Cinnamon Roll Pancakes bring together two breakfast favorites into one irresistible dish. With fluffy pancakes swirled with buttery cinnamon filling and drizzled in a sweet glaze, they’re an easy way to add something special to your morning.

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There’s nothing better than smelling the aroma of cinnamon swirl pancakes cooking on a fall morning or, even better, on Christmas morning. You can even make the batter and cinnamon filling ahead of time to keep things stress-free.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

Ingredients for Cinnamon Roll Pancakes are labeled and arranged on a table, including milk, honey, salt, sugar, egg, brown sugar, cinnamon, baking soda, flour, butter, vanilla extract, powdered sugar, and baking powder. — Cinnamon Roll Pancakes Ingredients. Photo Credit: Hungry Cooks Kitchen

How to Make Cinnamon Roll Pancakes with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

These Cinnamon Roll Pancakes are surprisingly easy to make when you follow my step-by-step instructions. The result? A breakfast that feels like a treat but is simple enough for any weekend morning.

Make the Cinnamon Roll Filling

Start by combining the brown sugar, melted butter, cinnamon, vanilla extract, and a pinch of salt in a bowl. Whisk until the mixture is smooth and thick.

A tray with bowls containing honey, cocoa powder, and a brown liquid reminiscent of cinnamon roll pancakes. Spoons rest in two of the bowls, and a cup of milk is nearby. — Combine the brown sugar, melted butter, cinnamon, vanilla extract, and salt in a bowl.

A tray presents bowls filled with brown liquid, brown sugar, and honey with a spoon, all reminiscent of the warm notes in cinnamon roll pancakes. Cocoa powder and a small cup of dark liquid accompany this cozy setup, complete with a cloth and whisk nearby. — Mix until smooth and thick.

Transfer it to a pastry bag (or a zip-top bag with the corner snipped), seal it up, and set it aside. This will be your magical swirl!

Make the Glaze

Whisk together powdered sugar and milk to make the glaze. Transfer it to a bag and set it aside.

A bowl of yogurt with a spoon, surrounded by small bowls containing honey, cinnamon, and vanilla extract, evokes the comforting essence of cinnamon roll pancakes, all placed on a round metal tray. — Mix the powdered sugar and milk for the glaze.

Mix the Pancake Batter

In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Create a well in the center and pour in the milk, eggs, melted butter, and vanilla extract.

A bowl of flour on a tray with a small bowl of honey, a spoon, and a cup of milk nearby, ready to be transformed into delicious cinnamon roll pancakes. A sprinkling bowl of cocoa powder adds an enticing touch to the scene. — Combine the flour, sugar, baking powder, baking soda, and salt.

A mixing bowl with flour, melted butter, eggs, and vanilla sits next to bowls of cinnamon and honey on a metal tray—perfect ingredients for scrumptious Cinnamon Roll Pancakes. — Pour in the milk, eggs, melted butter, and vanilla extract.

A bowl with creamy batter and a spoon, surrounded by small bowls containing honey and cinnamon, evokes the delicious allure of cinnamon roll pancakes, all neatly placed on a round tray. — Mix until smooth and just combined.

Gently stir everything together until just combined—don’t worry if there are a few lumps. If the batter feels too thick, add a splash of milk to get it to a pourable consistency, that’s easy to pour into a skillet.

Cook the Pancakes

Heat a nonstick skillet or griddle over low heat and lightly grease it with butter or cooking spray. Pour about ¼ to ⅓ cup of batter onto the skillet for each pancake.

Three Cinnamon Roll Pancakes with delightful cinnamon swirl patterns are sizzling in a nonstick pan. — Pour about ¼ to ⅓ cup of batter onto the skillet, cook for 3-4 minutes, then pipe a spiral starting from the center of each pancake.

Three golden brown cinnamon roll pancakes sizzle in a black nonstick skillet, filling the air with a warm, sweet aroma. — Let the swirl set for a few seconds before flipping the pancake, and cook for another 2 to 3 minutes.

Cook until you see bubbles forming on the surface and the edges look set, about 3 to 4 minutes.

Add the Cinnamon Swirl

Now for the fun part! Snip a small corner off your cinnamon filling bag and pipe a spiral starting in the center of each pancake. Don’t overdo it—just a thin swirl is enough to give each bite that classic cinnamon roll flavor.

Let the swirl set for a few seconds before flipping the pancake. Cook for another 2 to 3 minutes, keeping an eye on the cinnamon sugar to avoid burning.

Drizzle the Glaze

Drizzle the glaze over the pancakes, and for a final touch, sprinkle with cinnamon and add a drizzle of honey if you like your breakfast extra sweet. Enjoy your cinnamon roll pancakes!

A plate with cinnamon swirl biscuits drizzled with icing, reminiscent of cinnamon roll pancakes, surrounded by small bowls containing brown sugar, cinnamon, and icing. A sifter and spoon are nearby on a rustic tray. — Drizzle the glaze over the pancakes, honey, and a sprinkle of cinnamon.

Recipe Notes and Expert Tips

I’ve put together some tips to help you get these pancakes just right every time:

Smooth Swirl: Make sure your cinnamon filling is smooth and well-mixed to avoid clogs when piping.
Perfect Batter Consistency: The batter should pour easily but still hold its shape on the griddle. Adjust with a little extra milk if needed.
Don’t Overmix: Stir the batter until just combined. Overmixing can make the pancakes tough instead of fluffy.
Control the Heat: Keep the skillet on low heat to ensure the cinnamon filling doesn’t burn when you flip the pancakes.
Pipe Strategically: Apply the cinnamon swirl sparingly to avoid it spilling over when flipped. A steady, thin spiral works best.
Add Glaze Warm: Drizzle the glaze when the pancakes are warm so it melts slightly and spreads beautifully.

Close-up of cinnamon rolls topped with white icing on a rustic plate, reminiscent of cinnamon roll pancakes, accompanied by a bowl of brown sauce. — Cinnamon Roll Pancakes. Photo Credit: Hungry Cooks Kitchen

How to Store Leftover Cinnamon Roll Pancakes

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.

When you’re ready to enjoy them, reheat them gently in the microwave or on a skillet over low heat to keep them soft and delicious.

What to Serve With Cinnamon Roll Pancakes

These pancakes pair wonderfully with savory sides like crispy bacon or scrambled eggs to balance the sweetness.

For a lighter option, serve with a fresh fruit salad or some Greek yogurt. If you’re making a brunch spread, coffee or a latte is the perfect match for these indulgent treats.

Cinnamon rolls with glaze on a round tray, surrounded by bowls of icing, cinnamon, and a strainer on a light-colored surface, evoke the mouthwatering charm of cinnamon roll pancakes for breakfast lovers. — Cinnamon Roll Pancakes. Photo Credit: Hungry Cooks Kitchen

More Cinnamon Recipes for You to Try at Home

If you love cinnamon, then you should try these recipes!

Easy Cinnamon Roll Pancakes Recipe

Cinnamon Roll Pancakes are the perfect mix of comfort and fun, combining fluffy pancakes with swirls of buttery cinnamon goodness. They’re quick to whip up and work for everything from holiday mornings to casual brunches. You can even prep the batter and filling ahead, keeping breakfast stress-free. It’s a little effort for a big wow factor!

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Prep Time: 20

Cook Time: 10

Total Time: 35

Course: Breakfast

Cuisine: American

Keyword: Cinnamon Roll Pancakes

Servings:

Calories: 782kcal

Author: Mandy Applegate

Equipment

Piping bag

Ingredients

Cinnamon Roll Filling:

⅓ cup brown sugar
4 tablespoons unsalted butter melted
½ tablespoon ground cinnamon
½ teaspoon vanilla extract
1 pinch salt

Cinnamon Roll Pancakes:

2 cups all-purpose flour
¼ cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups milk
2 eggs
4 tablespoons unsalted butter melted
½ tablespoon vanilla extract

For the glaze:

1 cup powdered sugar
2 tablespoons milk

To serve:

US Customary – Metric

Instructions

To make the cinnamon roll filling, whisk together brown sugar, melted butter, cinnamon, vanilla extract, and a pinch of salt in a bowl. Transfer the mixture to a pastry bag or a zip-top bag with the corner snipped, seal, and set aside.
⅓ cup brown sugar, 4 tablespoons unsalted butter, ½ tablespoon ground cinnamon, ½ teaspoon vanilla extract, 1 pinch salt
For the glaze, whisk powdered sugar and milk in a small bowl until smooth. Transfer to a pastry bag or zip-top bag, seal, and set aside.
1 cup powdered sugar, 2 tablespoons milk
In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Make a well in the center, then add milk, eggs, melted butter, and vanilla extract. Stir until just combined, being careful not to overmix. If the batter is too thick, add more milk to reach a pourable consistency.
2 cups all-purpose flour, ¼ cup sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 2 eggs, 4 tablespoons unsalted butter, ½ tablespoon vanilla extract, 2 cups milk
Heat a nonstick skillet or griddle over low heat and lightly grease it with cooking spray or butter. Pour ¼ to ⅓ cup of batter onto the skillet and cook for 3 to 4 minutes, until the edges look set and bubbles form on the surface.
Cut a small corner off the cinnamon filling bag and pipe a spiral onto each pancake, starting in the center and working outward. Allow the swirl to set for a few seconds before flipping. Cook for another 2 to 3 minutes, until golden brown.
Drizzle the glaze over warm pancakes before serving, and for extra flavor, sprinkle with cinnamon or drizzle with honey. Serve immediately.
Honey, Cinnamon

Notes

Smooth Swirl: Make sure your cinnamon filling is smooth and well-mixed to avoid clogs when piping.
Perfect Batter Consistency: The batter should pour easily but still hold its shape on the griddle. Adjust with a little extra milk if needed.
Don’t Overmix: Stir the batter until just combined. Overmixing can make the pancakes tough instead of fluffy.
Control the Heat: Keep the skillet on low heat to ensure the cinnamon filling doesn’t burn when you flip the pancakes.
Pipe Strategically: Apply the cinnamon swirl sparingly to avoid it spilling over when flipped. A steady, thin spiral works best.
Add Glaze Warm: Drizzle the glaze when the pancakes are warm so it melts slightly and spreads beautifully.

Nutrition

Tried this recipe?Let us know how it was!

About the Author

A woman with long brown hair is smiling and standing with her arms crossed. She is wearing a sleeveless, black and white diamond-patterned dress.

Hey there! I’m Mandy

Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.

She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.

She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.

Easy Cinnamon Roll Pancakes Recipe

Ingredients You’ll Need