Cinnamon Roll Pancakes Swirled Glaze (Print View)

Pillowy pancakes layered with cinnamon-brown sugar swirl and creamy glaze create an indulgent morning treat.

# Components:

→ Pancake Batter

01 - 1 1/2 cups all-purpose flour
02 - 3 tablespoons granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1 1/4 cups milk
06 - 2 large eggs
07 - 3 tablespoons unsalted butter, melted
08 - 1 teaspoon vanilla extract

→ Cinnamon Swirl

09 - 1/3 cup unsalted butter, melted
10 - 1/2 cup packed light brown sugar
11 - 1 1/2 teaspoons ground cinnamon

→ Cream Cheese Glaze

12 - 2 ounces cream cheese, softened
13 - 1/4 cup powdered sugar
14 - 2 tablespoons milk
15 - 1/2 teaspoon vanilla extract

# Directions:

01 - In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 3 tablespoons granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
02 - In a separate bowl, whisk together 1 1/4 cups milk, 2 large eggs, 3 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract.
03 - Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing. Allow the batter to rest while preparing the fillings.
04 - In a small bowl, combine 1/3 cup melted unsalted butter, 1/2 cup packed light brown sugar, and 1 1/2 teaspoons ground cinnamon until smooth. Transfer this mixture to a piping bag or a zip-top bag with a small corner snipped off for piping.
05 - Beat softened 2 ounces cream cheese until smooth. Add 1/4 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract. Whisk until the glaze is pourable. Set aside.
06 - Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
07 - Pour 1/4 cup batter onto the skillet for each pancake. Pipe a spiral of the cinnamon filling onto the surface of each pancake. Cook for approximately 2 minutes, or until bubbles form on the surface and the edges appear set. Carefully flip the pancake and cook for an additional 1-2 minutes, until golden brown and cooked through.
08 - Continue with the remaining batter and cinnamon swirl mixture, adjusting the heat as necessary to prevent the cinnamon from burning.
09 - Stack the cooked pancakes on plates. Drizzle generously with the prepared cream cheese glaze and serve warm.

# Expert Advice:

01 -
  • Perfectly combines classic cinnamon rolls and soft pancakes in one dish
  • No need to fuss with yeast or long rising times
  • You probably have everything you need in your pantry already
  • Kids and adults both go wild for that rich cinnamon swirl
  • You can prep the cinnamon filling and glaze ahead to save time
02 -
  • Provides a real cinnamon roll flavor without the wait time of yeast dough
  • Each pancake boasts a gooey center that is pure breakfast comfort
  • Freezes beautifully and reheats with all the gooeyness intact
03 -
  • Griddle temperature is key Medium heat works best so nothing burns and the centers cook through
  • Letting the batter rest ensures extra fluffy texture and avoids toughness
  • Be careful not to overfill the cinnamon swirl which can ooze and burn Keep your spirals a bit loose and do not start too close to the pancake edge

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