Fifteen Spatulas

Cinnamon Roll Pancakes

I just about fainted when I saw these on a blog I read called Dinners, Dishes, and Desserts.  I mean, cinnamon rolls…and pancakes…combined?!?  How could that be anything but amazing?  And they are amazing.  To make these, you spoon a big swirl of cinnamon filling right onto the pancakes cooking on the griddle, and then you drizzle them with a cream cheese frosting.  These just barely get categorized into “breakfast,” as they are very indulgent, fluffy, and cinnamony sweet.  You must try them.  Just to warn you, they are very messy, but sometimes messy things are the best.

This recipe starts out like any other pancake recipe, with a batter made from eggs, flour, milk, etc.

Pour the pancake batter onto the griddle and drizzle on a brown sugar cinnamon roll sauce.

Cook the pancakes through and drizzle with a cream cheese glaze.

Cinnamon Roll Pancakes

Yield: 6 pancakes


For the pancakes:
5 oz all purpose flour (1 cup)
2 tsp baking powder
1/2 tsp salt
1 cup milk
1 tbsp vegetable oil
1 egg

For the Filling:
5 tbsp butter, melted
1/2 cup brown sugar
2 tsp ground cinnamon

For the Glaze:
3 tbsp butter
2 oz cream cheese
3/4 cup powdered sugar
1/2 tsp vanilla extract


Whisk to combine the flour, baking powder and salt. In another bowl, whisk to combine the milk, vegetable oil, and egg. Pour the wet ingredients into the dry, and stir until the flour has disappeared, but there are still plenty of lumps.

Make the filling by stirring to combine the melted butter, brown sugar, and cinnamon.

Prepare the glaze by melting the butter and cream cheese together in the microwave. Stir in the powdered sugar and vanilla extract and stir to combine.

Heat up a griddle over medium heat, and if desired, grease the pan with a little bit of butter. Use a 1/4 cup measuring scoop to portion out the pancakes. Once small bubbles start to appear on the surface, spoon over a tablespoon or so of the cinnamon swirl, in an outward circular motion from the center.

Cook for another minute, then flip. Cook for one or two more minutes.

Top the pancakes with the glaze, and enjoy!

Recipe adapted from Dinners Dishes and Desserts.

18 comments on “Cinnamon Roll Pancakes

  1. Yeah, glad you made them! They are very messy. The filling can go from too running to too thick with very little change in amounts. The first time I made them it was too thick, the second time I didn’t really try to change much and it was too runny. Both times it made a mess of my griddle though, not sure a way around that. And yes the glaze can get a bad color, I assumed that was the vanilla. Maybe clear vanilla would make it more white.

    • Glad to know they were messy for you too! The cinnamon swirl was dripping out quite a bit all over the griddle, but sounds like that’s normal! Either way, totally worth it. They are so good!

  2. This looks fun. I’d skip the glaze though — too much sugar — but I like the swirls. I was wondering what it would do to your skillet.

  3. Picture perfect pancakes!

  4. I saw Erin’s post too and have been dying to try this one! Your pancakes look heavenly! Great photos

  5. Shut. The. Front. Door! These look amazing!

  6. Couldn’t think of a better combo…cinnamon rolls AND pancakes? Yes please! These look amazing, Joanne. x

  7. I died and went to fat heaven…I can’t wait to make these….

  8. These are going to be breakfast tomorrow!!!!

  9. These look amazing! So fat, but so good. I love your blog!

  10. i sooooo wanna make these!!! :o)

  11. I adjusted your recipe and made these gluten free using my version of Ina Garten’s sour cream pancakes (gluten free all purpose flour from King Arthur plus 1/2 anthem gum) then the remainder of ingredients can be found at substitute plain greek yogurt for the sour cream…these were so yummy! it was messy to make and mine were not as pretty the first try but it tasted like a coffee roll and my gluten free girls were impressed

    • Kim, that’s so great they turned out well! You sound very savvy about the gluten free stuff, good for you! And yes, they are definitely very, very messy. I forgive them for being so messy because they taste so darned good LOL.

  12. that is xanthem gum not anthem the computer auto corrected me

  13. These were absolutely amazing and absolutely worth the mess! I will admit I cut some corners for the sake of time — used Bisquick and cream cheese frosting — but oh. my. gosh! Shut the front door cause *ish just got serious! LOL I think your site is my new cookbook!

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