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Delicious cinnamon roll pancakes topped with icing

Cinnamon Roll Pancakes

These Cinnamon Roll Pancakes combine the warm flavors of cinnamon rolls with the ease of pancakes, topped with a creamy glaze for a delightful breakfast treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 1 cup all-purpose flour measured gently by spooning into the cup and leveling for best texture.
  • 1 tablespoon baking powder the little lift agent that keeps pancakes fluffy; fresh is best.
  • 1 tablespoon granulated sugar to add a touch of sweetness to the batter.
  • ¼ teaspoon salt balances the flavors and amplifies sweetness.
  • 1 cup milk whole or 2% gives the richest result; plant milk works too if you prefer.
  • 1 large egg brings structure and richness to the batter.
  • 2 tablespoons melted butter cooled slightly before mixing into the wet ingredients for silkiness.
  • 1 tablespoon ground cinnamon the heart of the cinnamon roll flavor.
Cinnamon-Sugar Swirl
  • ¼ cup brown sugar for the cinnamon-sugar swirl; packed slightly to measure.
Cream Cheese Glaze
  • ½ cup cream cheese softened to room temperature for smooth mixing.
  • 1 cup powdered sugar to sweeten and thicken the glaze; sifted if lumpy.
  • 1 teaspoon vanilla extract brings warmth and depth to the glaze.

Method
 

Prepare Dry Ingredients
  1. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
Combine Wet Ingredients
  1. In another bowl, mix the milk, egg, and melted butter. Combine wet and dry ingredients until just combined.
Prepare Cinnamon-Sugar Mixture
  1. In a small bowl, mix the ground cinnamon and brown sugar together.
Cook Pancakes
  1. Heat a non-stick skillet over medium heat; pour about 1/4 cup of the batter onto the skillet. Sprinkle a teaspoon of the cinnamon-sugar mixture on top. Once bubbles form, flip and cook until golden.
Make Cream Cheese Glaze
  1. For the cream cheese glaze, beat cream cheese, powdered sugar, and vanilla extract until smooth.
Serve
  1. Serve pancakes warm, drizzled with cream cheese glaze.

Notes

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For freezing, flash cool pancakes on a tray, then layer with parchment into a freezer-safe container.