Cinnamon Roll Pancakes
Cinnamon Roll Pancakes: The Breakfast Mashup You Deserve
You know that smell. The one that hits you at the mall or airport—that warm, sweet, buttery cinnamon scent that makes you stop in your tracks. It’s the siren song of the cinnamon roll.
Then there’s the weekend pancake breakfast. A sacred ritual of fluffy, golden discs stacked high, ready for a waterfall of maple syrup. For years, I thought you had to choose between these two titans of breakfast.
I’m happy to report that you don’t. We’re bringing them together in one glorious creation: Cinnamon Roll Pancakes. It’s the best of both worlds, and it’s surprisingly simple to pull off in your own kitchen.
What You’ll Need
Let’s get our ingredients in order. I’ve split this into three parts: the pancake batter, the cinnamon swirl, and that essential cream cheese icing.
For the Buttermilk Pancakes:
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 1 ¼ cups buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- ½ cup unsalted butter, softened to room temperature
- ¾ cup packed brown sugar
- 1 ½ tablespoons ground cinnamon
For the Cream Cheese Icing:
- 4 ounces cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk, to thin
Tools You’ll Need
You don’t need any fancy equipment for this. Here are the basics:
- Large non-stick skillet or griddle
- Two large mixing bowls
- A whisk
- A spatula
- A piping bag (or a sturdy zip-top bag)
- Measuring cups and spoons
How to Make Cinnamon Roll Pancakes
We’ll tackle this in three easy stages. First the batter, then the swirl, and finally, the fun part—cooking!
Part 1: The Pancake Batter
Step 1: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and the quarter teaspoon of cinnamon. Mixing the dry ingredients first ensures everything is evenly distributed.
Step 2: In a separate medium bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until just combined.
Step 3: Pour the wet ingredients into the dry ingredients. Whisk until they are just combined. A few lumps are perfectly fine! Over-mixing develops gluten and leads to tough pancakes. Let the batter rest for 5-10 minutes. This allows the baking powder to work its magic.
Part 2: The Magical Cinnamon Swirl
Step 4: While the batter rests, prepare the swirl. In a bowl, use a fork or a hand mixer to combine the softened butter, brown sugar, and cinnamon until it forms a smooth, thick paste.
Step 5: Spoon the cinnamon mixture into a piping bag or a zip-top bag. If using a zip-top bag, seal it and snip a very small piece off one corner.
Part 3: Cooking and Assembly
Step 6: Heat your griddle or skillet over medium-low heat. Lightly grease it with butter or cooking spray. The heat is crucial here; too high and the swirl will burn before the pancake cooks through.
Step 7: Pour about a ¼ cup of batter onto the hot griddle for each pancake. Immediately take your piping bag and pipe a spiral of the cinnamon mixture onto the raw batter, starting from the center and working your way out. Don’t go all the way to the edge.
Step 8: Cook for 2-3 minutes, until you see bubbles forming on the surface and the edges look set. Carefully flip the pancake and cook for another 1-2 minutes on the other side until golden brown.
Step 9: While the pancakes cook, quickly whisk together the softened cream cheese, powdered sugar, and vanilla for the icing. Add milk, one tablespoon at a time, until you reach a pourable, drizzle-like consistency.
Step 10: Stack your finished pancakes high, drizzle generously with the cream cheese icing, and serve immediately.
Pro Tips for Perfect Pancakes
I’ve made my fair share of less-than-perfect pancakes. Here are a few things I’ve learned that make a huge difference.
- Keep the Swirl Contained: Make sure your cinnamon swirl doesn’t touch the edges of the pancake batter. The sugar in the swirl can burn easily if it makes direct contact with the hot pan.
- Low and Slow is the Way to Go: It’s tempting to crank up the heat to cook faster, but don’t. Medium-low heat gives the pancake time to cook through and get fluffy without scorching the bottom or the delicate swirl.
- Don’t Skip the Batter Rest: That 5-10 minute rest is not just for you to clean up a bit. It allows the gluten in the flour to relax and the baking powder to activate, resulting in a much more tender and fluffy pancake.
- Master the Icing: For a smooth, lump-free cream cheese icing, make sure your cream cheese is truly at room temperature. Use a whisk to beat it first before adding other ingredients. This prevents clumps.
Substitutions and Variations
Ingredient Swaps
Don’t have something on hand? No problem. Breakfast waits for no one.
- No Buttermilk? Make your own! Add 1 tablespoon of lemon juice or white vinegar to 1 ¼ cups of regular milk. Let it sit for 5 minutes before using.
- Gluten-Free: You can use a good quality 1-to-1 gluten-free all-purpose flour blend in place of the regular flour.
- Dairy-Free: Use your favorite plant-based milk (almond or oat work well) with the vinegar trick for a buttermilk substitute. Use dairy-free butter and a dairy-free cream cheese alternative for the swirl and icing.
Fun Variations to Try
- Add a Crunch: Mix finely chopped pecans or walnuts into your cinnamon swirl mixture for a lovely texture contrast.
- Fall Flavors: Add a half teaspoon of pumpkin pie spice to the pancake batter for a cozy, autumnal twist.
- Chocolate Lover’s Dream: Drizzle with a little chocolate sauce along with the cream cheese icing. Why not?
Smart Cooking: Pairings, Nutrition, and Efficiency
Let’s break down the details to make your cooking experience even better.
Nutritional Snapshot
Here’s a quick look at the estimated nutritional information per pancake. Please note this is an approximation and can vary based on your specific ingredients and portion sizes.
| Nutrient | Estimated Amount |
|---|---|
| Calories | ~280 kcal |
| Carbohydrates | ~35g |
| Protein | ~6g |
| Fat | ~13g |
Dietary Adjustments
Making this recipe fit your lifestyle is easy. Here are some quick swaps.
| Dietary Need | Recommended Swap |
|---|---|
| Gluten-Free | Use 1-to-1 GF flour blend. |
| Dairy-Free | Use plant-based milk, butter, and cream cheese. |
| Lower Sugar | Reduce sugar in batter; use a sugar substitute in swirl. |
Perfect Pairings
These pancakes are the star, but every star needs a supporting cast. Serve them with a side of crispy bacon or sausage links to balance the sweetness. A bowl of fresh berries also adds a nice, bright contrast.
Time-Saving Tips
Get everything ready before you start—what chefs call “mise en place.” Measure out all your ingredients into small bowls. While the batter is resting, make the cinnamon swirl and the icing. This workflow makes the whole process feel smooth and effortless.
Make-Ahead and Storage Guide
Can I Make These Ahead?
Absolutely. You can mix the dry pancake ingredients and store them in an airtight container for weeks. The cinnamon swirl mixture can also be made a day or two in advance and kept in the fridge; just let it soften a bit before piping.
Leftovers and Storage
If you somehow have leftovers, they store beautifully. Let the pancakes cool completely, then place them in an airtight container in the refrigerator for up to 3 days. Store the icing separately.
For reheating, a quick pop in the toaster or air fryer will crisp them up nicely. The microwave works too, but they will be softer.
Frequently Asked Questions
Q1. My cinnamon swirl melted and ran everywhere. What did I do wrong?
Ans: This usually happens if your pan is too hot. The sugar in the swirl melts very quickly. Turn the heat down to medium-low. Also, make sure your swirl paste isn’t too thin; it should be thick, not runny.
Q2. Can I make these without a piping bag?
Ans: Yes! A sturdy zip-top plastic bag with the corner snipped off is the perfect substitute. In a pinch, you can even use a small spoon to carefully drizzle the swirl onto the batter, though it’s a bit messier.
Q3. Why are my pancakes flat instead of fluffy?
Ans: Two likely culprits: over-mixing the batter or using old baking powder. Mix the batter until just combined (lumps are good!), and always check the expiration date on your baking powder. It loses its leavening power over time.
Q4. Can I freeze these pancakes?
Ans: They freeze wonderfully! Let them cool completely, then stack them with a small piece of parchment paper between each one. Place the stack in a freezer-safe bag or container. They’ll keep for up to 2 months.
Wrapping Up
There you have it—two breakfast legends rolled into one incredible dish. This recipe turns an ordinary weekend morning into something special. It’s a little bit of effort for a whole lot of reward.
I hope you give these Cinnamon Roll Pancakes a try. When you do, come back and leave a comment. I’d love to hear how they turned out for you or if you discovered any new, fun variations!
