Delicious Cinnamon Roll Pancakes

This cinnamon roll pancakes recipe transforms the beloved breakfast treat into a delicious pancake form that combines fluffy pancake texture with the swirled cinnamon sugar goodness of a cinnamon roll. I created this for a Sunday brunch and it quickly became our weekend tradition.

I first made these on a rainy weekend when my kids were craving both pancakes and cinnamon rolls. The look on their faces when I served these up was priceless. Now they request them for every special occasion breakfast.

Ingredients

• All purpose flour provides the perfect structure for these pancakes
• Baking powder ensures your pancakes rise beautifully and stay fluffy
• Salt balances the sweetness and enhances all the flavors
• Sugar adds just the right amount of sweetness to the pancake batter
• Milk creates a tender texture in the pancakes
• Egg binds everything together and adds richness
• Melted butter in the batter creates a wonderful flavor
• Brown sugar for the cinnamon swirl provides that classic caramelized sweetness
• Ground cinnamon is the star flavor. Use fresh cinnamon for the best aroma
• Softened butter for the swirl helps create that gooey cinnamon roll filling
• Powdered sugar forms the base of the glaze that mimics cinnamon roll icing
• Milk for the glaze thins the powdered sugar to the perfect drizzling consistency

Step-by-Step Instructions

Prepare the pancake batter

Whisk together the flour, baking powder, salt, and sugar in a large bowl until evenly distributed. This ensures your leavening agents are evenly incorporated throughout.

Mix the wet ingredients

In a separate bowl, thoroughly whisk the milk, egg, and melted butter until well combined. The butter might solidify slightly if your milk is cold, but that is perfectly fine.

Combine wet and dry ingredients

Pour the wet mixture into the dry ingredients and stir gently until just combined. Small lumps are good. Overmixing will develop gluten and make your pancakes tough rather than tender.

Create the cinnamon swirl mixture

Mix the brown sugar and cinnamon in a small bowl until completely combined. Then spread the softened butter on a piece of parchment paper and sprinkle the cinnamon sugar mixture evenly over the top.

Cook the pancakes

Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter for each pancake. Immediately take a small amount of the cinnamon sugar butter mixture and swirl it into the top of each pancake while the batter is still wet.

Flip and finish cooking

Cook for 2 to 3 minutes until bubbles form on the surface and the edges look set, then carefully flip. Cook for another 2 minutes until golden brown and cooked through.

Make the glaze

Whisk together the powdered sugar and milk until smooth and pourable. Start with 2 tablespoons of milk and add more if needed to reach your desired consistency.

Serve with glaze

Drizzle the fresh pancakes with glaze and serve immediately while still warm for the true cinnamon roll experience.

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My favorite part of this recipe is watching the cinnamon sugar mixture melt into the pancake as it cooks, creating beautiful caramelized swirls. It reminds me of the first time I made real cinnamon rolls with my grandmother. She taught me that patience with the swirling technique makes all the difference in the final presentation.

Make-Ahead Options

You can prepare the pancake batter the night before and store it covered in the refrigerator. The cinnamon swirl mixture can also be made ahead and kept at room temperature if well wrapped. In the morning, simply bring the batter to room temperature for about 20 minutes before cooking. This makes these special pancakes possible even on busy mornings.

Perfect Swirl Technique

The secret to getting beautiful cinnamon swirls is in both timing and technique. Make sure to add your cinnamon mixture immediately after pouring the batter, when the pancake is still very wet. Use a toothpick or the back of a spoon to create a spiral starting from the center and working outward. Do not swirl too deeply or you risk the cinnamon mixture leaking to the underside and burning.

Family-Friendly Variations

These pancakes can be easily customized to please everyone in the family. For chocolate lovers, add mini chocolate chips to the batter. For a fruity twist, top with fresh sliced bananas or apple compote. You can also make a cream cheese glaze by adding 2 tablespoons of softened cream cheese to the powdered sugar glaze for an even more authentic cinnamon roll flavor.

Recipe FAQs

→ How do I get perfect swirls in my cinnamon roll pancakes?

For perfect swirls, make sure your cinnamon-sugar butter mixture is soft but not melted. Use a piping bag or zip-top bag with a small corner cut off to carefully pipe the mixture in a spiral pattern starting from the center of the pancake immediately after pouring the batter onto the griddle.

→ Can I make the batter ahead of time?

Yes, you can prepare the pancake batter the night before and store it in the refrigerator. The cinnamon filling, however, should be made just before cooking as it needs to remain at the right consistency for swirling.

→ Why are my pancakes burning before cooking through?

The sugar in the cinnamon swirl caramelizes quickly. To prevent burning, cook these pancakes over medium-low heat rather than medium-high. This gives the pancakes time to cook through before the sugar burns.

→ Can I freeze these pancakes?

Yes, you can freeze the cooked pancakes by placing parchment paper between each one and storing in a freezer-safe container. Reheat in a toaster or microwave. Add the glaze after reheating for best results.

→ What can I substitute for the glaze?

If you prefer, you can top these pancakes with maple syrup, cream cheese frosting, or even a dollop of whipped cream instead of the powdered sugar glaze.

→ How thick should the pancake batter be?

The batter should be pourable but not runny. If it's too thick, add a tablespoon of milk at a time until you reach the right consistency. If too thin, add a tablespoon of flour at a time.