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Soft pancakes rolled up and dusted with cinnamon sugar, stacked on a white plate with a bowl of fresh strawberries in the background.

Cinnamon Sugar Pancake Rolls

Soft, ultra-pliable crepe-style thin pancakes brushed with warm melted butter, heavily coated in a sweet cinnamon sugar mixture, and rolled tightly into golden bite-sized dessert logs.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: Breakfast
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour Sifted lightly to ensure a completely smooth fluid texture consistency
  • 1.25 cups whole milk Adjust slightly to keep the batter pouring in a thin running stream
  • ½ cup unsalted butter Melted smoothly and divided for batter use and skillet pan greasing
  • ½ cup granulated sugar Divided use for the interior roll coating and the final top dust finish
  • 2 teaspoon ground cinnamon High-quality sweet ground spice provides the core aromatic warmth profile
  • 2 large fresh eggs Room temperature varieties whisked well to emulsify the wet components
  • 1 teaspoon baking powder Provides a light touch of leavening while keeping the wraps rollable

Equipment

  • 1 Non-stick skillet Small 8-inch pan size helps form perfectly round, thin pancake sheets cleanly
  • 1 wire hand whisk Essential for breaking up flour clumps to develop a completely smooth, fluid batter
  • 1 Pastry brush Used to apply a thin, uniform sheen of melted butter across the hot pancake faces

Method
 

  1. Whisk the all-purpose flour, two tablespoons of sugar, baking powder, and salt inside a large mixing bowl cleanly.
  2. Stir the whole milk, fresh eggs, and two tablespoons of melted butter together thoroughly in a separate container.
  3. Pour the liquid elements into the dry mixture, beating vigorously with a wire whisk until completely lump-free.
  4. Combine your remaining granulated sugar and ground cinnamon inside a small container to create the filling dust.
  5. Ladle a thin half-cup portion of batter into a greased warm non-stick skillet, swirling to coat the bottom face.
  6. Cook for two minutes until tiny bubbles form on top, then flip and bake the second side for one minute.
  7. Transfer the hot sheet to a board, brush with melted butter, and scatter a heavy layer of cinnamon sugar over top.
  8. Roll the sheet tightly into a compact log shape immediately and dust with extra sweet spice before serving warm.

Notes

Spreading the sugar filling and rolling the pancakes while they are steaming hot from the pan melts the crystals slightly to form a sticky glue that holds the cylinder shape perfectly.