All the cinnamon roll vibes in one fluffy stack

These Cinnamon Roll Pancakes are like eating a soft, fluffy pancake and a gooey cinnamon roll at the same time. Thick buttermilk-style pancakes get swirled with a buttery cinnamon-brown sugar filling and finished with a creamy vanilla cream cheese icing basically brunch magic on a plate. They’re easier and faster than baking actual cinnamon rolls, but still give you that cozy, bakery-style flavor you’re craving. Perfect for weekend brunch, breakfast-for-dinner, holidays, or anytime you want to impress without spending all day in the kitchen. Save this one to your fluffy pancakes, cinnamon roll breakfast, and brunch ideas boards it’s a keeper.

Time Breakdown

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Additional Time (chill/settle): 15 minutes
• Total Time: 55 minutes
• Servings: 8 pancakes (about 1 per serving)

Ingredients List

For the Pancakes

• ¾ cup milk
• 2 tbsp white distilled vinegar (to sour the milk)
• 1 cup all-purpose flour
• 2 tbsp white sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 large egg
• 2 tbsp butter, melted
• 1½ tsp vanilla extract

Cinnamon Swirl Filling

• 5½ tbsp packed brown sugar
• ¼ cup butter, melted
• 1½ tsp ground cinnamon

Cream Cheese Icing

• ¼ cup butter, softened
• 2 oz cream cheese, room temperature
• ¾ cup confectioners’ (powdered) sugar
• ½ tsp vanilla extract

For Cooking

• Cooking spray (or a light brush of oil/butter)

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Medium mixing bowl
• Large mixing bowl
• Whisk
• Measuring cups & spoons
• Small bowl for filling
• Small bowl for icing
• Resealable plastic bag (for swirling the filling) or small piping bag
• Scissors (to snip bag corner)
• Nonstick skillet or griddle
• Spatula
• Clean damp cloth (for wiping pan between pancakes)

Step-by-Step Beginner-Friendly Instructions

1. Make the “Buttermilk” Base

1. In a medium bowl, stir together:
   • ¾ cup milk
   • 2 tbsp white vinegar
2. Let sit for about 5 minutes until slightly thickened and “soured.”

2. Mix the Pancake Batter

3. In a large bowl, whisk together:
   • 1 cup all-purpose flour
   • 2 tbsp white sugar
   • 1 tsp baking powder
   • ½ tsp baking soda
   • ½ tsp salt
4. To the soured milk, whisk in:
   • 1 large egg
   • 2 tbsp melted butter
   • 1½ tsp vanilla extract
5. Slowly pour the wet ingredients into the dry ingredients, whisking gently until just combined. Some small lumps are totally fine; don’t overmix. The batter should be pourable but not runny.

3. Prepare the Cinnamon Swirl Filling

6. In a small bowl, stir together:
   • 5½ tbsp packed brown sugar
   • ¼ cup melted butter
   • 1½ tsp ground cinnamon
7. Place a 1-quart resealable plastic bag inside a glass or cup to hold it open.
8. Pour the cinnamon mixture into the bag, press out excess air, and seal.
9. Refrigerate for about 10 minutes, until the mixture thickens to a spreadable consistency (so it swirls instead of running everywhere).

4. Make the Cream Cheese Icing

10. In a microwave-safe bowl, add:
    • ¼ cup softened butter
    • 2 oz cream cheese
11. Microwave for about 40 seconds, then whisk or stir until mostly smooth.
12. If needed, heat again briefly and whisk until fully combined and melted.
13. Stir in:
    • ¾ cup powdered sugar
    • ½ tsp vanilla extract
14. Whisk until the icing is smooth and pourable; set aside.

5. Cook the Pancakes & Swirl the Cinnamon 🌀

15. Heat a nonstick skillet or griddle over medium heat and spray lightly with cooking spray.
16. Pour about ¼ cup batter into the center of the pan and gently spread into a round pancake.
17. Cook until bubbles form on top and the edges start to look set, about 2–3 minutes.
18. Remove the cinnamon filling bag from the fridge and snip off a small corner.
19. Starting in the center of the pancake, pipe a spiral of cinnamon filling on top, leaving a small border so it doesn’t spill over onto the pan.
20. Flip the pancake carefully and cook for another 2–3 minutes, until the underside is lightly browned and the swirl has set.
21. Transfer the pancake to a plate and drizzle with cream cheese icing.

6. Repeat & Clean Between Batches

22. Wipe the pan with a clean damp cloth between pancakes to remove any burnt cinnamon sugar, then re-spray with cooking spray.
23. Repeat with the remaining batter and filling until all pancakes are cooked.
24. Serve warm, stacked, and generously iced. 😍

Pro Tips

• Thick swirl = prettier pancakes: Chill the cinnamon filling long enough so it’s thick but still pipeable—too runny and it will leak out.
• Don’t scorch the swirl: Medium or medium-low heat is best; too hot and the sugar burns before the pancake cooks through.
• Neater icing: Pour the cream cheese icing into a squeeze bottle or piping bag for bakery-style drizzles.
• Make-ahead: You can mix the icing and cinnamon filling ahead of time and refrigerate. Soften slightly before using.

Nutrition Table (Estimated)

Per 1 pancake (without extra toppings beyond icing & filling):

Nutrition Disclaimer: These values are approximate based on the original recipe data. Actual numbers will vary depending on the exact brands and amounts you use. For specific dietary needs, please calculate using your own ingredients or consult a nutrition professional.

Cinnamon Roll Pancakes

These Cinnamon Roll Pancakes combine fluffy buttermilk-style pancakes with a buttery cinnamon sugar swirl and creamy cream cheese icing. Easier and faster than making traditional cinnamon rolls, they’re perfect for weekend brunch or a special breakfast.

Print Recipe Pin Recipe

Course: Breakfast, Brunch

Cuisine: American

Calories: 316

Ingredients Method Nutrition

Ingredients

  

• 3/4 cup milk
• 2 tbsp white distilled vinegar
• 1 cup all-purpose flour
• 2 tbsp white sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 large egg
• 2 tbsp butter, melted
• 1 1/2 tsp vanilla extract
• 5 1/2 tbsp packed brown sugar
• 1/4 cup butter, melted
• 1 1/2 tsp ground cinnamon
• 1/4 cup butter, softened
• 2 oz cream cheese, room temperature
• 3/4 cup powdered sugar
• 1/2 tsp vanilla extract
• as needed Cooking spray (or light oil/butter for pan)

Method

 

1. In a medium bowl, combine the milk and vinegar. Let sit for about 5 minutes to sour.
2. In a large bowl, whisk together flour, white sugar, baking powder, baking soda, and salt.
3. Whisk the egg, melted butter, and vanilla into the soured milk. Slowly pour the wet into the dry ingredients, whisking until just combined.
4. Mix together brown sugar, melted butter, and cinnamon in a small bowl. Transfer to a piping bag or plastic bag and chill for 10 minutes.
5. For the icing, microwave butter and cream cheese about 40 seconds, then whisk. Stir in powdered sugar and vanilla.
6. Heat skillet over medium and spray with cooking spray.
7. Pour 1/4 cup batter onto skillet. Pipe a spiral of cinnamon filling. Cook until bubbles form (2–3 mins), then flip and cook another 2–3 minutes.
8. Transfer pancake to plate and drizzle with cream cheese icing.
9. Wipe skillet clean and repeat with remaining batter.

Nutrition

Calories: 316kcalCarbohydrates: 35gProtein: 4gFat: 18gFiber: 1gSugar: 22g

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Conclusion

These Cinnamon Roll Pancakes are the ultimate mashup of two breakfast icons: fluffy pancakes and gooey cinnamon rolls. With a soft, tender base, cinnamon-brown sugar swirl, and a generous drizzle of cream cheese icing, they feel like a special-occasion brunch but are easy enough for a fun weekend breakfast. Pin this recipe, bookmark it, and get ready for everyone to ask you to make “those cinnamon pancakes” again and again.