Cinnamon Roll Pancakes
[Updated from the archives with new photos and writing. Originally published October 2011]
I’ll go right out and say that these Cinnamon Roll Pancakes are pretty much dessert for breakfast, but there are definitely weekends for that, if you ask me. And I mean, cinnamon rolls…and pancakes…combined?!? Only good things can happen in that situation.
I first saw this recipe about 5 years ago on the blog Dinners, Dishes, and Desserts and instantly had to try them for myself. They are admittedly VERY messy to make, but you’re rewarded with something delicious, and I think there’s something very whimsical about them. You drop big swirls of cinnamon roll filling right onto the pancakes while they’re cooking, then drizzle them with a cream cheese frosting to serve. Though my usual pancake toppings are butter and pure maple syrup, it’s nice to have a change every once in a while.
To get started, let’s make the pancake batter. Whisk together the dry ingredients, which is flour, baking powder, and salt:
In a measuring cup, whisk to combine milk, an egg, and vegetable oil:
Pancake dry and wet components, done!
Make the cinnamon roll filling by combining melted butter, brown sugar, and cinnamon:
Whisk until relatively smooth:
Now let’s put everything together!
Add the measuring cup liquid to the dry ingredients:
Whisk together until the dry flour disappears, but making sure to leave the little lumps alone so you don’t overmix the pancake batter:
Drop ladlefuls of pancake batter onto a hot griddle, then when the pancakes start to form bubbles on the first side, drizzle on a swirl of the cinnamon filling:
I find it easiest to use a squeeze bottle, but if you don’t have one, simply use a spoon.
Flip the pancakes and finish cooking, until golden brown on both sides:
You will notice that the cinnamon sugar swirl spreads out and griddles into a crunchy, sweet caramelized “crust” for the pancakes.
Finally, whisk to combine softened cream cheese with butter, confectioner’s sugar, and vanilla:
Drizzle the cream cheese frosting on top of the pancakes before serving:
Enjoy, and have fun with this one!
I made a full video on how to make these that you can watch right here, and the full recipe is just below. Happy cooking!
Cinnamon Roll Pancakes
Fluffy pancakes with a cinnamon roll filling swirl, then topped with a cream cheese frosting. Perfect for an indulgent weekend brunch!
Ingredients:
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:
- 4 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
Directions:
- 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.
All images and text ©.Products used in this recipe:
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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!
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.
Picture perfect pancakes!
I saw Erin’s post too and have been dying to try this one! Your pancakes look heavenly! Great photos
Oh good gracious, look at those!
Shut. The. Front. Door! These look amazing!
Couldn’t think of a better combo…cinnamon rolls AND pancakes? Yes please! These look amazing, Joanne. x
I died and went to fat heaven…I can’t wait to make these….
These are going to be breakfast tomorrow!!!!
Oh YUM!!! You are in for a treat….a messy but delicious treat! Let me know how you like them!
These look amazing! So fat, but so good. I love your blog!
HAHAHAHAA. Fattening, they are! But sometimes you need food like this!
i sooooo wanna make these!!! :o)
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 foodnetwork.com..i 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.
that is xanthem gum not anthem the computer auto corrected me
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!