These cinnamon roll pancakes are swirled with a delicious cinnamon sugar and topped with cream cheese syrup. They’re like cinnamon rolls meet pancakes. You’ll never want regular pancakes again.
One bite into these cinnamon roll pancakes, and I couldn’t stop eating them. Each bite just got better and better, and I almost couldn’t believe how deliciously cinnamony and cream cheesy they were.
I love cinnamon in a lot of recipes, cinnamon churros, cinnamon rolls, cinnamon swirl bread, you name it.
I love a sweet and soft cinnamon roll, with all that delicious cinnamon sugar in the middle, and of course the cream cheese frosting on top. Sometimes I don’t want to wait for, what feels like hours, while the dough is raising, and baking, and I can hardly wait for them to cool down to frost them. Am I the only impatient one?
Now we can have that same great taste of cinnamon rolls, in these amazing cinnamon roll pancakes. And they only take a matter of a few minutes instead.
You can make these pancakes at home in just a few minutes. And they are perfect for breakfast, lunch, or dinner. Or all three, because they really are that good.
How to make cinnamon roll pancakes?
You’ll first start by making your cinnamon sugar filling. It’s made with melted butter, brown sugar, and cinnamon. You’ll need to stir them all together, then pour or scoop the mixture into a ziplock bag. Set aside until you’re ready to use it.
I used a homemade buttermilk pancake recipe for these, but if you want to make these even quicker you can prepare your own pancake recipe, or even use dry pancake mix from a box that you add water, or water and eggs to.
To make your own buttermilk pancakes you’ll first add together your flour, baking soda, baking powder, salt and sugar together in a medium sized bowl, and whisk them together.
In two more bowls, separate your eggs, the whites from the yolks. Beat the egg whites until stiff peaks form. Set them aside till needed. In the bowl with the egg yolks, add your buttermilk, vanilla and melted butter.
Stir your egg yolk and buttermilk mixture, in with your dry mixture. Stir until mostly mixed, but a few small lumps are okay. Gently fold the egg whites into the pancake mixture, until just combined. Set the mixture aside for a few minutes to rest while your griddle or frying pan is heating, to medium low heat.
Grease your pan with nonstick spray or butter. Pour 1/4 cup batter onto the griddle for each pancake, let them cook for about a minute, then drizzle the cinnamon sugar glaze over the top of the pancakes in a circle patter. Cook until bubbles start form in the batter then carefull flip the pancakes. Cook until pancakes are cooked throughout.
Wipe the pan as needed if any cinnamon sugar or batter escaped, and regrease as needed as well, to continue cooking additional pancakes.
Serve pancakes topped with homemade cream cheese syrup, or regular maple syrup if desired.
Don’t forget the cream cheese syrup too. It’s a sweet cream cheese based syrup that is cooked up to make it hot and pourable. It goes perfect over the top of these cinnamon roll pancakes, like cinnamon rolls with cream cheese frosting.
How to make Cream Cheese Syrup?
The syrup is made from melted butter, cream cheese, vanilla and powdered sugar. It’s the same ingredients as a typical cream cheese frosting, but heated up on the stove top to make it nice and thin to pour it out over the top.
First you’ll make sure your cream cheese is room temperature, so you’ll want to plan for this. Then melt some butter over low heat in a small sauce pan. Add in the soft cream cheese and stir them together till they are melted and smooth.
Remove the pan from the heat and whisk in the vanilla and powdered sugar till it’s nice and smooth. Pour over the top of your hot cinnamon roll pancakes.
Helpful tips for making cinnamon roll pancakes:
- Put your cinnamon sugar glaze into a ziplock bag. And cut a corner off to swirl it. An easy way to get it in the bag is by putting the bag over a cup to open it up nice and wide. The smaller you snip the corner, the smaller the cinnamon sugar glaze will come out.
- Don’t swirl the cinnamon sugar on top of your pancake right away. Wait a few seconds then spread the cinnamon sugar glaze in the nice swirl pattern over the top of the pancake batter. This will keep the cinnamon sugar from soaking in, and let it lay on top so that it keeps your pancake looking extra pretty.
- Sift your powdered sugar for the cream cheese syrup to avoid any lumps. If your syrup still has a few lumps from the cream cheese, you can strain it to remove them, or just let them be.
The best part of these pancakes is the cinnamon sugar swirl, it makes them so irresistible. These cinnamon roll pancakes have the same great flavors of a tasty cinnamon roll, but without all the wait. You’ll want to make these every weekend!
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Cinnamon Roll Pancakes
Ingredients
For the Cinnamon Sugar Topping:
- 1/4 cup butter (melted)
- 1/4 cup brown sugar
- 1 TBS cinnamon
For the Cream Cheese Syrup:
- 4 TBS butter
- 2 TBS cream cheese (room temperature)
- 1 tsp vanilla
- 3/4 cup powdered sugar
For the Buttermilk Pancakes:
- 2 cups flour (all purpose)*
- 3 TBS sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 1/2 cups buttermilk
- 2 large eggs (room temperature)
- 1 tsp vanilla
- 2 TBS butter (melted)
Equipment
- Large Mixing Bowl
Instructions
For the Cinnamon Sugar Topping:
- In a small bowl, stir together brown sugar and cinnamon.
- Melt the butter in the microwave.
- Mix butter into the brown sugar/cinnamon, and stir until smooth.
- Scoop the mixture into a ziplock bag, close the bag, and set aside till needed.
For the Cream Cheese Syrup:
- In a small sauce pan, melt butter over low heat.
- Stir in the cream cheese, until melted and smooth.
- Remove from the heat, whisk in vanilla and powdered sugar until smooth.
- Pour syrup through a strainer to remove any lumps if needed.
For the Buttermilk Pancakes:
- In a large bowl, add all the dry ingredients - flour, baking soda, baking powder, salt, and sugar, and whisk them together
- Separate the eggs into two bowls.
- Beat the egg whites until stiff peaks form.
- Add the buttermilk, vanilla and melted butter to the egg yolks and stir it all together.
- Stir together wet ingredients (not the egg whites yet) into the dry ingredients, mix until just combined, don't worry about a few small lumps
- Gently fold in the beaten egg whites, until just combined.
- Set the batter aside to rest for a few minutes
For the Cinnamon Roll Pancakes:
- Heat your griddle or frying pan over medium heat. Grease with a nonstick spray or butter
- Snip a tiny bit of one of the corners off of your cinnamon mixture.
- Pour 1/4 cup batter onto the griddle for each pancake, cook until bubbles almost are formed, let bubbles form and drizzle the cinnamon sugar glaze over the top of each pancake in a circle pattern.
- Cook about 30 more seconds and then carefully flip your pancakes to cook an additional 1 to 2 minutes on the other side until cooked throughout.**
- Remove the pancakes from griddle, wipe and dripped cinnamon or batter off the griddle, and regrease as needed.
- Continue to cook all the batter, and pancakes.
- Serve pancakes topped with cream cheese syrup, or regular maple syrup. (If the syrup has thickened, you can reheat it in the microwave for about 20 seconds as needed)
Notes
Nutrition
These cinnamon roll pancakes were first posted on March 3, 2019. Photos and text updated on May 29, 2020.
hotmail says
Delicious! I like it! Thank for sharing!