Cinnamon Roll Pancakes Recipe
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Cinnamon Roll Pancakes Recipe
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Cinnamon Roll Pancakes are the perfect excuse to have dessert for breakfast. Just serve up these fluffy pancakes with a swirl of buttery cinnamon sugar and syrup drizzled on top. Yum!
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Ingredients
For the Cinnamon Filling
- ½ cup all-purpose flour
- 1 cup light brown sugar packed
- 1 Tablespoon cinnamon
- 6 Tablespoons unsalted butter melted
For the Pancakes
- 1 ½ cups all-purpose flour
- 2 Tablespoons light brown sugar packed
- 2 Tablespoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon kosher salt
- 1 ½ cups milk
- ¼ cup vegetable oil
For the Syrup
- 2 ounces cream cheese softened
- 2 Tablespoons unsalted butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 Tablespoons milk
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Instructions
- Prepare the cinnamon filling first. Whisk together the flour, brown sugar, cinnamon, and melted butter. Spoon into a ziploc bag and cut a big corner of the bag off to pipe into the skillet when needed. Set aside.
- Prepare the pancake batter by mixing the flour, sugar, baking powder, cinnamon, nutmeg, and salt together. Whisk in the milk and vegetable oil JUST until combined.
- Heat a skillet over medium heat. Spoon about 1/3 cup of batter onto the skillet. Before it begins to bubble, draw a spiral on the pancake using the bag of cinnamon swirl. Then allow the pancake to bubble before flipping. Cook on the opposite side until golden brown. Repeat with remaining pancakes.
- For the syrup, mix together the cream cheese and butter until combined. Add in powdered sugar, vanilla and milk. Beat until well combined, adding more milk if needed for desired consistency.
Notes
- Don't flip the pancake too early. Flip the pancake when you start seeing bubbles form on its surface. This allows the pancake to rise and fluff up. Flipping it before this will make the pancake dense and flat.
- Careful adding the filling. Be sure to keep the filling safely inside and not too close to the edges of the pancakes.
- Make sure the griddle isn't too hot. Overheating the griddle is a common mistake people make. It makes the pancakes shrivel and burn. Make sure the griddle is just hot enough to make the batter sizzle.
- Use fresh, strong cinnamon. Not all cinnamon is created equally, and it will go stale if it’s been sitting on the shelf for too long. Before using, check the smell to see if it’s fresh. It should smell spicy, peppery, and full of flavor.
- Let the pancake batter rest. It allows the flour's gluten to relax, making the pancakes light and fluffy.
Nutrition Information
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Serving
1pancake
Calories
483kcal
(24%)
Carbohydrates
67g
(22%)
Protein
6g
(12%)
Fat
22g
(34%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
11g
Cholesterol
42mg
(14%)
Sodium
460mg
(19%)
Fiber
1g
(4%)
Sugar
41g
(82%)
Nutrition Facts
Serving: 8pancakes
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 483kcal | 24% |
| Carbohydrates | 67g | 22% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 11g | 65% |
| Cholesterol | 42mg | 14% |
| Sodium | 460mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
* Percent Daily Values are based on a 2,000 calorie diet.
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