Two classic breakfast items, cinnamon rolls and pancakes, magically combined to form one delicious dish of Cinnamon Roll Pancakes. With swirls of cinnamon and sugar, weekend brunch never tasted so decadent!

Yep, that’s right.  Two classic breakfast items, cinnamon rolls and pancake, magically combined to form one delicious dish.  It seems like every weekend on Saturday morning, I struggle to make the decision of what to make the kids for breakfast. It’s always – pancakes or cinnamon rolls? So why not have Cinnamon Roll Pancakes?!

With this cinnamon roll pancake recipe you get all of the fluffy deliciousness of pancakes, along with the cinnamon flavor from cinnamon rolls. And as a bonus? A cream cheese glaze on top!

Ingredients in Cinnamon Roll Pancakes

This cinnamon pancake recipe is a fluffy homemade pancake, filled with warm spices!

Flour – I always use unbleached all purpose flour when I make these pancakes.

Baking Powder – baking powder is what helps these pancakes rise quickly, making them super fluffy.

Salt

Cinnamon – of course we need cinnamon in Cinnamon Roll Pancakes! This recipe has an entire tablespoon of cinnamon.

Sugar – to slightly sweeten the pancakes.

Eggs – eggs act as a binder in this pancake recipe.

Milk – I have used cows milk and almond milk in this recipe with good results. Buttermilk would also be a great option.

Maple Syrup – maple syrup is in the pancake batter, adding some maple flavor and more sweetness to these pancakes.

Butter – a little melted butter is in the pancake batter to make them tender.

Vanilla – vanilla extract adds its delicious vanilla flavor to the pancakes.

Cream Cheese – of course I had to drizzle the cinnamon roll pancakes with a cream cheese frosting!

Powdered Sugar – powdered sugar sweetens the cream cheese drizzle.

How to Make Cinnamon Roll Pancakes

This homemade pancake recipe is super easy to mix together and way more delicious than boxed pancakes!

Mix the dry ingredients. In a large mixing bowl, whisk together the flour, baking powder, sugar, cinnamon, and salt.

Mix the wet ingredients. In a medium bowl, whisk together the eggs, milk, maple syrup, melted butter, and vanilla extract.

Combine. Add the wet ingredients to the dry ingredients and mix together with a rubber spatula until just combined. Don’t over-mix the batter.

Make the Cream Cheese Frosting. In a small bowl, mix together the cream cheese, powdered sugar, melted butter, and milk until well combined. Set aside.

Cook. Preheat a griddle over medium heat. Add 1/4 cup of batter to the griddle, fitting as many pancakes as you can, and cook until bubbles start to form, about 2-3 minutes. Flip and cook another minute.

Serve. Serve the pancakes drizzled with the cream cheese frosting. Enjoy!

These pancakes are the perfect solution for the weekend mornings when you are seriously craving a big, soft, frosted cinnamon roll but you don’t have a can of Grand’s cinnamon rolls in your fridge and you don’t want to wait a couple of hours to make them from scratch (who does?!).  I would bet you some serious cash that you have all of the ingredients for these pancakes in your pantry, making them the saving grace to your “gotta-have-a-cinnamon-roll” morning.

Cinnamon Roll Pancakes Tips

Storage. Store leftover pancakes in an airtight container in the fridge for 4-5 days. Reheat in the microwave or the toaster.

Freeze. You can definitely freeze these pancakes (without the frosting). Place them on a baking sheet lined with parchment paper in a single layer. Freeze for 1 hour to partially freeze them and then transfer them to an airtight container. Partially freezing them first keeps them from sticking to each other. 

Use a nonstick griddle or pan. Or grease your griddle well, so your pancake batter does not stick!

Ice cream scoop. Use an ice cream scoop or measuring cup for measuring the batter. An ice cream scoop in particular makes it really easy to get the cinnamon roll pancake batter onto the griddle.

Keep heat at medium to medium low. This will ensure that the pancakes don’t burn and the middle of the pancakes are cooked through.

Looking for similar recipes?  Check these out!

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Cinnamon Roll Pancakes

Cinnamon rolls meet pancakes for a super fluffy, cinnamon infused pancake drizzled with cream cheese frosting!

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: breakfast pancakes, brunch, cinnamon pancakes, cinnamon roll pancakes, pancakes

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4 -6 servings

Calories: 645.26kcal

Author: Taylor Ellingson

Ingredients

• 1 3/4 cups all-purpose flour
• 4 tsp baking powder
• 1/2 tsp salt
• 3 tbsp sugar
• 1 tbsp cinnamon
• 2 eggs
• 1 cup milk
• 2 tbsp pure maple syrup
• 4 tbsp 1/2 stick unsalted butter, melted
• 1 tbsp vanilla

For the Frosting Syrup

• 2 ounces cream cheese at room temperature
• 1 tbsp melted butter
• 1 cup confectioners’ sugar
• 3-4 tbsp milk

Instructions

To make the pancakes:

• In a large bowl, whisk together the flour, baking powder, salt, sugar, and cinnamon.
• In a separate bowl, whisk together the eggs, milk, maple syrup, melted butter, and vanilla.
• Add the wet ingredients to the dry and mix with a spatula until just combined.
• Preheat a griddle over medium heat.
• Add the pancake batter in 1/4 cup and cook until bubbles form on the surface, about 3-4 minutes. If the pancakes seem to be getting too brown, reduce the heat to medium-low.
• Flip and cook another 1-2 minutes.

To make the frosting:

• In a small bowl, beat together the cream cheese and butter.
• Add the confectioners’ sugar and milk one tablespoon at a time until desired consistency is achieved.
• Drizzle over warm pancakes!

Notes

Storage. Store leftover pancakes in an airtight container in the fridge for 4-5 days. Reheat in the microwave or the toaster.

Freeze. You can definitely freeze these pancakes (without the frosting). Place them on a baking sheet lined with parchment paper in a single layer. Freeze for 1 hour to partially freeze them and then transfer them to an airtight container. Partially freezing them first keeps them from sticking to each other. 

Keep warm. If you are making these pancakes and want to keep them warm before serving, heat your oven to 200 degrees F and place them on a baking sheet in the oven to keep them warm. 

Keep heat at medium to medium low. This will ensure that the pancakes don’t burn and the middle of the pancakes are cooked through.

Nutrition

Calories: 645.26kcal | Carbohydrates: 95.51g | Protein: 11.77g | Fat: 24.07g | Saturated Fat: 13.86g | Cholesterol: 142.28mg | Sodium: 530.22mg | Potassium: 630.3mg | Fiber: 2.63g | Sugar: 49.11g | Vitamin A: 863.54IU | Calcium: 323.64mg | Iron: 3.47mg

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