Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- Mix Dry Ingredients: In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and optional nutmeg or cinnamon.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Keep Pancakes Warm: Remove cooked pancakes and place them in the warmed oven while finishing the rest. Wipe and re-grease pan as needed.
- 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
