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Cinnamon Roll Pancake Recipe
5 from 38 votes

Cinnamon Roll Pancake Recipe

This Cinnamon Roll Pancake recipe features fluffy pancakes swirled with a cinnamon and brown sugar mixture and topped with a smooth cream cheese frosting. The batter combines all-purpose flour and buttermilk, and the cinnamon swirl is piped onto pancakes as they cook, creating a visually appealing and flavorful pattern. The cream cheese frosting adds richness and a sweet finish, mimicking the classic cinnamon roll experience in a breakfast pancake format.

Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 12
Calories: 402 kcal
Course: Breakfast
Cuisine: American

Ingredients

Cream Cheese Frosting
  • 4 tbsp butter unsalted
  • 2 oz cream cheese room temperature
  • 3/4 cup powdered sugar sifted
  • 1/2 tsp vanilla extract
Pancakes
  • 3 cups all-purpose flour
  • 3 Tbsp sugar
  • 3 tsp baking powder
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 3 cups buttermilk
  • 1/2 cup milk
  • 3 egg
  • 1/3 cup butter melted
  • 1 tsp vanilla extract
Cinnamon Swirl
  • 2/3 cup brown sugar packed
  • 5 tbsp butter melted, unsalted
  • 1 tbsp cinnamon

Instructions

Cream Cheese Glaze:
    Cup of Yum
  1. Using a small saucepan melt the butter over low heat.
  2. Remove from the heat and mix in the cream cheese. Whisk until almost smooth.
  3. Mix in the powdered sugar and then add the vanilla. Stir and set aside.
Pancake Batter:
  1. In a large bowl mix together the flour, sugar, baking powder, baking soda and salt.
  2. In a separate bowl, add the wet ingredients: buttermilk, milk, eggs, melted butter and vanilla. Beat until well combined.
  3. Pour the Milk mixture into the four mixture. Stir with a wooden spoon until just combined. (Lumps are ok to have.) Let rest for 10 minutes.
Cinnamon Swirl Mixture:
  1. While the batter is resting make the swirl mixture. In a separate bowl add butter, brown sugar and cinnamon. Mix.
  2. Transfer the mixture to a quart size zip lock bag. Cut one corner off.
Cooking the Pancakes:
  1. Scoop the batter into a 4 inch pancake.
  2. When the batter starts to form bubbles use the Cinnamon Mixture to pipe a swirl on top of the pancake. Start from the center and make a swirl going outward.
  3. Cook until the bubbles begin to pop, about 2-3 more minutes.
  4. Flip and cook another 2-3 minutes -until the underside of the pancake is a golden brown.
  5. Wipe the pan, if needed, and repeat for each pancake.
  6. Top the pancakes with the cream cheese glaze.
  7. Note: Use an electric griddle to make several pancakes at a time

Nutrition Information

Calories 402kcal (20%) Carbohydrates 51g (17%) Protein 7g (14%) Fat 19g (29%) Saturated Fat 11g (55%) Cholesterol 90mg (30%) Sodium 452mg (19%) Potassium 292mg (6%) Fiber 1g (4%) Sugar 26g (52%) Vitamin A 662IU (13%) Calcium 171mg (17%) Iron 2mg (11%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 402

% Daily Value*

Calories 402kcal 20%
Carbohydrates 51g 17%
Protein 7g 14%
Fat 19g 29%
Saturated Fat 11g 55%
Cholesterol 90mg 30%
Sodium 452mg 19%
Potassium 292mg 6%
Fiber 1g 4%
Sugar 26g 52%
Vitamin A 662IU 13%
Calcium 171mg 17%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.