Have you ever woken up on a Saturday morning wanting two things at once? You want a warm, gooey cinnamon roll, but you also want a stack of fluffy pancakes. It feels like a tough choice, but what if you didn’t have to choose?
That’s where these Cinnamon Roll Pancakes come in. They are the perfect mix of two of the best breakfast foods ever created. We’re talking fluffy pancakes with a swirl of buttery cinnamon sugar right in the middle, all topped with a sweet cream cheese glaze.
This recipe looks fancy, but it’s actually super simple. I’m going to walk you through every step so you can make the best breakfast you’ve had in a long time.
What You’ll Need
Here is everything you’ll need to gather before you start cooking. Having everything ready makes the whole process go much smoother.
For the Pancakes
| Ingredient | Amount |
|---|---|
| All-Purpose Flour | 1 ½ cups |
| Granulated Sugar | 2 tablespoons |
| Baking Powder | 2 teaspoons |
| Salt | ½ teaspoon |
| Milk | 1 ¼ cups |
| Large Egg | 1 |
| Melted Butter | 3 tablespoons |
For the Cinnamon Swirl
| Ingredient | Amount |
|---|---|
| Melted Butter | ¼ cup |
| Brown Sugar | ½ cup |
| Ground Cinnamon | 1 tablespoon |
For the Cream Cheese Glaze
| Ingredient | Amount |
|---|---|
| Cream Cheese | 2 ounces, softened |
| Powdered Sugar | ½ cup |
| Milk | 2 tablespoons |
| Vanilla Extract | ½ teaspoon |
Tools You’ll Need
You don’t need any fancy equipment for this recipe. Just your basic kitchen tools will do the job.
- Large mixing bowl
- Medium mixing bowl
- Small mixing bowl
- Whisk
- Griddle or non-stick skillet
- Spatula
- Small plastic bag or piping bag
Pro Tips
After making thousands of pancakes in my life, I’ve learned a few things. Here are some tips to make sure your pancakes come out perfect on the first try.
- Don’t Overmix the Batter: When you mix the wet and dry ingredients, stir only until they are just combined. A few lumps are perfectly fine. Overmixing makes the pancakes tough instead of fluffy.
- Get the Heat Right: Cook these pancakes on medium-low heat. If the heat is too high, the cinnamon swirl will burn before the pancake is cooked through. Patience is key here.
- Swirl Consistency is Key: Your cinnamon filling should be thick enough to hold its shape but thin enough to pipe easily. If it’s too stiff, warm it in the microwave for 10 seconds.
How to Make Cinnamon Roll Pancakes
Follow these simple steps for a perfect breakfast.
Step 1: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Step 2: In a separate medium bowl, whisk the milk and egg. Slowly stir in the melted butter.
Step 3: Pour the wet ingredients into the dry ingredients. Stir until just combined. Remember, a few lumps are okay. Set the batter aside.
Step 4: Now, make the cinnamon swirl. In a small bowl, mix the melted butter, brown sugar, and cinnamon until smooth. Pour this mixture into a small plastic bag and snip off a tiny corner.
Step 5: Make the cream cheese glaze. In another small bowl, beat the softened cream cheese until smooth. Mix in the powdered sugar, then the milk and vanilla extract until you have a smooth, pourable glaze.
Step 6: Heat your griddle or skillet over medium-low heat. Lightly grease it with butter or cooking spray.
Step 7: For each pancake, pour about ¼ cup of batter onto the hot griddle. Immediately take your plastic bag with the cinnamon filling and pipe a spiral onto the raw batter.
Step 8: Cook for about 2-3 minutes, or until you see bubbles forming on the surface. Carefully flip the pancake and cook for another 1-2 minutes on the other side.
Step 9: Transfer the finished pancakes to a plate and drizzle with the cream cheese glaze before serving.
Substitutions and Variations
Want to change things up? Here are a few ideas.
- Gluten-Free: You can use a one-to-one gluten-free flour blend instead of all-purpose flour.
- Dairy-Free: Use almond milk or oat milk instead of regular milk. Use a plant-based butter and a dairy-free cream cheese for the swirl and glaze.
- Add Nuts: For some extra crunch, add finely chopped pecans or walnuts to the cinnamon swirl mixture.
Meal Pairing and Efficiency
| Category | Suggestion |
|---|---|
| Nutritional Info (Approx.) | Per pancake: 250 calories, 10g fat, 35g carbs, 5g protein |
| Diet Swaps | Use coconut sugar instead of brown sugar for a paleo-friendly option. |
| Meal Pairings | Serve with a side of scrambled eggs, bacon, or fresh fruit. |
| Time-Saving Tip | Make the cinnamon swirl and glaze while the batter rests for a few minutes. |
Leftovers and Storage
If you have any pancakes left over, let them cool completely. You can store them in an airtight container in the refrigerator for up to 3 days.
To reheat, you can pop them in the toaster, microwave, or a warm skillet for a minute on each side. It’s best to store the glaze separately and add it after reheating.
Frequently Asked Questions
Q1. Why did my cinnamon swirl get hard and burn?
Ans: This usually happens if your pan is too hot. Cook these pancakes on medium-low heat to give the batter time to cook before the sugar in the swirl burns.
Q2. Can I make the batter ahead of time?
Ans: Yes, you can make the pancake batter the night before and store it in an airtight container in the fridge. You might need to give it a quick stir before using it.
Q3. My cream cheese glaze is lumpy. How can I fix it?
Ans: Make sure your cream cheese is fully softened to room temperature before you start mixing. If it’s still lumpy, you can use an electric hand mixer to beat it until smooth.
Wrapping Up
There you have it—a breakfast that brings together two amazing dishes into one. This recipe is all about having fun in the kitchen and making something that tastes incredible.
Now it’s your turn. Give these Cinnamon Roll Pancakes a try and see how they turn out. Leave a comment below to let me know how you liked them or if you have any questions
