Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe

Introduction

Cinnamon Roll Pancakes combine the comforting flavors of cinnamon rolls with the fluffiness of classic pancakes. This easy recipe creates a swirl of cinnamon sugar in each bite, topped with a smooth cream cheese glaze. It’s a delightful breakfast treat perfect for sharing with family and friends.

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg or cinnamon (optional)
• 2 large eggs, lightly beaten
• 2 cups buttermilk
• 1 teaspoon vanilla extract
• 2/3 cup packed brown sugar
• 5 tablespoons melted unsalted butter
• 1 tablespoon ground cinnamon
• 4 tablespoons unsalted butter (for glaze)
• 2 ounces cream cheese
• 3/4 cup powdered sugar
• 1/2 teaspoon vanilla extract (for glaze)

Instructions

1. Step 1: Preheat your oven to 200°F and place a large sheet pan inside to keep pancakes warm as you cook.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and nutmeg or cinnamon if using.
3. Step 3: Add the eggs, buttermilk, and vanilla extract to the dry ingredients. Stir gently until just combined; a few lumps are fine. Avoid overmixing. Let the batter rest for about 10 minutes.
4. Step 4: Meanwhile, prepare the cinnamon swirl by mixing brown sugar, melted butter, and ground cinnamon until smooth. Place this mixture into a quart-size zip-top bag and set aside.
5. Step 5: Heat a large skillet or griddle over medium-high heat. Grease with butter or cooking spray. Lower the heat to medium just before cooking and pour 1/3 cup batter for each pancake onto the surface.
6. Step 6: When bubbles form on the pancake surface, snip a small corner off the cinnamon swirl bag and pipe a spiral of the cinnamon mixture onto each pancake, starting in the center and working outward.
7. Step 7: Cook pancakes for 2-3 minutes until edges look dry and the underside is golden. Flip and cook the other side for about 2 1/2 minutes until golden brown. Adjust heat if browning too quickly.
8. Step 8: While cooking, make the cream cheese glaze by microwaving butter and cream cheese until melted. Stir in powdered sugar and vanilla extract until smooth.
9. Step 9: Keep cooked pancakes warm in the oven. Wipe and grease the pan as needed and continue cooking the remaining batter.
10. Step 10: Serve pancakes stacked and topped generously with the cream cheese glaze.

Tips & Variations

• Use buttermilk or add 1 tablespoon lemon juice or vinegar to 2 cups milk to mimic buttermilk’s tanginess for best texture.
• For faster cooking, prepare the cinnamon swirl in advance and refrigerate it.
• Try adding chopped nuts or raisins to the cinnamon swirl for extra texture.
• If you don’t have a piping bag, use a spoon to drizzle the cinnamon mixture in circles over each pancake.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a toaster oven until warm. The cream cheese glaze is best made fresh but can be stored separately in the fridge for 1-2 days and stirred before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cinnamon roll pancakes without buttermilk?

Yes, you can substitute regular milk mixed with a tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using to achieve a similar acidity and texture.

How do I keep pancakes warm while cooking the rest?

Place cooked pancakes on a baking sheet in a 200°F oven. This keeps them warm and prevents them from drying out until all pancakes are ready to serve.

Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe

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4.8 from 148 reviews

Fluffy cinnamon roll pancakes combine the comforting flavors of cinnamon swirl and cream cheese glaze in a delightful breakfast treat. These pancakes feature a tender batter with swirls of cinnamon-brown sugar butter and a luscious cream cheese glaze on top, perfect for a special weekend brunch or holiday morning.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 12 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Pancake Batter

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg or cinnamon (optional)
• 2 large eggs, lightly beaten
• 2 cups buttermilk
• 1 teaspoon vanilla extract

Cinnamon Swirl

• 2/3 cup packed brown sugar
• 5 tablespoons melted unsalted butter
• 1 tablespoon ground cinnamon

Cream Cheese Glaze

• 4 tablespoons unsalted butter
• 2 ounces cream cheese
• 3/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat Oven: Heat the oven to 200°F and place a large sheet pan inside to keep pancakes warm as you cook the entire batch.
2. Mix Dry Ingredients: In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and optional nutmeg or cinnamon.
3. Add Wet Ingredients: Add the lightly beaten eggs, buttermilk, and vanilla extract to the dry mixture. Whisk gently until just combined with a few lumps remaining. Let the batter rest for about 10 minutes to hydrate the flour for tender pancakes.
4. Prepare Cinnamon Swirl: Stir brown sugar, melted butter, and cinnamon in a small bowl until smooth. Transfer this mixture into a quart-size zip-top bag for piping.
5. Heat Pan: Preheat a large skillet or griddle over medium-high heat until hot. Grease with cooking spray, a bit of oil, or melted butter. Before cooking, lower heat to medium.
6. Cook Pancakes and Add Swirl: Spoon 1/3 cup batter per pancake onto the skillet. When bubbles start forming, cut a small hole in the corner of the cinnamon swirl bag and pipe a spiral from the center outward on each pancake.
7. Flip Pancakes: Cook for 2-3 minutes until bubbles form on the edges and the bottom is golden. Flip carefully and cook the other side for about 2 1/2 minutes until golden brown. Adjust heat as needed.
8. Make Cream Cheese Glaze: In a microwave-safe bowl, heat butter and cream cheese for 30 seconds. Stir and continue microwaving in 15-second bursts, stirring in between until melted. Stir in powdered sugar and vanilla extract until smooth. Set aside.
9. Keep Pancakes Warm: Remove cooked pancakes and place them in the warmed oven while finishing the rest. Wipe and re-grease pan as needed.
10. Serve: Stack pancakes on plates and generously drizzle the cream cheese glaze on top. Serve immediately and enjoy the comforting flavors.

Notes

• Letting the batter rest for 10 minutes helps create tender pancakes by allowing the flour to fully hydrate.
• If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon lemon juice or vinegar to 2 cups milk and letting it sit for 5-10 minutes.
• Adjust skillet temperature as needed to prevent burning while ensuring pancakes cook all the way through.
• Use a small scissors or knife tip to cut the cinnamon swirl bag for precise piping control.
• Keep cooked pancakes warm in the oven set at 200°F to serve all at once.

Keywords: cinnamon roll pancakes, cinnamon swirl pancakes, cream cheese glaze pancakes, fluffy pancakes, breakfast recipes