Cinnamon Roll Pancakes


  • Pancakes
    • 1 cup all-purpose flour
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • 1 cup milk
    • 1 tablespoon canola oil
    • 1 large egg (lightly beaten)
  • Cinnamon Filling
    • ½ cup butter (melted)
    • ¾ cup brown sugar (packed)
    • 1 tablespoon ground cinnamon
  • Cream Cheese Glaze
    • 4 tablespoons butter
    • 2 ounces cream cheese
    • 1¼ cups powdered sugar
    • 1 teaspoon vanilla extract


Cinnamon Filling

In a medium bowl, mix butter, brown sugar and cinnamon.

Scoop the filling into a small zip baggie and set aside. Set this aside and let it rest and set at least 20 minutes. You want it thick, not liquidy.

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), or if using a boxed mix, prepare according to package directions.

Cream Cheese Glaze

In a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then whisk in powdered sugar and vanilla. Set aside.

Heat a large skillet or griddle over medium-low heat. Spray with non-stick cooking spray.

Scoop about ½ cup of pancake batter onto the skillet. Snip the corner of your cinnamon filling baggie and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1-2 minutes more.

Transfer pancake to a baking sheet and keep warm in the oven while you make the rest of the pancakes.

When ready to serve, spoon warmed cream cheese glaze on top of each pancake.

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