Can I make the cinnamon roll filling ahead of time?

Yes, you can prepare the cinnamon filling in advance. Simply mix the butter, brown sugar, and cinnamon, then store it in the refrigerator for up to a day. Allow it to sit at room temperature for a few minutes before using it, or warm it slightly to get the right consistency.

What can I do if my cinnamon filling is too runny?

If the cinnamon filling becomes too runny, let it sit for an additional 10-15 minutes to thicken. Alternatively, you can refrigerate the mixture for a short time to help it firm up. This will make it easier to swirl onto the pancakes without spilling over.

Can I use a different pancake mix for this recipe?

Absolutely! If you prefer to use a different pancake mix, feel free to substitute it. Just follow the instructions on the mix and proceed with the cinnamon filling and glaze as directed in the recipe.

How do I prevent the cinnamon filling from burning when cooking the pancakes?

To avoid burning the cinnamon filling, it’s essential to cook the pancakes over low heat. Make sure the pancakes cook thoroughly on the first side before flipping to give the cinnamon filling enough time to set without burning. Also, use a small hole when adding the cinnamon swirl to prevent it from overflowing.

Cinnamon Roll Pancakes – Easy Recipe (No Fail)

Name: Cinnamon Roll Pancakes
Prep time: 30 min
Cook time: 4 min
Total time: 34 min
Cuisine: American
Ingredients: 1 ¼ cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon salt; 1 cup milk (may need more if batter is too thick); 1 Tablespoon vegetable oil; 1 large egg, beaten; 1/3 cup butter, melted (for cinnamon filling); ¾ cup packed light brown sugar (for cinnamon filling); 1 Tablespoon ground cinnamon (for cinnamon filling); 4 Tablespoons butter (for cream cheese glaze); 2 ounces cream cheese (for cream cheese glaze); 1 ¼ cups powdered sugar (for cream cheese glaze); 1 teaspoon vanilla extract (for cream cheese glaze)

Description

Cinnamon Roll Pancakes are a decadent breakfast dish combining the comforting flavors of cinnamon rolls and fluffy pancakes. With a cinnamon swirl filling and a cream cheese glaze, they offer a sweet, indulgent breakfast treat perfect for weekends and special occasions.

Ingredients

Scale

1 ¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup milk (may need more if batter is too thick)
1 Tablespoon vegetable oil
1 large egg, beaten
1/3 cup butter, melted (for cinnamon filling)
¾ cup packed light brown sugar (for cinnamon filling)
1 Tablespoon ground cinnamon (for cinnamon filling)
4 Tablespoons butter (for cream cheese glaze)
2 ounces cream cheese (for cream cheese glaze)
1 ¼ cups powdered sugar (for cream cheese glaze)
1 teaspoon vanilla extract (for cream cheese glaze)

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Instructions

Prepare Cinnamon Filling first: In a medium bowl, mix the melted butter, brown sugar, and cinnamon. Scoop the filling into a small zip baggie and set aside for 10-15 minutes.
In another bowl, whisk together the flour, baking powder, and salt. Stir in the milk, vegetable oil, and egg until just combined. (Some lumps are fine.)
Prepare the Cream Cheese Glaze: In a microwave-safe bowl, melt the butter and cream cheese. Stir until smooth, then whisk in powdered sugar and vanilla extract.
Heat a large skillet over low heat and spray with non-stick cooking spray. Pour about ½ cup of pancake batter onto the skillet.
Snip a small corner of the cinnamon filling bag and squeeze a spiral of the filling over the pancake batter.
When bubbles begin to appear on the pancake surface, flip the pancake and cook until lightly browned on the other side, about 1 to 2 minutes.
Transfer the cooked pancakes to a baking sheet and keep warm in the oven while you make the remaining pancakes.
Once ready to serve, spoon the warmed cream cheese glaze over the pancakes. Enjoy!

Notes

This recipe yields about 8 pancakes.
If you prefer a thicker cinnamon filling, let it sit longer to thicken before using.
Cook the pancakes on low heat to avoid burning the cinnamon filling.
Make the cinnamon filling and glaze ahead of time to save time in the morning.

Prep Time: 30 minutes
Cook Time: 4 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 300 kcal
Sugar: 24 g
Sodium: 180 mg
Fat: 15 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 39 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 45 mg