These Cinnamon Roll Pancakes combine your breakfast favorites into one irresistible treat. Fluffy pancakes swirl with warm cinnamon-sugar for a gooey, comforting center, while the cream cheese glaze adds a rich, tangy sweetness. The crunch of toasted pecans brings a satisfying texture to every bite.

Ready in just 35 minutes, this recipe is perfect for lazy weekend mornings or special brunches when you want something indulgent yet simple to prepare. The layers of flavor and contrasting textures create a dish that feels decadent but is surprisingly achievable.

Your kitchen will smell like a bakery, and your taste buds will thank you. Bring a little extra joy to your breakfast table with this delightful twist on a classic.

Ingredients for Cinnamon Roll Pancakes with Cream Cheese Glaze and Toasted Pecans

• Cinnamon Filling:
  • ½ cup (3 oz/85 g) dark brown sugar (not packed)
  • ¼ cup (2 oz/57 g) butter, melted
  • 1 ½ teaspoons ground cinnamon
• Cream Cheese Glaze:
  • ¼ cup (2 oz/57 g) butter, melted
  • ¼ cup (2 oz/57 g) cream cheese, at room temperature
  • ½ teaspoon vanilla extract
  • ¾ cup (3 oz/85 g) powdered sugar, sifted
• Pancake Batter:
  • 1 cup (5 oz/142 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (8 fl oz/240 ml) whole milk (or substitute with almond milk for a dairy-free option)
  • 1 large egg, lightly beaten
  • 1 tablespoon canola or vegetable oil
  • Butter, for cooking

Step-by-Step Instructions

1. Make the Cinnamon Filling: In a medium bowl, stir together the brown sugar, melted butter, and cinnamon until smooth. Scoop the mixture into a piping bag fitted with a small round tip. Set aside.
2. Make the Cream Cheese Glaze: In a small bowl, whisk together the melted butter, cream cheese, and vanilla extract until smooth. Stir in the sifted powdered sugar until fully combined. Set aside.
3. Prepare the Pancake Batter: In a medium bowl, mix the flour, baking powder, and salt. In a separate jug, whisk together the milk, egg, and oil. Pour the wet ingredients into the dry ingredients and stir until mostly combined (a few small lumps are okay).
4. Cook the Pancakes: Place a large nonstick pan over medium-low heat. Brush the pan with butter and scoop ⅓ cup (2 ½ oz/71 g) of batter onto the pan. When bubbles form on the surface (after 1-2 minutes), pipe the cinnamon filling in a swirl pattern, starting from the center and moving outward. Cook for another 1-2 minutes until the bottom is golden brown and bubbles pop on top. Flip and cook the other side for 1-2 minutes until golden.
5. Keep Warm: Transfer the pancake to a plate, cinnamon swirl side up. Cover with a clean tea towel to keep warm while cooking the remaining pancakes.
6. Serve: Just before serving, drizzle the pancakes with the cream cheese glaze. For extra crunch, sprinkle with toasted pecans if desired.
7. Store: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave for about 15 seconds before serving.

Perfect Pairings: Serving Suggestions

These Cinnamon Roll Pancakes are a showstopper on their own, but you can elevate your breakfast or brunch with a few simple additions. Serve them with a side of crispy bacon or sausage for a sweet-and-savory combo.

Fresh berries like strawberries or blueberries add a refreshing touch, while a dollop of whipped cream makes them extra indulgent. Pair with a hot cup of coffee or a glass of cold milk for the ultimate treat.

Storage & Reheating Tips

Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, place them in the microwave for about 15 seconds or warm them in a toaster oven for a crispier texture.

If the cream cheese glaze thickens, gently warm it in the microwave for 10 seconds and stir before drizzling. For longer storage, freeze the pancakes (without glaze) in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 1 month.

Time-Saving Hacks

To streamline your morning, prepare the cinnamon filling and cream cheese glaze the night before and store them in the fridge. The pancake batter can also be mixed ahead of time—just give it a quick stir before cooking.

If you’re short on time, skip the piping bag and use a small spoon to drizzle the cinnamon filling in a swirl pattern. These small tweaks can save you precious minutes without sacrificing flavor.

Recipe Variations to Try

Feel free to get creative with this recipe! Swap the pecans for walnuts or almonds for a different crunch. For a fruity twist, add a handful of diced apples or mashed bananas to the pancake batter.

If you’re a chocolate lover, mix in a tablespoon of cocoa powder to the batter or sprinkle chocolate chips over the cinnamon swirl. Gluten-free? Use a 1:1 gluten-free flour blend to make these pancakes accessible to everyone.

Equipment Guidance for Success

A nonstick pan is essential for perfectly golden pancakes, but if you don’t have one, make sure to grease your pan well with butter. A piping bag with a small round tip makes it easy to create the cinnamon swirl, but a plastic sandwich bag with the corner snipped off works just as well.

Use a whisk to ensure the cream cheese glaze is smooth and lump-free. A ladle or measuring cup helps portion the batter evenly for consistent pancake sizes.

Cinnamon Roll Pancakes w/ Cream Cheese Glaze and Toasted Pecans

Shaziya

These Cinnamon Roll Pancakes combine your breakfast favorites into one irresistible treat. Ready in just 35 minutes, this recipe is perfect for lazy weekend mornings or special brunches when you want something indulgent yet simple to prepare.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings 8

Ingredients

  

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Cinnamon Filling

• ½ cup dark brown sugar (not packed)
• ¼ cup butter, melted
• 1 ½ teaspoons ground cinnamon

Cream Cheese Glaze

• ¼ cup butter, melted
• ¼ cup cream cheese, at room temperature
• ½ teaspoon vanilla extract
• ¾ cup powdered sugar, sifted

Pancake Batter

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup whole milk
• 1 large egg, lightly beaten
• 1 tablespoon canola or vegetable oil
• Butter, for cooking

Instructions

 

• Make the Cinnamon FillingIn a medium bowl, stir together the brown sugar, butter and cinnamon. Scoop the filling into a piping bag fitted with a small round tip. Set aside.
• Make the Cream Cheese GlazeIn a small bowl, whisk the butter, cream cheese and vanilla extract together until smooth, then stir in the powdered sugar. Set aside.
• Make the PancakesPlace a large, nonstick pan over medium-low heat.
• In a medium bowl, mix together the flour, baking powder and salt.
• In a separate jug, whisk the milk, egg and oil together, then stir this into the dry ingredients until the batter is mostly incorporated but still has a few small lumps remaining.
• Brush the warm pan with butter and scoop on ⅓ cup (2 ½ oz/71 g) of batter.
• When the batter begins to bubble (after 1-2 minutes), pipe on the cinnamon filling in a swirl pattern, starting at the center and moving outwards. Continue cooking the pancake for 1-2 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Flip and cook the other side for another 1-2 minutes, until golden.
• Transfer the pancake to a plate, cinnamon swirl side up. Cover with a clean tea towel to keep warm while you continue cooking the remaining pancakes.
• Just before serving, drizzle with the cream cheese glaze.
• Store leftovers in an airtight container in the refrigerator for up to 2 days. Rewarm gently in the microwave for about 15 seconds before serving

Keyword cinnamon, Cream Cheese, glaze, pancakes, pecans

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