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Cinnamon Roll Pancakes: A Sweet Twist on Breakfast

There’s nothing quite like the comforting aroma of cinnamon rolls wafting through your kitchen in the morning. Now, imagine combining that delightful scent with the fluffy goodness of pancakes. Introducing Cinnamon Roll Pancakes—a delectable breakfast treat that brings together the best of both worlds. These pancakes are perfect for a leisurely weekend brunch or a special breakfast treat that will leave everyone asking for seconds.

Ingredients

Before we dive into the step-by-step instructions, let’s take a look at the ingredients you’ll need for this mouthwatering recipe. This list is designed for a standard batch, but feel free to double or triple the ingredients if you’re serving a crowd.

For the Pancakes

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg, room temperature
• 2 tablespoons unsalted butter, melted and cooled
• 1 teaspoon vanilla extract

For the Cinnamon Swirl

• 1/4 cup unsalted butter, melted
• 1/4 cup packed brown sugar
• 1 tablespoon ground cinnamon

For the Cream Cheese Glaze

• 4 oz cream cheese, softened
• 1/4 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions

Preparing the Cinnamon Swirl

1. Mix Ingredients: In a small bowl, mix the melted butter, brown sugar, and cinnamon until well combined. Transfer the mixture to a small ziplock bag, and cut off a tiny corner to use as a piping bag. Set aside.

Making the Pancakes

2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.

3. Add Wet Ingredients: In another bowl, whisk the milk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; some lumps are fine.

4. Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with additional butter or cooking spray.

5. Cook the Pancakes: Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Once bubbles form on the surface, pipe a swirl of the cinnamon mixture onto each pancake. Flip the pancakes and cook for another 1-2 minutes until golden brown. Remove from the skillet and keep warm.

Preparing the Cream Cheese Glaze

6. Mix Ingredients: In a medium bowl, beat the softened cream cheese with powdered sugar, milk, and vanilla extract until smooth and creamy.

Assemble and Serve

7. Drizzle and Serve: Stack the pancakes on a plate, and generously drizzle the cream cheese glaze over them. You can also sprinkle some extra cinnamon on top for a beautiful presentation.

8. Enjoy: Serve your Cinnamon Roll Pancakes warm and watch them disappear in no time!

Tips for Perfect Pancakes

• Room Temperature Ingredients: Using room temperature eggs and milk helps create a smoother batter and fluffier pancakes.
• Consistent Heat: Keep the skillet at a consistent medium heat to ensure even cooking without burning.
• Creative Swirls: Experiment with different swirl designs to make your pancakes visually appealing.

Conclusion

Cinnamon Roll Pancakes are a delightful fusion of two breakfast favorites, offering the perfect balance of sweetness and spice. The creamy glaze adds an indulgent touch that makes these pancakes irresistible. Whether you’re cooking for a special occasion or simply craving a sweet start to your day, these pancakes are sure to satisfy. Enjoy!

Cinnamon Roll Pancakes

Deliciously sweet and comforting pancakes with a cinnamon swirl, perfect for breakfast or brunch.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 1 batch

Course: Breakfast

Cuisine: American

Calories: 191

Ingredients Equipment Method Notes

Ingredients

  

Brownies

• 113 g butter unsalted, melted and cooled plus more for coating pan
• 200 g granulated sugar
• 30 g unsweetened cocoa powder
• 15 ml liquid red food coloring
• 5 ml distilled white vinegar
• 5 ml vanilla extract
• 0.125 tsp salt
• 2 large eggs room temperature
• 96 g all-purpose flour

Cream Cheese Layer

• 227 g cream cheese softened
• 50 g granulated sugar
• 1 large egg room temperature
• 1.25 ml vanilla extract

Equipment

• 8×8 Baking Pan

Method

 

1. Preheat the oven to 350 degrees F. Line a square 8×8 baking pan with foil, leaving extra on the sides to lift the brownies out, then coat it with butter.
2. In a microwave safe bowl or cup, heat ½ cup of the butter until melted, allow to cool. Add the cooled butter to a large mixing bowl. Beat in the sugar, cocoa powder, food coloring, vinegar, vanilla extract, and salt, until well combined.
3. In a small bowl whisk the eggs. Add the eggs to the brownie mixture and stir until well combined. Gradually fold in the flour until just combined.
4. Reserve ¼ cup of the batter and pour the remaining batter into the prepared baking pan.
5. In a medium bowl beat together the cream cheese and sugar until fluffy. Add the egg and vanilla and beat until smooth.
6. Spread the cream cheese mixture on top of brownie batter in the pan. Spoon on the remaining brownie batter using a tablespoon, do not spread out. Using a knife, swirl the cream cheese layer into the brownie batter on top, creating a swirl pattern.
7. Bake for 25-30 minutes or until a toothpick comes out clean. Remove the pan from the oven and allow it to cool on a wire rack. Cut and serve. Store in airtight container in the refrigerator.

Notes

These pancakes are best served warm. You can drizzle more cream cheese icing on top for extra flavor.