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Cinnamon Roll Pancake
Sana Yousaf

Cinnamon Roll Pancake Recipe

A delightful fusion of fluffy pancakes and gooey cinnamon rolls, topped with a creamy glaze. Perfect for breakfast or brunch!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 10
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Pancake Batter:
  • 1 ½ cups all-purpose flour or gluten-free flour blend
  • 1 tbsp granulated sugar
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 ¼ cups buttermilk or whole milk with 1 tbsp white vinegar
  • 1 large egg
  • 2 tbsp melted butter or vegetable oil
  • 1 tsp vanilla extract
For the Cinnamon Filling:
  • 4 tbsp unsalted butter softened
  • ½ cup brown sugar
  • 1 tbsp ground cinnamon
  • 1 tsp vanilla extract optional
For the Cream Cheese Icing:
  • 4 oz cream cheese softened
  • 1 cup powdered sugar
  • 2-3 tbsp milk
  • 1 tsp vanilla extract

Method
 

  1. Prepare the batter: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, mix buttermilk, egg, melted butter, and vanilla. Combine wet and dry ingredients, stirring gently until just mixed. Let the batter rest for 5-10 minutes.
  2. Make the cinnamon filling: Mix softened butter, brown sugar, cinnamon, and vanilla (if using) until smooth. Transfer to a piping bag or zip-top bag with a small corner cut off.
  3. Heat the skillet: Preheat a non-stick skillet or griddle over medium-low heat. Lightly grease with butter or cooking spray.
  4. Cook the pancakes: Ladle ¼ cup of batter onto the skillet for each pancake. After 30 seconds, pipe a thin spiral of cinnamon filling onto each pancake, starting from the center. Cook for 2-3 minutes until bubbles form, then flip gently and cook for 1-2 minutes more.
  5. Make the icing: Beat cream cheese until smooth. Gradually add powdered sugar, then milk, until pourable. Stir in vanilla. Drizzle over warm pancakes.
  6. Serve: Serve immediately with extra icing, if desired.

Notes

  • Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a microwave for 20-30 seconds or in a 350°F oven for 5 minutes.
  • Freezing: Cool pancakes completely, layer with parchment paper, and freeze in a zip-top bag for up to 2 months. Reheat in a microwave or oven.
  • Substitutions: Use coconut oil for a dairy-free filling or almond milk for dairy-free icing.
  • Prevent burning: Cook on medium-low heat and pipe filling thinly to avoid scorching sugar.
  • Make-ahead: Prepare batter, filling, and icing 2-4 days in advance and store separately.

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