If you love cinnamon rolls for breakfast, you’ll love this jazzed up basic pancake recipe with cinnamon and sugar swirl. The perfect Cinnamon Roll Pancakes!
When you have an extreme love of cinnamon rolls, they are just worth taking the time to make. Sometimes you may not have two hours to make our from scratch cinnamon rolls….or even an hour to make our quick cinnamon rolls. That’s where these cinnamon roll pancakes come to the rescue!
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. These pancakes are almost as good as the real cinnamon rolls.
They’ve got butter. They’ve got sugar. They’ve got cinnamon. They’re soft and fluffy.
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 buns.
What causes pancakes to rise?
The baking powder in this recipe is what causes the pancakes to rise. Don’t skip it. If you don’t want to use so much baking powder, try using 1 1/2 teaspoons baking powder and 1/2 teaspoon baking soda.
How to Make Cinnamon Roll 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. This will help it not totally sink to the bottom and mix into the batter.
- 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!
How many time should you flip a pancake?
Allow the pancake to cook until the top starts bubbling, then flip it and allow it to cook for a minute or two until it is cooked through. You only need to flip it once.
Why are my pancakes not fluffy?
We love a stack of soft fluffy pancakes! In order to keep pancakes soft, you want to make sure you don’t overmix the batter. Think of the batter like quick bread or homemade muffins…the more you mix the batter, the more gluten will form and the tougher the baked good will be. Just mix until combined. It’s ok if there are a few little lumps. They usually cook out!
Can you mix pancakes ahead of time?
Pancakes with baking soda such as this one can be prepared the night before and stored in the refrigerator. This saves the mess of mixing up the batter the morning you want to bake the pancakes.
If after making the first pancake they don’t rise quite as much as you’d like, sprinkle a little more baking powder over the batter and gently mix it in. This should revive the pancakes!
Other Pancake Recipes
- Cottage Cheese Pancakes
- Pumpkin Protein Pancakes
- Cornmeal Pancakes
- Oatmeal Pancakes
- Chocolate Buckeye Pancakes
Other Cinnamon Roll Recipes
- Cinnamon Roll Cheesecake
- Pumpkin Cinnamon Roll Bake
- Cinnamon Roll Bread Pudding
- Apple Butter Cinnamon Rolls
- Cinnamon Roll Frosting
Cinnamon Roll Pancakes
- 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
Maple Cream Cheese Glaze:
- 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 together the flour, sugar and baking soda.
- Add in the remaining ingredients and mix. Do not overmix. It's ok if there are a few lumps. They'll cook out during cooking.
- 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