Cinnamon Roll Pancakes are simple to make using buttermilk pancake mix, a buttery brown sugar cinnamon swirl, and a sweet cream cheese glaze. They’re perfect for breakfast, brunch, or even brinner (breakfast for dinner).
Love cinnamon rolls? Try my mom’s best recipe, cinnamon roll cake, cinnamon roll sugar cookies, or cinnamon twists for more cinnamon-forward treats.
Cinnamon Roll Pancakes Recipe
These cinnamon roll pancakes deliver all the flavors of a cinnamon roll in a fraction of the time. Fluffy pancakes get a cinnamon-sugar swirl and a pourable cream cheese glaze in place of syrup — the result is indulgent and comforting. This updated version prevents the cinnamon-sugar from burning by folding a little pancake batter into the cinnamon filling so it cooks evenly with the pancake.
I originally developed this recipe in 2012 and later refined the filling technique to improve texture and prevent scorching. The updated method is easy and reliable, and the family-approved results make it a great choice for weekend mornings or quick weeknight brinner.
Why You’ll Love This Recipe
- Quick and easy: Using pancake mix speeds up prep so you can get delicious results without extra fuss.
- Cinnamon-roll flavor: A buttery cinnamon-sugar swirl mimics classic cinnamon rolls without yeast dough.
- Cream cheese glaze: A thinned cream cheese frosting is drizzled over the pancakes for that familiar sweet tang.
Ingredients You Will Need
NOTE: Full ingredient amounts and detailed instructions are in the recipe card below.
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- Pancake mix — any favorite brand; buttermilk mix works especially well.
- Water — follow the package directions for the mix.
- Butter — for the filling and glaze; salted or unsalted.
- Brown sugar — light brown sugar gives a rich caramel flavor to the filling.
- Cinnamon — a good-quality ground cinnamon enhances the aroma.
- Cream cheese — use block-style cream cheese for the glaze.
- Powdered sugar — to sweeten and thicken the glaze.
- Vanilla — a splash for the glaze.
How to Make Cinnamon Roll Pancakes
- Prepare the pancake batter: Mix the pancake mix with water according to package directions and set aside.
- Make the cinnamon-sugar filling: Melt the butter, stir in the brown sugar and cinnamon, then add 1/4 cup of the prepared pancake batter and mix until smooth. Transfer the filling to a plastic bag, snip a small corner, and set aside for piping.
- Cook the pancakes: Heat a griddle to about 325°F and grease lightly. Pour 1/4 cup of batter per pancake, leaving space between pancakes.
- Pipe a spiral of the cinnamon filling onto each pancake, starting in the center and stopping about 1 inch from the edge to avoid spillover.
- Cook until bubbles form on the surface (about 1–2 minutes), then carefully flip and cook until golden and cooked through. Transfer finished pancakes to a plate and cover to keep warm.
Make the Cream Cheese Glaze
- Melt the butter and cream cheese together in a heat-safe bowl. Add powdered sugar and vanilla, then whisk until smooth and pourable.
- Drizzle the glaze over warm pancakes and serve immediately.
Recipe Notes
- Keep the cinnamon swirl at least 1 inch from the pancake edge to prevent spillover on the griddle.
- Wipe the griddle and spatula between batches to remove any leftover cinnamon-sugar and avoid burning on subsequent pancakes.
- You can make the cream cheese glaze ahead of time; reheat once to make it pourable. For food safety, do not reheat the glaze multiple times.
Storing and Freezing
- Store cooled pancakes in an airtight container in the refrigerator for up to 7 days. Reheat in the microwave or toaster.
- To freeze: Cool pancakes completely, then stack with parchment between layers in a freezer-safe bag and freeze up to 3 months. Thaw and reheat thoroughly. Do not freeze pancakes with glaze on top; freeze the glaze separately and reheat only once for food safety.
FAQs
Yes — using pancake mix is a quick and reliable way to make these pancakes while keeping great flavor and texture.
Absolutely. A homemade buttermilk pancake batter works well if you prefer to make batter from scratch.
Yes. Let pancakes cool completely before freezing, separate layers with parchment, and store in a freezer-safe bag or container.
Stored properly, pancakes will keep in the refrigerator for up to one week.
More You’ll Love
Cinnamon Roll Pancakes
Ingredients
Pancake Batter
- 3 cups (390 g) pancake mix, dry
- Water as directed by package (mine said 2 cups / 473 ml)
Cinnamon-Sugar Filling
- 2 Tbsp (28 g) butter
- 1/4 cup (50 g) light brown sugar, gently packed
- 1 1/2 tsp ground cinnamon
Cream Cheese Glaze
- 4 Tbsp (57 g) butter
- 2 oz (57 g) block-style cream cheese
- 1 1/4 cups (150 g) powdered sugar
- 1 tsp vanilla extract
Instructions
- PANCAKE BATTER: Prepare pancake mix according to directions, whisking together mix and water in a large bowl. Set aside.
- CINNAMON-SUGAR FILLING: Melt the butter in a heat-safe bowl, stir in brown sugar and cinnamon, then add 1/4 cup of prepared pancake batter and combine until smooth. Transfer to a plastic bag and snip a small corner for piping.
- Heat griddle to 325°F. Grease lightly and pour 1/4 cup batter per pancake, leaving space between pancakes.
- Pipe a spiral of cinnamon filling onto each pancake, stopping about 1 inch from the edge to avoid spillover.
- Cook 1–2 minutes until bubbles form, flip carefully, and cook 1–2 minutes more until golden. Keep pancakes warm while you finish remaining batches.
- CREAM CHEESE GLAZE: Melt butter and cream cheese together, whisk in powdered sugar and vanilla until smooth. Drizzle over warm pancakes and serve.
Notes
- Keep the cinnamon filling away from the pancake edges to prevent spillover.
- Wipe the griddle and spatula between batches to prevent burnt sugar buildup.
- Store: Refrigerate in an airtight container up to 7 days. Reheat in the microwave or toaster.
- Freeze: Cool completely, separate layers with parchment, freeze up to 3 months. Do not freeze with glaze; freeze glaze separately and reheat only once for food safety.
Nutrition
Calories: 154 kcal |
Carbohydrates: 20 g
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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*Originally published on 8/12/2012. Recipe and photos updated February 2025.
