These delicious, easy cinnamon roll pancakes are the perfect combination of two amazing breakfasts. Imagine fluffy pancakes paired with sweet cinnamon rolls, stacked high and finished with a drizzle of cream cheese icing!
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My cinnamon roll pancakes don’t just taste like they came out of a high-end breakfast eatery, but they also look amazing too. The perfect cinnamon swirl in the center of each pancake is simply gorgeous!
But don’t let the looks fool you—these pancakes may seem like they’d be challenging to make and they may taste like a professional chef did the cooking, but they are actually quite simple. Let me tell you all about them!
Fluffy Cinnamon Roll Pancake Recipe
My cinnamon roll pancakes can be broken down into three main parts:
- The pancake batter
- The cinnamon filling
- The icing
Each of these components is pretty easy to put together on its own. You have made pancake batter before, right? Then you can probably make my fluffy, homemade pancake batter too! And the cinnamon filling and sweet cinnamon roll frosting are also pretty easy.
These pancakes can be fried and stacked nice and high, or you can enjoy one single, personal-sized cinnamon roll pancake for yourself. Just be sure to give yourself enough icing! You deserve it as a reward for making the most perfect pancakes ever! Cinnamon roll pancakes sure are one of my favorites, so I know you are going to love them too.
See recipe card below this post for ingredient quantities and full instructions.
- Butter – Butter is used in both the cinnamon filling and the cinnamon roll glaze. Unsalted butter will work best for both parts of the recipe.
- Brown sugar – Dark brown sugar is always my favorite as it adds a rich, molasses taste that I love.
- Cream cheese – Make sure your cream cheese is soft and room temperature.
- Powdered sugar
- Bisquick – I love how easy Bisquick pancakes are to make and they always bake into super fluffy, delicious pancakes. Regular Bisquick pancake mix is what you need, or use my homemade Bisquick!
- Whole milk – Any kind of non-dairy milk will also work.
How to Make Cinnamon Roll Pancakes
- Make the cinnamon filling: Stir the melted butter, sugar, and cinnamon together. Pour the mixture into a piping bag and set aside.
- Make the frosting: Beat the cream cheese, butter, and powdered sugar together until smooth and fluffy. Add the vanilla and mix again. Scoop the frosting into a separate piping bag and set this one aside as well.
- Make the pancake batter: Whisk the pancake ingredients together until they are smooth. The batter will look a little runny, but it will start to get thicker as it sits.
- Cook the pancakes: Heat a medium-sized skillet over medium heat and spray with cooking spray or a little butter. Scoop ½ cup of the pancake batter into the pan. Once the batter begins to bubble, grab the piping bag with the cinnamon roll filling and pipe a spiral of filling onto the cooking pancake batter. Flip the pancake and cook for another minute.
- Frost and serve: Stack the cooked pancakes on a plate and drizzle with the cinnamon roll filling. Enjoy while warm!
While you cook the pancakes one by one, keep the cooked ones warm in a 200ºF oven. You can serve the whole batch at once and they will all still be warm and fresh.
How To Store Cinnamon Roll Pancakes
I have had great success freezing these cooked pancakes. Once they are all cooked and cooled, I place them in a large gallon-sized freezer bag and freeze. They will keep in the freezer for about two months.
Anytime you need a fancy breakfast, you can take as many pancakes out of the freezer as you need, microwave them for about 20-30 seconds. You will need to make the cinnamon roll icing fresh, but that part is easy!
Baking powder is what makes pancakes fluffy. Baking powder is a chemical leavener. It releases gasses as it heats and the gluten in the pancake batter traps these gasses, creating air pockets in the pancakes. Bisquick pancake mix has the perfect amount of baking powder to make nice, fluffy pancakes.
I love the cinnamon roll frosting in this recipe as a pancake topper. You can actually use it for any kind of pancakes. Maple syrup is always a classic topping but honey is another great thing to drizzle over warm pancakes. Try spreading applesauce on your pancakes for a less sweet topping.
Mixing pancake batter too much will make the pancakes tough and flat. The more you stir, the more gluten develops in the pancake batter. Gluten is a protein that helps give pancakes their shape, but it can also get tough when mixed too much. Just give your batter a few nice stirs and it will be fine!
Easy Cinnamon Roll Pancake
- ¼ cup melted butter
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
Cinnamon Roll Glaze
- 4 tablespoons butter, softened
- 4 tablespoons cream cheese, softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- 2 cups Bisquick
- 1 cup whole milk
- 2 eggs
- ½ teaspoon vanilla extract
- 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.
- 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.
- 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.
- 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.
- Skip the piping bag for the cream cheese frosting and just spread the frosting over each pancake.
- You can use homemade pancake batter in place of Bisquick mix if you’d like.
- Place the pancakes on a tray as you cook them then put the tray in a 200 degree oven while you make the entire batch. Frost them all right before serving. This makes it easy to make this recipe for a crowd.