Sunday, January 4, 2015

Cinnamon Roll Pancakes

Cinnamon Roll Pancakes

For Pancakes:
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 Tablespoon canola oil
  • 1 large egg, lightly beaten
Cinnamon Filling:
  • 1/2 cup butter, melted
  • 3/4 cup packed brown sugar
  • 1 Tablespoon ground cinnamon
Cream Cheese Glaze:
  • 4 Tablespoons butter
  • 2 ounces cream cheese 
  • 1 1/4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Prepare Cinnamon Filling first: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. (You want this to rest and 'set up' while your preparing the other ingredients. Its best if it gets a little thicker, you dont want it liquidy)
  • Prepare Pancake batter:  In a medium bowl whisk together flour, baking powder and salt. Whisk in milk, oil and egg just until batter is moistened.  (a few small lumps are fine)OR If using a boxed mix, prepare according to package directions.
  • Prepare Cream Cheese glaze: In a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then whisk in powdered sugar and vanilla. Set aside.
  • Heat a large skillet or griddle over medium-low heat. Spray with non-stick cooking spray. Scoop about 1/2 cup of pancake batter onto the skillet. Snip the corner of your cinnamon filling baggie and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more. Transfer pancake to a baking sheet and keep warm in the oven while you make the rest of the pancakes.
  • When ready to serve, spoon warmed cream cheese glaze on top of each pancake. Enjoy!

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  1. It makes 4 average sized pancakes. Would recommend putting the filling closer to the center!!

  2. Looks like 2-3 big pancakes. There's only 1 cup of flour and each pancake requires 1/2 cup of batter. Perfect for one person!

  3. these look SO good!I'm going to try these tomorrow morning. I bet my kids will love them.

  4. I made this recipe for Father's day breakfast... amazing!

    Hubby and I do not fancy sweet meals for breakfast but this recipe was just right, sweet enough. I served with hard boiled eggs in case to balance the sweet but it was not necessary.

    I used pancake mix to get it done faster also to get the quantity I wanted.

    Thanks soo much for this great recipe... it will certainly be a regular at our breakfast table! TRY IT you will love it! ;o)

  5. I added extra butter and cinnamon to the filling and also added a bit of sugar and butter to the batter, just to get that butter cinnamon roll taste!! Delicious!

  6. I made these this morning and they were decadent, however a few suggestions. I made my own gluten-free batter, but made the cinnamon filling and frosting exactly as directed. The cinammon filling had a ton of melted butter on top while the brown sugar settled in the bottom. There was no way to scoop into a bag. I ended up spooning it onto the pancakes. My suggestion would be to used softened butter, not melted. On the frosting, it turned out as a dry solid mass - again using exact measurements and instructions that are on here. I thinned it out with milk. I made them large like in the picture and they sort of fell apart, so I recommend making them a little smaller. Overall though the flavor was one of the best I've ever had and that doesn't always happen with gluten-free sweet things and everyone was raving about them. I also recommend cooking them in vegetable oil or shortening as they turn out almost carmelized, giving them a wonderful chewy consistency in parts. ~ Kir (

  7. Made these this morning and they are amazing!!! The cream cheese frosting is VERY sweet. Will make again!

  8. Made them this morning, over all delicious although not as pretty as the pictures (never is)... The cinnamon filling is waaay runny when heated in the pan, so it spills all over when flipped... but it wasn't such a big issue, they turned out very good. I made half this recipe and got 2 big pancakes.

  9. Made these tonight! Doubled the recipe and got 15 pancakes, 1/4 cup batter for each. Next time I'll make a pancake recipe that calls for club soda to get them fluffier, but the flavor is amazing! When I flipped them the sugar carmelizrd a little and gave us a yummy crunch. We added a little more cinnamon in the crater swirls and it did the trick.

  10. Made these this morning for a special snow day breakfast. I kept everything as the directions said n it came out teally good. Instead of a baggie for the filling i used a squeeze bottle n i could make some pretty perfect circles in the pancakes till the filling hardened but no biggie. :) i only fed 4 people with 4 pancakes each smaller sized cakes. Ill deffinitly have to double or triple the recipe for our 6 kid household on the weekend.

  11. Oh i wanted to add that i did not make or try the frosting type stuff because i didnt have the powdered sugar but i bet that would have made them even more yummy.

  12. Tried this recipe, only complaint use a griddle instead of a pan. My cinnamon filling spilled everywhere in the pan, was not as pretty as the pictures on here.