Cinnamon roll pancakes are the perfect treat for any brunch! These delectable bites are ready in under 30-minutes.

Cinnamon roll pancakes drizzled with icing.

What will I need for this recipe?

All-Purpose Flour – Pancakes are light and fluffy which is why I start with all purpose flour. It has a higher protein content which works results in a good pancake.

Baking Powder – Baking powder is what allows the pancakes to rise so it results in a fluffy pancake.

Kosher Salt – Salt helps to balance the taste of your pancake batter.

Whole Milk or buttermilk – You can use either whole milk or buttermilk in your pancake batter. Using buttermilk will provide a tangy flavor and reacts better with the baking powder to make your pancakes rise a bit better. However, you can also use whole milk because it has a higher fat content so it will also help the batter to rise.

Vegetable Oil – The oil helps to bring the batter together and allows the pancakes to get an even color when cooking. You can also use melted butter to achieve the same result.

Almond Extract – The almond extract gives the pancakes an extra boost of flavor that pairs well with the cinnamon filling. You can also use vanilla extract as a substitution.

Egg – Eggs work as a natural way to provide structure to the batter. It will hold the batter together so that you get a good rise in the pancake.

Filling

Melted Butter – The cinnamon swirl filling starts with melted butter to act as a base for the sugar and cinnamon. When swirled onto the pancakes it will blend perfectly.

Brown Sugar – For this recipe I use dark brown sugar but you can also use light brown sugar if you prefer. It adds the perfect sweetness to the cinnamon swirls.

Ground Cinnamon – Cinnamon is the sweet spice that brings this dish all together!

Cream Cheese Glaze

Unsalted Butter – You will want to use unsalted butter since this is a sweet glaze that doesn’t need the added salt. It will help the glaze have the right consistency.

Cream Cheese – Cream cheese adds the perfect sweet and tangy flavor that pairs well with the cinnamon pancakes. I would recommend allowing the cream cheese to come to room temperature before making the glaze so that it mixes more easily.

Powdered Sugar – Powdered sugar will add a pop of sweetness to the glaze while still keeping the right consistency.

Vanilla Extract – Vanilla pairs really well with the cream cheese but is optional if you don’t have it on hand.

How to make Cinnamon Roll Pancakes

Make your batter

In a medium bowl whisk together your flour, baking powder, and salt. Slowly whisk in milk, oil and egg just until pancake batter is just moistened. A few lumps are just fine.

In a separate medium bowl mix your butter, brown sugar and cinnamon. Scoop the filling into a small ziplock bag and set aside and let it rest for 10 to 15 minutes. You want it to be just slightly thick.

Make the Cream Cheese Glaze

In a medium bowl, heat the butter until melted. Whisk together the melted butter and cream cheese until smooth, then whisk in powdered sugar and vanilla. Set aside. If too thick, you can add a splash of heavy cream to loosen up.

Cook the Cinnamon Roll Pancakes

Heat a large skillet or griddle over low heat and spray with cooking spray. Pour about 1/2 cup to 1 cup of pancake batter onto the heated skillet. Squeeze a spiral of the cinnamon filling onto the top of the pancake once bubbles begin to form on the surface. Flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more. Transfer pancake to a baking sheet and you can keep them warm in the oven while you make the rest of the pancakes.

Final Touches and Serve

Stack pancakes and spoon warmed cream cheese glaze on top of each pancake or just the top one. SERVE and ENJOY!