I still remember pulling these Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe off the skillet and thinking I’d cracked the code to the ultimate breakfast. I’d just made Cinnamon Roll Pancakes with Cream Cheese Glaze, and they tasted exactly like a bakery-style cinnamon roll—but fluffier and faster.

I loved how the cinnamon swirl melted right into the pancakes while cooking, just like the indulgent flavors you get in Peanut Butter Chocolate Chip Bars Recipe. When I drizzled the warm cream cheese glaze on top, it felt like a weekend treat made right at home. This is the kind of recipe I make when I want to impress without stress.

Ingredients

All-purpose flour – 1 ½ cups: This gives structure to the pancakes. Regular all-purpose flour works best for a fluffy yet sturdy texture.
Granulated sugar – 2 tablespoons: Adds light sweetness without overpowering the cinnamon flavor.
Baking powder – 1 tablespoon: Helps the pancakes rise and stay soft. Always use fresh baking powder for best results.
Salt – ½ teaspoon: Balances sweetness and enhances the overall taste.
Milk – 1 ¼ cups: Creates a smooth batter. Whole milk gives richer flavor, but 2% works well too.
Egg – 1 large: Binds everything together and adds tenderness.
Vanilla extract – 1 teaspoon: Adds warmth and a bakery-style aroma.
Melted butter – 3 tablespoons: Keeps pancakes moist and flavorful. Let it cool slightly before adding.
Brown sugar – ½ cup: Used for the cinnamon swirl. Brown sugar melts beautifully and creates that gooey center.
Ground cinnamon – 1 tablespoon: The key ingredient that delivers classic cinnamon roll flavor.
Butter (softened) – 4 tablespoons: Blends smoothly with cinnamon and sugar to form the swirl.
Cream cheese (softened) – 4 ounces: Forms the base of the glaze. Softened cream cheese ensures a lump-free glaze.
Powdered sugar – ¾ cup: Sweetens the glaze and keeps it silky smooth.
Milk (for glaze) – 2–3 tablespoons: Adjusts glaze consistency for easy drizzling.
Vanilla extract (for glaze) – ½ teaspoon: Rounds out the sweetness and enhances flavor.

Note: This recipe makes approximately 4 servings based on the ingredient quantities.

Variations

You can make this recipe dairy-free by using plant-based milk, vegan butter, and dairy-free cream cheese. For a lower-sugar option, reduce the brown sugar in the swirl and use a sugar substitute in the glaze. Chopped pecans or walnuts add crunch and depth, while a pinch of nutmeg or cardamom enhances the warm spice flavor, similar to cozy baked treats like My Best Pumpkin Muffins Recipe.

Cooking Time

Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

Equipment You Need

Mixing bowls – Used for pancake batter, cinnamon swirl, and glaze
Whisk – Helps create a smooth, lump-free batter
Skillet or griddle – For evenly cooking the pancakes
Squeeze bottle or piping bag – Makes swirling the cinnamon mixture easier
Spatula – Helps flip pancakes gently without smearing the swirl

How to Make Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe?

Prepare the Pancake Batter

I whisk together flour, sugar, baking powder, and salt in a large bowl. In another bowl, I mix milk, egg, vanilla, and melted butter. I combine both mixtures gently, leaving a few small lumps to keep the pancakes fluffy.

Make the Cinnamon Swirl

I mix softened butter, brown sugar, and cinnamon until smooth and thick. Then I transfer the mixture into a squeeze bottle or piping bag so it’s ready to swirl.

Cook the Pancakes

I heat a non-stick skillet over medium heat and lightly grease it. I pour batter onto the skillet and wait until bubbles form on the surface. Then I swirl the cinnamon mixture on top.

Flip and Finish Cooking

I carefully flip the pancake and cook it for another minute or two until golden brown. I remove it gently to keep the swirl intact and repeat with the remaining batter.

Make the Cream Cheese Glaze

I whisk softened cream cheese, powdered sugar, vanilla, and milk until smooth. I adjust the milk until the glaze reaches a thick but pourable consistency.

Glaze and Serve

I drizzle the warm glaze generously over the pancakes just before serving. The heat helps the glaze melt slightly into the swirls.

Additional Tips for Making This Recipe Better

I always cook on medium heat to avoid burning the cinnamon swirl.
I let the batter rest for about 5 minutes for fluffier pancakes.
I use a non-stick skillet to keep the swirl from sticking.
I warm the glaze slightly so it drizzles more smoothly.

How to Serve Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe?

I like stacking two or three pancakes on a plate and drizzling extra glaze on top. A light dusting of powdered sugar gives a bakery-style finish. Fresh berries or sliced bananas balance the sweetness nicely. Serving them warm with coffee or milk makes the meal feel complete.

Nutritional Information

Calories: Around 420 per serving
Protein: Approximately 9g
Carbohydrates: About 55g
Fat: Roughly 18g

Make Ahead and Storage

Make Ahead

You can prepare the pancake batter and cinnamon swirl the night before. Store them separately in airtight containers in the refrigerator and stir gently before cooking.

Storage

Cooked pancakes stay fresh in the refrigerator for up to 3 days when stored in an airtight container.

Freezing and Reheating

Pancakes can be frozen for up to 2 months. Reheat them in the microwave or toaster until warm. Store the glaze separately and drizzle after reheating.

Why You’ll Love This Recipe?

It tastes just like a cinnamon roll but is much quicker to make.
The ingredients are simple and easy to find.
It’s easy to customize for different diets and flavors.
Perfect for weekend breakfasts or special occasions.
The cream cheese glaze makes every bite rich and satisfying.

Ash Tyrrell