This post shows you how to make cinnamon roll pancakes.

Looking for a fun and delicious breakfast? These Cinnamon Roll Pancakes combine the best of both worlds—fluffy pancakes and gooey cinnamon rolls—all in one easy recipe!

A buttery cinnamon swirl is cooked right into the pancake, then topped with a rich cream cheese glaze for the ultimate morning indulgence. Perfect for weekend brunch, holiday breakfasts, or when you’re craving something sweet! Plus, they’re super easy to customize with different flavors and toppings.

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What to eat for breakfast in fall

Fall is the perfect season for warm, cozy, and comforting breakfasts that feature seasonal ingredients like pumpkin, apples, cinnamon, and maple. Here are some delicious ideas to start your autumn mornings right!

Aesther Cooking Pairs this recipe with

Ingredients

For the Pancakes:

1 ½ cups all-purpose flour

2 tbsp granulated sugar

1 tbsp baking powder

½ tsp salt

1 cup milk (or buttermilk for extra fluffiness)

1 large egg

2 tbsp melted butter or vegetable oil

1 tsp vanilla extract

For the Cinnamon Swirl:

¼ cup unsalted butter, melted

⅓ cup brown sugar

1 tbsp ground cinnamon

1 tbsp all-purpose flour

For the Cream Cheese Glaze:

2 oz cream cheese, softened

½ cup powdered sugar

1 tbsp milk

½ tsp vanilla extract

Step-by-Step Instructions

Make the Cinnamon Swirl

In a small bowl, mix melted butter, brown sugar, cinnamon, and flour until smooth.

Transfer the mixture into a piping bag or a zip-top bag and snip a small hole in the corner. Set aside.

Prepare the Pancake Batter

In a large bowl, whisk together flour, sugar, baking powder, and salt.

In another bowl, whisk milk, egg, melted butter, and vanilla extract.

Pour the wet ingredients into the dry ingredients and mix until just combined (don’t overmix!).

Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.

Pour ¼ cup of batter onto the pan.

Quickly pipe a cinnamon swirl onto the top of the pancake. (Tip: Keep the swirl away from the edges to prevent leaking).

Cook until bubbles form on the surface (about 2 minutes), then flip carefully and cook for another 1-2 minutes.

Repeat with remaining batter, wiping the pan between batches if needed.

Make the Cream Cheese Glaze

In a small bowl, whisk together cream cheese, powdered sugar, milk, and vanilla until smooth.

Serve & Enjoy!

Drizzle warm pancakes with the cream cheese glaze and serve immediately!

Tips and Tricks

Use a piping bag – This helps create a neat cinnamon swirl without making a mess.

Don’t overmix the batter – A few lumps are okay! Overmixing makes pancakes dense.

Cook on medium-low heat – Prevents burning the cinnamon sugar before the pancakes cook through.

Wipe the pan between batches – The cinnamon sugar can stick and burn, so a quick wipe keeps things clean.

Make It Your Own – Try:

Extra sweet
- Add mini chocolate chips to the batter.
- Drizzle with caramel sauce instead of cream cheese glaze.
Savory-Sweet Combo
- Serve with crispy bacon for a salty contrast.
- Top with chopped pecans or walnuts for extra crunch.

How to Serve

These Cinnamon Roll Pancakes are best served fresh with:

Extra Cream Cheese Glaze – Because more = more deliciousness!

Whipped Cream & Chopped Nuts – Adds a creamy and crunchy contrast.

Fresh Berries – Strawberries or blueberries balance the sweetness.

Ingredients

For the Pancakes:

1 ½ cups all-purpose flour
2 tbsp granulated sugar
1 tbsp baking powder
½ tsp salt
1 cup milk or buttermilk for extra fluffiness
1 large egg
2 tbsp melted butter or vegetable oil
1 tsp vanilla extract

For the Cinnamon Swirl:

¼ cup unsalted butter melted
⅓ cup brown sugar
1 tbsp ground cinnamon
1 tbsp all-purpose flour

For the Cream Cheese Glaze:

2 oz cream cheese softened
½ cup powdered sugar
1 tbsp milk
½ tsp vanilla extract

Instructions

Make the Cinnamon Swirl

In a small bowl, mix melted butter, brown sugar, cinnamon, and flour until smooth.
Transfer the mixture into a piping bag or a zip-top bag and snip a small hole in the corner. Set aside.

Prepare the Pancake Batter

In a large bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, whisk milk, egg, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined (don’t overmix!).

Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour ¼ cup of batter onto the pan.
Quickly pipe a cinnamon swirl onto the top of the pancake. (Tip: Keep the swirl away from the edges to prevent leaking).
Cook until bubbles form on the surface (about 2 minutes), then flip carefully and cook for another 1-2 minutes.
Repeat with remaining batter, wiping the pan between batches if needed.

Make the Cream Cheese Glaze

In a small bowl, whisk together cream cheese, powdered sugar, milk, and vanilla until smooth.

Serve & Enjoy!

Drizzle warm pancakes with the cream cheese glaze and serve immediately!

FAQs

Q: Can I make these without eggs?
A: Yes! Substitute the egg with 1 mashed banana, ¼ cup applesauce, or a flax egg (1 tbsp flaxseed + 3 tbsp water).

Q: Why is my cinnamon swirl melting too much?
A: If the swirl is spreading too much, let it cool slightly before piping. Also, keep the heat on medium-low to avoid burning.

Nutritional Information (Approximate)

Protein: 7g
Carbs: 50g
Fats: 14g

These Cinnamon Roll Pancakes are the ultimate breakfast! They’re warm, fluffy, and packed with cinnamon-sugar goodness—perfect for weekend brunch. Try them today and enjoy a café-style breakfast at home!

Looking for more fall recipe ideas? visit seasonal

This post shows you how to make cinnamon roll pancakes.

Cinnamon Roll Pancakes

Looking for a fun and delicious breakfast? These Cinnamon Roll Pancakes combine the best of both worlds—fluffy pancakes and gooey cinnamon rolls—all in one easy recipe!