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cinnamon roll pancake

Cinnamon Roll Pancakes

Perfect cinnamon roll pancakes!

Course Breakfast
Cuisine American
Keyword Cinnamon Roll Pancakes
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 4 servings
Author Amanda Rettke


Cinnamon FIlling

  • 4 tablespoons unsalted butter, room temperature
  • 1/3 cup brown sugar
  • 1 1/2 teaspoons ground cinnamon


  • 1 cup all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt, (can omit if desired)
  • 1 cup buttermilk
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 tbsp. vegetable oil


Cinnamon Filling

  1. In a medium bowl, stir together the butter, brown sugar, and cinnamon and place into a pastry bag or plastic baggie. Set aside.


  1. In a medium bowl, whisk together the flour, baking powder, and salt. Whisk in the milk, egg, vanilla extract, and oil, until incorporated.

  2. Heat skillet over medium heat, and spray it with nonstick spray.
  3. Using a 1/8-1/4 size measuring cup, pour batter onto skillet. Spread the batter out more if necessary, to about 4-inch diameters.

  4. Reduce the heat to medium-low.
  5. 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.

  6. 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.

  7. 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.

  8. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling.
  9. Serve pancakes topped with a drizzle of glaze.