If you’re anything like me, you’ll love the morning magic that happens with this Cinnamon Roll Pancakes Recipe. It’s like your favorite cinnamon roll and breakfast pancakes had a delicious baby—soft, fluffy pancakes swirled with a cinnamon sugar filling and topped with a dreamy cream cheese frosting. Trust me, once you try these, you’ll find yourself planning extra mornings just to make them again.
What makes this Cinnamon Roll Pancakes Recipe so special is how it effortlessly combines two breakfast favorites into one show-stopping dish. Whether you want to impress your weekend brunch guests or just treat your family to something cozy and indulgent, this recipe delivers. Plus, the swirl of cinnamon filling cooked right into the pancake is such a fun surprise in every bite!
Why You’ll Love This Recipe
- Easy to Whip Up: You’ll be surprised how simple these taste like a bakery treat without the fuss.
- Delicious Combination: Pancakes and cinnamon rolls are two favorites that shine when combined perfectly.
- Family Favorite: My family goes crazy for these pancakes and always asks for seconds.
- Versatile & Customizable: You can tweak the flavors and toppings to match your mood or dietary needs.
Ingredients You’ll Need
Every ingredient here is chosen to mimic that classic cinnamon roll flavor while keeping things simple for a pancake batter. You’ll want good quality cinnamon and fresh eggs to get the best results. Don’t worry—I’ll guide you through each one!
- Butter: Use melted butter for the cinnamon swirl and softened butter for the frosting for the perfect creamy texture.
- Brown Sugar: Adds that deep caramel sweetness that’s essential for cinnamon rolls.
- Ground Cinnamon: Fresh and fragrant cinnamon really makes this recipe sing.
- Cream Cheese: Softened cream cheese makes your frosting luxuriously smooth and tangy.
- Powdered Sugar: Gives the frosting just the right amount of sweetness without any grit.
- Vanilla Extract: Adds warmth and depth to both the batter and frosting.
- Bisquick Mix: The shortcut pancake mix keeps this recipe quick and fluffy every time.
- Whole Milk: Keeps the pancakes tender and moist.
- Large Eggs: Provide structure and richness.
Variations
I love how adaptable this Cinnamon Roll Pancakes Recipe is—you can make it your own in so many ways. I often experiment depending on the season or what I have on hand, and honestly, it’s fun to switch things up!
- Gluten-Free Version: Swap Bisquick for your favorite gluten-free pancake mix and enjoy the same great taste without the gluten.
- Vegan Adaptation: Use a plant-based butter and cream cheese, along with flax eggs instead of regular eggs, for a vegan-friendly treat.
- Nutty Twist: Add chopped pecans or walnuts to the cinnamon swirl for an added crunch that my family adores.
- Berry Boost: After piping your cinnamon swirl, sprinkle fresh or frozen blueberries inside the spiral to add a fruity surprise.
How to Make Cinnamon Roll Pancakes Recipe
Step 1: Prepare the Cinnamon Swirl Filling
First, mix the melted butter, brown sugar, and cinnamon together until you get a smooth and gooey cinnamon swirl. This is the heart of your cinnamon roll pancake magic. I like to transfer the mix into a piping bag or a ziplock bag with just a tiny corner snipped off. That way, it’s easy to swirl inside the pancake batter without a mess. Keep this handy—you’ll be using it soon!
Step 2: Whip Up the Cream Cheese Frosting
Next, beat the softened cream cheese and butter until super smooth and creamy. Adding powdered sugar and vanilla brings that fluffy, sweet frosting to life. I like to pipe this too for neat drizzling—makes the pancakes look as good as they taste. Set it aside and get ready for pancake batter.
Step 3: Mix the Pancake Batter
In a bowl, whisk together Bisquick, milk, vanilla extract, and eggs until your batter is smooth and lump-free. It should be pourable but not runny. This batter is your fluffy base for the cinnamon roll pancakes—the soft, tender texture is what makes this recipe truly special.
Step 4: Cook Your Pancakes with the Cinnamon Swirl
Heat a medium skillet over medium heat and grease it well with butter or non-stick spray. Pour about ½ cup of batter in the pan, letting it spread into a circle. Once bubbles start popping on the surface (around 2 minutes), pipe a cinnamon swirl right onto the batter, spiraling from the center but not all the way to the edges—this keeps the filling from burning or getting crunchy. When the edges look set and you can easily lift the pancake, flip it and cook for another minute.
Step 5: Serve with Cream Cheese Frosting and Enjoy
Plate your beautiful cinnamon roll pancake, drizzle or pipe the cream cheese frosting on top, and dig in while it’s warm and gooey. Honestly, this step is pure joy—I sometimes sneak a bite before anyone else can! Repeat until all your batter and fillings are used up. They’re perfect for sharing or indulging all to yourself.
Pro Tips for Making Cinnamon Roll Pancakes Recipe
- Keep the Swirl Centered: I found that piping the cinnamon filling too close to the edge causes it to overcook and get crunchy, so always keep your spiral toward the middle.
- Don’t Overmix Batter: Mixing until just combined keeps your pancakes fluffy instead of dense.
- Use Medium Heat: Cooking pancakes over medium heat prevents burning while ensuring the inside cooks fully.
- Frosting Freshness: For the best texture, bring your cream cheese and butter to room temperature before mixing to avoid lumps.
How to Serve Cinnamon Roll Pancakes Recipe
Garnishes
I love topping these pancakes with extra cream cheese frosting drizzles, but fresh fruit like sliced strawberries or banana adds a bright, fresh contrast to the sweetness. If you’re feeling indulgent, a light dusting of powdered sugar or a little extra cinnamon on top finishes them beautifully.
Side Dishes
My go-to sides? Crispy bacon or sausage links for some savory contrast, and a glass of cold milk or freshly brewed coffee to balance the sweetness. If you want to keep it on the lighter side, a simple mixed berry salad works wonders too.
Creative Ways to Present
For a festive brunch, stack the pancakes high and drizzle with cream cheese frosting in a cascading spiral. Sprinkle chopped nuts or mini chocolate chips on top, and serve with a side of warm maple syrup. I’ve even made mini versions for a fun twist—perfect for kids’ parties or holiday mornings!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which might be hard!), store them in an airtight container in the fridge. They stay fresh for up to 2 days—just be sure to keep the cream cheese frosting separate if possible to avoid sogginess.
Freezing
I’ve successfully frozen these pancakes by flash-freezing them individually on a baking sheet, then transferring them to a freezer bag. They keep great for up to a month, making busy mornings much easier—just pop them in the toaster or microwave.
Reheating
To reheat, I like using a toaster oven or regular oven at 350°F for a few minutes to keep them fluffy without drying out. Avoid microwaving if you can, but if in a pinch, heat them covered with a damp paper towel to retain moisture.
FAQs
-
Can I make the cinnamon swirl ahead of time?
Absolutely! You can prepare the cinnamon swirl filling a day ahead and keep it covered in the fridge. Just give it a quick stir and warm slightly if it thickens before piping it onto the pancakes.
-
Is it okay to use regular pancake mix instead of Bisquick?
Yes, you can! Just make sure to adjust the liquid amounts according to your pancake mix instructions. The key is achieving a smooth, pourable batter.
-
Can I make this recipe dairy-free?
Definitely. Use dairy-free butter and cream cheese substitutes and a plant-based milk of your choice. The texture might shift slightly, but the flavors will still be delicious.
-
How do I prevent the cinnamon filling from burning?
Piping the swirl in the center of the pancake and cooking on medium heat helps avoid burning. Also, flip the pancake as soon as the edges look set and bubbles form to finish cooking without overcooking the filling.
-
Can I use a different frosting topping?
Of course! While the cream cheese frosting is classic, you can swap it for whipped cream, maple syrup, or even a simple glaze made with powdered sugar and milk for a lighter option.
Final Thoughts
This Cinnamon Roll Pancakes Recipe holds a special place in my weekend mornings because it turns an ordinary breakfast into something cozy and festive without much effort. I love the way the cinnamon sugar melts into the fluffy pancake and the creamy frosting that finishes it off—it feels like a hug on a plate. If you’re craving something warm, sweet, and a little bit nostalgic, do yourself a favor and try this recipe. You’ll be so glad you did!
Print
Cinnamon Roll Pancakes Recipe
- Prep Time: 15 min
- Cook Time: 4 min
- Total Time: 19 min
- Yield: 10 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
Delight in these fluffy Cinnamon Roll Pancakes that combine the best of cinnamon rolls and pancakes in one easy breakfast treat. With swirls of cinnamon sugar baked right into the batter and topped with a luscious cream cheese frosting, these pancakes are perfect for a weekend brunch or special morning indulgence.
Ingredients
Cinnamon Roll Filling
- ¼ cup melted butter
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
Cream Cheese Frosting
- 4 Tablespoons cream cheese, softened
- 4 Tablespoons butter, softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
Pancake Batter
- 2 cups Bisquick pancake mix
- 1 cup whole milk
- ½ teaspoon vanilla extract
- 2 large eggs
Instructions
- Prepare Cinnamon Roll Filling: In a bowl, combine the melted butter, brown sugar, and ground cinnamon. Mix well until fully incorporated. Transfer the mixture into a piping bag or a zippered plastic bag and cut the tip to create a small hole approximately ⅛ inch to enable precise piping. Set aside.
- Make Cream Cheese Frosting: In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and continue beating until the mixture becomes light and fluffy. Stir in the vanilla extract. Transfer the frosting into a separate piping bag or plastic bag and set aside.
- Prepare Pancake Batter: In a large bowl, whisk together the Bisquick pancake mix, whole milk, vanilla extract, and eggs until you achieve a smooth batter free of lumps.
- Cook Pancakes: Heat a medium skillet over medium heat and grease it with non-stick spray or a little butter. Pour about ½ cup of pancake batter onto the hot skillet. When bubbles start to appear on the surface of the batter and it begins to set (about 2 minutes), carefully pipe the cinnamon roll filling in a spiral pattern starting from the center, avoiding the edges to prevent burning.
- Flip Pancakes: Flip the pancake gently and cook for an additional 1 minute on the other side until golden brown and fully cooked through.
- Serve: Remove the pancake from the skillet and place it on a serving plate. Drizzle or pipe the cream cheese frosting over the top while the pancake is warm to allow it to soften slightly. Enjoy immediately.
- Repeat: Continue cooking the remaining batter and filling in the same manner until all pancakes are made.
Notes
- Shake up your weekend breakfast routine with a stack of fluffy cinnamon roll pancakes! They’re easy to make and always a hit.
- For a thicker frosting, chill it briefly before piping.
- Use whole milk for best flavor, but you may substitute with plant-based milk if desired.
- Ensure the skillet is properly heated to achieve golden pancakes without burning the cinnamon swirl.
Nutrition
- Serving Size: 1 pancake
- Calories: 310 kcal
- Sugar: 24 g
- Sodium: 422 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.4 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 66 mg
