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Cinnamon Roll Pancakes

A delightful fusion of cinnamon rolls and pancakes, topped with a rich cream cheese glaze.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Keyword: Easy
Servings: 4 servings

Equipment

  • Mixing Bowl
  • Non-stick Skillet
  • Whisk
  • Toothpick

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup buttermilk Can substitute with milk and vinegar.
  • 1 tablespoon canola oil
  • 1 large egg Lightly beaten.

Cinnamon Filling

  • 1 tablespoon cinnamon
  • ¼ cup brown sugar

Cream Cheese Glaze

  • ½ cup cream cheese For glaze.
  • ½ cup powdered sugar For glaze.
  • 1-2 tablespoons milk For glaze, adjust for consistency.

Instructions

  • Step 1: In a small bowl, combine the cinnamon and brown sugar. Mix well to create the filling.
  • Step 2: In a large mixing bowl, whisk together the flour, baking powder, and salt. In another bowl, mix the buttermilk, canola oil, and egg. Combine wet and dry ingredients, stirring gently.
  • Step 3: Preheat a non-stick skillet over medium heat. Grease lightly. Pour ¼ cup of batter onto the skillet, sprinkle with cinnamon filling, and swirl gently.
  • Step 4: Cook until bubbles form, about 2-3 minutes. Flip and cook until golden brown, about 1-2 minutes. Keep warm.
  • Step 5: For the glaze, beat cream cheese until smooth, add powdered sugar, and mix. Stir in milk to reach desired consistency.
  • Step 6: Serve pancakes stacked, drizzled with cream cheese glaze, and optionally sprinkle with cinnamon and sugar.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or skillet.