The Best Cinnamon Roll Pancakes (From Scratch Or Boxed Mix!)
Cinnamon Roll Pancakes bring together the best of both worlds — the cozy sweetness of cinnamon rolls and the ease of fluffy pancakes. Perfect for breakfast, brunch, or a comforting weekend treat, these pancakes are swirled with buttery cinnamon sugar and topped with a creamy glaze that melts beautifully over every bite.
Ingredients
For the Pancakes
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk add more if batter feels too thick
- 1 tablespoon vegetable oil
- 1 large egg, beaten
- 2 cups Bisquick or boxed pancake mix optional, prepared as directed on package
For the Cinnamon Swirl Filling
- 1/3 cup melted butter
- 3/4 cup packed light brown sugar
- 1 tablespoon ground cinnamon
For the Cream Cheese Glaze
- 4 tablespoons butter
- 2 ounces cream cheese
- 1 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cinnamon Filling: Combine melted butter, brown sugar, and cinnamon in a small bowl. Spoon the mix into a zip-top bag and let it rest for 10–15 minutes to thicken. This helps the swirl hold its shape while cooking.
- Make the Pancake Batter: If making from scratch, whisk flour, baking powder, and salt in a bowl. In another bowl, mix milk, oil, and egg. Pour wet mixture into dry and whisk until combined. For boxed mix, prepare according to package directions.
- Prepare the Cream Cheese Glaze: Melt butter and cream cheese in a microwave-safe bowl. Stir until smooth, then whisk in powdered sugar and vanilla until creamy. Keep warm until ready to use.
- Cook the Pancakes: Heat a nonstick skillet or griddle over low to medium-low heat and lightly coat with cooking spray. Pour ½ cup of batter per pancake. Cut a small corner from the cinnamon filling bag and pipe a swirl on top. Cook until bubbles appear, flip gently, and cook 1–2 more minutes until golden. Keep warm in the oven while finishing the rest.
- Add the Cream Cheese Glaze: Drizzle or spoon glaze over warm pancakes just before serving. Optionally top with whipped cream, nuts, or extra cinnamon sugar.
Notes
Cook slowly on low heat so the cinnamon swirl doesn’t burn. Let the cinnamon filling cool slightly before piping—it should be thick, not runny. Try substituting buttermilk for tangy flavor or adding chopped pecans or walnuts for crunch. For extra protein, mix in a little Greek yogurt to the batter.