Description
Delight in these fluffy Cinnamon Roll Pancakes, combining the ease of classic pancake batter with a rich, swirled cinnamon filling and a luscious cream cheese glaze. Perfect for a cozy breakfast or brunch, these pancakes bring the beloved flavors of cinnamon rolls into a quick and satisfying stack.
Ingredients
Scale
Pancake Batter
- Pancake mix (largest amount from package instructions, typically around 2 cups dry mix plus required wet ingredients)
Cinnamon Filling
- 3/4 cup packed brown sugar
- 1/3 cup butter
- 1 tablespoon ground cinnamon
Cream Cheese Glaze
- 3 oz cream cheese
- 4 tablespoons butter
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare Pancake Batter: In a large bowl, mix the pancake batter according to the directions on the pancake mix package. For this recipe, prepare the largest amount of batter suggested, then set aside.
- Make Cream Cheese Glaze: In a medium microwave-safe bowl, combine 4 tablespoons of butter and 3 ounces of cream cheese. Heat in 30-second intervals, stirring in between until fully melted and smooth. Whisk in 1 1/2 cups powdered sugar and 1 teaspoon vanilla extract until the glaze is creamy and smooth. Set aside.
- Prepare Cinnamon Filling: In a separate clean medium bowl, melt 1/3 cup butter in the microwave. Once melted, stir in 3/4 cup packed brown sugar and 1 tablespoon cinnamon until well combined. Transfer this cinnamon mixture into a piping bag and set aside.
- Cook Pancakes with Cinnamon Swirl: Heat a nonstick pancake skillet or griddle over low heat. If not nonstick, add a small amount of butter to coat the surface. Pour 1/2 cup of pancake batter onto the heated skillet. Using the piping bag, carefully pipe the cinnamon filling in a swirl pattern in the center of the pancake batter, avoiding the edges. Cook until bubbles form on the surface and the edges begin to set, then carefully flip the pancake and cook until golden brown and cooked through.
- Serve with Cream Cheese Glaze: Just before serving, drizzle the warm cream cheese glaze generously over the stacked cinnamon roll pancakes for a sweet and creamy finish.
Notes
- Use a low heat setting to prevent the cinnamon sugar swirl from burning while cooking.
- If you don’t have a piping bag, a resealable plastic bag with a small corner cut off can work as a substitute.
- For fluffier pancakes, consider letting the batter rest for 5 minutes before cooking.
- Adjust the cinnamon swirl amount to suit your taste preference.
- These pancakes are best served immediately to enjoy the glaze warm.
