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Cinnamon Roll Pancakes on a plate

Cinnamon Roll Pancakes

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!
Prep Time 15 mins
Cook Time (if cooking 3 pancakes at a time) 20 mins
Course Breakfast, brunch
Cuisine American
Servings 20 4-inch pancakes


  • skillet


Cinnamon Swirl

  • ¼ c butter melted
  • ½ c brown sugar
  • 2 teaspoon cinnamon

Pancake Batter

  • 2 c flour
  • 1 teaspoon salt
  • 4 teaspoon baking powder
  • 2 eggs
  • ¼ c butter melted
  • 1 ⅔ c lemon-lime soda OR carbonated water

Cream Cheese Frosting Drizzle

  • 4 oz cream cheese softened
  • 1 c powdered sugar
  • ½ teaspoon vanilla
  • 1-2 tablespoon milk


  • 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 ¼ 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!


*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!
Keyword pancakes
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