Cinnamon Roll Pancakes With A Cream Cheese Drizzle

These homemade cinnamon roll pancakes have a delicious butter, cinnamon, and brown sugar mixture swirled through the batter. Then the cooked pancakes are topped off with a sweet drizzle of cream cheese icing. Make them for breakfast or a decadent dessert!

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The fluffiness of these from-scratch pancakes makes them taste light and fresh. Add just a squeeze of syrup for more sweetness.

Cinnamon Roll Pancakes

Servings: 8 large pancakes

Prep Time: 20 minutes | Cook Time: 6 minutes | Total Time: 26 minutes

Cinnamon Roll Pancake Ingredients:

2 cups flour
3 teaspoons baking powder
½ teaspoon salt
2 tablespoons canola oil, plus extra for cooking
2 medium eggs
1 ⅓ cup milk

Cinnamon Swirl Ingredients:

½ cup or one stick of unsalted butter
1 cup plus two tablespoons light brown sugar, packed
1 tablespoon cinnamon

Cream Cheese Drizzle Ingredients:

4 tablespoons butter, room temp
6 ounces cream cheese, softened
1 ⅔ cup powdered sugar
1 teaspoon vanilla extract

Directions for Cinnamon Swirl:

1. Place the butter stick in a microwave-safe bowl and heat until melted.
2. Add brown sugar and cinnamon to the bowl and mix well. The mixture will be pretty thick and grainy.
3. Add the mixture to a piping bag or a gallon ziplock bag, and snip off a small corner. Set aside.

Directions for Cinnamon Roll Pancakes:

1. 1. Add canola oil, eggs, and milk to a large mixing bowl and whisk until well combined.
   2. Add flour, baking powder, and salt, and whisk until smooth, leaving a few lumps.
   3. Drizzle some canola oil into a skillet or griddle, and heat over medium to medium-low.
   4. Pour ⅓ cup of pancake batter for each pancake.
   5. Swirl a generous amount of the prepared cinnamon swirl mixture onto each pancake.
   6. Continue cooking the pancakes until small bubbles form and pop, about 3 minutes.
   7. Flip the pancakes and cook for an additional 2-3 minutes, or until the centers are firm.
   8. Transfer the pancakes onto a plate or cooling rack, cinnamon swirl side up.
   9. Once they've cooled slightly, swirl on a little extra of the cinnamon swirl mixture; this step is optional.

Directions for Drizzle:

1. Add butter and cream cheese to a large bowl, and beat with an electric mixer until creamy.
2. Add powdered sugar and vanilla and mix until smooth.
3. Spoon the drizzle into a piping bag or a gallon-size ziplock bag, and snip off a very small corner.
4. Drizzle generously onto a warm stack of pancakes and serve.

Tip: Don't over-stir the pancake batter, as it can make the pancakes tough. Only flip the pancakes once. 

More sweet recipes to try:

Chewy Peanut Butter Cornflake Candy - No Bake

Spooky Ghost Cupcakes Recipe

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Cinnamon Roll Pancakes

Cinnamon roll taste in a pancake with a cream cheese drizzle over the top.

Author: Recipe Idea Shop

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Prep : 20 minutes mins

Cook : 6 minutes mins

Servings : 8

Ingredients

 

Cinnamon Roll Pancake Ingredients:

• 2 cups flour
• 3 teaspoons baking powder
• ½ teaspoon salt
• 2 tablespoons canola oil plus extra for cooking
• 2 eggs medium or large
• 1 ⅓ cup milk

Cinnamon Swirl Ingredients:

• ½ cup unsalted butter melted
• 1 cup + 2 tablespoons light brown sugar packed
• 1 tablespoon cinnamon

Cream Cheese Drizzle Ingredients:

• 4 tablespoons butter room temp
• 6 ounces cream cheese softened
• 1 ⅔ cup powdered sugar
• 1 teaspoon vanilla extract

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Instructions

 

Directions for Cinnamon Swirl:

• Place the butter stick in a microwave-safe bowl and heat until melted.
• Add brown sugar and cinnamon to the bowl and mix well. The mixture will be thick and grainy.
• Add the mixture to a piping bag, or a gallon ziplock bag, and snip off a small corner. Set aside.

Directions for Cinnamon Roll Pancakes:

• Add canola oil, eggs, and milk to a large mixing bowl and whisk until well combined.
• Add flour, baking powder, and salt, and whisk until smooth, leaving a few lumps.
• Drizzle some canola oil into a skillet or griddle, and heat over medium to medium-low.
• Pour ⅓ cup of pancake batter for each pancake.
• Swirl a generous amount of the prepared cinnamon swirl mixture onto each pancake.
• Continue cooking the pancakes until small bubbles form and pop, about 3 minutes.
• Flip the pancakes and cook for an additional 2-3 minutes, or until the centers are firm.
• Transfer the pancakes onto a plate or cooling rack, cinnamon swirl side up.
• Once they've cooled slightly, swirl on a little extra of the cinnamon swirl mixture; this step is optional.

Directions for Drizzle:

• Add butter and cream cheese to a large bowl, and beat with an electric mixer until creamy.
• Add powdered sugar and vanilla and mix until smooth.
• Spoon the drizzle into a piping bag or a gallon-size ziplock bag, and snip off a very small corner.
• Drizzle generously onto a warm stack of pancakes and serve.

Nutrition (may vary depending on ingredients and amounts used)

Serving: 1g | Calories: 639.53kcal | Carbohydrates: 85.88g | Protein: 7.52g | Fat: 30.66g | Saturated Fat: 16.59g | Polyunsaturated Fat: 2.33g | Monounsaturated Fat: 9.28g | Trans Fat: 0.71g | Cholesterol: 112.83mg | Sodium: 459.34mg | Potassium: 192.9mg | Fiber: 1.38g | Sugar: 59.7g | Vitamin A: 943.26IU | Vitamin C: 0.04mg | Calcium: 212.75mg | Iron: 2.17mg

Notes

Don't over-stir the pancake batter, as it can make the pancakes tough. Only flip the pancakes once.

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Enjoy!