Cinnamon Roll Pancakes

So here’s the scoop: these Cinnamon Roll Pancakes are like if your favorite sticky, gooey cinnamon roll took a pancake for a spin around the kitchen dance floor. You get the best of both breakfast worlds without having to decide — because who has time for that kind of life decision at 8 AM? Whip up these bad boys and see why they’ve become a messy, delicious staple in my kitchen.

Okay, let’s get real for a second. My husband? Yeah, he’s that guy who wakes up like a bear coming out of hibernation — so grumpy until he sees a stack of these on his plate. They’re such a hit with our little family that even my kids start setting the table early in hopes of snagging seconds. It’s a recipe born out of love and Saturday mornings where the only agenda is breakfast and cartoons.

Why You’ll Love This Cinnamon Roll Pancakes

– They make your house smell like a bakery and happiness had a party.
– Perfect for impressing your in-laws or just making a Wednesday morning feel like a Saturday brunch.
– The swirl is like a warm hug on a plate, and who doesn’t want food hugs?
– Because pancakes AND cinnamon rolls — need I say more?

How to Make It

Alright, let’s jump in. Imagine we’re chatting over coffee — or a mimosa if that’s your vibe. Start by mixing up your pancake batter like you’re wrangling wet cement (but slightly more appetizing). Then, you want to whip up the cinnamon swirl concoction which is basically liquid magic made from butter, sugar, and cinnamon. When the batter hits the griddle, you’re gonna swirl that magic in like you’re the Van Gogh of breakfast. Flip, watch how it turns into a breakfast masterpiece, and repeat. The last bit? Drizzle on a glaze that’s equal parts sweet and sinful — like if a donut met its pancake soulmate.

Ingredient Notes

– Flour: Your trusty sidekick. Too much, and you’re eating rubber. Too little, and well, it’s more of a puddle than a pancake.
– Cinnamon: Absolutely do NOT skip. This is what makes your pancakes tell the cinnamon roll story.
– Butter: Of course it makes everything better. I learned the hard way when I tried to sub it for margarine. Just, no.

Recipe Steps

1. Mix your pancake batter to a smooth consistency — no arm workout needed.
2. Combine melted butter, brown sugar, and cinnamon for the swirl; pour into a piping tool (or a makeshift Ziploc bag if you’re like me).
3. Pour batter onto a hot griddle and swirl in your cinnamon concoction like Picasso.
4. Flip pancakes once bubbles appear and edges look slightly cooked.
5. Whip up a simple glaze and drizzle perfection over those bad boys.

What to Serve It With

If you’re feeling extra, go full gourmet with some crispy bacon or a side of fresh fruit. Or just another stack. No judgment here.

Tips & Mistakes

Don’t mix the cinnamon swirl into the batter. Tried it once in a sleepy haze — not advisable. Keep the swirl on top where it belongs.

Storage Tips

Toss leftovers in a container in the fridge. If you happen upon them cold by midnight, they are still a delight — almost like a mischievous breakfast dessert. Best part? They’re even better as next day’s breakfast, no need to reheat if you’re rebellious.

Variations and Substitutions

Feeling adventurous? Swap out plain yogurt instead of milk for a fluffier vibe or throw in some vanilla extract if you suddenly remember it mid-pour. Skipped the glaze once because “someone” was too lazy — they were still devoured in record time.

Frequently Asked Questions

Cinnamon Roll Pancakes

Fluffy cinnamon roll inspired pancakes topped with a sweet cream cheese glaze, perfect for a special breakfast treat.

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups all-purpose flour
• ▢ 2 tablespoons granulated sugar
• ▢ 1 tablespoon baking powder
• ▢ 0.5 teaspoons salt
• ▢ 1.25 cups milk
• ▢ 1 large egg beaten
• ▢ 2 tablespoons unsalted butter melted
• ▢ 0.25 cups brown sugar
• ▢ 1 tablespoon ground cinnamon
• ▢ 4 ounces cream cheese softened, for glaze
• ▢ 0.5 cups powdered sugar for glaze
• ▢ 1 teaspoon vanilla extract for glaze
• ▢ 2 tablespoons milk for glaze

Instructions

Preparation Steps

• In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
• In another bowl, mix milk, beaten egg, and melted butter until combined.
• Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
• Preheat a griddle or skillet over medium heat and lightly grease it.
• Pour 1/4 cup batter for each pancake onto the griddle. Cook until bubbles appear on the surface, then flip and cook the other side until golden brown.
• While pancakes cook, mix brown sugar and cinnamon in a small bowl.
• Sprinkle cinnamon sugar over each pancake as they finish cooking or swirl it into the batter before cooking.
• To make the glaze, beat softened cream cheese until smooth, then add powdered sugar, vanilla extract, and milk. Mix until creamy and spreadable.
• Serve pancakes warm with cream cheese glaze drizzled on top.

Notes

For extra indulgence, add chopped nuts or raisins to the batter. Best served immediately.