The Baker Chick

Baking up a delicious life.

Cinnamon Roll Pancakes

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There are certain recipes that when I see I absolutely have to make. This doesn’t happen all that often. Usually I’ll admire something and bookmark it, maybe getting inspired by another beautiful recipe along the way. But the moment I saw the words “Cinnamon Roll Pancakes,” I stopped in my tracks and did a double take. After staring at the picture for a good 5 minutes, I checked that I had all the ingredients and then made these babies. If I could insert a sound clip right now and moan I probably would. Not that any of you would want to hear that but that’s just how good these were.

You basically start with a classic pancake, (this recipe below or your own,) and swirl in a cinnamon, brown sugar, butter mixture. When you flip the pancake, it gets all caramelized and delicious. Then you add a warm melted cream cheese glaze and drizzle that on. The result? Breakfast magic. I mean magic. Almost too good for it to be considered breakfast. And like these weren’t rich enough, I ate them with bacon and eggs too. May as well right?

I highly recommend you makes these happen in your life very soon. I was told that the leftovers are just as amazing room temperature. Unfortunately for me I wasn’t able to experience that as there were definitely not any leftovers. Make and enjoy!!

Print
Cinnamon Roll Pancakes
Yield: 4-6 pancakes
 
Ingredients
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 1 Tablespoon canola oil
  • 1 large egg, lightly beaten
  • Cinnamon Filling:
  • ½ cup butter, melted
  • ¾ cup brown sugar, packed
  • 1 Tablespoon ground cinnamon
  • Glaze:
  • 4 Tablespoons butter
  • 2 ounces cream cheese
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla extract
Instructions
  1. Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).
  2. In a medium bowl, mix butter, brown sugar and cinnamon. Pour filling into a pastry bag with a small tip or what I did- a squeeze bottle with a small tip. Set aside. (You don't want this to remain super-liquidy. It's best if it becomes a consistency similar to toothpaste.)
  3. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside. (mine was not smooth. I ran it through the food processor to work through some cream cheese chunks.)
  4. Heat large skillet over medium-low heat. Spray with nonstick spray.
  5. Scoop about ¾ cup batter onto the skillet. When pancake has started to cook a little, swirl in the cinnamon filling. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.
  6. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.
  7. When ready to serve, spoon warmed glaze onto the top of each pancake.
Notes
The filling portion listed above is WAY too much for 4 medium pancakes. If you are making more than 4 (as you should.) don't double the filling recipe. I'd say it makes enough filling for at least 20 pancakes. Adjust accordingly. Or- if you have lots of extra filling like I did...create some sort of cinnamon apple dessert...like I will do. Any ideas? :)

Source: Adapted from RecipeGirl.com

 

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  3. Holy Cinnamon Swirl, Baker Chick (she says in her best Batman & Robin voice)….those look AMAZING! I hate that I’m allergic to cinnamon when I see this sort of amazing recipe! I bet I could do a nice brown sugar swirl, tho!

    Reply

  4. This is incredible, thank you for opening my eyes to this wow! I can’t find buttermilk anywhere in this darn town, but when I do, I am going nuts on these lol. Thank you so much for sharing, I am bookmarking this recipe =]

    Reply

    • Did you know you can make your own buttermilk?! One cup of milk with one Tablesoon of white vinegar. Mix together and let stand for 5 minutes. Voila!!

      Reply

  9. I made a very similar recipe a while back, and I can say if anyone is feeling questionable about making these for some reason, stop thinking and make these pancakes! So good!

    Reply

  25. I would pay you to come and make them for me. I can hardly stand it. So serious! WHY OH WHY couldn’t I have married a cook/chef?!

    Reply

  32. I would love these. Hubby and son wouldn’t as they don’t like really sweet things. I am the one with the sweet tooth around here. These could be my breakfast tomorrow. These are making me sooo hungry.

    Reply

  35. I’m stopping by from Pinterest! These look DI-VINE, and I want to say a big, sarcastic thank you for not helping me reach my diet goal this week thanks to these babies. ;) By the way, I’m an Audra,too. ;)Can’t wait to try these!

    Reply

  37. I made these yesterday. They were amazing. I will make them again, for myself. Hubby and son hate really sweet breakfast. Not me. Thanks again for this luscious, decadent meal!

    Reply

  41. These sound wonderful! My sweet hubby makes pancakes on the weekend for the family and I always sprinkle cinnamon on top of mine before adding the syrup. I’m going to copy your recipe and run to town for cream cheese. I can’t wait to try these! Thanks for the recipe!

    Sherry @ A Happy Valentine

    Reply

  42. My mouth is drooling…and I literally just had about 4 chocolate chip cookies (Eating my feelings, don’t judge). I will be making these ASAP. Thank you so much for sharing.

    Alaina

    Reply

  43. I’m a new reader and just fell in LOVE with this recipe! I just ate breakfast and I’m seriously contemplating making these right now anyways. Happy I found your blog!

    Reply

  46. Wow! These look wicked! I will be making these for the husband soon..and perhaps ask to go on a shopping spree as he eats a batch of these. Thanks for the great idea.

    Reply

  47. Wow, your photos are amazing! I’ve made these a couple times in the past, and my biggest problem is always that the cinnamin sugar mixture burns. Your pan can’t be too hot. After you flip to the sugar side, you can only give it a little time to cook before you take it out. I also have problems with the mixture leaking out, but I think that’s because my mixture has been too liquid-ey. Any tips on that?

    Reply

  51. Hey! Have you tried chilling the cinnamon mixture to thicken it up a bit? That helped me a lot. And yes- a little of the sugary stuff may end up getting a bit crisp on the edges.

    But yes- the pan shouldn’t be too hot!

    Good luck :)

    Reply

  53. you could serve these as dessert and top while warm with whipped cream or a scoop of ice-cream.also you could add alittle chopped apple to go into the swirl or add it to the batter. I tried it and it was yummy !

    Reply

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    Reply

  65. dear ms baker chick sorry to make your wonderful cinnamon pancakes with the pre mixed hotcake mix from the supermarket but they still taste so heavenly. thank you so much and I love your photo.

    Reply

  72. This is the best pancake I have ever put in my mouth. The cream cheese icing sauce ties it all together! These were such a big hit here at the rig that the guys have requested to have them again for today’s breakfast. I believe I shall oblige.

    Reply

  73. stumbled here. i couldn’t get my cinnamon filling to thicken up so I just mixed it into the batter. worked just fine!

    Reply

  79. I’ll be making these soon … as soon as we have fresh berries. The cream cheese glaze is just a bit too much sugar for me. But I love the concept of the cakes!

    Reply

  81. WOW, my sweet tooth just went into hyperdrive. I used to love this kind of food, back when I had the metabolism to handle it, but anymore, just looking at this stuff puts the weight on. I still love the smell of fresh baked goodies, but I leave them to the kids. I will be putting the recipes in my book for future use.

    Reply

  82. oh my gosh i think i just may have to have breakfast for dinner. i hope my boyfriend doesnt want something salty. he better not.

    Reply

  91. My mom used to make a cinnamon sauce poured over warm apple pie. It had evaporated milk in it. I bet if you added evaporated milk to the leftover cinnamon sauce it would be great over apple pie, turnovers etc.

    Reply

  98. Just made these this morning! Soo yummy.
    I made sure the pan wasn’t too hot, and flipped ONLY when I was certain the side that was cooking was done completely. You do dont want to keep flipping these back and forth ..or any pancake for that matter! I scaled back on the butter for the filling and kept the same amount of brown sugar. Poured into a quart size zip loc bag and placed in the fridge for about 15 minutes. It was the consistency of toothpaste ..which is what you want. I used a 2/3 cup size portion scoop and waited for the pancake to bubble slightly, then I squeezd the cinnamon filling onto the pancake. Make sure to keep the filling far away from the edge of the pancake or the filling will run off the sidw and start to scortch. Also, very important to wipe out the pan with a damn cloth between each pancaketo keep the pan clean and keep the residual cinnamon filling from scortching and ruining the next pancake. If the cream cheeae icing cools and thickens, spread it on the warm pancakes and lwt melt. These are great!!

    Reply

  99. It’s mother’s day today in Spain. Made this for my cinnamon-obsessed mother as a surprise-breakfast. It was delicious! Replaced half of the butter in the cinnamon swirl for yoghurt, but it came out great nonetheless. Definitely a keeper.
    Thank you!

    Reply

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