Cinnamon Roll Pancakes with Swirled Glaze Recipe

Introduction

Cinnamon Roll Pancakes Swirled with a luscious cinnamon glaze combine the best of two breakfast favorites. These fluffy pancakes have a sweet cinnamon swirl and a creamy cream cheese glaze that makes every bite a delightful treat.

Ingredients

• 1 1/2 cups all-purpose flour
• 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups milk
• 2 large eggs
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/3 cup unsalted butter, melted (for cinnamon swirl)
• 1/2 cup packed light brown sugar
• 1 1/2 teaspoons ground cinnamon
• 2 ounces cream cheese, softened
• 1/4 cup powdered sugar
• 2 tablespoons milk (for glaze)
• 1/2 teaspoon vanilla extract (for glaze)

Instructions

1. Step 1: In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
2. Step 2: In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract until well combined.
3. Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing. Let the batter rest while you prepare the fillings.
4. Step 4: In a small bowl, mix melted butter, brown sugar, and cinnamon until smooth. Transfer this cinnamon mixture to a piping bag or a zip-top bag with a small corner cut off.
5. Step 5: Beat the softened cream cheese until smooth. Add powdered sugar, milk, and vanilla extract, whisking until the glaze is pourable. Set aside.
6. Step 6: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
7. Step 7: Pour 1/4 cup of batter onto the skillet for each pancake. Immediately pipe a spiral of the cinnamon mixture onto the surface of the batter.
8. Step 8: Cook pancakes for about 2 minutes until bubbles form on the surface and edges look set, then carefully flip and cook another 1 to 2 minutes until golden and cooked through.
9. Step 9: Repeat with the remaining batter and cinnamon swirl, adjusting the heat to prevent burning.
10. Step 10: Stack the pancakes on plates, drizzle generously with the cream cheese glaze, and serve warm.

Tips & Variations

• Use a piping bag with a fine tip for a more defined cinnamon swirl or a zip-top bag with a small cut corner for easier handling.
• Add chopped nuts like pecans or walnuts to the cinnamon swirl for extra crunch.
• For a dairy-free version, substitute milk and butter with plant-based alternatives and use dairy-free cream cheese.
• Make the glaze thicker by reducing the milk or thinner by adding a splash more, depending on your preference.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster or microwave. Keep the cream cheese glaze separate and drizzle over pancakes just before serving to maintain the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the cinnamon swirl and glaze ahead of time?

Yes, both the cinnamon swirl and cream cheese glaze can be made a day ahead and stored in the refrigerator. Bring the glaze to room temperature and stir before using.

What if I don’t have a piping bag?

A zip-top plastic bag with a small corner snipped off works perfectly for piping the cinnamon swirl onto the pancakes. Alternatively, you can spoon it gently onto the batter and use a toothpick or knife to swirl it around.

Cinnamon Roll Pancakes with Swirled Glaze Recipe

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★★★★★

5 from 134 reviews

• Author: Jack
• Total Time: 30 minutes
• Yield: 8 pancakes 1x

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Description

These Cinnamon Roll Pancakes combine the fluffy texture of classic pancakes with the sweet, spiced swirl of cinnamon rolls, topped with a luscious cream cheese glaze. Perfect for a cozy breakfast or brunch, they deliver all the flavors of a cinnamon roll in an easy-to-make pancake form.

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Ingredients

Scale 1x2x3x

Pancake Batter

• 1 1/2 cups all-purpose flour
• 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups milk
• 2 large eggs
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

Cinnamon Swirl

• 1/3 cup unsalted butter, melted
• 1/2 cup packed light brown sugar
• 1 1/2 teaspoons ground cinnamon

Cream Cheese Glaze

• 2 ounces cream cheese, softened
• 1/4 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

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Instructions

1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
2. Combine Wet Ingredients: In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract until the mixture is smooth.
3. Form Batter: Pour the wet ingredients into the dry ingredients, mixing gently until just combined. Avoid overmixing to keep the pancakes fluffy. Allow the batter to rest while preparing the cinnamon swirl and glaze.
4. Prepare Cinnamon Swirl: In a small bowl, stir together melted butter, brown sugar, and ground cinnamon until smooth. Transfer this mixture to a piping bag or a zip-top bag with a small corner cut off for controlled piping onto the pancakes.
5. Prepare Cream Cheese Glaze: Beat the softened cream cheese until smooth. Add powdered sugar, milk, and vanilla extract, then whisk until the glaze is pourable. Set aside for drizzling later.
6. Heat Skillet: Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil.
7. Cook Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Immediately pipe a spiral of the cinnamon swirl over the surface of each pancake. Cook for about 2 minutes until bubbles form and the edges start to set.
8. Flip Pancakes: Carefully flip each pancake and cook for an additional 1-2 minutes, until golden brown and fully cooked through.
9. Repeat and Adjust Heat: Continue cooking the remaining batter and cinnamon swirl mixture, adjusting the skillet’s heat as needed to avoid burning the cinnamon mixture.
10. Serve: Stack the warm pancakes on plates and generously drizzle with the cream cheese glaze. Serve immediately for best flavor and texture.

Notes

• Do not overmix the pancake batter to keep the pancakes tender and fluffy.
• Use a piping bag or a ziplock bag with a corner snipped to easily create the cinnamon swirl pattern.
• If you don’t have a nonstick skillet, make sure to grease your pan well to prevent sticking.
• Adjust the stovetop heat as necessary to cook the pancakes evenly without burning the cinnamon mixture.
• The cream cheese glaze can be made ahead and refrigerated; whisk before drizzling if it thickens.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Keywords: Cinnamon Roll Pancakes, Breakfast pancakes, Cinnamon swirl, Cream cheese glaze, Sweet pancakes