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Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe
Ash Tyrrell

Cinnamon Roll Pancakes with Cream Cheese Glaze Recipe

I still remember pulling these pancakes 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.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. I drizzle the warm glaze generously over the pancakes just before serving. The heat helps the glaze melt slightly into the swirls.

Notes

  • 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.