If you love cinnamon rolls, you’ll love these jazzed up basic pancake recipe with cinnamon and sugar swirl. The perfect Cinnamon Roll Pancakes!
Cinnamon Roll Pancakes
We’ve shared a lot of great pancake recipes with you. I personally love them all, but this one definitely is on the top of my list. Cinnamon rolls have always been a family favorite in our household. (If you’re lucky, you might get to find out our secret ingredient for ooey gooey cinnamon rolls in a future post!) These pancakes are almost as good as the real cinnamon rolls. They’ve got butter. They’ve got sugar. They’ve got cinnamon. What could possibly go wrong?
These delicious Cinnamon Roll Pancakes originated from the Amish Griddle Cakes recipe I posted recently. The only difference is the awesome swirl that you put in the middle while they are cooking. The swirl is made of butter, brown sugar, and cinnamon. My first bite sort of reminded me of warm, gooey, cinnamony honey buns. Mmmm. Have I wowed you yet?
Here’s a couple tips to help you make fluffy pancakes:
-Prepare the sugar/butter mixture first. Let the sugar mixture cool off to room temperature while you are mixing the pancakes. If the sugar mixture has thickened a bit, it will stay in a pretty swirl much better.
-After you’ve ladled the pancake batter on the pan, wait until the cakes bubble and rise before putting on the swirl.
-You’ll find it easier to swirl the pancakes if you put the sugar mixture in a Ziploc bag and cut off one corner of the bag. Then you’ll gently squeeze it out onto the pancakes in a swirl, starting at the center of the pancake and moving to the outside.
-Don’t get too close to the edge of the pancake when you are making the swirl. The gooey sugar will run off the pancake. And if this happens, your pancake will still taste perfectly…it just won’t look quite perfect!
-When the pancakes are done, drizzle the maple cream cheese glaze over the top for some more cinnamon roll flavor!
And just a note to those of you who like to get things perfect the first time you try something. If you are a perfectionist like me, you might be a little unhappy with your first few swirls on your pancakes. I know my first few pancake swirls were a little ragged. They still tasted amazing, but if you’re like me you won’t be happy until you get one that is just perfect. And if you really don’t want anyone to see your few disasters, just eat them up really quickly and no one will ever know!! But seriously, once you get the hang of it, the swirls will be easy!
If you love cinnamon rolls, you'll love these Cinnamon Roll Pancakes, complete with a pretty cinnamon/sugar swirl and maple cream cheese glaze!
- 1/4 cup unsalted butter just barely melted
- 1/4 cup + 2 tablespoons packed brown sugar
- 1/2 tablespoon ground cinnamon
- 1 1/3 cups all-purpose flour
- 2 tablespoons granulated sugar
- 3 teaspoons baking powder
- 3 tablespoons oil
- 1 large egg
- 3/4 teaspoon salt
- 1 1/4 cups milk
- 1/4 cup unsalted butter
- 2- ounces cream cheese at room temperature
- 3/4 cup powdered sugar
- 1/2 teaspoon maple extract
- For the cinnamon filling: In a bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a Ziploc bag and set it aside so that the mixture thickens a bit.
- For the maple cream cheese glaze, In the microwave, soften the butter and cream cheese. Mix these two together until they are smooth. Then add in the powdered sugar and maple extract. Stir until smooth and then set aside.
- For the pancakes:Whisk all the ingredients until smooth.
- To make the pancakes, heat a nonstick skillet over medium-heat and spray with nonstick cooking spray. Scoop about 1/2 a cup of batter onto the hot pan. Take the Ziploc bag of sugar mixture and snip the corner of the bag. Squeeze the filling to the open corner. When the pancake starts forming bubbles on the top, squeeze the filling onto the pancake in a swirl, starting in the center and working your way out. Be careful not to get too close to the edge of the pancake. Cook for another minute or two, until the other side of the pancake is golden brown. Quickly flip the pancake over and cook it for another minute or two, until the other side of the pancake is golden brown. When you flip the pancake back onto a plate, you'll see the pretty cinnamon roll swirl!
- Before you put more pancakes on the griddle, wipe the pan with a wet cloth to get all of the sticky sugar off. Do this between each batch of pancakes. Repeat these steps until all of the batter is used!
- Once your pancakes are done, you can drizzle them with the maple cream cheese glaze.
Inspired by Recipe Girl