You know those weekend mornings when you wake up wanting a giant, gooey cinnamon roll? But then reality hits, and you realize you don’t have four hours for dough to rise.
I’ve been there more times than I can count. That’s what this recipe is for. We’re going to make pancakes that taste exactly like a cinnamon roll, complete with a brown sugar swirl and cream cheese icing, all in about 30 minutes.
This isn’t just about mixing stuff in a bowl. I’m going to show you the little tricks that make these pancakes foolproof, so you get that perfect swirl every single time. Your kitchen is about to smell amazing.
What You’ll Need
Getting the right stuff is half the battle. I’ve broken down the ingredients into three parts: the pancake batter itself, that magical cinnamon swirl, and the cream cheese icing that ties it all together. Don’t eyeball this stuff; the measurements matter for getting the texture just right.
For the Pancake Batter
This is a pretty standard, can’t-mess-it-up pancake base. The buttermilk is key for making them fluffy, so try not to skip it.
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1½ cups |
| Granulated sugar | 2 tablespoons |
| Baking powder | 2 teaspoons |
| Baking soda | ½ teaspoon |
| Salt | ½ teaspoon |
| Buttermilk | 1¼ cups |
| Large egg | 1 |
| Unsalted butter, melted | 3 tablespoons |
| Vanilla extract | 1 teaspoon |
For the Cinnamon Swirl
Here’s where the magic happens. You want this mixture to be thick but still squeezable. If it’s too runny, it will just dissolve into the batter.
| Ingredient | Amount |
|---|---|
| Unsalted butter, melted | ¼ cup |
| Light brown sugar, packed | ½ cup |
| Ground cinnamon | 1½ tablespoons |
| All-purpose flour | 1 tablespoon |
For the Cream Cheese Icing
This is non-negotiable. It’s what makes them taste like a real cinnamon roll. Make sure your cream cheese is actually soft, otherwise you’ll get lumps. I usually just leave it on the counter while I gather everything else.
| Ingredient | Amount |
|---|---|
| Cream cheese, softened | 2 ounces |
| Powdered sugar | ¾ cup |
| Milk | 2-3 tablespoons |
| Vanilla extract | ½ teaspoon |
The Tools for the Job
You don’t need a bunch of fancy equipment. Most of this stuff is probably already in your kitchen.
- Large mixing bowl (for the batter)
- Medium mixing bowl (for the swirl)
- Small mixing bowl (for the icing)
- Whisk
- Measuring cups and spoons
- A large non-stick skillet or griddle
- A spatula (a thin one works best)
- A squeeze bottle or a small zip-top bag (this is for the swirl!)
Pro Tips from My Kitchen
I’ve made every mistake in the book with these pancakes so you don’t have to. Here are the three most important things I’ve learned.
Tip 1: The Squeeze Bottle is Your Best Friend
You might be tempted to just spoon the cinnamon mixture onto the pancake batter. Please don’t. It will come out in a big glob, and you won’t get that beautiful swirl. Go find a cheap plastic squeeze bottle. If you don’t have one, use a small plastic sandwich bag and snip a tiny corner off. This gives you way more control so you can draw a nice, even spiral.
Tip 2: Low and Slow is the Way to Go
The sugar in the cinnamon swirl can burn really fast. If your griddle is too hot, the outside of your pancake and the swirl will be black before the inside is cooked. You need to cook these over medium-low heat. It takes a little longer, but patience is everything here. You’ll know the heat is right when the pancake cooks through perfectly without the swirl turning dark and bitter.
Tip 3: Don’t You Dare Overmix
When you mix the wet and dry ingredients for the pancakes, stop as soon as they’re combined. A few lumps are totally fine. In fact, lumps are good. If you keep whisking until it’s perfectly smooth, you’ll develop the gluten in the flour, and your pancakes will turn out tough and chewy instead of light and fluffy. Mix it, then leave it alone.
Step-by-Step: How to Make Cinnamon Roll Pancakes
Alright, let’s get down to it. We’ll work in stages: make the components, then cook. Easy.
Part 1: Mix Your Components
Step 1: First, make the batter. Grab your large bowl and whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Just give it a quick mix to get everything acquainted.
Step 2: In that medium bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until they’re just combined. Don’t go crazy here.
Step 3: Pour the wet ingredients into the dry ingredients. Whisk until they are just combined. Remember what I said about lumps—they are your friends. Set the bowl aside to rest for a few minutes while you make the other stuff.
Step 4: Now for the swirl. In your small bowl, mix the melted butter, brown sugar, cinnamon, and the tablespoon of flour. Stir until it forms a thick, smooth paste. It should look a bit like thick, gritty honey.
Step 5: Spoon that cinnamon mixture into your squeeze bottle or the corner of a plastic bag. Set it aside. This is your secret weapon.
Step 6: Time for the icing. In another small bowl, beat the softened cream cheese with a whisk until it’s smooth. Add the powdered sugar, 2 tablespoons of milk, and the vanilla. Whisk until it’s totally smooth and drizzly. (If it’s too thick, add that last tablespoon of milk).
Part 2: Cook the Pancakes
Step 1: Heat your griddle or non-stick skillet over medium-low heat. You’re ready when a drop of water sizzles and evaporates. Lightly butter the pan or use a bit of cooking spray.
Step 2: Pour about ¼ cup of batter onto the griddle for each pancake. Work in batches so you don’t crowd the pan.
Step 3: Immediately grab your squeeze bottle of cinnamon filling. Starting from the center of the pancake, squeeze a spiral out toward the edge. Don’t go too crazy, or it will get messy.
Step 4: Cook for about 2-3 minutes. You’ll see bubbles start to form around the edges, and the edges themselves will look a little dry. This is your cue.
Step 5: Gently flip the pancake. This is the moment of truth. Be confident. Cook for another 1-2 minutes on the other side, until it’s golden brown and cooked through.
Step 6: Transfer the finished pancakes to a plate. You can keep them warm in a 200°F oven on a baking sheet while you cook the rest of the batch.
Step 7: Once they’re all cooked, stack ’em high, drizzle generously with that cream cheese icing, and serve immediately.
Possible Substitutions and Variations
Sometimes you don’t have exactly what a recipe calls for, and that’s okay. Here are a few swaps that work well.
- No Buttermilk? No problem. Make your own by adding 1 tablespoon of white vinegar or lemon juice to 1¼ cups of regular milk. Let it sit for 5-10 minutes before using it. It won’t be quite as thick, but it does the trick.
- Gluten-Free Flour: You can substitute a good 1-to-1 gluten-free baking flour blend (one that contains xanthan gum). The texture might be a little different, but they’ll still be delicious.
- Different Spices: Feel free to add a pinch of nutmeg or cardamom to the cinnamon swirl mixture for a slightly different flavor.
- Add Some Crunch: Want some texture? Sprinkle some finely chopped pecans or walnuts over the cinnamon swirl right after you pipe it onto the batter.
Make-Ahead and Storage Magic
These pancakes are best fresh, but leftovers are still pretty great.
Leftovers and Storage:
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. It’s best to store them without the icing if you can.
How to Reheat:
The best way to reheat them is in a toaster or toaster oven. It crisps the edges up nicely. You can also pop them in the microwave for about 30-45 seconds, but they will be softer.
Make-Ahead Tips:
You can’t really make the batter ahead of time, as the baking powder will lose its power. But you can absolutely mix all the dry ingredients for the batter and store them in an airtight container. You can also make both the cinnamon swirl and the cream cheese icing a day or two in advance. Just store them in the fridge and let the icing come to room temperature before you try to drizzle it.
What to Serve With These Beauties
These pancakes are pretty rich, so you don’t need a lot on the side. But if you want to make it a full-on breakfast feast, you can’t go wrong with something savory to balance out the sweetness.
- Crispy Bacon or Sausage Patties: The salty, savory flavor is the perfect contrast.
- Fresh Fruit: A simple bowl of mixed berries or sliced bananas can cut through the richness.
- A Good Cup of Coffee: Honestly, this is all you really need. The slightly bitter coffee and the sweet pancake are a match made in heaven.
Quick FAQs
Q1. My cinnamon swirl burned but the pancake wasn’t cooked. What did I do wrong?
Ans: Your heat was too high. This is the most common mistake! Turn the stove down to medium-low and let the pancake cook slower.
Q2. Why are my pancakes flat and not fluffy?
Ans: You probably overmixed the batter. Remember to mix only until the wet and dry ingredients are just combined—a few lumps are a good thing.
Q3. Do I really need a squeeze bottle for the swirl?
Ans: It works best, but a zip-top bag with a tiny corner snipped off works almost as well. A spoon will just make a big, messy blob.
Q4. Can I freeze these pancakes?
Ans: Yes! Let them cool completely, then stack them with a small piece of parchment paper between each one. Store them in a freezer bag for up to 2 months. Reheat in the toaster.
Wrapping Up
There you have it. A breakfast that feels incredibly special but is actually simple enough for any weekend morning. The smell alone is worth it, but that first bite, with the warm pancake, the gooey cinnamon, and the tangy icing, is just fantastic.
Now it’s your turn. Give these a try and come back and tell me how it went. Did you add nuts? Did your kids love them? I want to hear all about it in the comments below. Enjoy
