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
Scale
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
