Cinnamon Roll Pancakes with Cream Cheese Glaze

There’s something irresistible about the smell of cinnamon sugar drifting through the kitchen in the morning. These Cinnamon Roll Pancakes with Cream Cheese Glaze bring all the cozy, bakery-style comfort of classic cinnamon rolls—without the yeast, kneading, or long rise time. They’re fluffy, golden pancakes with a gooey cinnamon swirl that caramelizes right in the pan, finished with a silky cream cheese glaze that melts into every nook and cranny. Perfect for weekend brunch, holiday mornings, or even a fun breakfast-for-dinner moment, this recipe feels special while still being wonderfully easy.

Why You’ll Love This Recipe

• All the flavor of cinnamon rolls with none of the waiting
• Easy, skillet-made pancakes that feel bakery-worthy
• Thick, fluffy batter that holds a beautiful cinnamon swirl
• Creamy, tangy glaze that balances the sweetness perfectly
• Great for make-ahead breakfasts and freezer-friendly meals

Ingredients

Cinnamon Swirl Filling

• Unsalted butter (melted and warm) – Carries the cinnamon flavor and helps the swirl caramelize.
• Packed brown sugar (light or dark) – Creates that classic gooey cinnamon roll sweetness.
• Ground cinnamon – The star spice; fresh cinnamon gives the boldest flavor.
• Vanilla extract – Adds warmth and depth.
• Fine salt – Balances and sharpens the sweetness.

Pancake Batter

• All-purpose flour – Provides structure for thick, fluffy pancakes.
• Granulated sugar – Light sweetness and tenderness.
• Baking powder + baking soda – Gives lift and even browning.
• Fine salt – Enhances all the flavors.
• Milk – Adds moisture and softness.
• Eggs – Bind the batter and add richness.
• Unsalted butter (melted) – For flavor and a tender crumb.
• Vanilla extract – Bakery-style aroma.
• Optional nutmeg – A subtle background spice that boosts warmth.
• Neutral oil or butter – For greasing the skillet.

Cream Cheese Glaze

• Cream cheese (room temperature) – Smooth, tangy base.
• Powdered sugar – Sweetens without graininess.
• Milk – Adjusts the glaze to drizzle consistency.
• Vanilla extract – Rounds out the flavor.
• Pinch of salt – Keeps the glaze from tasting flat.

How to Make Cinnamon Roll Pancakes with Cream Cheese Glaze

Prepare the Cinnamon Swirl

In a bowl, whisk together melted butter, brown sugar, cinnamon, vanilla, and salt until smooth. Transfer to a squeeze bottle or piping bag. Keep it warm by setting the bottle in a mug of hot water so it stays fluid and easy to pipe.

Make the Cream Cheese Glaze

Beat the cream cheese until completely smooth. Add powdered sugar and mix well. Pour in vanilla and 3 tablespoons of milk, beating until you have a thick but pourable glaze. Adjust with more milk if needed. Cover and set aside.

Mix the Pancake Batter

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and nutmeg if using. In another bowl, whisk milk, eggs, melted butter, and vanilla. Pour wet ingredients into dry and gently stir just until combined. The batter should be thick and slightly lumpy. Let it rest for 5 minutes for the fluffiest pancakes.

Cook and Swirl

Heat a nonstick skillet or griddle over medium heat and lightly grease it. Ladle about 1/4 cup of batter per pancake. After 20–30 seconds, when small bubbles form but the surface is still slightly wet, pipe a tight cinnamon spiral from the center outward, stopping about 1/4 inch from the edge.

Flip and Finish

When the edges look set and bubbles pop, flip carefully. Cook for another 60–90 seconds until golden and cooked through. If any sugar leaks and darkens on the pan, wipe it clean and lightly re-grease between batches.

Serve

Stack pancakes swirl-side up and drizzle generously with cream cheese glaze. Serve warm for the best texture and flavor.

Tips for Success

• Keep the cinnamon swirl warm so it pipes smoothly without tearing the batter.
• Use medium heat; sugar burns quickly on high heat.
• Don’t overmix the batter—small lumps are perfectly fine.
• If the swirl sinks, your batter may be too thin. Add 1–2 tablespoons of flour and gently stir.

Equipment Needed

• Nonstick skillet or griddle
• Mixing bowls and whisk
• Silicone spatula
• Squeeze bottle, pastry bag, or zip-top bag for the swirl
• Cooling rack to keep pancakes from getting soggy

Recipe Variations

• Apple Cinnamon Pancakes – Sprinkle finely diced apples over the batter before swirling.
• Pecan Cinnamon Roll Pancakes – Add chopped toasted pecans over the swirl for crunch.
• Dairy-Free Version – Use plant-based milk, dairy-free butter, and dairy-free cream cheese.
• Maple Glaze Twist – Replace part of the milk in the glaze with maple syrup for a warm, woodsy sweetness.

Serving Suggestions

Serve these cinnamon roll pancakes with fresh berries, sliced bananas, or a side of crispy breakfast meat for balance. A light dusting of cinnamon or a pinch of flaky salt on top makes the flavors pop even more. They’re perfect for brunch spreads, holiday mornings, or cozy family breakfasts.

FAQs

Can I make these pancakes ahead of time?
Yes. Cook and cool completely, then refrigerate for up to 4 days or freeze for up to 2 months.

How do I reheat them?
Reheat in a toaster oven or dry skillet for best texture. Microwaving works but softens the edges.

Can I use pancake mix instead of homemade batter?
Yes, but make the batter thicker than usual so the cinnamon swirl stays on top.

Why did my swirl burn?
The pan was likely too hot or the swirl was too thin. Lower the heat and keep the swirl slightly thick.

Can I turn these into waffles?
Absolutely. Grease the waffle iron well and pipe the swirl just before closing the lid.

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Final Thoughts

These Cinnamon Roll Pancakes with Cream Cheese Glaze are proof that you don’t need hours in the kitchen to create something truly special. They’re warm, fluffy, sweet, and comforting—exactly the kind of recipe that turns an ordinary morning into a memorable one. Try them once, and they just might become your new go-to brunch favorite. If you make them, share your experience and enjoy every cinnamon-swirled bite.