Cinnamon Roll Pancakes are buttermilk pancakes with an added cinnamon filling that are fast and easy to make and taste just like cinnamon rolls! You may also like my Glazed Donuts, Quick Cinnamon Rolls, and Apple Fritters for a decadent breakfast!
Cinnamon Roll Pancakes
Use my favorite (and perfect!) buttermilk pancake recipe and add in the cinnamon mixture and you have the most delightful breakfast in these Cinnamon Roll Pancakes. Plus, I have added a recipe to make an optional whipped cream glaze to top the pancakes! Of course, you could still make homemade cinnamon rolls, too!
(if you want to make the cinnamon glaze pourable, heat in a saucepan or microwave until butter is melted)
Cinnamon Roll Pancakes Ingredients
Who doesn’t love cinnamon rolls? I love that you get the best of both worlds with this recipe… perfect pancakes with the gooey cinnamon rolls glaze. To make this breakfast of champions, start with the cinnamon filling:
- brown sugar
You simply stir together those ingredients and then place into a bag so you can pipe a swirl around the pancake. A plastic bag works, but I prefer piping bags if you have them!
Now onto the buttermilk pancake:
- baking powder
- buttermilk–If you don’t have any on hand, make your own homemade buttermilk.
- vanilla extract
- vegetable oil
How to Make Cinnamon Roll Pancakes
Start by pouring 1/4 cup pancake batter onto a skillet heated to 325-350°F. Once the pancake sets a bit and starts to bubble around the edges, pipe the filling onto the pancake. Starting at the center, pipe in a circle around the pancake until you reach the edge. Check to see if the bottom is done cooking and then carefully flip the pancake over and continue to cook until done. (about 2-3 minutes)
Once you get the hang of it, you can make several pancakes at the same time!
Whipped Cream Glaze (optional)
Because I wanted a little more… I added another glaze on top. I didn’t include it in the recipe below because it is most certainly optional, but it is really amazing. This glaze recipe makes more than you may need for the pancakes, but you can also store it in the fridge for next weekend!
- 3 oz cream cheese, softened
- 1/4 cup butter, softened
- 1 1/2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
Mix all the ingredients with a bowl using a hand-held mixer or a stand mixer. Once they are incorporated, turn the mixer to the highest setting and let it whip the ingredients together (about 4-5 minutes). Drop dollops onto the pancakes and watch it melt into every nook and cranny.
Rest assured, there is no need for butter or syrup when you make these delicious cinnamon roll pancakes! Let me tell you. These are sweet. So sweet. I happen to LOVE sweet, so this is a great way for me to start my day. Hubby could do without the cream cheese glaze; my kids wanted extra helpings of it.
I had some leftover glaze, so I popped it into the fridge. Two weeks later we made Cinnamon Roll Waffles and the toppings were just as fabulous!
Looking for More Breakfast Recipes?
Perfect cinnamon roll pancakes!
- 4 tablespoons unsalted butter, room temperature
- ⅓ cup brown sugar
- 1½ teaspoons ground cinnamon
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt, (can omit if desired)
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon vegetable oil
In a medium bowl, stir together the butter, brown sugar, and cinnamon and place into a pastry bag or plastic baggie for piping. Set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Whisk in the milk, egg, vanilla extract, and oil, until incorporated.
Heat skillet over medium heat, and spray it with nonstick spray.
Using a ⅛-¼ size measuring cup, pour batter onto skillet. Spread the batter out more if necessary, to about 4-inch diameters.
Reduce the heat to medium-low.
When your pancake begins to form bubbles around the edges, pipe the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl, just as you see in a regular cinnamon roll.
Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom.
Gently but quickly flip over pancake. Cook an additional 2 to 3 minutes (with temperature still on medium low), until the other side is golden as well.
Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling.
Serve pancakes topped with a drizzle of glaze.