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Stack of cinnamon roll pancakes with a wedge cut out on white plate, showing cinnamon swirl pattern throughout fluffy buttermilk pancakes, topped with melting butter pat and drizzled with cream cheese glaze, sitting in pool of maple syrup, with coffee cup blurred in background

Cinnamon Roll Pancakes

Fluffy, golden Cinnamon Roll Pancakes swirled with a rich brown sugar cinnamon filling and topped with a luscious cream cheese glaze. The perfect comforting weekend brunch.
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 480kcal
Cost: $6

Equipment

  • 1 Large nonstick griddle (For cooking the pancakes safely)
  • 2 Mixing bowls (For batter and glaze)
  • 1 Zip top plastic bag (For piping the cinnamon swirl)
  • 1 Whisk (For smoothing the icing)

Ingredients

  • 2 cups pancake mix - Your favorite boxed brand
  • 1 cup whole milk - Plus extra for the glaze
  • 2 large eggs - Room temperature
  • 4 tablespoon butter - Melted for the filling
  • ½ cup brown sugar - Packed
  • 1 tablespoon ground cinnamon - For the swirl
  • 4 oz cream cheese - Softened
  • 1 cup powdered sugar - Sifted for the glaze

Instructions 

  • Whisk the pancake mix, milk, and eggs in a large bowl to create the base so the batter remains slightly lumpy.
  • Stir the melted butter, brown sugar, and cinnamon together vigorously to form the filling so the mixture thickens slightly.
  • Transfer the dark cinnamon filling into a small plastic bag to prepare for piping so you have complete control.
  • Pour half a cup of wet batter onto a hot greased griddle to form the cakes so they cook evenly.
  • Pipe the sweet cinnamon filling directly into the wet batter to create the swirl so it bakes inside.
  • Wait until bubbles form on the edges before flipping over to cook the second side so the sugar caramelizes gently.
  • Beat the softened cream cheese with powdered sugar and milk to create the glaze so it becomes perfectly smooth.
  • Drizzle the sweet cream cheese icing over the hot stack to finish the dish so the glaze melts beautifully.

Notes

Allow the brown sugar and butter filling to cool slightly before piping it onto the pancake batter so it holds its spiral shape and does not bleed.

Nutrition

Serving: 280g | Calories: 480kcal (24%) | Carbohydrates: 65g (22%) | Protein: 8g (16%) | Fat: 22g (34%) | Saturated Fat: 12g (75%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 115mg (38%) | Sodium: 450mg (20%) | Potassium: 150mg (4%) | Fiber: 2g (8%) | Sugar: 45g (50%) | Vitamin A: 600IU (12%) | Calcium: 150mg (15%) | Iron: 2mg (11%)