Name: Cinnamon Roll Pancakes
Prep time: 30 min
Cook time: 10 min
Total time: 55 min
Cuisine: American
Ingredients: ¾ cup milk; 2 tablespoons white distilled vinegar; 1 cup all-purpose flour; 2 tablespoons white sugar; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 large egg; 2 tablespoons butter, melted; 1½ teaspoons vanilla extract; 5½ tablespoons packed brown sugar; ¼ cup butter, melted (for cinnamon swirl); 1½ teaspoons ground cinnamon; ¼ cup butter, softened (for icing); 2 ounces cream cheese, at room temperature; ¾ cup confectioners’ sugar; ½ teaspoon vanilla extract (for icing); Cooking spray

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Sweet, buttery, and packed with that irresistible cinnamon swirl, these Cinnamon Roll Pancakes are everything I love about a classic cinnamon roll—without the long rise times or baking. They come together in under an hour and offer the perfect balance between pancake fluff and gooey cinnamon goodness. Whether it’s a weekend brunch or a special occasion breakfast, this recipe brings comfort and indulgence straight to my plate.

Why You’ll Love This Recipe

I love how these pancakes give me the nostalgic flavor of cinnamon rolls with way less effort. The buttermilk base makes the pancakes super fluffy, while the brown sugar-cinnamon swirl caramelizes on the griddle for that signature sticky-sweet touch. The cream cheese icing? Absolutely the cherry on top. It’s a perfect mash-up of breakfast and dessert that I can whip up without breaking a sweat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Pancakes:
¾ cup milk
2 tablespoons white distilled vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 large egg
2 tablespoons butter, melted
1 ½ teaspoons vanilla extract

For the Cinnamon Swirl Filling:
5 ½ tablespoons packed brown sugar
¼ cup butter, melted
1 ½ teaspoons ground cinnamon

For the Cream Cheese Icing:
¼ cup butter, softened
2 ounces cream cheese, at room temperature
¾ cup confectioners’ sugar
½ teaspoon vanilla extract

Cooking spray

Directions

I start by combining the milk and vinegar in a bowl and letting it sit for about 5 minutes to sour—this gives me a quick buttermilk substitute.
In another bowl, I mix together the flour, sugar, baking powder, baking soda, and salt.
I whisk the egg, melted butter, and vanilla extract into the soured milk mixture until smooth.
Then, I slowly whisk the wet mixture into the dry ingredients until just combined. A few lumps are totally fine.
For the cinnamon filling, I mix the brown sugar, melted butter, and cinnamon in a bowl. I pour this into a plastic resealable bag and refrigerate it for about 10 minutes until it’s thick and spreadable.
To make the icing, I mix the butter and cream cheese in a microwave-safe bowl, heat it briefly, and stir until smooth. Then I whisk in the confectioners’ sugar and vanilla until I get a silky glaze.
I heat a skillet or griddle over medium heat and coat it with cooking spray. Pouring in about ⅓ cup of batter, I let the pancake cook until bubbles form—about 2-3 minutes.
I snip a corner off the cinnamon swirl bag and pipe the mixture into a spiral on the surface of the pancake.
I flip and cook the other side for another 2-3 minutes until golden. I repeat with the remaining batter, cleaning the pan between each batch to prevent burning.
I finish each pancake with a generous drizzle of cream cheese icing.

Servings and timing

This recipe makes 8 pancakes and serves 4–6 people depending on portion size. Prep takes about 30 minutes, with 10 minutes of cook time and an extra 15 minutes of chilling and setup. Total time: around 55 minutes.

Variations

I sometimes use real buttermilk instead of the vinegar-milk combo for even more flavor.
For a fall twist, I like adding a pinch of nutmeg or a handful of finely diced apples to the batter.
To lighten things up, I’ve skipped the cream cheese glaze and served these with a dusting of powdered sugar and fresh berries.
When I want mini versions for a brunch spread, I use just 2 tablespoons of batter per pancake.

Storage/Reheating

I store any leftover pancakes in an airtight container in the fridge for up to 3 days. For freezing, I layer them between parchment paper and freeze for up to a month. To reheat, I pop them in the microwave for 30–60 seconds or warm them in a low oven until heated through. I keep the icing and swirl mixture in separate containers and reheat them gently before drizzling.

FAQs

How do I keep the cinnamon swirl from burning?

I make sure the swirl mixture is thick—like toothpaste—and don’t let it touch the edges of the pancake. I also wipe the griddle clean between each batch to avoid burning residue.

Can I make the batter ahead of time?

Yes, I’ve prepared the batter the night before and stored it covered in the fridge. I give it a quick stir before cooking.

What’s the best way to apply the cinnamon swirl?

I use a resealable bag with a snipped corner or a squeeze bottle for more control. This helps me get a nice spiral without the mess.

Can I use boxed pancake mix?

I’ve tried it, and it works in a pinch. Just make sure the consistency isn’t too runny, or the swirl will sink and spread too much.

Do I need to use cream cheese in the icing?

Not necessarily. If I’m out of cream cheese, I’ve made a simple glaze with just butter, powdered sugar, milk, and vanilla—it’s still delicious.

Conclusion

Cinnamon Roll Pancakes are my go-to when I want a breakfast that feels like a treat. They’re sweet, rich, and have that classic cinnamon roll magic without all the waiting. Whether I’m making them for family brunch or just because it’s Saturday, these pancakes always impress and satisfy.

Cinnamon Roll Pancakes