Cinnamon Roll Pancakes with Cream Cheese Glaze

Cinnamon Roll Pancakes, moist fluffy pancakes filled with ooey, gooey, spicy, cinnamon swirl, topped with sweet cream cheese frosting.

Last weekend while I was experimenting with a few recipes I cut from magazines or had seen on Pinterest this recipe caught my eye. I love gooey cinnamon rolls and  homemade pancakes so this recipe for Cinnamon Roll Pancakes seemed like the perfect recipe to try.

Growing up my dad made us pancakes or waffles most every Sunday, in fact he still makes them for us when we go home. I’ve carried that over to my house and plain pancakes are a monthly staple at our house. They are one of our favorite breakfast foods, drizzled with real maple syrup or topped with roasted blueberries.

Cinnamon Roll Pancakes

This easy cinnamon roll pancake recipe is going to become a family favorite.The pancakes are moist and fluffy, full of the spicy taste of cinnamon and the sweet, creamy goodness of the cream cheese frosting. They taste exactly like a cinnamon roll. We took the short cut when making these pancakes and used Bisquick baking mix but feel free to use whatever pancake recipe that you like.

Why You Will Love This Recipe

• Cinnamon swirl fun in every bite. It’s like having a cinnamon roll and a pancake all rolled into one.
• They are easy to make with simple ingredients. Most of the ingredients are pantry staples, so you can make these anytime you’re craving a sweet breakfast treat. You can even start with a pancake mix.

What you need to make Cinnamon Roll Pancakes

CINNAMON ROLL FILLING

• 4 tablespoons (1/2 stick) unsalted melted butter, just melted (not boiling)
• 1/4 cup + 2 tablespoons packed light brown sugar
• 1 tablespoon ground cinnamon

CREAM CHEESE GLAZE

• 4 tablespoons (1/2 stick) unsalted butter
• 2-ounces cream cheese, at room temperature
• 3/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1 tsp.-3 tsp. milk or heavy cream

PANCAKES

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup whole milk
• 1 large egg, lightly beaten
• 1 tablespoon canola or vegetable oil
• Your favorite pancake recipe of boxed mix, i.e. Bisquick.

Directions for Pancakes

Prepare the cinnamon filling

• In a medium bowl, stir together the butter, brown sugar and cinnamon.
• Scoop the filling into a quart-sized heavy ziplock bag, piping bag or a squeeze bottle and set it aside to thicken.

Cream Cheese Icing

• In a small saucepan, heat the butter over low heat until melted. Turn off the heat and whisk in the softened cream cheese until it is almost smooth.
• Sift the powdered sugar into the pan, stir until smooth, then add the vanilla extract. Set the pan aside while you make the pancakes.

Prepare the homemade pancake batter

•  In a medium bowl, whisk together the dry ingredients, flour, baking powder and salt.
• Then whisk in the wet ingredients, milk, egg and oil, just until the batter is moistened. Or use a prepared pancake mix. Set aside.

Cook the pancakes

• Heat a large skillet or non-stick pan over medium-heat and spray with nonstick spray. Use a 1/3 cup measuring cup to add the batter to the pan or hot griddle. Use the bottom of the scoop or cup to spread the batter into a circle.
• Reduce the heat to medium low. Snip the corner of your baggie of cinnamon sugar mixture and squeeze the filling into the open snipped corner.
• When your pancake begins to form small bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll).
• Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the edge of the pancake and gently but quickly flip it over.
• Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon.
• Wipe out the pan with a paper towel, and repeat with the remaining  batter and cinnamon filling.
• Re-warm the glaze briefly, if needed.
• When ready to serve drizzle the top of each pancake with the cream cheese icing.

Notes

• You can use a boxed pancake mix , like Bisquick, or your favorite basic pancake recipe instead.
• Piping the cinnamon sugar swirl can be a little tricky, so use a piping bag or a squeeze bottle if you prefer. You may have to reheat the cinnamon filling a few seconds if it gets too think to pipe.
• If you are making this for a crowd, you might want to make some ahead, the process is a little time consuming, and you cannot really make too many pancakes at the same time.

If you like cinnamon try these recipes!

CINNAMON CREAM CHEESE COFFEECAKE DANISH

Overnight Cinnamon Rolls

Cinnamon Roll Muffins

THAT’S ALL FOR NOW

I hope that you enjoyed this cinnamon roll pancakes recipe

Have a great day friends, thank you for spending part of your day with me.

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Cinnamon Roll Pancakes

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Cinnamon Roll Pancakes, moist fluffy pancakes filled with ooey, gooey, spicy, cinnamon swirl, topped with sweet cream cheese frosting.

• Total Time: 21 minutes
• Yield: 8 1x

Ingredients

Scale 1x2x3x

CINNAMON Roll FILLING:

4 tablespoons (1/2 stick) unsalted melted butter, just melted (not boiling)

1/4 cup + 2 tablespoons packed light brown sugar

1 tablespoon ground cinnamon

CREAM CHEESE GLAZE:

4 tablespoons (1/2 stick) unsalted butter

2-ounces cream cheese, at room temperature

3/4 cup powdered sugar

1/2 teaspoon vanilla extract

1 tsp.-3 tsp. milk or heavy cream

PANCAKES:

1 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup whole milk

1 large egg, lightly beaten

1 tablespoon canola or vegetable oil

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Instructions

Prepare the cinnamon filling:

In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy ziplock bag, piping bag or a squeeze bottle and set it aside to thicken.

Cream Cheese Icing

In a small saucepan, heat the butter over low heat until melted. Turn off the heat and whisk in the softened cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir until smooth, then add the vanilla extract. Set the pan aside while you make the pancakes.

Prepare the homemade pancake batter: In a medium bowl, whisk together the dry ingredients, flour, baking powder and salt. Then whisk in the wet ingredients, milk, egg and oil, just until the batter is moistened. Or use a prepared pancake mix. Set aside.

Cook the pancakes: Heat a large skillet or non-stick pan over medium-heat and spray with nonstick spray. Use a 1/3 cup measuring cup to add the batter to the pan or hot griddle. Use the bottom of the scoop or cup to spread the batter into a circle.

Reduce the heat to medium low. Snip the corner of your baggie of cinnamon sugar mixture and squeeze the filling into the open snipped corner.

When your pancake begins to form small bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll).

Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the edge of the pancake and gently but quickly flip it over.

Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon.

Wipe out the pan with a paper towel, and repeat with the remaining  batter and cinnamon filling until everything is used up.

Re-warm the glaze briefly, if needed.

When ready to serve drizzle the top of each pancake with the cream cheese icing.

Notes

Adapted from  RECIPE GIRL

You can use a boxed pancake mix , like Bisquick, or your favorite basic pancake recipe instead.

Piping the cinnamon sugar swirl can be a little tricky, so use a piping bag or a squeeze bottle if you prefer.

• Author: Elizabeth
• Prep Time: 15
• Cook Time: 6
• Category: Breakfast
• Cuisine: American