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a plate of cinnamon roll pancakes with cream cheese icing there are two forks and a linen napkin next to it.

Cinnamon Roll Pancakes

Cinnamon Roll Pancakes are fluffy pancakes that are swirled with a cinnamon-sugar mixture then drizzled with a sweet cream cheese frosting. They can be ready in less than 30 minutes and are perfect for a breakfast or brunch treat!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6
Calories 228kcal


For Cinnamon Sugar Swirl:

  • 4 tablespoons (57 grams) butter melted and cooled
  • 6 tablespoons (80 grams) brown sugar packed
  • ½ tablespoon ground cinnamon

For Cream Cheese Icing:

  • 4 tablespoons (57 grams) butter softened
  • 2 ounces (57 grams) cream cheese softened
  • ¾ cup (85 grams) powdered sugar
  • 1 teaspoon vanilla extract

For Pancakes:

  • 2 cups (240 grams) all-purpose flour
  • ½ teaspoon salt
  • 2 tablespoons (24 grams) granulated sugar
  • 2 teaspoon baking powder
  • 2 large (100 grams) eggs
  • 2 ⅓ cup (560 grams) buttermilk
  • ½ teaspoon vanilla


For Cinnamon Sugar Swirl:

  • In a small bowl combine the melted and cooled butter, brown sugar, and cinnamon.
  • Whisk until fully combined and thick.

For Cream Cheese Icing:

  • In a small bowl combine the butter, cream cheese, powdered sugar, and vanilla.
  • Whisk until fully combined and there are no lumps of powdered sugar.

For Pancakes:

  • In a medium bowl whisk together the flour, salt, sugar, and baking powder, until fully combined.
  • In a small bowl combine the egg, buttermilk, and vanilla. Stir into the dry ingredients until fully combined. There will still be some lumps.
  • Heat a large pan or griddle over medium heat. Use butter or non-stick spray to grease the pan.
  • If you want to pipe the cinnamon sugar swirl onto pancakes, then put the filling in a plastic bag with the corner cut off. You can also use a spoon to do this
  • When the pan is hot add ¼ cup of batter to the pan. Using a plastic bag or a spoon, add a swirl of the filling.
  • When bubbles start to appear on the top of the pancakes use a spatula to flip the pancake.
  • When cooked to your liking, place on plate and top with cream cheese icing. Repeat with remaining pancakes.


  • Don't overmix. You need to mix your batter until all of the ingredients are JUST combined, otherwise, you will make too much gluten and your pancakes will be tough instead of fluffy.
  • Piping the cinnamon sugar mixture. If you want to pipe the cinnamon sugar swirl onto the pancakes then transfer the mixture to a plastic bag and cut one of the corners off. If you don't want to use a plastic bag, then you can just spoon the mixture onto the pancakes.
  • The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.


Serving: 1pancake | Calories: 228kcal | Carbohydrates: 30.4g | Protein: 4.7g | Fat: 9.9g | Saturated Fat: 5.9g | Cholesterol: 51mg | Sodium: 210mg | Potassium: 189mg | Fiber: 0.7g | Sugar: 15g | Calcium: 103mg | Iron: 1mg