Cinnamon Roll Pancakes Recipes

Fluffy cinnamon roll pancakes with a swirl of butter, brown sugar, and cinnamon, topped with a smooth sweet cream cheese glaze. These are absolutely amazing!

cinnamon roll pancakes on a plate top view with cream cheese glaze

Published: October 7, 2025 by Pamela.

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Why You’ll Love This Cinnamon Roll Pancakes Recipe

These cinnamon roll pancakes are soft, fluffy, and filled with warm cinnamon flavor from top to bottom. I add cinnamon both in the batter and in the swirl, so every bite tastes like a cinnamon roll, not just the top layer.

I also made sure to balance the sweetness of the base batter with the swirl. With recipes like this, I’m always careful that the sweetness doesn’t become overwhelming. You can, of course, make them sweeter if you like by adding more sugar in the batter or add syrup on top; but, I highly recommend sticking to the recipe.

Tips to Get the Perfect Cinnamon Swirl Pancakes

I set my timer while making this recipe so I could tell you exactly what worked best. Start by heating your pan over medium heat and give it a few minutes to warm up, that part really matters to get a beautiful golden color on the pancakes. For the first pancake, be patient and test the heat; I also like to add a small bit of butter to the pan (only with the first pancake).

I used a ⅓ cup of batter for each pancake, of course you can use more or less. At about 30 seconds, add the cinnamon swirl, starting from the center and working your way out. Flip the pancake at the 2-minute mark and let it cook for one more minute on the other side, so 3 minutes total per pancake.

cinnamon roll pancakes recipe with glaze

How to Pipe the Cinnamon Swirl

For the swirl, I used a piping bag, but I actually had to double it because the first one burst halfway through, lesson learned! If you’re using a regular zip bag, just be gentle when squeezing and don’t cut the hole too big (or too small).

A squeeze bottle works even better for this. It gives you more control over the swirl, and it’s perfect if you want to make a batch of the cinnamon mixture ahead of time. You can store it in the fridge, then warm it up again until it’s pourable, just make sure it’s not too hot before using.

cinnamon roll pancakes stacked in a plate

What flour should I use to make pancakes?

I used all-purpose flour for this recipe. You can use cake flour too, but I find all-purpose gives a fluffy texture while helping the pancakes hold their shape better, especially since we’re adding that liquid cinnamon swirl.

If you’re in Europe, look for Type 55 flour, or T65.

How to make cinnamon roll pancakes

💬 Tried these cinnamon roll pancakes? I’d love to know what you think! Leave a quick comment or tap the ⭐️ to rate, your feedback helps me keep improving recipes.

Instructions to make cinnamon pancakes

1. Make the pancake batter:

In a bowl, combine the flour, cinnamon powder, baking powder, salt, and sugar. Give it a quick mix.

mixing dry ingredients to make cinnamon roll pancakes

You can whisk the wet ingredients in a separate bowl, but I like doing this part in a blender, it’s faster and makes the batter super smooth. Combine the milk, vanilla, egg, and melted butter, then pour the mixture into the dry ingredients. Stir just until everything is combined. Don’t over-mix. Set aside while you make the cinnamon butter.

mixing wet ingredients then adding them to dry to make cinnamon roll pancakes

2. Make the Cinnamon butter:

In a small bowl, mix the softened butter, brown sugar, and cinnamon powder until smooth. Transfer to a piping bag or a squeeze bottle.

making the cinnamon butter mix for cinnamon roll pancakes

3. Cook the pancakes:

Heat your pan over medium heat and give it a few minutes to warm up properly. Add a bit of butter to the pan. Pour about ⅓ cup of batter for each pancake. After 30 seconds, add the swirl, starting from the center and moving out.
At the 2-minute mark, flip the pancake and cook for 1 more minute on the other side, so about 3 minutes total per pancake.

4. Make the glaze:

In a small bowl, whisk together the cream cheese, powdered sugar, vanilla, and milk until smooth. Stack your pancakes and drizzle the glaze on top while they’re still warm so it melts a little into the swirl. If you prefer the glaze to be more liquid, add a bit of milk until you are satisfied with the consistency.

adding cream cheese glaze to stacked cinnamon roll pancakes

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Frequently Asked Questions

Can I freeze cinnamon pancakes?

Absolutely. Let the cinnamon pancakes cool completely, then place parchment paper between each one and store them in a freezer bag or airtight container. When ready to eat, reheat them straight from the freezer in the microwave or oven, no need to thaw.

Can I make these cinnamon pancakes gluten-free?

You can use a 1:1 gluten-free flour blend instead of all-purpose flour. The texture will be slightly different, but still delicious.

Can I make cinnamon roll pancakes ahead of time?

Yes! You can cook the cinnamon roll pancakes ahead and keep them in an airtight container in the fridge for up to 3 days. Reheat them in the microwave for 20–30 seconds or in the oven at 325°F (160°C) until warm. If you’re planning on making these the same day but you want to prepare the batter ahead of time, you can make the batter and place it in the fridge for about an hour.

cinnamon roll pancakes with cream cheese glaze on a plate

⭐️ If you tried this cinnamon roll pancakes recipe, be sure to leave a rating and share your thoughts in the comments below. I’d love to hear your feedback!