Cinnamon Roll Pancakes
Treat your taste buds to the ultimate breakfast indulgence with these irresistible Cinnamon Roll Pancakes! This recipe combines the fluffy, golden perfection of classic pancakes with the gooey, spiced decadence of a cinnamon roll. Swirling a rich blend of brown sugar, cinnamon, and butter into the pancake batter creates a mesmerizing spiral of flavor, all topped off with a velvety cream cheese frosting drizzle. Perfect for a cozy weekend brunch or a special occasion, these pancakes are surprisingly easy to make and come together in just 40 minutes. Whether you're looking for a show-stopping breakfast or a sweet treat to start your day, these Cinnamon Roll Pancakes will quickly become your favorite morning comfort food.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 2 tablespoons Granulated sugar
- 1.25 cups Milk
- 1 whole Egg
- 2 tablespoons Unsalted butter (melted)
- 0.5 cups Brown sugar
- 2 teaspoons Ground cinnamon
- 4 tablespoons Unsalted butter (softened)
- 0.75 cups Powdered sugar
- 2 tablespoons Cream cheese (softened)
- 2 tablespoons Milk (for frosting)
- 0.5 teaspoons Vanilla extract
Instructions
In a medium bowl, whisk together the flour, baking powder, salt, and granulated sugar. Set aside.
In a large mixing bowl, whisk together the milk, egg, and melted butter. Gradually add the dry ingredients to the wet ingredients, mixing until smooth. Do not overmix; some lumps are okay.
In a separate small bowl, combine the brown sugar, ground cinnamon, and softened butter. Mix well to form a thick, spreadable paste. Transfer the mixture to a piping bag or a zip-top bag with a small corner snipped off.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or non-stick spray.
Pour 1/4 cup of pancake batter onto the skillet for each pancake. Allow the pancake to cook for about 30–45 seconds, then pipe a swirl of the cinnamon-sugar mixture onto the top of the pancake.
Continue to cook for another 1–2 minutes until bubbles form on the surface and the edges start to look set. Flip the pancake carefully and cook on the other side for an additional 1–2 minutes. Transfer to a plate and repeat with the remaining batter and cinnamon mixture.
To make the cream cheese frosting, whisk together the powdered sugar, softened cream cheese, milk, and vanilla extract until smooth. Add a little extra milk if the frosting is too thick.
Drizzle the cream cheese frosting over the warm pancakes and serve immediately. Enjoy!
Nutrition Facts
Calories |
2378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.2 g | 122% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1622 mg | 71% | |
| Total Carbohydrate | 349.3 g | 127% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 201.7 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 628 mg | 48% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 950 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
