I still remember the first time I made these Cinnamon Roll Pancakes. It was a chilly Saturday morning, and I wanted something sweet but simple to make that felt a little special. After a few tries, I finally found the perfect balance of fluffy cinnamon pancakes and that irresistible cinnamon swirl that makes you think of a warm bakery without actually having to leave your kitchen. Since then, Cinnamon Roll Pancakes have become a staple in my weekend breakfast routine. They’re sweet enough to feel like a treat but easy enough that they don’t take over my whole morning.
What I love most about Cinnamon Roll Pancakes is how versatile they are. Whether I’m feeding a crowd or just making a quick batch for myself, they never disappoint. The gooey cinnamon sugar ribbons twist through the fluffy batter, creating a comforting, homey flavor that’s perfect for a cozy start to the day or a weekend brunch with friends. Over time, I’ve tweaked the recipe so it offers reliable results every single time—a fluffy texture, just the right amount of sweetness, and that classic cinnamon roll flavor you crave.
If you’re a fan of homemade pancake recipes that bring a little extra joy to your mornings, this one’s for you. It’s a sweet breakfast pancake that anyone can make, with no fancy ingredients or complicated steps. You won’t find me reaching for boxed mixes here. Instead, I share everything so you’ll feel confident in your own kitchen, whether this is your first pancake recipe or your hundredth. Trust me, once you try these cinnamon roll pancakes, you’ll want to keep them in your regular breakfast lineup! Let’s dive in, and I promise you’ll feel that homemade comfort with every bite.
What You’ll Need for This Cinnamon Roll Pancakes:
- 1 1/2 cups all-purpose flour – You can swap in whole wheat flour for a nuttier flavor.
- 3 1/2 teaspoons baking powder – This helps give our cinnamon swirl pancakes that fluffiness.
- 1 teaspoon salt – Just enough to balance the sweetness.
- 1 tablespoon white sugar – If you want to keep it lighter, honey also works here.
- 1 1/4 cups milk – Full-fat milk makes the pancake batter richer, but any milk or milk alternative is fine.
- 1 large egg – Adds structure and richness.
- 3 tablespoons unsalted butter, melted – I always toss in a little extra butter for moisture.
- For the cinnamon sugar swirl:
- 1/4 cup unsalted butter, softened
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
Most of these ingredients are pantry staples, so you likely already have them on hand. Butter can be stored in the fridge, and the flour and sugar keep well tightly sealed. This Cinnamon Roll Pancakes is economical, which makes it perfect for feeding a family or batch cooking on a budget. I recommend softening your butter ahead of time. If you’re in a rush, just pop it in the microwave for 10-15 seconds.
How to Make This Cinnamon Roll Pancakes:
- Mix dry ingredients first. Begin by whisking the flour, baking powder, salt, and white sugar together in a large bowl. This step helps distribute everything evenly so your cinnamon roll pancakes get a nice rise.
- Combine wet ingredients separately. In a different bowl, beat together the milk, egg, and melted butter until smooth.
- Make the pancake batter. Pour the wet ingredients into the dry and stir gently. Don’t overmix — it’s okay if there are a few lumps here and there. The goal is fluffy cinnamon pancakes, and overworking the batter can make them tough.
- Make the cinnamon swirl mixture. In a small bowl, mix the softened butter, brown sugar, and cinnamon until smooth and spreadable.
- Heat your griddle or non-stick skillet. Medium heat works best. Lightly grease with butter or oil.
- Pour pancake batter onto the griddle. Use about a 1/4 cup scoop per pancake.
- Add the cinnamon swirl. Immediately after pouring the batter, spoon or pipe small swirls of the cinnamon sugar mixture on top. Use a toothpick or skewer to gently swirl the cinnamon sugar into the batter, creating that signature cinnamon swirl pancakes effect.
- Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook another 1-2 minutes until golden and cooked through.
- Repeat with remaining batter and cinnamon sugar. It helps to keep cooked pancakes warm in a low oven while you finish the batch.
From start to finish, this Cinnamon Roll Pancakes recipe takes about 30 minutes. While your pancakes cook, feel free to tidy up the kitchen or prepare your favorite toppings. Your kitchen will smell amazing, filling the whole house with warm cinnamon and buttery sweetness. If your pancakes flop or the swirl spreads too thin, don’t worry. It takes a little practice to get the swirl just right, but every batch tasted delicious in my experience. Remember to keep the heat moderate to avoid burning while ensuring the pancakes cook through.
Serving Your Cinnamon Roll Pancakes:
This Cinnamon Roll Pancakes truly shines when served with classic maple syrup and a pat of butter. I also love sprinkling a little extra cinnamon sugar on top for that extra sweet breakfast pancakes kick. If you want to add some texture, crispy bacon or fresh fruit like sliced bananas or berries make perfect companions.
For those special mornings, serving these cinnamon sugar pancakes with a side of whipped cream or even a drizzle of cream cheese glaze takes it up a notch. I like to keep the presentation simple—stack the pancakes, add your favorite toppings, and a sprinkle of powdered sugar for a charming touch. This makes it feel extra special without complicating things.
Perfect for lazy weekend brunches, birthday breakfasts, or anytime you want a sweet start, this Cinnamon Roll Pancakes recipe always brings smiles. Leftovers? Pop them in the toaster the next day for a quick warm-up or fold them into a breakfast sandwich for a fun twist.
Seasonally, I’ve tried swapping in pumpkin spice or adding chopped nuts to the cinnamon sugar swirl for fall variations. It’s a flexible recipe that adapts beautifully. My family and friends keep requesting it whenever I gather people around the table. For a fresh take, see this Quick and Easy Homemade Cinnamon Swirl Pancakes Recipe for some additional ideas.
Common Questions About This Cinnamon Roll Pancakes:
Can I make parts of this Cinnamon Roll Pancakes ahead of time?
Yes! You can prep the cinnamon sugar swirl ahead and keep it covered in the fridge for up to 3 days. The pancake batter is best fresh but still works if you refrigerate it for a few hours. Cooked pancakes freeze well, too.
What’s a good substitute for milk in this recipe?
I’ve used almond milk and oat milk successfully in this Cinnamon Roll Pancakes recipe. They won’t change the flavor much and keep the pancakes just as fluffy.
Can I make these gluten-free?
Absolutely. Use a gluten-free flour blend that can be swapped cup-for-cup with regular flour. Your cinnamon roll pancakes might be a bit more delicate but still delicious.
How do I get the cinnamon swirl just right?
Soft butter is key. Pipe or dollop the cinnamon sugar mixture right after pouring the batter on the griddle, then gently swirl with a toothpick. Don’t spread too thin, or it will vanish.
Can I double this recipe?
Sure! This cinnamon sugar pancakes recipe scales well. Just make sure you have a large enough skillet or griddle.
What if I want to make these vegan?
You can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a plant-based milk and vegan butter.
What toppings work well besides syrup?
Cream cheese glaze, fresh fruit, nuts, or even a sprinkle of powdered sugar bring extra flavor to this homemade pancake recipe.
If you want some inspiration beyond these cinnamon roll pancakes, check out this Cinnamon Roll Pancakes Recipe for a slightly different take or try this simple version from Laura Fuentes.
Final Thoughts on This Cinnamon Roll Pancakes:
This Cinnamon Roll Pancakes recipe holds a special spot in my collection because it blends the best of two breakfast favorites into one satisfying dish. It’s simple and sweet yet feels like a little celebration on your plate. My top tips for this cinnamon roll pancakes include:
- Use softened butter for the cinnamon swirl so it blends smoothly without clumping.
- Don’t overmix your pancake batter to keep those fluffy cinnamon pancakes light and tender.
- Adjust your griddle heat to medium for an even golden brown without burning.
Variations I love to try include pumpkin spice cinnamon roll pancakes in fall, adding chopped pecans to the cinnamon sugar mixture, or topping with cream cheese glaze for extra indulgence. Most often, my family requests the classic cinnamon sugar pancakes version—they just can’t get enough.
Whether you’re making this for a holiday morning or a simple weekend breakfast, I encourage you to make this recipe your own. Add your favorite spices, try new toppings, or pair it with breakfast classics like crispy bacon or fresh fruit.
If you give this Cinnamon Roll Pancakes a try, I hope you love how easy and satisfying it feels. Remember, cooking is about joy and sharing good food with your people. So, grab your skillet, follow these steps, and enjoy every bite. For more cozy recipes to try after this, you might like my Garlic Parmesan Chicken Stew, Cheesy Pizza Dip, or my Crispy Spicy Buffalo Chicken Taquitos at Cakes Plus Taste.
Here’s to many happy breakfasts and warm kitchen memories with your new favorite Cinnamon Roll Pancakes!
Cinnamon Roll Pancakes
Fluffy pancakes swirled with cinnamon sugar and topped with a creamy vanilla glaze, perfect for a cozy breakfast or brunch treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons unsalted butter, melted
- 1/2 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 1/4 cup unsalted butter, melted (for swirl)
- 1/2 cup cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk (for glaze)
Instructions
- In a large bowl, sift together flour, baking powder, salt, and white sugar.
- Make a well in the center and pour in the milk, egg, and 3 tablespoons melted butter; mix until smooth.
- In a separate small bowl, combine brown sugar and cinnamon.
- Heat a lightly oiled griddle or skillet over medium-high heat.
- Pour pancake batter onto the griddle, about 1/4 cup for each pancake.
- Drizzle a little melted butter over each pancake, then sprinkle the cinnamon sugar mixture on top.
- Using a toothpick or knife tip, gently swirl the cinnamon sugar into the batter to create a cinnamon roll pattern.
- Cook until bubbles form on the surface and edges look set, about 2-3 minutes, then flip and cook another 2 minutes or until golden brown.
- Meanwhile, prepare the glaze by beating cream cheese, powdered sugar, vanilla extract, and milk until smooth and creamy.
- Serve pancakes warm, drizzled with the cream cheese glaze.
Notes
For extra indulgence, top with chopped pecans or a drizzle of caramel sauce to enhance the cinnamon roll flavor.