Cinnamon Roll Pancakes with Cream Cheese Glaze
Cinnamon Roll Pancakes with Cream Cheese Glaze
Fluffy buttermilk style pancakes swirled with buttery brown sugar cinnamon filling and finished with a silky cream cheese glaze. Bakery flavor, skillet speed.
Why you will love these pancakes
All the cinnamon roll flavor without the rise time
You get the nostalgic, sticky ribbon of cinnamon sugar and a creamy topping, but no yeast, no kneading, and no waiting. The swirl caramelizes on contact and infuses the crumb, giving that signature bakery taste. If you can flip a pancake, you can deliver a brunch showpiece.
Silky cream cheese glaze
Classic cream cheese glaze brings tang and balance. It pours smoothly, sets with a soft sheen, and clings to the stack. Adjust thickness with milk to switch between a dramatic drizzle or a thicker frosting style finish.
Fluffy batter that supports the swirl
The batter is intentionally thicker than standard buttermilk pancakes. That thickness prevents the swirl from sinking and disappearing. A blend of baking powder and baking soda gives lift and browning without dryness. Small lumps are welcome; overmixing is not.
Weekday practical, weekend special
Make once and freeze; reheat in a toaster oven or dry skillet and they taste freshly made. Scale the recipe up or down without fiddly conversions, and the swirl keeps its definition batch after batch.
Ingredients breakdown
Cinnamon swirl filling
- Unsalted butter, melted and warm: carries spice and helps caramelization.
- Packed brown sugar: light for mellow, dark for pronounced molasses depth.
- Ground cinnamon: use a fresh jar; Vietnamese varieties are especially bold.
- Vanilla and a pinch of salt: round the sweetness and sharpen flavor.
Keep it warm: store the swirl in a squeeze bottle set in a mug of hot water so it stays fluid and pipes in clean lines.
Pancake batter
- All purpose flour for structure; weigh or spoon and level.
- Granulated sugar for tenderness; sweetness mainly comes from the swirl and glaze.
- Baking powder plus baking soda for rise and even browning.
- Fine salt to balance the sweet elements.
- Milk and eggs for moisture and binding.
- Melted butter and vanilla for richness.
- Optional nutmeg for that subtle bakery note.
Cream cheese glaze
- Cream cheese, room temperature for smooth blending.
- Powdered sugar for sweetness without grit.
- Milk to loosen to drizzle consistency.
- Vanilla and a pinch of salt for balance.
Equipment
- Nonstick skillet or griddle with even heat.
- Squeeze bottle or pastry bag for the swirl (a zip top bag with a tiny snip works).
- Mixing bowls, whisk, silicone spatula, and measuring tools.
- Cooling rack to prevent soggy bottoms between batches.
Recipe: Cinnamon Roll Pancakes with Cream Cheese Glaze
Ingredients
Cinnamon Swirl Filling
- 6 tablespoons unsalted butter, melted and warm
- 1/2 cup packed brown sugar (light or dark)
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of fine salt
Cream Cheese Glaze
- 4 ounces cream cheese, room temperature
- 1 cup powdered sugar, sifted
- 3 to 4 tablespoons milk
- 1 teaspoon vanilla extract
- Pinch of salt
Pancakes
- 2 cups all purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon fine salt
- 1 3/4 cups milk, room temperature
- 2 large eggs, room temperature
- 3 tablespoons unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- Optional: 1/2 teaspoon ground nutmeg
- Neutral oil or butter for the skillet
Instructions
- Mix the swirl. Whisk melted butter, brown sugar, cinnamon, vanilla, and salt until smooth. Transfer to a squeeze bottle and keep warm in a mug of hot water so it flows easily.
- Make the glaze. Beat cream cheese until creamy. Add powdered sugar and mix smooth. Add vanilla and 3 tablespoons milk, beating to a thick drizzle. Adjust with milk by the teaspoon as needed. Cover.
- Combine dry ingredients. In a large bowl whisk flour, sugar, baking powder, baking soda, salt, and optional nutmeg.
- Combine wet ingredients. In a separate bowl whisk milk, eggs, melted butter, and vanilla.
- Make the batter. Pour wet into dry and stir just until no dry streaks remain. The batter should be thick and slightly lumpy. Rest 5 minutes for optimal rise.
- Preheat and grease. Heat a nonstick skillet or griddle over medium heat. Lightly grease with oil or butter; wipe off excess with a paper towel for a thin film.
- Cook and swirl. Ladle 1/4 cup batter per pancake. After 20 to 30 seconds, when small bubbles appear but the surface is still wet, pipe a tight cinnamon spiral from center outward, staying 1/4 inch inside the edge.
- Flip once. When edges set and many bubbles pop, slide a thin spatula under and flip in one motion. Cook 60 to 90 seconds more. If leaked sugar darkens on the pan, wipe the surface and re-grease lightly between batches.
- Finish. Stack swirl side up and drizzle generously with cream cheese glaze. Serve warm.
Recipe notes
- If the swirl thickens, warm the bottle again or stir in 1 teaspoon melted butter.
- If the swirl bleeds into the batter, your batter is too thin or the pan is too hot. Thicken batter with a tablespoon or two of flour and reduce heat slightly.
- For dramatic color and deeper flavor, use dark brown sugar.
Step by step method
Warm swirl equals clean lines
The perfect spiral depends on flow. Aim for a honey-like consistency so the line sits on top without tearing the batter. A cold, stiff swirl breaks and creates gaps; a hot, runny swirl vanishes into the pancake. Keep the bottle parked in hot water between rounds.
Thick batter supports pattern
Because sugar is heavier than batter, the spiral can sink in a thin mix. Our formula is thicker by design, giving the swirl a platform to rest on and caramelize. If you see the spiral dropping, add a spoonful of flour, stir twice, and carry on.
Flip at medium heat
Sugar burns quickly. Medium heat gives time for the pancake to set while the swirl caramelizes. If you smell burning before flipping, lower the heat, wipe the pan clean, and continue. Clean surface equals clean flavor.
Glaze to finish
Glaze should flow in ribbons and settle with faint ridges. Drizzle while the pancakes are warm so it softens and clings without disappearing.
Substitutions and variations
Dairy free
Use plant milk and swap butter for refined coconut oil in batter and swirl. For the glaze, choose a dairy free cream cheese and add a pinch more salt to mimic butter richness.
Gluten free
Choose a 1 to 1 gluten free baking blend with xanthan gum. Rest the batter 10 minutes to hydrate starches for better structure before cooking.
Protein boost
Replace 1/3 cup flour with vanilla protein powder. Add 2 to 3 tablespoons extra milk if the batter becomes too thick.
Apple cinnamon
Sprinkle finely diced apple on each pancake before swirling. The fruit softens as the pancake cooks and gives pie-like vibes.
Pecan crunch
Dust chopped toasted pecans over the spiral before flipping. They toast on the griddle and add texture to the caramelized lines.
Maple glaze
Swap 2 tablespoons milk for maple syrup in the glaze. Reduce powdered sugar slightly to keep the same pourable consistency.
Make ahead and storage
- Advance prep: Keep dry and wet ingredients mixed separately up to 24 hours. Combine just before cooking for best lift.
- Leftovers: Cool completely, layer with parchment, and refrigerate up to 4 days or freeze up to 2 months.
- Reheat: Toaster oven or dry skillet until hot; avoid microwave if you want edges to stay lightly crisp.
- Swirl and glaze: Refrigerate both up to 3 to 5 days. Warm the swirl in hot water; thin glaze with a splash of milk if needed.
Serving ideas
- Top with an extra thread of warm swirl for an ultra gooey finish.
- Pair with salty bacon or breakfast sausage to balance sweetness.
- Add berries or sliced banana for brightness; dust with a pinch of cinnamon.
- Finish with a tiny sprinkle of flaky salt to sharpen flavors.
Nutrition estimate
Per pancake with glaze (estimate): 340 calories, 12 g fat, 52 g carbs, 5 g protein, 1 g fiber, 290 mg sodium. Your numbers will vary with brands and exact size.
FAQ and troubleshooting
My swirl leaked and burned. What went wrong?
Pan too hot, swirl too thin, or you swirled to the edge. Lower heat, thicken with a teaspoon of brown sugar, and leave a 1/4 inch border inside the pancake edge.
Can I use boxed pancake mix?
Yes. Mix it thick so the spiral sits on top. Most mixes run thin; cut the water slightly until the batter mounds on the ladle.
Can I make waffles?
Yes. Pipe the swirl on the batter just before closing the iron. Grease well and cook until crisp; drizzle with the same glaze.
My pancakes are dense. Why?
Overmixing is the usual culprit. Stop as soon as dry streaks vanish. Also check that baking powder is fresh and batter is not too stiff; add a tablespoon or two of milk if needed.
Do I need buttermilk?
No. This formula works with regular milk. For tang, replace half the milk with buttermilk and keep leaveners the same.
Cook notes
- Set up a swirl station: bottle in hot water, paper towels ready, thin film of fat on the pan.
- Work in small batches so you can place neat spirals and flip cleanly.
- Wipe the surface between rounds to remove burnt sugar and keep flavor bright.
- For dramatic presentation, stack swirl side up and drizzle at the table.
- To halve the recipe, divide everything by two; to double, keep two bottles of swirl so one stays warm while you use the other.