Cinnamon Roll Pancakes

3.72 from 7 votes

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!

Prep Time15

Cook Time4

Total Time19

Course: Breakfast

Cuisine: American

Keyword: cinnamon roll pancakes

Servings: pancakes

Calories: 310kcal

Author: Kasey Schwartz

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