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Cinnamon Roll Pancakes

Cinnamon Roll Pancakes

Cinnamon Roll Pancakes blend the warm, gooey swirl of a cinnamon roll with the fluffy comfort of pancakes a breakfast dream come true that’s surprisingly easy to make.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 1 egg
  • 3/4 cup milk (whole or buttermilk preferred)
  • 2 tbsp unsalted butter, melted
  • 1/3 cup brown sugar
  • 1.5 tsp ground cinnamon
  • 2 tbsp unsalted butter, melted (for swirl)
  • 2 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/4 tsp vanilla extract
  • 2 tbsp milk (for drizzle)

Equipment

  • mixing bowls
  • whisk
  • nonstick pan or griddle
  • spatula
  • piping bag or zip-top bag
  • squeeze bottle (optional for swirl)

Method
 

  1. In a small bowl, mix melted butter, brown sugar, and cinnamon until smooth. Pour into a piping or zip-top bag. Set aside.
  2. In a large bowl, whisk together flour, baking powder, sugar, and salt. In another bowl, whisk milk, melted butter, and egg. Combine wet and dry ingredients and stir gently. Let batter rest for 5 minutes.
  3. Preheat a greased pan over medium-low heat. Pour ¼ cup of batter per pancake.
  4. Once bubbles appear, pipe a cinnamon swirl onto each pancake. Cook 2–3 minutes, then flip carefully. Cook another minute until golden and cooked through.
  5. In a bowl, whisk softened cream cheese, powdered sugar, vanilla, and milk until smooth to make the glaze.
  6. Stack pancakes on a plate and drizzle with cream cheese glaze. Serve warm for best results.

Nutrition

Calories: 310kcalCarbohydrates: 38gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 290mgPotassium: 130mgFiber: 1gSugar: 18gVitamin A: 520IUCalcium: 160mgIron: 1.7mg

Notes

Let the batter rest 5 minutes for fluffier pancakes. Cook on medium-low to avoid burning the swirl. Use a squeeze bottle for neat spirals. Store leftovers in the fridge up to 3 days or freeze up to 2 months with parchment layers between pancakes.

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