Cinnamon Roll Pancakes Recipe for a Decadent Brunch Delight

Why Make This Recipe

Cinnamon Roll Pancakes are a fun twist on a classic breakfast favorite. They combine the warm, cozy flavors of cinnamon rolls with the fluffy goodness of pancakes. This recipe is perfect for brunch gatherings or a cozy family breakfast. Everyone loves the sweet aroma of cinnamon filling the kitchen, and the delicious cream cheese icing takes these pancakes to the next level. It’s a delightful way to start the day!

How to Make Cinnamon Roll Pancakes

Ingredients:

• 1 cup Flour (Can use gluten-free flour blend.)
• 2 teaspoons Baking Powder (Ensure freshness for best rise.)
• 1/4 teaspoon Salt (Sea salt can be used for flavor.)
• 1 cup Milk (Any non-dairy milk works well.)
• 1 large Egg (A flax egg can substitute for vegan.)
• 2 tablespoons Vegetable Oil (Melted butter can be used for flavor.)
• 2 tablespoons Melted Butter (Vegetable oil can be a substitute.)
• 1/4 cup Brown Sugar (Light or dark brown sugar can be used.)
• 1 tablespoon Ground Cinnamon (Mix with nutmeg for extra warmth.)
• 4 ounces Cream Cheese (Mascarpone can be a delightful alternative.)
• 1 cup Powdered Sugar (Adjust for preferred sweetness.)
• 1 teaspoon Vanilla Extract (Using pure vanilla enhances flavor.)
• 2 tablespoons Melted Butter

Directions:

1. In a bowl, mix the flour, baking powder, and salt.
2. In another bowl, whisk together the milk, egg, vegetable oil, and 2 tablespoons of melted butter.
3. Combine the wet ingredients into the dry ingredients and mix until just blended.
4. In a small bowl, mix the brown sugar, ground cinnamon, and the remaining melted butter to make the cinnamon swirl.
5. Heat a non-stick skillet over medium heat. Pour 1/4 cup of pancake batter onto the skillet and drizzle some of the cinnamon swirl mixture on top.
6. Cook until bubbles form on the surface, then flip the pancake and cook until golden brown.
7. For the cream cheese icing, beat the cream cheese, powdered sugar, vanilla extract, and a little milk until smooth.
8. Serve the pancakes warm with the cream cheese icing drizzled on top.

How to Serve Cinnamon Roll Pancakes

Serve these pancakes warm, stacked high on a plate. Drizzle the cream cheese icing generously over the top and maybe add some additional cinnamon on the surface for a beautiful presentation. You can also top them with fresh fruits like strawberries or bananas for some extra flavor.

How to Store Cinnamon Roll Pancakes

Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can reheat them in the microwave or on a skillet. If you want to store the batter, cover it and keep it in the fridge for up to 24 hours.

Tips to Make Cinnamon Roll Pancakes

• Ensure that your baking powder is fresh for the best rise.
• Don’t overmix the batter; it’s okay if there are a few lumps.
• Use a non-stick skillet for perfect pancakes every time.
• Adjust the cinnamon swirl to your taste—add more for a stronger flavor!

Variation

You can customize these pancakes by adding chocolate chips to the batter or using different flavored extracts in the cream cheese icing, like almond or maple.

FAQs

1. Can I make these pancakes gluten-free?
   Yes, you can use a gluten-free flour blend to make this recipe gluten-free.

2. How can I make these pancakes vegan?
   Substitute the egg with a flax egg and use non-dairy milk and oil instead of butter.

3. Can I freeze the pancakes?
   Yes, you can freeze them! Just cool them completely, then store in a freezer-safe container. Reheat in the toaster or microwave when you want to enjoy them again.

Cinnamon Roll Pancakes

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• Author: jena
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Delicious pancakes that combine the flavors of cinnamon rolls with fluffy pancakes, topped with cream cheese icing.

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Ingredients

Scale 1x2x3x

• 1 cup Flour (can use gluten-free flour blend)
• 2 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 1 cup Milk (any non-dairy milk works well)
• 1 large Egg (or flax egg for vegan option)
• 2 tablespoons Vegetable Oil (or melted butter)
• 2 tablespoons Melted Butter
• 1/4 cup Brown Sugar
• 1 tablespoon Ground Cinnamon
• 4 ounces Cream Cheese (or mascarpone)
• 1 cup Powdered Sugar
• 1 teaspoon Vanilla Extract
• 2 tablespoons Melted Butter (for cinnamon swirl)

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Instructions

1. In a bowl, mix the flour, baking powder, and salt.
2. In another bowl, whisk together the milk, egg, vegetable oil, and 2 tablespoons of melted butter.
3. Combine the wet ingredients into the dry ingredients and mix until just blended.
4. In a small bowl, mix the brown sugar, ground cinnamon, and the remaining melted butter to make the cinnamon swirl.
5. Heat a non-stick skillet over medium heat. Pour 1/4 cup of pancake batter onto the skillet and drizzle some of the cinnamon swirl mixture on top.
6. Cook until bubbles form on the surface, then flip the pancake and cook until golden brown.
7. For the cream cheese icing, beat the cream cheese, powdered sugar, vanilla extract, and a little milk until smooth.
8. Serve the pancakes warm with the cream cheese icing drizzled on top.

Notes

Ensure your baking powder is fresh for the best rise. Don’t overmix the batter; it’s okay if there are a few lumps.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 22g
• Sodium: 250mg
• Fat: 16g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 30mg

Keywords: pancakes, cinnamon roll, breakfast, brunch, cream cheese icing