Why You'll Love It
- All the cozy cinnamon roll flavor without waiting for dough to rise
- Perfect for special occasions or just making an ordinary morning feel festive
- The swirl technique looks impressive but is actually quite simple to master
- Customizable with different fillings and toppings to suit your taste
"My kids now request these every Sunday – they say they taste like happiness!"
Essential Ingredient Guide
- Cinnamon: Use fresh, fragrant cinnamon for the best flavor. I keep mine in a little ceramic jar by the stove – the warmth seems to wake up its scent. Ground cinnamon should be evenly textured without clumps.
- Brown sugar: The molasses in brown sugar creates that deep, caramel-like flavor in the swirl. Light brown works fine, but dark brown gives a richer taste. If it's hardened, a few seconds in the microwave with a damp paper towel will soften it.
- Butter: Unsalted butter lets you control the salt level. It should be softened but not melted – you want it spreadable but still holding its shape when you mix it into the cinnamon filling.
- Buttermilk: Buttermilk gives these pancakes their tender texture and slight tang. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- Cream cheese: For the glaze, full-fat cream cheese makes it luxuriously creamy. Let it come to room temperature so it blends smoothly without lumps.
- Vanilla extract: A good quality vanilla adds warmth and depth. I use the same little bottle my mother gave me when I first started baking – the scent takes me right back to her kitchen.
Complete Cooking Process
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Ingredient Readiness:
Everything should be measured and ready before you start cooking. The batter comes together quickly, and the cinnamon filling needs to be pipable but not runny. I like to set up my station with the batter bowl, filling bag, and glaze ingredients all within reach.
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Flavor Development:
The magic happens when the cinnamon sugar hits the hot griddle – that sizzle releases the spices' aroma and caramelizes the brown sugar. The smell will fill your kitchen and honestly, it's half the joy of making these.
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Texture Control:
Don't overmix the batter – a few lumps are fine. Overmixing makes pancakes tough. And when you add the swirl, work quickly but gently so you don't deflate the rising bubbles in the batter.
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Finishing Touches:
The glaze should be drizzled while the pancakes are still warm so it melts slightly into the swirls. I sometimes add a little extra cinnamon on top for presentation.
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Serving Timing:
These are best served immediately while the swirl is still slightly warm and gooey. If you're making a batch, keep finished pancakes in a warm oven (about 200°F) while you cook the rest.
- Use a zip-top bag with the corner snipped off for easy swirling – much less messy than a spoon
- Keep your griddle at medium heat – too hot and the sugar will burn before the pancake cooks through
- Make extra filling – it keeps well in the fridge for your next cinnamon baking adventure
- Let the pancakes tell you when to flip – wait until bubbles form around the edges of the swirl
Pro Tips
I've found that the first pancake is always the test one, you know? Don't worry if it's not perfect – mine rarely are. The heat might need adjusting, or your swirl might be a little off-center. That's okay. Cooking is about feeling your way through it, not perfection. Sometimes I'll make a double batch of the cinnamon filling and use the extra for other treats. It's lovely swirled into sweet bread or even as a filling for pastries. The brown sugar and cinnamon combination is so versatile, really.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- The filling will be thick – that's intentional so it holds its shape when piped
- Don't press the swirl into the batter – let it rest on top so it creates defined layers
- Clean your griddle between batches – burnt sugar from previous pancakes can bitter the next ones
- These reheat surprisingly well – 30 seconds in the microwave revives them nicely
Frequently Asked Questions
→ Can I make the batter ahead of time?
You can mix the dry ingredients the night before, but I'd wait to add the wet ingredients until morning. The baking powder starts working right away, and you want those pancakes nice and fluffy.
→ My swirl sank into the batter – what did I do wrong?
The batter might have been too thin, or the filling too runny. Try chilling the filling for 10 minutes if it's very soft, and make sure your pancake batter is thick enough to support the swirl on top.
→ Can I freeze these pancakes?
Absolutely. Let them cool completely, then layer between parchment paper in a freezer bag. They reheat well in the toaster or oven – though the glaze is best added fresh.
→ What if I don't have a piping bag?
A plastic zip-top bag with the corner snipped off works perfectly. Or you can spoon the filling in a spiral – it might not be as neat, but it tastes just as wonderful.
→ Can I make these without buttermilk?
Yes, the buttermilk substitute I mentioned works well. You could also use plain yogurt thinned with a little milk, or even sour cream diluted with water.
→ How do I keep them warm while making a batch?
I put a cooling rack on a baking sheet in a 200°F oven. This keeps them warm without making the bottoms soggy like stacking them on a plate would.
Chef's Tips
The cinnamon filling can be made up to 3 days ahead and stored in the refrigerator,If the filling becomes too firm in the fridge, let it sit at room temperature for 15 minutes before using,For a thinner glaze, add more milk one tablespoon at a time until desired consistency,Leftover pancakes keep well in the refrigerator for 2-3 days
Nutrition Facts
per serving
420
Calories
8g
Protein
58g
Carbs
18g
Fat
Taste Profile
Warm, sweet, and comforting with pronounced cinnamon notes balanced by creamy glaze
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Let sit for 5 minutes to curdle before using in the recipe
Adjust milk amount to achieve desired glaze consistency
Recipe Variations
Try these delicious twists on the original
Apple Cinnamon Version
Add 1/2 cup of finely diced apple to the cinnamon filling for extra fruit flavor and texture
Pecan Swirl Pancakes
Mix 1/4 cup of chopped toasted pecans into the cinnamon filling for crunch and nutty flavor
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Overmixing the batter resulting in tough pancakes
- Cooking at too high heat causing burned cinnamon sugar
- Adding too much filling making the pancakes difficult to flip
- Not letting the batter rest before cooking affecting fluffiness
Meal Prep & Storage
Make Ahead Tips
The cinnamon filling can be made up to 3 days in advance and stored in the refrigerator. The dry ingredients can be mixed the night before. The glaze is best made fresh but can be refrigerated for up to 2 days.
Leftover Ideas
Reheat gently in a toaster or warm oven. The glaze may need refreshing with a little extra milk if it thickens in the refrigerator.
Perfect Pairings
Serve this with...
Cooking Timeline
Prepare cinnamon filling and set aside in piping bag
Mix dry and wet ingredients separately, then combine for batter
Heat griddle and begin cooking first batch of pancakes with cinnamon swirls
Flip first batch, start second batch, and prepare cream cheese glaze
Finish cooking all pancakes and assemble with glaze for serving
Cinnamon Roll Pancakes Recipe
Easy cinnamon roll pancakes with a sweet swirl are perfect for festive mornings and make a delicious seasonal breakfast that feels like a warm hug in a pan.
Timing
Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes
Recipe Details
Ingredients
Cinnamon Swirl Filling
- 01 1/2 cup (100g) brown sugar, packed
- 02 1/4 cup (56g) unsalted butter, softened
- 03 1 tablespoon ground cinnamon
- 04 1/2 teaspoon vanilla extract
Pancake Batter
- 01 2 cups (250g) all-purpose flour
- 02 2 tablespoons granulated sugar
- 03 2 teaspoons baking powder
- 04 1/2 teaspoon baking soda
- 05 1/2 teaspoon salt
- 06 2 large eggs
- 07 2 cups (480ml) buttermilk
- 08 1/4 cup (56g) unsalted butter, melted
- 09 1 teaspoon vanilla extract
Cream Cheese Glaze
- 01 4 ounces (113g) cream cheese, softened
- 02 1 cup (120g) powdered sugar
- 03 1/4 cup (60ml) milk
- 04 1/2 teaspoon vanilla extract
- 05 Pinch of salt
Instructions
Make the cinnamon filling: In a small bowl, mix together the brown sugar, softened butter, cinnamon, and vanilla until well combined. It should be thick but spreadable. Spoon into a small zip-top bag and set aside.
Whisk together the dry ingredients: In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk the eggs, buttermilk, melted butter, and vanilla until smooth.
Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir until just combined. Don't overmix – a few lumps are fine. Let the batter rest for 5 minutes while you heat your griddle.
Cook the pancakes: Heat a non-stick griddle or large skillet over medium heat. Lightly grease with butter or cooking spray. Pour 1/3 cup of batter onto the griddle for each pancake.
Add the swirl: Snip a small corner off the zip-top bag with the cinnamon filling. Immediately after pouring the batter, pipe a spiral of the cinnamon filling onto each pancake, starting from the center and working outward.
Cook until bubbly: Cook for 2-3 minutes until bubbles form around the edges of the pancake and the bottom is golden brown. Carefully flip and cook for another 1-2 minutes until cooked through.
Make the glaze: While pancakes cook, beat the cream cheese until smooth. Gradually add powdered sugar, milk, vanilla, and salt until you have a drizzle-able consistency.
Serve warm: Drizzle pancakes with cream cheese glaze and serve immediately. They're perfect with a hot cup of coffee or cold glass of milk.
Notes & Tips
- 1 The cinnamon filling can be made up to 3 days ahead and stored in the refrigerator
- 2 If the filling becomes too firm in the fridge, let it sit at room temperature for 15 minutes before using
- 3 For a thinner glaze, add more milk one tablespoon at a time until desired consistency
- 4 Leftover pancakes keep well in the refrigerator for 2-3 days
Tools You'll Need
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Large mixing bowls
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Whisk
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Measuring cups and spoons
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Griddle or large non-stick skillet
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Spatula
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Small zip-top bag for piping
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Electric mixer for glaze (optional)
Must-Know Tips
- Don't overcrowd the griddle – leave space between pancakes for easy flipping
- Let the pancake cook until bubbles form before flipping – this ensures the swirl sets properly
- Taste the cinnamon filling – adjust spices to your preference before piping
Professional Secrets
- Room temperature ingredients blend more evenly into both batter and filling
- Medium heat allows the sugar to caramelize without burning
- Letting the batter rest gives the flour time to hydrate for tender pancakes
Recipe by
Emma Fields“Mornings are my magic hour! I create easy, energizing breakfasts that turn sleepy starts into sunshine moments.” ☀️🥞
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