If you love cinnamon rolls and pancakes, why not combine the best of both worlds with these easy cinnamon roll pancakes? Soft, fluffy pancakes are infused with a warm cinnamon swirl and topped with a smooth cream cheese icing, creating the ultimate breakfast treat. Perfect for weekend brunch or a special morning surprise, these pancakes are easy to make and sure to impress with their delightful flavor and beautiful presentation.
Ingredients
Pancakes
- 30 grams unsalted butter, melted and slightly cooled
- 1 large egg, lightly beaten, at room temperature
- 110 milliliters milk (any kind), at room temperature
- 120 grams plain flour
- 2 tablespoons baker’s sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
Cinnamon Swirl
- 30 grams unsalted butter, melted and cooled
- 40 grams light-brown sugar
- 2 teaspoons cinnamon
Cream Cheese Icing
- 30 grams cream cheese, at room temperature
- 30 grams unsalted butter, softened
- 40 grams powdered sugar
Instructions
- Prepare the Cinnamon Swirl: In a small bowl, mix together the melted butter, light-brown sugar, and cinnamon until well combined. Spoon the mixture into a small piping bag or a plastic bag with the tip snipped off. Set it aside for later use.
- Make the Cream Cheese Icing: In another small bowl, whisk together the cream cheese, softened butter, and powdered sugar until smooth and creamy. Set aside for topping the pancakes.
- Prepare the Pancake Batter: In a large bowl, whisk together the flour, baker’s sugar, baking powder, and salt. In a separate bowl, mix the melted butter, egg, and milk until well combined. Add the wet ingredients to the dry ingredients and gently stir until they are just combined. It’s fine if there are a few lumps—avoid over-mixing to keep the pancakes light and fluffy.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it if necessary. Spoon approximately ¼ cup of batter onto the heated skillet. Immediately pipe a swirl of the cinnamon mixture onto the pancake, starting from the center and working outward.
- Flip and Finish: When bubbles form on the surface of the pancake and the edges look set (about 2-3 minutes), carefully flip it over and cook for another 1-2 minutes until golden brown. Place the cooked pancakes on a plate and continue with the rest of the batter and cinnamon swirl.
- Serve with Cream Cheese Icing: Drizzle the cream cheese icing over the warm pancakes before serving. Enjoy your delicious cinnamon roll pancakes!
Conclusion
These cinnamon roll pancakes bring together the classic flavors of cinnamon rolls with the light, fluffy texture of pancakes. With a beautiful cinnamon swirl and sweet cream cheese icing, this recipe is an easy way to elevate your breakfast or brunch. Perfect for special occasions or any time you crave a little indulgence, these pancakes will be a hit with family and friends!
Fluffy Cinnamon Roll Pancakes with Cream Cheese Icing
These cinnamon roll pancakes are a fluffy anddelicious breakfast treat, featuring a cinnamon swirl and topped with aluscious cream cheese icing. An easy recipe that’s perfect for special mornings!
Ingredients
Pancakes
- 30 grams unsalted butter melted and slightly cooled
- 1 large egg lightly beaten, at room temperature
- 110 milliliters milk any kind, at room temperature
- 120 grams plain flour
- 2 tablespoons baker’s sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
Cinnamon Swirl
- 30 grams unsalted butter melted and cooled
- 40 grams light-brown sugar
- 2 teaspoons cinnamon
Cream Cheese Icing
- 30 grams cream cheese at room temperature
- 30 grams unsalted butter softened
- 40 grams powdered sugar
Instructions
- Prepare the Cinnamon Swirl: In a small bowl, mix together the melted butter, light-brown sugar, and cinnamon until well combined. Spoon the mixture into a small piping bag or a plastic bag with the tip snipped off. Set it aside for later use.
- Make the Cream Cheese Icing: In another small bowl, whisk together the cream cheese, softened butter, and powdered sugar until smooth and creamy. Set aside for topping the pancakes.
- Prepare the Pancake Batter: In a large bowl, whisk together the flour, baker’s sugar, baking powder, and salt. In a separate bowl, mix the melted butter, egg, and milk until well combined. Add the wet ingredients to the dry ingredients and gently stir until they are just combined. It’s fine if there are a few lumps—avoid over-mixing to keep the pancakes light and fluffy.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it if necessary. Spoon approximately ¼ cup of batter onto the heated skillet. Immediately pipe a swirl of the cinnamon mixture onto the pancake, starting from the center and working outward.
- Flip and Finish: When bubbles form on the surface of the pancake and the edges look set (about 2-3 minutes), carefully flip it over and cook for another 1-2 minutes until golden brown. Place the cooked pancakes on a plate and continue with the rest of the batter and cinnamon swirl.
- Serve with Cream Cheese Icing: Drizzle the cream cheese icing over the warm pancakes before serving. Enjoy your delicious cinnamon roll pancakes!