Cinnamon Roll Pancakes

Cinnamon Roll Pancakes are a fun recipe to make for a special breakfast or brunch! Fluffy pancakes with a cinnamon bun filling swirl and drizzled with cream cheese frosting!

These Cinnamon Roll Pancakes have all the best elements of a classic cinnamon roll, but in pancake form. They’re perfect for an indulgent weekend brunch!

I’ll go right out and say that these Cinnamon Roll Pancakes are pretty much dessert for breakfast, but sometimes in life there are times for that.

Cinnamon Roll Pancakes - Fun Breakfast Ideas

And I mean, cinnamon rolls…and pancakes…combined?!?

Only good things can happen in that situation, and these cinnamon swirl pancakes are much quicker to make than a batch of cinnamon rolls.

I first saw this recipe about 5 years ago here 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 breakfast is these Whole Wheat Pancakes topped with butter and pure maple syrup or thin and eggy Crepes, it’s nice to have a change every once in a while.

Cinnamon Swirl Pancakes - with Cream Cheese Frosting

How to Make Cinnamon Roll Pancakes:

To get started, let’s make the pancake batter. Whisk together the dry ingredients, which is flour, baking powder, and salt:

Cinnamon Roll Pancake Recipe Dry Ingredients

In a measuring cup, whisk to combine milk, an egg, and vegetable oil:

Cinnamon Bun Pancakes - Wet Ingredients

Pancake dry and wet components, done!

Make the cinnamon roll filling by combining melted butter, brown sugar, and cinnamon:

How to Make Cinnamon Pancakes

Whisk until relatively smooth:

Cinnamon Roll Pancake Recipe - Cinnamon Swirl Filling

Now let’s put everything together!

Add the measuring cup liquid to the dry ingredients:

Cinnamon Pancakes Recipe - Dry and Wet 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:

Cinnamon Roll Pancakes 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:

Cinnamon Roll Pancake Recipe - Griddle Pancakes

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:

Cinnamon Pancakes

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:

Cream Cheese Frosting for Cinnamon Bun Pancakes

Drizzle the cream cheese frosting on top of the pancakes before serving:

How to Make Cinnamon Pancakes - Special Breakfast Ideas

Enjoy, and put these Carrot Cake Pancakes or Bananas Foster French Toast on your list for next time!

And if you want the real deal, check out these Homemade Cinnamon Rolls from Amanda’s Cookin.

I made a full video on how to make these that you can watch after the recipe card below. Happy cooking!

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3.84 from 18 votes

Cinnamon Roll Pancakes

These Cinnamon Roll Pancakes have all the best elements of the classic Cinnamon Roll, but in pancake form!
Course Brunch
Cuisine American
Keyword cinnamon roll pancakes, pancakes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 pancakes
Calories 391kcal


For the pancakes:

  • 5 oz all purpose flour (1 cup, if measuring)
  • 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


  • 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!


Calories: 391kcal | Carbohydrates: 46g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 77mg | Sodium: 295mg | Fiber: 1g | Sugar: 29g

Updated from the archives with new photos and writing in July 2018. Originally published October 2011.

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