Cinnamon Roll Pancakes Recipe

If you’re anything like me and adore the irresistible swirl of cinnamon rolls but also can’t resist fluffy pancakes, then you’re in for a real treat with this Cinnamon Roll Pancakes Recipe. It’s basically the best of both worlds — all the gooey cinnamon goodness baked right into your morning flapjacks! When I first tried these, I couldn’t believe how easy and fun they were to make, and now my family absolutely goes nuts over them. Stick with me here and I’ll show you all the tips and tricks so your stack comes out perfect every single time.

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Ingredients You’ll Need

The magic of this Cinnamon Roll Pancakes Recipe comes from combining classic pancake ingredients with that dreamy cinnamon roll filling and cream cheese frosting. I love that you can find everything easily at the store, and the Bisquick makes the batter quick to whip up — no fuss needed!

• Butter (melted and softened): Both melted and softened butter are needed for different parts — melted for the cinnamon filling and softened for the frosting, so make sure to prepare accordingly.
• Brown sugar: Gives the filling that deep, molasses-rich sweetness that pairs perfectly with cinnamon.
• Ground cinnamon: The star spice here, adding warmth and that classic cinnamon roll flavor punch.
• Cream cheese: This adds the signature tangy richness to the frosting; be sure it’s softened for smooth mixing.
• Powdered sugar: Makes the frosting delectably sweet and fluffy once whipped in.
• Vanilla extract: A splash goes a long way in both the batter and frosting to boost flavor complexity.
• Bisquick mix: Quick and convenient, it forms the base pancake batter — no need to measure out flour, baking powder, and salt separately.
• Whole milk: Adds richness to the batter, making your pancakes light and tender.
• Eggs (large): The binder that gives structure and fluffiness to your pancakes.

Variations

One of the best things about this Cinnamon Roll Pancakes Recipe is how easy it is to personalize. I often switch up the sweetness level or swap in healthier ingredients depending on my mood. Here are some ways you can experiment:

• Make it Vegan: I once replaced the milk with almond milk, used vegan butter and cream cheese, and it worked beautifully — just slightly different texture, but still delicious.
• Less Sweet Version: If you prefer your breakfasts with less sugar, simply reduce the brown sugar in the filling and powdered sugar in the frosting — it’s still tasty with a subtle cinnamon kick.
• Extra Spice Twist: Adding a pinch of nutmeg or cardamom to the cinnamon mix can add a lovely warming depth.
• Mini Pancakes: For a fun twist, make smaller pancakes and pipe mini cinnamon spirals — kids love them bite-sized!

How to Make Cinnamon Roll Pancakes Recipe

Step 1: Whip Up the Cinnamon Roll Filling

Start by mixing the melted butter, brown sugar, and ground cinnamon in a bowl until it’s smooth and syrupy. This filling is what creates the decadent spiral inside your pancake, so don’t rush it. I find using a piping bag makes the cinnamon swirl cleaner and easier to control when it’s time to pipe on the griddle. If you don’t have one, a zip-top bag with just a tiny corner cut off works just as well.

Step 2: Prepare the Cream Cheese Frosting

The cream cheese frosting is what turns these pancakes from simple to spectacular. Beat together the softened cream cheese and butter until silky smooth. Gradually add the powdered sugar and continue to beat until fluffy and light. Stir in vanilla extract for extra flavor. Just like with the filling, transfer to a piping bag or small plastic bag so you can drizzle it perfectly on top later.

Step 3: Make the Pancake Batter

Whisk together the Bisquick mix, whole milk, vanilla extract, and eggs until you get a smooth batter. It should be pourable but not too runny — that helps keep the pancakes fluffy and thick. I always give the batter a quick stir before cooking to catch any lumps.

Step 4: Cook and Create the Cinnamon Swirls

Heat a medium skillet over medium heat and grease it well with non-stick spray or a little butter. Pour about half a cup of pancake batter into the pan. Let it cook until bubbles form on the surface—usually about 2 minutes, which is your cue to pipe the cinnamon roll filling. Create a spiral pattern right in the center of the pancake, avoiding the edges. This keeps the filling soft and gooey rather than crunchy. Flip carefully and cook for an additional minute on the other side.

Step 5: Drizzle with Cream Cheese Frosting and Serve

Transfer pancakes to a serving plate and generously drizzle the cream cheese frosting over the top. I love seeing the creamy frosting slowly melt a bit over the warm pancake — it makes breakfast feel so indulgent. Repeat with the remaining batter and fillings until you have a delicious stack ready to enjoy!

How to Serve Cinnamon Roll Pancakes Recipe

Garnishes

While the cream cheese frosting is a lovely finish, I like to add a light dusting of powdered sugar and sometimes a handful of fresh berries on top. The berries add a juicy contrast that cuts through the richness and makes it feel even more special.

Side Dishes

Pair these luscious pancakes with bacon or sausage if you want a savory edge, or keep it sweet and simple with fresh fruit salad and a cup of hot coffee. I’ve even served them alongside whipped cream for an extra indulgence on lazy weekend mornings.

Creative Ways to Present

For birthdays or special brunches, I like to arrange the pancakes in a stacked spiral, layering cream cheese drizzle between each one to mimic stacked cinnamon rolls. Add a few edible flowers or a sprinkle of cinnamon on top for a gorgeous presentation that wow your guests.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover pancakes in an airtight container in the fridge for up to 3 days. When storing, place a sheet of parchment paper between pancakes to prevent them from sticking together.

Freezing

These pancakes freeze well — I stack them with parchment paper in between, place them in a freezer-safe bag, and freeze for up to 2 months. It’s a lifesaver when you want cinnamon roll flavor without the full prep on a busy morning.

Reheating

Reheat frozen or refrigerated pancakes in a toaster oven or skillet on low heat until warmed through — this keeps them from getting soggy. I also reheat frosting separately or add a fresh drizzle after warming for the best texture.

FAQs

Final Thoughts

This Cinnamon Roll Pancakes Recipe holds a special place in my kitchen because it brings that cozy, cinnamon roll vibe without the hassle of rolling dough or waiting for yeast to rise. It’s quick, it’s comforting, and it makes any morning feel like a celebration. I have a feeling once you try it, you’ll be making cinnamon roll pancakes part of your weekend breakfast tradition, just like I do. Give it a go, and let me know how your cinnamon swirls turn out — I’m rooting for you to nail these fluffy, gooey pancakes!

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