Swirled to Perfection: Cinnamon Roll Pancakes Recipe That Deserve a Standing Ovation

If you’ve ever stood in front of your stove torn between making a batch of pancakes or warming up those rich, sticky cinnamon rolls—why not both? Cinnamon Roll Pancakes bring together the golden fluffiness of your favorite pancakes with the sweet, buttery swirl of a classic cinnamon roll, topped with a silky cream cheese glaze that takes the whole thing from basic to unforgettable.

This isn’t just a breakfast. It’s a moment. It’s what you make on Saturdays when you need comfort. It’s what you whip up for brunch when you’re trying to impress someone. It’s the star of the show at The Buttered Bliss—and you’re about to bring that same energy into your kitchen.

Ingredients (Makes 6–8 generous pancakes)

For the Pancakes:

1 cup all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
¼ teaspoon salt
1 cup whole milk (room temperature)
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract

For the Cinnamon Swirl Filling:

¼ cup unsalted butter (melted)
⅓ cup packed brown sugar
1½ teaspoons ground cinnamon

For the Cream Cheese Glaze:

2 oz cream cheese (softened)
½ cup powdered sugar
1–2 tablespoons milk
½ teaspoon vanilla extract

Instructions

Make the Cinnamon Swirl: In a small bowl, combine melted butter, brown sugar, and cinnamon. Mix until smooth, then pour into a zip-top bag or squeeze bottle. Let it sit at room temperature to thicken slightly.
Prepare the Cream Cheese Glaze: In a separate bowl, whisk the softened cream cheese, powdered sugar, vanilla, and 1 tablespoon of milk. Add more milk if needed until it’s smooth and pourable.
Mix the Pancake Batter: In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, whisk the milk, egg, melted butter, and vanilla. Pour wet ingredients into the dry and gently stir just until combined. Don’t overmix.
Preheat the Skillet: Heat a nonstick skillet or griddle over medium-low heat. Lightly grease with butter or spray oil.
Pour and Swirl: Pour ¼ cup of pancake batter into the skillet. After a few seconds, pipe the cinnamon swirl in a tight spiral over the top.
Cook and Flip: Cook until bubbles form and the edges start to look set (2–3 minutes), then gently flip and cook for another 1–2 minutes. Wipe the pan clean between pancakes if needed to avoid burnt sugar.
Stack and Glaze: Once cooked, stack the pancakes and generously drizzle with cream cheese glaze. Add toppings like whipped cream, cinnamon dusting, or chopped pecans if desired.

Final Thoughts

When cinnamon rolls and pancakes join forces, there’s no turning back. This recipe is rich, buttery, and unapologetically extra. It’s a celebration in every bite and the kind of breakfast that turns a quiet morning into something unforgettable.