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Cinnamon Roll Pancakes with Cream Cheese Glaze

These Cinnamon Roll Pancakes are the perfect fusion of two breakfast favorites: fluffy, buttery pancakes and gooey cinnamon rolls. Each pancake is swirled with a rich cinnamon-sugar filling and drizzled with tangy cream cheese glaze, creating a decadent stack that’s perfect for weekend brunches, holiday mornings, or whenever you want a special breakfast.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 Pancakes
Course: Dessert
Ingredients Equipment Method

Ingredients
  

For the Pancakes
  • 1½ All-purpose flour
  • 2 tbsp Granulated sugar
  • 2 tsp Baking powder
  • ½ tsp Baking soda
  • ½ tsp Salt
  • 1¼ cup Buttermilk (or milk + 1 tbsp vinegar or lemon juice)
  • 1 Large egg
  • 2 tbsp Melted butter plus more for greasing pan
  • 1 tsp Vanilla extract
For the Cinnamon Swirl
  • ½ cup Unsalted butter melted (1 stick)
  • ½ cup Packed brown sugar
  • 1 tbsp Ground cinnamon
  • 1 tbsp All-purpose flour
For the Cream Cheese Glaze
  • 4 oz Cream cheese softened
  • 1 cup Powdered sugar
  • 2 tbsp Milk (plus more if needed for drizzling consistency )
  • ½ tsp Vanilla extract

Equipment

  • Mixing bowls one large, one medium, one small
  • Whisk
  • Rubber spatula or wooden spoon
  • Piping bag or zip-top bag
  • Nonstick skillet or griddle
  • Measuring cups & spoons
  • Hand mixer or stand mixer

Method
 

  1. Make the Cinnamon Swirl
    In a small bowl, stir together melted butter, brown sugar, cinnamon, and flour until smooth.
    Transfer mixture to a piping bag or a zip-top bag and snip off a small corner. Set aside (keep warm so it pipes smoothly).
  2. Make the Pancake Batter
    In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
    In another bowl, whisk buttermilk, egg, melted butter, and vanilla.
    Pour wet ingredients into dry and stir gently until just combined (a few lumps are okay).
  3. Cook the Pancakes
    Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
    Pour ¼ cup of batter for each pancake.
    When bubbles start forming (about 1 minute), pipe a spiral of the cinnamon mixture onto each pancake.
    Cook another 1–2 minutes, then carefully flip and cook until golden, about 1 more minute.
    Wipe the skillet between batches if needed to prevent excess cinnamon sugar from burning.
  4. Make the Glaze
    Beat together cream cheese, powdered sugar, milk, and vanilla until smooth and pourable.
  5. Assemble & Serve
    Stack pancakes, drizzle generously with cream cheese glaze, and serve warm.