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Fluffy Cinnamon Roll Pancakes Recipe Easy Homemade with Cream Cheese Glaze

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These fluffy cinnamon roll pancakes combine a soft pancake base with gooey cinnamon-sugar spirals and a smooth cream cheese glaze, perfect for a cozy and indulgent breakfast or brunch.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 ¼ cups milk (whole or 2%, room temperature; almond milk works too)
  • 1 large egg (room temperature)
  • 3 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • ⅓ cup brown sugar, packed (light or dark)
  • 1 tablespoon ground cinnamon
  • 2 tablespoons unsalted butter, melted
  • 4 ounces cream cheese, softened
  • ½ cup powdered sugar, sifted
  • 2 tablespoons milk (for glaze)
  • ½ teaspoon vanilla extract (for glaze)

Instructions

  1. In a large mixing bowl, whisk together 1 ½ cups all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and ½ teaspoon salt.
  2. In a separate bowl, combine 1 ¼ cups milk, 1 large egg, 3 tablespoons melted butter, and 1 teaspoon vanilla extract.
  3. Pour the wet ingredients into the dry and stir gently until just combined. The batter will be lumpy. Let the batter rest for 5 minutes.
  4. In a small bowl, mix ⅓ cup brown sugar, 1 tablespoon ground cinnamon, and 2 tablespoons melted butter until it forms a wet, sandy texture. Transfer this mixture into a piping bag or a zip-top sandwich bag with a small corner snipped off.
  5. Preheat a non-stick skillet or griddle on medium heat.
  6. Pour about ¼ cup of batter onto the skillet for each pancake. Immediately pipe a spiral of the cinnamon swirl mixture on top of the batter, starting from the center and working outward.
  7. Using a toothpick or skewer, gently drag lines from the center outward to create a marbled effect.
  8. Cook for about 2-3 minutes until bubbles form on the surface and edges look set.
  9. Carefully flip the pancake and cook for another 2 minutes or until golden brown. Avoid pressing down on the pancakes.
  10. Transfer cooked pancakes to a plate and cover loosely with foil while finishing the batch.
  11. In a bowl, beat 4 ounces softened cream cheese until smooth. Add ½ cup sifted powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract. Whisk until smooth and creamy. Adjust milk to reach desired drizzling consistency.
  12. Stack the pancakes, drizzle generously with cream cheese glaze, and serve immediately.

Notes

Do not overmix the batter; lumps are okay to keep pancakes tender. Let batter rest for 5 minutes before cooking. Use medium heat to avoid burning. Pipe cinnamon swirl quickly before batter sets. Adjust glaze thickness with milk or powdered sugar as needed. Keep pancakes warm in a low oven if making a large batch.

Nutrition

Keywords: cinnamon roll pancakes, cream cheese glaze, fluffy pancakes, breakfast recipe, brunch, homemade pancakes, cinnamon swirl

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