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Cinnamon rolls drizzled with icing find a warm companion in cinnamon roll pancakes, all served on a plate alongside a cup of syrup and a tea strainer.

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 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Course: Breakfast
Cuisine: American
Keyword: Cinnamon Roll Pancakes
Servings: 4
Calories: 782kcal
Author: Mandy Applegate

Equipment

Ingredients

Cinnamon Roll Filling:

Cinnamon Roll Pancakes:

For the glaze:

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

Calories: 782kcal | Carbohydrates: 116g | Protein: 14g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 1168mg | Potassium: 331mg | Fiber: 2g | Sugar: 66g | Vitamin A: 1031IU | Vitamin C: 0.04mg | Calcium: 331mg | Iron: 4mg
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