I make these on slow weekend mornings when I want a small treat but not a whole cake. I learned to mix a simple pancake batter with cinnamon roll flavor to save time and dishes. It saves prep time and uses items I usually have.
This version fits family brunches and busy mornings. Cinnamon Roll Pancakes Recipe for a Decadent Brunch Delight gives the warm cinnamon roll taste in a quick pancake form. Leftovers reheat well and still taste fresh. I sometimes serve them with a cinnamon roll drink pairing to round the meal.
This recipe turns cinnamon roll taste into a simple pancake meal. It pairs the soft, fluffy feel of pancakes with a cinnamon-sugar swirl and a light cream cheese glaze. People make it for weekend brunch, small parties, or when they want a comfort breakfast without long prep. It tastes sweet, warm, and a bit tangy from the cream cheese. The dish works for families and guests, and it matches well with coffee or fruit. For a cream cheese idea, try a cream cheese dip recipe on the side.
Why make this recipe
This dish saves time and clean-up. You mix one batter and add a cinnamon swirl. It cooks fast on a hot griddle. The flavor is rich but not heavy. You can change milk, sugar, or butter to fit what you have. It works for weekday mornings or slow weekend brunches. Leftovers heat well in a pan or microwave. You can make the batter ahead or freeze cooked pancakes for later. This makes the meal useful for busy days and for when you want a small, nice treat.
Ingredients
1 cup Flour (Can use gluten-free flour blend.)
2 teaspoons Baking Powder (Ensure freshness for best rise.)
1/4 teaspoon Salt (Sea salt can be used for flavor.)
1 cup Milk (Any non-dairy milk works well.)
1 large Egg (A flax egg can substitute for vegan.)
2 tablespoons Vegetable Oil (Melted butter can be used for flavor.)
2 tablespoons Melted Butter (Vegetable oil can be a substitute.)
1/4 cup Brown Sugar (Light or dark brown sugar can be used.)
1 tablespoon Ground Cinnamon (Mix with nutmeg for extra warmth.)
4 ounces Cream Cheese (Mascarpone can be a delightful alternative.)
1 cup Powdered Sugar (Adjust for preferred sweetness.)
1 teaspoon Vanilla Extract (Using pure vanilla enhances flavor.)
2 tablespoons Melted Butter
The flour and baking powder give rise and a soft texture. Salt balances the sweet notes. Milk and egg make the batter smooth. Butter and oil add flavor and help browning. Brown sugar and cinnamon make the roll taste. Cream cheese, powdered sugar, and vanilla form the glaze that gives a tangy finish. If you want a small side idea, see a cream cheese dip recipe for more cream cheese uses.
Directions
How to Make Cinnamon Roll Pancakes
Start by mixing dry ingredients in one bowl and wet ones in another. Stir the wet into the dry just until mixed. Make a simple cinnamon filling by mixing brown sugar, cinnamon, and melted butter. Spoon the batter on a hot, greased pan. Add a ring of the cinnamon mix on top, then swirl it lightly with a toothpick or knife. Cook until bubbles form, flip, and finish cooking. Warm the cream cheese with powdered sugar and vanilla for the glaze. Pour the glaze on warm pancakes. Swirling and heat control make the roll pattern and keep the inside soft.
How to serve this recipe
Serve warm on a flat plate. Stack pancakes two or three high. Drizzle the cream cheese glaze right before serving. Add fresh fruit like sliced apples or berries on the side. For a drink, a light coffee or tea works well. You can pair the meal with a mild herbal cup like lemon balm tea to keep the flavors balanced. This dish fits small brunches, family mornings, or a guest treat.
How to store this recipe
Cool pancakes fully before storing. In the fridge, keep them in an airtight container for up to 3 days. Place parchment between layers to stop them from sticking. For longer storage, freeze in a flat layer on a tray, then move to a freezer bag for up to 2 months. Reheat from frozen in a toaster oven or microwave until warm. Store the glaze in a small jar in the fridge for up to 4 days. If the glaze thickens, stir in a drop of milk before serving.
Tips to make this recipe
Use fresh baking powder for a light rise. Do not overmix the batter; a few lumps are fine. Heat the pan to medium so the pancakes cook evenly. Put the cinnamon swirl on top and swirl once; overmixing will ruin the pattern. Warm the glaze slightly so it pours smoothly. If the filling leaks, cook the pancake a bit longer on the first side. For a vegan or dairy-free version, swap milk and butter for plant options. Try to keep the pan surface clean between batches for even browning.
Variation
You can make simple swaps without much change to the result. Use a gluten-free flour blend for gluten-free pancakes. Swap brown sugar with coconut sugar for a deeper taste. Add a pinch of nutmeg or cardamom to the cinnamon mix for a warm twist. If you like nuts, sprinkle chopped pecans on the swirl before cooking. For a lighter glaze, mix half powdered sugar with plain yogurt. If options are limited, keep to the base batter and cinnamon swirl since that is the main flavor profile for this meal.
FAQs
Q: Can I make the batter ahead?
A: Yes. Keep it in the fridge for up to 24 hours. Stir before using.
Q: Can I freeze cooked pancakes?
A: Yes. Freeze flat, then store in a bag for up to 2 months.
Q: Is there a dairy-free option?
A: Yes. Use plant milk and vegan butter. Replace cream cheese with a vegan spread.
Q: How to reheat without making them soggy?
A: Use a toaster oven or pan on low heat to keep texture.
Q: Can I skip the glaze?
A: Yes. Serve with maple syrup or fruit instead.
Conclusion
This recipe gives a quick way to enjoy cinnamon roll flavor at brunch. It is easy to make, fits busy mornings, and works for guests or family meals. Try small swaps to match what you have at home. For a similar take and more ideas, see Cinnamon Roll Pancakes – Dance Around the Kitchen for a guide and another point of view. For a diner-style take, check out Irresistible Cinnamon Pancakes at Denny’s – Lemon8 for a quick comparison.
Print
Cinnamon Roll Pancakes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Enjoy the warm cinnamon roll taste in a quick pancake form, perfect for family brunches or busy mornings.
Ingredients
- 1 cup Flour (Can use gluten-free flour blend.)
- 2 teaspoons Baking Powder (Ensure freshness for best rise.)
- 1/4 teaspoon Salt (Sea salt can be used for flavor.)
- 1 cup Milk (Any non-dairy milk works well.)
- 1 large Egg (A flax egg can substitute for vegan.)
- 2 tablespoons Vegetable Oil (Melted butter can be used for flavor.)
- 2 tablespoons Melted Butter (Vegetable oil can be a substitute.)
- 1/4 cup Brown Sugar (Light or dark brown sugar can be used.)
- 1 tablespoon Ground Cinnamon (Mix with nutmeg for extra warmth.)
- 4 ounces Cream Cheese (Mascarpone can be a delightful alternative.)
- 1 cup Powdered Sugar (Adjust for preferred sweetness.)
- 1 teaspoon Vanilla Extract (Using pure vanilla enhances flavor.)
- 2 tablespoons Melted Butter
Instructions
- Mix dry ingredients in one bowl and wet ones in another.
- Stir the wet into the dry just until mixed.
- Make a simple cinnamon filling by mixing brown sugar, cinnamon, and melted butter.
- Spoon the batter on a hot, greased pan.
- Add a ring of the cinnamon mix on top, then swirl it lightly with a toothpick or knife.
- Cook until bubbles form, flip, and finish cooking.
- Warm the cream cheese with powdered sugar and vanilla for the glaze.
- Pour the glaze on warm pancakes.
Notes
Leftovers reheat well in a pan or microwave. The glaze can thicken, so stir in a drop of milk if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 stack (2-3 pancakes)
- Calories: 350
- Sugar: 20g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg
