipment
- skillet
Ingredients
Cinnamon Swirl
- 1/4 c butter melted
- 1/2 c brown sugar
- 2 tsp cinnamon
Pancake Batter
- 2 c flour
- 1 tsp salt
- 4 tsp baking powder
- 2 eggs
- 1/4 c butter melted
- 1 2/3 c lemon-lime soda OR carbonated water
Cream Cheese Frosting Drizzle
- 4 oz cream cheese softened
- 1 c powdered sugar
- 1/2 tsp vanilla
- 1-2 tbsp milk
Instructions
- Make the cinnamon swirl by stirring together the melted butter, brown sugar and cinnamon. Spoon the mixture into a resealable bag and seal shut; set aside.
- In a large bowl, whisk together the flour, salt and baking powder.
- Then add the eggs, melted butter and soda (or carbonated water).
- Whisk until combined (a few lumps in the batter is fine).
- Using a cookie scoop or a 1/4 cup measuring cup, scoop the batter onto a hot greased griddle.
- Snip one corner of the baggie filled with filling. Swirl the mixture over each pancake. *Don't get too close to the edge of the pancake or it'll seep to the griddle – you want all that yumminess to stay in the pancake!! 🙂
- Cook the second side until golden brown. Repeat until pancake batter is gone.*
- Make the frosting by stirring together the cream cheese and powdered sugar. Add the vanilla then the milk teaspoon by teaspoon until you've reached the desired consistency.
- To serve, stack a few pancakes on a plate and drizzle the frosting on top. Enjoy!
Notes
[…] Cinnamon Roll Pancakes by Dance Around the Kitchen […]
Has anyone tried with waffles?