Cinnamon Roll Pancakes A Sweet Twist on Breakfast

Imagine waking up to the aroma of freshly made Cinnamon Roll Pancakes, but instead of waiting for them to bake, you’re greeted by a stack of fluffy pancakes infused with that same sweet cinnamon swirl.

These Cinnamon Roll Pancakes combine the best of two breakfast favorites into one indulgent dish. Whether you’re cooking for a lazy weekend brunch or looking to impress guests, these pancakes will quickly become a household favorite.

Why Cinnamon Roll Pancakes?

Cinnamon rolls are a universally loved treat, but they can be time-consuming to make. Pancakes, on the other hand, are quick and easy. Combining the two creates a satisfying blend of comforting cinnamon flavor with the ease of pancakes. These pancakes bring all the cinnamon goodness with a touch of indulgence from a cream cheese drizzle, mimicking the frosting of classic cinnamon rolls.

Ingredients You’ll Need

For the Pancake Batter:
– 1 ½ cups all-purpose flour
– 1 tablespoon baking powder
– 2 tablespoons sugar
– ¼ teaspoon salt
– 1 cup milk
– 2 large eggs
– 1 teaspoon vanilla extract
– 2 tablespoons melted butter

For the Cinnamon Swirl:
– ¼ cup unsalted butter, melted
– ½ cup brown sugar
– 1 tablespoon ground cinnamon

For the Cream Cheese Glaze:
– 4 ounces cream cheese, softened
– ½ cup powdered sugar
– 1 teaspoon vanilla extract
– 2-3 tablespoons milk (depending on desired consistency)

Step-by-Step Instructions for Cinnamon Roll Pancakes

First, prepare the cinnamon swirl. Mix together melted butter, brown sugar, and cinnamon in a small bowl until fully combined. Transfer the mixture into a small plastic sandwich bag or piping bag for easy swirling later. Set it aside while you prepare the pancake batter.

In a large mixing bowl, whisk together flour, baking powder, sugar, and salt. In a separate bowl, mix milk, eggs, vanilla extract, and melted butter. Combine the wet ingredients with the dry ingredients, mixing gently. Overmixing can lead to tough pancakes, so lumps are okay.

Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray. Pour about ¼ cup of pancake batter onto the skillet for each pancake. Allow the pancake to cook until bubbles form on the surface. Snip a small corner off the plastic bag filled with the cinnamon swirl mixture. Pipe a spiral onto each pancake, starting from the center and working outwards. The cinnamon swirl will slightly melt into the pancake as it cooks.

Once bubbles on the surface have popped and the edges look set, flip the pancake carefully using a spatula. Cook for another 1-2 minutes until fully cooked and golden brown. Be mindful that the swirl may caramelize and become sticky, so avoid letting the swirl side sit too long. Transfer cooked pancakes to a warm plate and cover them to keep warm while cooking the remaining batter.

While pancakes cook, prepare the cream cheese glaze. Beat together softened cream cheese, powdered sugar, vanilla extract, and 2-3 tablespoons of milk in a medium bowl. Adjust consistency by adding more milk if needed. The glaze should be smooth and pourable, but not too runny.

Tips for Perfect Cinnamon Roll Pancakes

Use a piping bag for the cleanest swirl when adding the cinnamon mixture to the pancake. If a piping bag isn’t available, a sandwich bag with the corner cut off works well too. Keep the heat low. The cinnamon mixture contains sugar, which can burn easily at high heat. Cooking pancakes on medium heat ensures the swirl caramelizes without burning.

A thicker batter holds up well to the cinnamon swirl. If the batter is too runny, add a tablespoon or two of flour to thicken it. When flipping, wait until bubbles appear across the surface of the pancake. This ensures the batter has cooked enough to handle the flip without tearing.

Variations and Add-Ons

For a crunchy twist, sprinkle chopped pecans onto the cinnamon swirl before flipping the pancake. This adds texture and a nutty flavor that pairs well with the sweetness of the cinnamon and cream cheese glaze.

For feeding a crowd, turn this recipe into a baked pancake casserole. Layer pancake batter in a baking dish, swirl the cinnamon mixture throughout, and bake in a 350°F (175°C) oven for 25-30 minutes. Drizzle with cream cheese glaze before serving.

To make the recipe vegan, swap out milk for a plant-based alternative like almond or oat milk. Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of eggs, and substitute vegan butter and cream cheese in the swirl and glaze. For a gluten-free version, use 1:1 gluten-free baking flour instead of all-purpose flour. The pancakes will still be fluffy and delicious.

Storing and Reheating

These pancakes are best enjoyed fresh off the skillet, but they can be stored for later. Store leftover pancakes in an airtight container in the fridge for up to 3 days. To eat, reheat in the microwave for 30 seconds to 1 minute.

For freezing, place a sheet of parchment paper between each pancake, stack them, and wrap tightly in plastic wrap before freezing. They last up to 2 months in the freezer. To reheat, pop them in the toaster or microwave until warmed through.

Serving Suggestions

Pair your pancakes with fresh fruit like strawberries or blueberries to balance the sweetness. For an indulgent breakfast, serve with crispy bacon or sausage. A cup of hot coffee or a latte is the perfect companion.

These pancakes are rich, so they shine as the star of any breakfast or brunch spread. Keep the rest of the meal light, allowing the flavor of the pancakes to stand out.

Cinnamon Roll Pancakes are the ultimate indulgence for breakfast lovers. They combine the warm, spicy flavors of cinnamon rolls with the fluffy texture of pancakes, making for a memorable meal. Whether for a special occasion or just because, they’re sure to become a new favorite in your breakfast rotation.

Next time you’re craving something sweet and comforting in the morning, skip the bakery and head to the kitchen. These pancakes will transform your breakfast into a cinnamon-spiced feast.