Cinnamon Roll Pancakes
Cinnamon roll pancakes dress up boxed pancake mix with a cinnamon sugar swirl and a drizzle of cream cheese frosting. They are easy enough for any weekend day but special enough for a holiday!
Cinnamon rolls and pancakes.
On their own both are delicious, but with their powers combined?
You get sweet, fluffy cinnamon roll pancakes that will rock your breakfast world.
And they are pretty much as easy as making your favorite box of pancake mix but will be greeted with far more enthusiasm.
After all, how can you not get excited about a buttery, cinnamon sugar swirl and cream cheese icing?
Ingredients
To make this you’ll need:
- Bisquick– Or another pancake mix. Prepare it according to the directions on the package.
- Butter– Melted
- Sugar– Brown for the cinnamon swirl and powdered for the frosting
- Cinnamon
- Cream cheese– Softened
- Milk– For the frosting.
- Vanilla extract– Real vanilla tastes best.
How to Make
Cinnamon roll pancakes are so easy to make!
Just make the pancake mix according to the directions on the box.
Set the mix aside and stir together the melted butter, brown sugar, and cinnamon in a medium bowl until the mixture is smoothly combined.
Scoop it into a piping bag and snip a small hole in the end of the bag.
Set the cinnamon sugar aside.
Then drop between 1/4 and 1/3 of a cup of pancake batter onto a griddle that has been preheated over medium heat.
Pipe the cinnamon mixture over the raw pancake in a swirl pattern.
Cook the pancake for 2 to 3 minutes or until bubbles form in the batter.
Flip the pancake over and cook it for another 2 to 3 minutes or until it is cooked through.
Set the pancake aside on waiting plate, covering it with a paper towel or clean dish towel to keep warm.
Repeat this until you’ve used all the batter.
Once you’ve made all the pancakes, make the frosting by whisking the cream cheese, powdered sugar, tablespoon of milk, and vanilla extract together until it’s smooth.
Drizzle the frosting over the pancakes.
Serve and enjoy!
Storing Leftovers
Cinnamon roll pancakes are best the day you make them.
If you think you may have leftovers, don’t drizzle frosting over all the pancakes.
Let the unfrosted pancakes cool and put them in an airtight container in the fridge for up to 3 days.
Store the frosting separately in its own airtight container in the fridge.
Reheat the pancakes in a microwave, warm oven, or on the stove until warmed through and serve with the frosting.
To thin the frosting out, pop it in the microwave for 15 to 30 seconds before drizzling it onto the pancakes.
Tips and Tricks
- The griddle is ready when you drip water onto it and it dances and sizzles.
- You may be able to make more than one pancake at a time depending on the size of your griddle. In this case, work quickly and drop on the pancake batter in as many dollops as you can comfortably fit and then top them all with the swirl, starting with the first pancake you dropped on and going in order.
- You can add more milk to the frosting if you want it thinner.
Other Cinnamon Roll Inspired Recipes
Cinnamon roll pancakes are a sweet, easy way to start the day!
Make them this weekend and enjoy!
Looking for other cinnamon roll inspired recipes?
Try these:
If you’ve tried these CINNAMON ROLL PANCAKES or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Cinnamon Roll Pancakes
Ingredients
- 2 cups bisquick (or other pancake mix) prepared according to package directions
- ¼ cup melted butter
- ½ cup brown sugar
- 2 teaspoons cinnamon
- 4 oz. cream cheese
- 1 cup powdered sugar
- 1-2 tablespoons milk or cream
- 1 teaspoon vanilla extract
Instructions
- Preheat a griddle over medium heat
- In a medium bowl, stir together the melted butter, brown sugar, and cinnamon until smooth; transfer to a piping bag and snip a small hole in the end; set aside¼ cup melted butter, ½ cup brown sugar, 2 teaspoons cinnamon
- Drop about ¼ to ⅓ of a cup of pancake batter onto the preheated griddle. Pipe the cinnamon mixture over the wet batter in a swirl pattern. Cook for 2-3 minutes, or until bubbles form.2 cups bisquick (or other pancake mix)
- Once the bubbles have formed, flip the pancake and cook an additional 2-3 minutes, or until cooked through.
- Repeat until all batter has been used.
- In a small bowl, whisk together the cream cheese, powdered sugar, 1 tablespoon of milk and vanilla extract until smooth. Add additional milk until desired consistency is reached4 oz. cream cheese, 1 cup powdered sugar, 1-2 tablespoons milk or cream, 1 teaspoon vanilla extract
- Drizzle the cream cheese frosting over the warm pancakes and serve immediately.
Notes
- The griddle is ready when you drip water onto it and it dances and sizzles.
- You may be able to make more than one pancake at a time depending on the size of your griddle. In this case, work quickly and drop on the pancake batter in as many dollops as you can comfortably fit and then top them all with the swirl, starting with the first pancake you dropped on and going in order.
- You can add more milk to the frosting if you want it thinner.
Nutrition
