Imagine waking up to the sweet, cozy aroma of cinnamon rolls but with the fluffy goodness of pancakes—that’s exactly what this Cinnamon Roll Pancakes Recipe delivers. It’s like your favorite cinnamon rolls and Sunday morning pancakes had a delicious baby. I love making this on lazy weekends when there’s time to savor every bite and cup of coffee. You get that warm swirl of cinnamon sugar inside soft, tender pancakes, topped with a luscious cream cheese icing that feels indulgent without being overwhelming.

This Cinnamon Roll Pancakes Recipe isn’t just special for the flavor; it’s also surprisingly easy to pull together, even if you’re not a seasoned baker. The swirl of cinnamon filling adds a beautiful, eye-catching pattern that’s perfect for impressing guests or treating your family. Trust me, once you try these, they’ll become your go-to pancake recipe whenever you want to feel a little extra cozy and festive.

Ingredients You’ll Need

Each ingredient in this Cinnamon Roll Pancakes Recipe is purposefully chosen to create those fluffy pancakes and rich cinnamon swirls you’ll love. Here’s a quick shopping tip—for the best results, use real butter and fresh baking powder to get that perfect rise and flavor.

Milk: Using milk with a touch of vinegar mimics buttermilk, adding tang and tenderness to the pancakes.
White distilled vinegar: This helps activate the baking soda, making your pancakes extra fluffy.
All-purpose flour: The classic choice for pancakes; don’t skip it for lighter flapjacks.
White sugar: Adds just enough sweetness to the batter without overpowering.
Baking powder: Key for that lift and fluffiness.
Baking soda: Works with vinegar to get those pancakes airy.
Salt: Balances out the sweetness to bring flavors together.
Egg: Binds the ingredients and adds richness.
Butter, melted: Adds flavor and moisture, making pancakes tender.
Vanilla extract: A splash elevates the batter with warmth and depth.
Brown sugar: Packed and used in the cinnamon swirl filling for that classic caramelized sweetness.
Cinnamon: The star spice of this recipe—freshly ground is best.
Cream cheese: Softened and whipped into the icing for tangy richness.
Confectioners’ sugar: Smooth sweetness for the icing to drizzle perfectly.
Cooking spray: Prevents sticking and helps pancakes cook evenly.

Variations

I love how flexible this Cinnamon Roll Pancakes Recipe is—once you nail the base, you can get creative. I sometimes swap brown sugar for coconut sugar for a deeper flavor or add chopped nuts into the cinnamon swirl for a little crunch. You can easily make it dairy-free by using plant-based milk and vegan butter, and honestly, it’s just as comforting.

Nutty Cinnamon Rolls: I’ve added chopped pecans or walnuts to the swirl filling before, and it brings a lovely crunch and extra flavor that’s unbeatable on chilly mornings.
Apple Cinnamon Roll Pancakes: Adding finely diced apples to the cinnamon swirl mixes in juicy bursts that taste like fall in every bite.
Dairy-Free Version: Use almond or oat milk and vegan butter to keep things allergy-friendly without losing any taste.
Extra Creamy Icing: Boost the cream cheese icing by folding in a touch of Greek yogurt for tang and a less sweet drizzle.

How to Make Cinnamon Roll Pancakes Recipe

Step 1: Prep Your Buttermilk Substitute

Start by mixing the milk and white vinegar in a bowl and letting it sit for about 5 minutes. This little trick creates a tangy substitute for buttermilk that tenderizes your pancakes and helps them rise beautifully. I always prep this first because it lets the vinegar do its magic while I gather the other ingredients.

Step 2: Make the Pancake Batter

In a separate bowl, whisk together the dry ingredients—flour, sugar, baking powder, baking soda, and salt. Then, in another bowl, beat the egg and mix in the melted butter, vanilla extract, and your buttermilk substitute. Fold the wet ingredients into the dry ones gently; don’t overmix or you’ll end up with tough pancakes. You’re aiming for a slightly lumpy batter—that ensures fluffy pancakes.

Step 3: Whip Up the Cinnamon Swirl Filling

Combine the brown sugar, cinnamon, and melted butter in a small bowl, mixing until smooth and spreadable. This is your secret weapon—how a simple swirl becomes a gooey, cinnamon-scented delight inside each pancake. I usually set this aside near my stove for quick access once the pancakes are cooking.

Step 4: Cook and Swirl

Heat a non-stick skillet or griddle over medium heat and lightly spray with cooking spray. Pour about ¼ cup of batter for each pancake. Here’s the fun part: quickly drizzle about a tablespoon of your cinnamon swirl mixture onto the top of the batter in a circular motion, then use a toothpick or skewer to create a swirl pattern. Cook until bubbles form on the surface and edges look set (about 2-3 minutes), then flip gently and cook another minute or so until golden brown.

Step 5: Prepare the Cream Cheese Icing

While you finish cooking the pancakes, beat softened butter and cream cheese until creamy. Add powdered sugar and vanilla extract, mixing until smooth and spreadable. This icing pairs perfectly with the cinnamon filling—sweet, tangy, and just the right amount of richness. I like to drizzle it warm so it melts slightly over the pancakes for that irresistible vibe.

How to Serve Cinnamon Roll Pancakes Recipe

Cinnamon Roll Pancakes Recipe - Recipe Image

Garnishes

I usually keep it simple with a generous drizzle of the cream cheese icing right on top. Sometimes I add a few fresh berries for a pop of color and a little brightness against the sweet richness. A light dusting of cinnamon or powdered sugar just amps up the bakery feel at home.

Side Dishes

These pancakes shine with easy sides like crispy bacon or sausage, offering a savory counterbalance. I also love serving them alongside fresh fruit salad or a glass of freshly squeezed orange juice. It makes for a breakfast that feels complete and special.

Creative Ways to Present

For birthdays or brunch parties, stack the Cinnamon Roll Pancakes Recipe tall and drizzle extra cream cheese icing between the layers for a cake-like effect. Adding a sprinkle of toasted pecans or chopped nuts on top adds texture and a fancy touch. You could even serve them with a scoop of vanilla ice cream for a decadent weekend treat.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (rare in my house!), store them in an airtight container in the fridge for up to 2 days. I find separating them with parchment paper prevents sticking, which makes reheating much easier and keeps their texture nice.

Freezing

I often freeze these pancakes in a single layer on a baking sheet, then transfer them to a freezer-safe bag once solid. This way, you can grab a few at a time and pop them in the toaster or microwave without losing their flavor and fluffiness. They freeze beautifully and make mornings stress-free.

Reheating

The best way I’ve found to reheat is to toast the frozen pancakes lightly or warm them in the microwave for about 20-30 seconds. Then add a quick drizzle of cream cheese icing or a pat of butter, and they’re just about as good as fresh. Avoid overheating to keep that tender, fluffy texture.

FAQs

Can I make the cinnamon swirl ahead of time?

Absolutely! The cinnamon swirl filling can be made a day ahead and stored in the fridge. Just warm it slightly before swirling it onto the pancakes, as melted butter makes it easier to spread and swirl.
What if I don’t have cream cheese for the icing?

If you’re out of cream cheese, you can make a simple glaze by mixing powdered sugar with a little milk and vanilla extract. It won’t have the tangy richness of cream cheese icing, but it’ll still be delicious!
Can I use whole wheat flour instead of all-purpose?

You can substitute whole wheat flour for all-purpose flour, but I recommend using a mix (like half whole wheat and half all-purpose) to keep the pancakes light and fluffy. Also, let the batter rest a few extra minutes to hydrate the whole wheat flour fully.
How do I prevent the cinnamon swirl from sinking?

Drizzling the cinnamon swirl mixture right after pouring the batter and gently swirling it with a toothpick helps keep it near the surface. Also, avoid pouring too heavily so the batter can support the swirl. Cooking at medium heat prevents the pancakes from puffing too fast and pushing the swirl down.
Is this Cinnamon Roll Pancakes Recipe suitable for kids?

It’s a hit with kids thanks to the sweet cinnamon swirl and creamy icing. Plus, the pancakes are soft and easy to eat. Just keep in mind the icing contains cream cheese, so if your child has allergies, choose an alternative glaze.

Final Thoughts

This Cinnamon Roll Pancakes Recipe holds a special place in my kitchen because it turns an ordinary breakfast into a celebration of flavors — warm cinnamon, sweet sugar, fluffy pancakes, and creamy icing all in one bite. I hope you’ll try making these soon, whether for a cozy weekend breakfast or a fun brunch with friends. You deserve to start your day with something that feels this comforting and special!