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These fluffy and fabulous cinnamon roll pancakes combine two breakfast favorites into one delectable recipe! They’re surprisingly easy to make and the cream cheese icing is the perfect finishing touch.
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Pin RecipeWhen Pancakes Meet Cinnamon Rolls, Magic Happens
We love pancakes, and we love cinnamon rolls. But when you can’t choose one or the other, put the two together and make a batch of cinnamon roll pancakes!
These pancakes may seem like they’d be challenging to make, but they’re a cinch—I promise. They’re made in three parts, with a regular pancake batter, a cinnamon filling, and icing. And unlike traditional cinnamon rolls, there’s no waiting for dough to rise, rolling, or slicing!
(If you can’t get enough cinnamon, be sure to try my Cinnamon Roll Cake and Cinnamon Pancakes, too!)
Noteworthy Ingredients
The full list of ingredients are in the recipe card at the bottom of the page. Here, we’ll just discuss the heavy-hitters!
- Brown sugar – Dark brown sugar is always my favorite as it adds a rich, molasses taste, but if you only have light brown sugar on hand, that’s fine too.
- Ground cinnamon – Make sure your ground cinnamon is fresh and fragrant! Cinnamon will lose its aroma over time, so make sure it smells strong when you open the jar.
- Cream cheese – Let this soften to room temperature so it’s easy to mix with the other ingredients.
- Bisquick – I love how easy Bisquick pancakes are to make, and they always bake into super fluffy, delicious pancakes. You can also use my homemade Bisquick!
Variations
- Make the pancake batter from scratch if you have a little extra time. My homemade buttermilk pancake recipe is really delicious!
- If you want cinnamon roll pancakes iHop style, top them with a few slices of butter for an extra decadent taste.
Serving Suggestions
I love to serve these cinnamon roll pancakes warm topped with extra butter and cinnamon. Feel free to add fresh fruit, fruit salad, or a dollop of whipped cream, too!
Then, pair them with savory options like egg bites, scrambled eggs, or vegetarian breakfast casserole for a well-rounded meal!
Quick Tip
While you cook the pancakes one by one, keep the cooked ones warm in the oven at 200 degrees Fahrenheit. Then, you can serve the whole batch at once, and they will all still be warm and fresh.
How To Store + Freeze Cinnamon Roll Pancakes
- Refrigerate leftover pancakes in an airtight container for up to 4 to 5 days. Then, reheat them in the microwave or toaster oven.
- Freeze cooked and cooled pancakes without the frosting in a gallon-sized freezer bag for up to two months. Place a piece of parchment in between each pancake to keep them from sticking together! Microwave for 20 to 30 seconds, and the frosting, and they’ll taste good as new!
Cinnamon Roll Pancakes
Equipment
- Mixing bowls
- Piping Bags
- Measuring cups
- measuring spoons
- large skillet
- Hand mixer
Ingredients
Cinnamon Filling
- ¼ cup melted butter
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
Cinnamon Roll Glaze
- 4 Tablespoons cream cheese, softened
- 4 Tablespoons butter, softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
Pancakes
- 2 cups Bisquick
- 1 cup whole milk
- ½ teaspoon vanilla extract
- 2 large eggs
Instructions
- Start by making the cinnamon roll filling. Mix the butter, sugar and cinnamon together in a bowl. Scoop the mix into a piping bag or zippered plastic bag. Cut the tip off of the piping bag, making a small hole about ⅛ of an inch (about the size of a pencil eraser). Set aside.¼ cup melted butter, ½ cup brown sugar, 2 teaspoons ground cinnamon
- Next, make the cinnamon roll frosting. Beat the cream cheese and butter together until smooth. Add the powdered sugar and beat again until the mix is light and fluffy. Add the vanilla extract.4 Tablespoons cream cheese, softened, 4 Tablespoons butter, softened, ¾ cup powdered sugar, ½ teaspoon vanilla extract
- Scoop the frosting into another piping bag or plastic bag then set aside.
- Make the pancake batter. Whisk the Bisquick pancake mix with the milk, vanilla and egg until a smooth batter forms.2 cups Bisquick, 1 cup whole milk, ½ teaspoon vanilla extract, 2 large eggs
- Heat a medium skillet over medium heat on the stovetop. Spray the pan with non-stick cooking spray or use a little extra butter to grease it well.
- Scoop about ½ cup of the pancake batter into the hot pan. Once the pancake batter has spread and bubbles start to form in the batter (about 2 minutes), use the piping bag filled with cinnamon butter to make a spiral of cinnamon in the pancake. Keep the spiral inside the center of the pancake- going too close to the edges will make the filling cook too fast and get crunchy.
- Flip the pancake and cook for another 1 minute in the pan.
- Remove the cinnamon roll pancake from the skillet and place it on a plate. Drizzle some of the cream cheese frosting over the pancake and then enjoy!
- Repeat the steps to cook the pancakes until you have used all the batter, filling and frosting.
Video
Notes
- Skip the piping bag for the cream cheese frosting and just spread the frosting over each pancake.
- You can use homemade pancake batter in place of Bisquick mix if you’d like.
- Place the pancakes on a tray as you cook them then put the tray in a 200 degree oven while you make the entire batch. Frost them all right before serving. This makes it easy to make this recipe for a crowd.
Nutrition
Did you make this Cinnamon Roll Pancakes recipe? Let us know how it turned out with a rating and comment!
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cinnamon butter needed more butter, pan heat needs to be med-low. hard to see anything on the page there are so many ads. focus on more accurate recipes instead of making money off annoying ads
Impossible to read the recipe and instructions. Every time I’m reading instructions it jumps back to the top of the recipe, over and over and over. Finally gave up.
Great recipe and we all loved the pancakes.
Thank you! We’re so glad you enjoyed it. 😊