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Cinnamon Roll Pancakes are like having two breakfasts in one. Imagine fluffy pancakes swirled with sweet cinnamon sugar and topped with tangy cream cheese icing. This recipe looks fancy but it’s easy to make in under 30 minutes! Plus, your kitchen will smell like a bakery!
Love cinnamon in your pancakes? Me too! You’ll also want to add these Cinnamon Pancakes to your must-make list. And don’t forget a pat of Cinnamon Butter on top!
Why You’ll Love These Super Fun Pancakes
The first time I made these cinnamon swirl pancakes on a Saturday morning, the cozy aroma of cinnamon had my kids running into the kitchen before the first pancake was even on a plate.
Now they ask for “the cinnamon roll pancakes” whenever we have a slow weekend morning. And who can blame them! They’re the perfect breakfast when you just can’t choose between homemade pancakes and cinnamon rolls.
- The best of both worlds: Pancakes + cinnamon rolls = instant family favorite.
- Fluffy and soft: The batter makes pancakes that are light and airy, not dense.
- Sweet comfort food: The cinnamon swirl and cream cheese icing taste like dessert for breakfast.
- Fun family breakfast: Kids love helping pipe on the swirl of cinnamon filling and cream cheese icing.
Ingredients for Cinnamon Roll Pancakes
The full list of ingredients are in the recipe card at the bottom of the page.
- Brown sugar – Dark brown sugar is always my favorite as it adds a rich, molasses taste, but if you only have light brown sugar on hand, that’s fine too.
- Ground cinnamon – Make sure your ground cinnamon is fresh and fragrant! Cinnamon will lose its aroma over time, so make sure it smells strong when you open the jar for the best cinnamon bun pancakes.
- Butter – This adds richness to the glaze and the cinnamon swirl.
- Bisquick – You can also use my homemade Bisquick!
- Milk – For moist, tender pancakes. I like to use whole milk, but any milk will do.
- Vanilla extract – Warms up the flavor and makes the pancakes taste from-scratch.
- Cream cheese – Let this soften to room temperature so it’s easy to mix with the other ingredients.
- Powdered sugar – Also known as confectioners’ sugar.
Variations
- Make the pancake batter from scratch if you have a little extra time. My buttermilk pancake recipe is really delicious!
- If you want easy cinnamon roll pancakes iHop style, top them with a few slices of butter for an extra decadent taste.
- Use Greek yogurt in the icing for a tangier, slightly lighter topping for your cinnamon bun pancakes.
How to Make Cinnamon Roll Pancakes
- Make the cinnamon filling: Mix together melted butter, brown sugar, and cinnamon. Transfer to a piping bag or a small zip-top bag with the corner snipped.
- Make the icing: Beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla, then mix until fluffy. Set aside.
- Make the batter: In a bowl, whisk together pancake mix, eggs, milk, and vanilla until just combined. Don’t overmix. For best results, let this sit for 5 minutes while the pan heats up.
- Cook: Heat a greased skillet over medium. Pour in the batter and when bubbles form on top, pipe a cinnamon swirl onto each pancake. Flip carefully, then cook for another minute or two until golden. Plate and add the cream cheese icing.
Serving Suggestions
- I love to serve these cinnamon roll pancakes warm topped with extra butter and cinnamon.
- Fresh fruit or a dollop of homemade whipped cream is delicious too!
- Pair them with savory options like egg bites, fluffy scrambled eggs, or vegetarian breakfast casserole for a well-rounded meal!
How To Store + Freeze Cinnamon Swirl Pancakes
- Refrigerate leftover pancakes in an airtight container for up to 4 to 5 days. Then, reheat them in the microwave or toaster oven.
- Freeze cooked and cooled pancakes without the frosting in a gallon-sized freezer bag for up to two months. Place a piece of parchment in between each pancake to keep them from sticking together! Microwave for 20 to 30 seconds, and the frosting, and they’ll taste good as new!
Frequently Asked Questions
Can I make the batter for cinnamon roll pancakes from scratch instead of Bisquick?
Yes! Use your favorite basic pancake recipe as the base for these cinnamon roll pancakes.
How do I keep the cinnamon swirl from burning in cinnamon roll pancakes?
Cook the pancakes over medium heat and avoid piping the cinnamon swirl too close to the edges
Can I make cinnamon bun pancakes ahead of time?
Yes. Cook and freeze the pancakes without icing, then reheat and top with fresh icing when serving.
How do I get smooth icing in cinnamon roll pancakes?
Make sure the cream cheese and butter are room temperature and sift the powdered sugar before mixing.
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Cinnamon Roll Pancakes
Swirled with a cinnamon-sugar mixture and drizzled with cream cheese frosting – these Cinnamon Roll Pancakes are light, fluffy pancakes and ready in less than 30 minutes! Perfect for a breakfast or brunch!
Equipment
- Mixing bowls
- Piping Bags
- Measuring cups
- measuring spoons
- large skillet
- Hand mixer
Ingredients
Cinnamon Filling
- ¼ cup melted butter
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
Cinnamon Roll Glaze
- 4 Tablespoons cream cheese, softened
- 4 Tablespoons butter, softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
Pancakes
- 2 cups Bisquick
- 1 cup whole milk
- ½ teaspoon vanilla extract
- 2 large eggs
Instructions
- Start by making the cinnamon roll filling. Mix the butter, sugar and cinnamon together in a bowl. Scoop the mix into a piping bag or zippered plastic bag. Cut the tip off of the piping bag, making a small hole about ⅛ of an inch (about the size of a pencil eraser). Set aside.¼ cup melted butter, ½ cup brown sugar, 2 teaspoons ground cinnamon
- Next, make the cinnamon roll frosting. Beat the cream cheese and butter together until smooth. Add the powdered sugar and beat again until the mix is light and fluffy. Add the vanilla extract.4 Tablespoons cream cheese, softened, 4 Tablespoons butter, softened, ¾ cup powdered sugar, ½ teaspoon vanilla extract
- Scoop the frosting into another piping bag or plastic bag then set aside.
- Make the pancake batter. Whisk the Bisquick pancake mix with the milk, vanilla and egg until a smooth batter forms.2 cups Bisquick, 1 cup whole milk, ½ teaspoon vanilla extract, 2 large eggs
- Heat a medium skillet over medium heat on the stovetop. Spray the pan with non-stick cooking spray or use a little extra butter to grease it well.
- Scoop about ½ cup of the pancake batter into the hot pan. Once the pancake batter has spread and bubbles start to form in the batter (about 2 minutes), use the piping bag filled with cinnamon butter to make a spiral of cinnamon in the pancake. Keep the spiral inside the center of the pancake- going too close to the edges will make the filling cook too fast and get crunchy.
- Flip the pancake and cook for another 1 minute in the pan.
- Remove the cinnamon roll pancake from the skillet and place it on a plate. Drizzle some of the cream cheese frosting over the pancake and then enjoy!
- Repeat the steps to cook the pancakes until you have used all the batter, filling and frosting.
Video
Notes
- Spread the frosting instead of piping: Skip the piping bag for the cream cheese frosting and just spread the frosting over each pancake.
- Swap out the Bisquick: You can use homemade pancake batter in place of Bisquick mix if you’d like.
- Don’t forget to soften: Let cream cheese and butter soften so the icing mixes smoothly.
- Be careful with the swirls: Don’t swirl cinnamon mixture too close to pancake edges—it’ll spill over.
- Get the fluffiest pancakes: Rest pancake batter for 5 minutes before cooking to help pancakes rise extra fluffy.
- Keep them warm: While you cook the pancakes one by one, keep the cooked ones warm in the oven at 200 degrees Fahrenheit. Then, you can serve the whole batch at once, and they will all still be warm and fresh.
Nutrition
Serving: 1serving | Calories: 310kcal | Carbohydrates: 37g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 66mg | Sodium: 422mg | Potassium: 115mg | Fiber: 1g | Sugar: 24g | Vitamin A: 449IU | Vitamin C: 0.1mg | Calcium: 100mg | Iron: 1mg
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!
cinnamon butter needed more butter, pan heat needs to be med-low. hard to see anything on the page there are so many ads. focus on more accurate recipes instead of making money off annoying ads
Impossible to read the recipe and instructions. Every time I’m reading instructions it jumps back to the top of the recipe, over and over and over. Finally gave up.
Great recipe and we all loved the pancakes.
Thank you! We’re so glad you enjoyed it. 😊