So, Let Me Tell You About Cinnamon Roll Pancakes…

Alright, full honesty: I stumbled into cinnamon roll pancakes because I honestly couldn’t be bothered to wait for dough to rise one morning. Who has the patience when you’re still in pajamas and the coffee hasn’t even kicked in? My kids were lobbying for cinnamon rolls; I was eyeing the pancake mix. You see where this is going. Suddenly, we’re eating these swirly pancakes that smell like a festival and taste somewhere between a diner breakfast and a bakery treat. My youngest called them “breakkfast magic”—that alone bought me a week of good will.

Why You’ll Love These (Trust Me, I Know)

I make these when I want something a bit over-the-top but not, like, a three-hour ordeal. My family basically launches a coup if I don’t double the batch on Sundays—no joke. They’re perfect for mornings when you want the comfort of a cinnamon roll but your patience is thinner than supermarket bacon. (And, if you’ve ever dealt with sticky cinnamon filling leaking everywhere, you’ll appreciate my mini hack for containing the mess. It’s saved quite a few kitchen towels.)

Here’s What Goes In (With Some Leeway, Obviously)

1 cup all-purpose flour (Grandma swore by King Arthur but, honestly, Aldi flour works just as well—don’t tell her I said that)
2 tbsp sugar (sometimes I just toss in a solid pinch, I don’t get persnickety)
2 tsp baking powder
1/2 tsp salt
1 cup milk (whole milk makes these richer, but you can swap in oat milk and it’s totally fine—I do it when the fridge is looking sad)
1 large egg
2 tbsp melted butter (or vegetable oil if you’re fresh out)
1 tsp vanilla extract (I sometimes just eyeball it because hey, it’s vanilla, what could go wrong?)

Cinnamon Swirl:

1/4 cup unsalted butter, melted
1/3 cup packed brown sugar (light or dark, both work—I just grab what’s closest)
1 tbsp ground cinnamon

Quick Cream Cheese Glaze (Optional, but so worth it):

2 oz cream cheese, softened
1/4 cup powdered sugar
1-2 tbsp milk
1/2 tsp vanilla extract

Let’s Make Some Pancakes (Mess Is Expected, Honestly)

Mix the pancake batter: Whisk together flour, sugar, baking powder, and salt in a medium bowl. In another bowl, combine milk, egg, melted butter, and vanilla. Pour wet into dry. Mix until just combined—ignore the lumps. If you overmix, they go rubbery. (Ask me how I know.)
Make the cinnamon swirl: In a small bowl, stir together melted butter, brown sugar, and cinnamon until it’s kind of gloopy. Transfer to a freezer baggie or piping bag—it doesn’t need to be perfectly smooth. Sometimes I skip the piping bag and just snip the corner off a sandwich bag.
Warm up your pan: Medium-low heat is your friend here. I use my gnarly old nonstick skillet. More heat means burned sugar, and nobody wants that.
Cook the pancakes: Pour about a 1/4-cup of batter per pancake. Once little bubbles pop on the surface (takes a minute or two), snip the bag’s corner and swirl the cinnamon mixture on top—like a snail shell. Don’t stress if it’s not beautiful; it tastes great regardless.
Flip gently: This part always makes me nervous, but as long as you use a spatula and a bit of confidence, you’re golden. Wait till you see the edges look set before flipping. Some filling might ooze out—it’s fine. (Honestly, those crispy sugary bits are my favorite and I might swipe one while nobody’s looking.)
Make the glaze: Mash cream cheese with powdered sugar, then stir in vanilla and enough milk to make it pourable. Microwave it for a quick zap if it gets lumpy. Actually, I find it smoother that way.
Drizzle and serve: Stack pancakes, drizzle with glaze, and serve warm. Or at least before the dog tries to steal one from the plate—ask me how I know.

Notes (Or, What I’ve Learned the Hard Way)

Let the cinnamon filling hang out for 5 minutes so it thickens—you don’t want cinnamon lava everywhere.
Nothing fancy about the glaze—sometimes I leave it out and just do a little maple syrup drizzle. No one complains.
My first few tries, I only did tiny swirls. Turns out, the bigger you go, the more fun it looks (and tastes). I might be biased.

If You Want to Mix Things Up (Some Worked, Others…Eh)

Swap nutmeg or allspice into the cinnamon filling for a “holiday” vibe. It’s actually really good.
Try using chocolate chips in the batter. Theoretically, this is genius, but the sugar swirl can get a bit messy, so your mileage may vary.
I once tried making these with coconut flour and, well, they turned to sawdust. Wouldn’t recommend.

Equipment: What’s Handy, Plus My Workarounds

You need a nonstick skillet or griddle, sure—but if all you’ve got is a regular frypan, just grease it more generously (my Nana used to wipe the pan with a bit of bacon grease, which, by the way, is amazing but not for everyone). A whisk makes your batter fluffy; a fork will probably do in a pinch.

How To Store Them (Spoiler: They’re Gone Fast)

If, by some miracle, you have leftovers, stack them between parchment in a container and fridge for up to 2 days. Reheat in a toaster or low oven. But, honestly, in my house they vanish by the end of breakfast. Supposedly, they freeze well, but I’ve never tested that theory.

Serving These Up: My Favorite Way

I love these with extra glaze and a side of crispy bacon (contradictory but, let’s be real, it’s delicious). My partner likes a dollop of whipped cream too—decadent, but so Saturday morning. Sometimes we set out a little dish of berries for the illusion of health.

Pro Tips (Learned the Messy Way)

Don’t rush the swirl; I once dumped in all the filling at once and it just turned into a pool of sugar. Take a breath, maybe sip your coffee, then swirl.
If you flip the pancakes too soon, you’ll lose half the swirl to the pan. Wait till those edges look ready—even if it feels like forever.
Actually, keep the heat lower than you think. High heat = burned filling, trust me.

FAQ (Actual Questions—Some With a Side of Sass!)

Can I make these gluten free?
Yep, just sub a 1:1 gluten free flour—though the texture gets a little… different. Still tasty!

What if I don’t have cream cheese?
No big deal. A quick powdered sugar and milk glaze works fine. Or even nothing; the pancakes are good on their own.

Is it okay to use store-bought pancake mix?
I mean, sure! Sometimes I do it when I’m not feeling fussy. Just skip the dry ingredient steps above and prep as per the box.

Why does my swirl sink?
Probably added too early or your batter’s too thin. Next time, add swirl after bubbles appear and maybe use a bit less milk in the batter.

And no, the filling never pipes beautifully for me either. But honestly—rustic is charming, right?

Oh, and completely unrelated, but if you’ve never listened to music while cooking breakfast, you’re missing out. Just saying.

Cinnamon Roll Pancakes: My Comfy Weekend Breakfast Secret