Save to Pinterest There's something about the smell of cinnamon hitting hot butter that makes a Sunday morning feel like it's already a success. I discovered these cinnamon roll pancakes while experimenting one bleary-eyed morning, trying to impress someone who claimed they weren't a breakfast person. I'd piped the swirl onto the batter almost as an afterthought, but when that first pancake came off the griddle—crispy edges, gooey cinnamon pockets, the whole thing practically glowing—I knew I'd stumbled onto something special. Now they're my go-to when I want to turn a regular breakfast into something that feels like a celebration.
I made these for a friend's birthday brunch last spring, and watching her face light up when she tasted that first bite—the fluffy pancake, the cinnamon burst, the tangy-sweet glaze dripping down—reminded me why I love cooking for people. She actually put her fork down mid-bite just to say how good it was, which doesn't happen often. That's the moment these went from being my favorite breakfast to feeling like something worth sharing.
Ingredients
- All-purpose flour (1 1/2 cups): This is your pancake foundation—measure it correctly and you'll get fluffy, tender cakes instead of dense ones.
- Granulated sugar (3 tbsp): Adds a subtle sweetness that lets the cinnamon shine without making them taste like cake.
- Baking powder (1 tbsp): The secret to that cloud-like texture—don't skip it or use old powder that's lost its lift.
- Salt (1/2 tsp): Sounds small but it balances everything and makes the cinnamon flavor pop.
- Milk (1 1/4 cups): Use whole milk if you have it; the extra fat makes them richer and more forgiving.
- Eggs (2 large): They bind everything together and add that tender crumb that makes these special.
- Unsalted butter, melted (3 tbsp): Adds flavor and richness directly to the batter—use real butter, not oil.
- Vanilla extract (1 tsp): A small amount that deepens all the other flavors without being noticeable on its own.
- Unsalted butter, melted (1/3 cup for swirl): The carrier for your cinnamon mixture—it needs to be thin enough to pipe.
- Packed light brown sugar (1/2 cup): Brown sugar's molasses gives the swirl a richer, more complex sweetness than white sugar ever could.
- Ground cinnamon (1 1/2 tsp): This is where the magic happens—use fresh cinnamon if possible, as old spices lose their warmth.
- Cream cheese, softened (2 oz): The backbone of the glaze—tangy, rich, and utterly necessary.
- Unsalted butter, softened (3 tbsp): Whipped together with cream cheese, it becomes silky and spreadable.
- Powdered sugar (3/4 cup): Creates the glaze's sweetness and helps it achieve the right consistency.
- Vanilla extract (1/2 tsp): One last whisper of flavor in the glaze.
- Milk (2 tbsp for glaze): Adjusts the glaze to the perfect drizzle consistency—add it slowly.
Instructions
- Mix your dry ingredients:
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt until they're evenly distributed. This is where you catch any lumps in the baking powder before they ruin a pancake.
- Combine the wet ingredients:
- In another bowl, whisk together milk, eggs, melted butter, and vanilla until smooth and homogenous. Pour this into your dry mixture and whisk until just combined—some small lumps are okay, but overmixing makes tough pancakes. Let the batter rest while you prep the other components.
- Prepare the cinnamon swirl:
- Mix melted butter, brown sugar, and cinnamon in a small bowl until you have a loose paste. Transfer it to a zip-top bag or piping bag and snip a tiny corner—you want a thin stream, not a thick rope.
- Make the cream cheese glaze:
- Beat softened cream cheese and butter together until completely smooth and fluffy. Add powdered sugar and vanilla, then milk slowly while whisking, until you get a consistency that drizzles easily without being runny—it should fall from a spoon in ribbons.
- Heat your cooking surface:
- Set a nonstick skillet or griddle over medium-low heat and lightly grease it. Medium-low is key here because you want the insides to cook through while the outsides turn golden, not dark.
- Cook the pancakes:
- Pour 1/4 cup of batter per pancake onto the skillet, spacing them so they don't touch. Immediately pipe a cinnamon swirl onto each one—if you wait, the batter sets and the swirl won't sink in properly. Let them cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes, then flip gently and cook another 2 minutes until the second side is golden.
- Serve with the glaze:
- Transfer warm pancakes to a plate and drizzle generously with cream cheese glaze. The warmth of the pancakes will make the glaze flow beautifully and settle into all the cinnamon swirls.
Save to Pinterest I've learned that food tastes better when someone else enjoyed watching you make it. My roommate once sat on the kitchen counter just to watch the cinnamon swirls appear on each pancake, and by the time they were ready, she was already asking if there were extras. That's when I realized these aren't just pancakes—they're an experience you can share.
The Cinnamon Question
Fresh cinnamon makes a real difference here, more than it does in most baking. Ground spices lose their intensity over time, sitting in your cabinet, and cinnamon is especially vulnerable—it starts tasting dusty and flat instead of warm and complex. If you've had cinnamon rolls or spiced things that felt one-note, it's usually because the cinnamon had been around too long. Buying a fresh container every couple of years, or even better from a place with good turnover, completely changes the flavor profile of these pancakes.
Timing and Temperature
Medium-low heat feels too cautious the first time you use it, but it's exactly right. Your pancakes need time to cook through on the inside, and if your heat is too high, you'll get pancakes that are burnt outside and gummy inside. Once you find the temperature that works on your particular stove, stick with it—most good pancake cooking is about consistency and patience, not aggressive heat. You can keep finished pancakes warm in a 200-degree oven for up to 15 minutes while you cook the rest, so don't stress about getting them all done at once.
Making It Your Own
The beauty of this recipe is how flexible it is within its structure. I've experimented with different spices, tried it with brown butter instead of regular butter, and once even added a tiny pinch of espresso powder to deepen the cinnamon flavor. The framework stays the same, but you have room to play. Some people prefer the glaze thinner, almost drizzly, while others like it thicker and more frosting-like. Start with the recipe as written, then adjust to your taste the next time you make it.
- A pinch of nutmeg or cardamom in the swirl adds unexpected warmth and complexity.
- If your cream cheese is cold, the glaze will be lumpy—let it soften at room temperature first.
- These taste best served warm, but room-temperature leftovers are still delicious and work great for next-day breakfasts.
Save to Pinterest These cinnamon roll pancakes have become my answer to the question of what to make when you want something special but don't want to spend hours in the kitchen. They've shown up at birthday brunches, lazy Sunday mornings, and that one time I was trying to apologize for being grumpy the day before.
Recipe FAQs
- → How do I achieve a perfect cinnamon swirl in pancakes?
Use a piping bag or a small corner of a zip-top bag filled with the cinnamon-butter-sugar mixture. Pipe the swirl onto the pancake batter in the skillet just after pouring to create distinct cinnamon ribbons.
- → What makes the cream cheese glaze smooth and pourable?
Beat softened cream cheese and butter until smooth, then gradually whisk in powdered sugar and vanilla. Add milk little by little to reach a pourable consistency perfect for drizzling.
- → Can I prepare the batter in advance?
Yes, you can mix the batter ahead and refrigerate it for a short time. Let it come to room temperature and stir gently before cooking for best texture.
- → What type of pan is best for cooking these pancakes?
A nonstick skillet or griddle set to medium-low heat works best. This ensures even cooking without burning and allows the cinnamon swirl to set nicely inside the pancake.
- → How can I keep pancakes warm without drying them out?
Keep pancakes warm in a preheated oven at 200°F (95°C) on a baking sheet until ready to serve, which preserves moisture and texture.
- → What are good beverage pairings for these pancakes?
They pair wonderfully with coffee or a spiced chai latte, which complement the cinnamon and cream cheese flavors.