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Cinnamon Roll Pancakes Recipe

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3.9 from 10 reviews

Delight in these Cinnamon Roll Pancakes that beautifully combine the fluffy texture of pancakes with the rich flavors of cinnamon rolls. Swirled with a brown sugar cinnamon filling and topped with a creamy vanilla cream cheese glaze and toasted pecans, these pancakes make for a perfect indulgent breakfast or brunch treat.

Ingredients

Cinnamon Filling

  • ½ cup (3 oz/85 g) dark brown sugar, lump free
  • ¼ cup (2 oz/57 g) butter, melted
  • 1 ½ teaspoons ground cinnamon

Cream Cheese Glaze

  • ¼ cup (2 oz/57 g) cream cheese, at room temperature
  • ¼ cup (2 oz/57 g) butter, melted
  • ¾ cup (3 oz/85 g) powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • Milk, splash as needed to thin glaze

Pancakes

  • 1 cup (5 oz/142 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (8 fl oz/240 ml) whole milk
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons (1 oz/28 g) butter, melted
  • ¼ cup (1 ¼ oz/35 g) chopped pecans, toasted

Instructions

  1. Make the Cinnamon Filling: In a medium bowl, combine the dark brown sugar, melted butter, and ground cinnamon. Stir well to ensure no lumps remain and the mixture is fully emulsified. Transfer the filling into a piping bag fitted with a small round tip or a squeeze bottle. Set aside for use later.
  2. Make the Cream Cheese Glaze: In a small bowl, beat the cream cheese until smooth. Add the melted butter, sifted powdered sugar, and vanilla extract, stirring until the mixture is creamy and smooth. If the glaze becomes too stiff to drizzle, add a splash of milk to thin it out. Set aside.
  3. Prepare the Pancake Batter: Heat a large nonstick pan or skillet over medium-low heat. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. In a separate jug or bowl, whisk the milk, egg, and vanilla extract until combined. Gently pour the wet ingredients into the dry mix and stir until mostly incorporated; small lumps are fine—do not overmix. Finally, fold in the melted butter just until combined.
  4. Cook the Pancakes and Add Cinnamon Filling: Spoon about ⅓ cup (2 ½ oz/71 g) of batter onto the preheated skillet. As the pancake starts to bubble after about 1 to 2 minutes, pipe the cinnamon filling in a swirl pattern, starting from the center and moving outward. Continue cooking for another 1 to 2 minutes, until bubbles begin popping on the surface and the underside is golden brown.
  5. Flip and Finish Cooking: Carefully flip the pancake and cook the second side for an additional 1 to 2 minutes until golden and cooked through. Transfer the finished pancake to a plate with the cinnamon swirl facing up. Cover with a clean tea towel to keep warm.
  6. Repeat: Continue cooking the remaining pancakes in the same manner, keeping them warm covered while you cook.
  7. Serve: Just before serving, drizzle the pancakes generously with the cream cheese glaze. Scatter the toasted chopped pecans over the top for added crunch and flavor.
  8. Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave for about 15 seconds before serving to restore warmth.

Notes

  • Use a piping bag or squeeze bottle to evenly distribute the cinnamon filling in a neat swirl for the best cinnamon roll look and flavor.
  • If the cream cheese glaze thickens too much, whisk in a small amount of milk to regain pourable consistency.
  • Keep pancakes covered with a towel while cooking the rest to retain warmth and softness.
  • To toast pecans, dry roast them in a skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to prevent burning.

Find it online: https://recipefeastful.com/cinnamon-roll-pancakes-recipe/