Fluffiest Cinnamon Roll Pancakes

There’s something extraordinarily comforting about the combination of pancakes and cinnamon rolls, don’t you think? I still remember the first time I had Cinnamon Roll Pancakes at a quaint little breakfast spot tucked away in the corner of my hometown. The smell of warm cinnamon mingling with the rich aroma of buttery pancakes was heavenly. From that morning on, I knew I had to recreate this magic at home! So, grab your apron, and let’s dive into this delicious adventure together!

Why you’ll love this recipe

Let me just say, you’re in for a treat! These Cinnamon Roll Pancakes are not just breakfast; they’re an experience. Imagine fluffy, golden pancakes swirled with a rich, melty cinnamon filling and topped with a dreamy glaze. Each bite feels like a warm hug on a Sunday morning (or any day, really).

What makes this dish special? It’s the perfect fusion of two beloved breakfast staples, all in one scrumptious bite. You get the nostalgic comfort of a cinnamon roll without the fuss of preparing yeast dough. Plus, who can resist drizzling that sweet glaze on top? Not me! This recipe not only satisfies a sweet tooth but also brings that cozy feeling of home-cooked warmth to your table, making it an ideal choice for family brunches or lazy weekends.

Gather these ingredients

Let’s chat about the ingredients. Here’s what you’ll need to whip up these beauties:

• 1 cup all-purpose flour: The backbone of any pancake, ensuring a fluffy texture.
• 2 tsp baking powder: This is your secret weapon for that lift—you want your pancakes light and airy.
• 1/4 tsp salt: A pinch brings out the best flavors; trust me!
• 1 tbsp granulated sugar: Just a hint of sweetness to balance the flavors.
• 1 cup milk: Whole milk gives the creamiest result, but feel free to substitute with almond or oat milk for a dairy-free option.
• 1 large egg: This acts as the binding agent, helping everything come together perfectly.
• 2 tbsp melted butter (or oil): Butter adds a rich flavor, but if you prefer to keep things light, a neutral oil works too.
• 1 tsp vanilla extract: Because everything’s better with vanilla, right?

For that irresistible cinnamon filling:

• 1/4 cup unsalted butter, melted: The luscious foundation for the filling.
• 1/3 cup packed brown sugar: It brings a depth and sweetness that granulated sugar simply can’t match.
• 1/2 tbsp ground cinnamon: The star of this show, adding warmth and coziness.

And let’s not forget the finishing touch:

• 1/2 cup powdered sugar for the glaze, 1–2 tbsp of milk to achieve your desired consistency, and 1/4 tsp vanilla extract to elevate your glaze.

The cooking process explained

Ready to transform those ingredients into a breakfast masterpiece? Here’s how it all comes together:

1. Start the cinnamon filling: In a small bowl, mix together the melted butter, brown sugar, and cinnamon until smooth. Feel free to taste it (I won’t tell!). Transfer this luscious mixture to a piping bag or a zip-top bag with one corner snipped off. This little bag is going to help you create that beautiful swirl later.
2. Combine the dry ingredients: In a medium bowl, whisk together the flour, baking powder, sugar, and salt. This is where your pancake magic begins!
3. Mix the wet ingredients: In a separate bowl or measuring cup, whisk the milk, egg, melted butter, and vanilla together until combined.
4. Combine wet and dry: Pour the wet ingredients into the dry ones and gently stir until just combined. Avoid overmixing—lumps are perfectly fine.
5. Prepare the glaze: In another small bowl, stir together the powdered sugar, vanilla extract, and 1 tablespoon of milk until smooth. Add more milk as needed to reach that perfect drizzle consistency.
6. Heat the skillet: Preheat a nonstick skillet or griddle over medium-low heat. Lightly grease it with butter or spray oil to ensure even cooking.
7. Cook the pancakes: Pour about 1/4 cup of batter onto the hot skillet. Once you see small bubbles forming on the surface (about 1–2 minutes), it’s showtime! Gently swirl the cinnamon mixture onto the pancake starting from the center and spiraling outward.
8. Flip with finesse: Cook for another 30–60 seconds, then flip carefully. The cinnamon side may caramelize a bit, which is exactly what you want—yum!
9. Drizzle and serve: Once all pancakes are cooked, drizzle the glaze over the top either with a spoon or your piping bag. Serve warm with extra glaze on the side—you’ll definitely want it!

Best way to enjoy it

So, how do you enjoy these delicious pancakes? Picture this: a stack of warm Cinnamon Roll Pancakes, drizzled with that dreamy glaze, maybe topped with a dusting of additional powdered sugar or even some chopped nuts for a little crunch. Serve them alongside crispy bacon or juicy sausages for that perfect sweet-savory breakfast combo. You could even add fresh berries or a dollop of whipped cream for an extra special touch. Trust me; they’re delightful enough to stand on their own!

Keeping leftovers fresh

If by some miracle you have leftovers (which I doubt will happen!), here’s how to keep them fresh. First, let the pancakes cool completely. Layer them with parchment paper in an airtight container and store them in the fridge for up to three days. When you’re ready to indulge again, simply reheat them in the toaster or on a skillet, adding a pat of butter for good measure.

You can also freeze them! Just wrap each pancake in plastic wrap and store them in a freezer-friendly bag. They’ll keep for a month; perfect for a quick breakfast on a busy morning.

Extra tips and advice

Here are some of my favorite chef secrets to elevate your Cinnamon Roll Pancakes:

• Got a sweet tooth? Feel free to increase the brown sugar or drizzle some maple syrup on top for an extra indulgent experience.
• Gluten-free? You can easily swap the all-purpose flour with a gluten-free flour blend. Look for blends that contain xanthan gum for the best results.
• Cinnamon lovers unite! Double the cinnamon in the filling for a stronger flavor or add some nutmeg for a lovely twist.
• Don’t skip the resting time! Allowing the batter to rest for about 5–10 minutes can make for fluffier pancakes.

Creative Twists

Looking to shake things up? Try adding chocolate chips into the pancake batter for a touch of decadence! Or how about incorporating fruits like blueberries or diced apples for a refreshing twist? You could even experiment with different spices: a pinch of nutmeg or a dash of cardamom can add a new layer of complexity.

Your questions answered

• How long does this take to prepare? Expect about 10 minutes for prep and another 15 minutes to cook, depending on how many pancakes you whip up.
• Can I make this ahead of time? Definitely! Just prepare the batter ahead and store it in the fridge. Give it a gentle whisk before cooking.
• Are there any dairy-free options? Totally! Swap out the milk for almond milk, and use coconut oil in place of butter.
• What do I serve with these pancakes? Bacon, whipped cream, or fresh fruit pairs wonderfully. Just think about your favorite breakfast combos!
• What’s the best way to store them? Keep any leftovers in an airtight container in the fridge for up to three days.

You’re now fully equipped to create these delicious Cinnamon Roll Pancakes that are certain to become a household favorite. With warm, swirling cinnamon goodness and a toothsome glaze, you might even find yourself making them on repeat!

Embrace your inner chef, experiment with your unique touches—share your twist in the comments! I can’t wait to hear how your pancake adventure unfolds!

Print Recipe

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Fluffiest Cinnamon Roll Pancakes

Cooking Method: Mixing, Sauteing Courses: Breakfast, Brunch, Comfort Food Recipe Keys: C Comfort Food Dairy D Delicious E Easy Quick Meals

Difficulty: Intermediate Prep Time Cook Time Rest Time Total Time 30 hrs

Cooking Temp: medium-low  C Servings: 4 Estimated Cost: $ 15 Calories: 350

Best Season: Suitable throughout the year

Description

Cinnamon Roll Pancakes combine the fluffiness of pancakes with the rich, melty goodness of cinnamon rolls, topped with a dreamy glaze for a delightful breakfast experience.

Ingredients for Cinnamon Roll Pancakes

Scale

1/2x 1x 2x 3x

Pancake Batter

• 1 cup all-purpose flour (The backbone of the pancake.)
• 2 tsp baking powder (For lift.)
• ¹⁄₄ tsp salt (Enhances flavor.)
• 1 tbsp granulated sugar (A hint of sweetness.)
• 1 cup milk (Whole, almond, or oat milk can be used.)
• 1 large egg (Binding agent.)
• 2 tbsp melted butter or oil (For rich flavor.)
• 1 tsp vanilla extract (Enhances flavor.)

Cinnamon Filling

• ¹⁄₄ cup unsalted butter, melted (Foundation for the filling.)
• ¹⁄₃ cup packed brown sugar (Adds depth and sweetness.)
• ¹⁄₂ tbsp ground cinnamon (The star ingredient.)

Glaze

• ¹⁄₂ cup powdered sugar (For the glaze.)
• 1–2 tbsp milk (To achieve desired consistency.)
• ¹⁄₄ tsp vanilla extract (Elevates the glaze.)

Instructions for Cinnamon Roll Pancakes

Preparation

1. Make the Cinnamon Filling

   In a small bowl, mix the melted butter, brown sugar, and cinnamon until smooth. Transfer to a piping bag.
   Mark as complete

2. Combine Dry Ingredients

   In a medium bowl, whisk flour, baking powder, sugar, and salt.
   Mark as complete

3. Mix Wet Ingredients

   In a separate bowl, whisk milk, egg, melted butter, and vanilla until combined.
   Mark as complete

4. Combine Wet and Dry Ingredients

   Pour the wet ingredients into the dry ingredients and stir gently until just combined.
   Avoid overmixing.
   Mark as complete

5. Prepare the Glaze

   In another bowl, mix powdered sugar, vanilla extract, and milk until smooth. Adjust for consistency.
   Mark as complete

6. Heat the Skillet

   Preheat a nonstick skillet over medium-low heat. Grease lightly.
   Mark as complete

7. Cook the Pancakes

   Pour 1/4 cup of batter onto the skillet. Once bubbles form, swirl cinnamon filling on top.
   Cook for 30-60 seconds after flipping.
   Mark as complete

8. Serve

   Drizzle glaze over pancakes and serve warm.
   Add extra glaze on the side.
   Mark as complete

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 17g27%

Saturated Fat 10g50%

Trans Fat 0g

Cholesterol 80mg27%

Sodium 220mg10%

Potassium 200mg6%

Total Carbohydrate 46g16%

Dietary Fiber 1g4%

Sugars 20g

Protein 6g12%

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Vitamin A 500 IU

Vitamin C 1 mg

Calcium 120 mg

Iron 1.5 mg

Thiamin 0.1 mg

Riboflavin 0.2 mg

Niacin 1.5 mg

Folate 30 mcg

Vitamin B12 0.4 mcg

Phosphorus 100 mg

Magnesium 15 mg

Zinc 0.5 mg

Manganese 0.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Allow batter to rest for 5-10 minutes for fluffier pancakes.

Keywords: Cinnamon Roll Pancakes, breakfast, pancakes, brunch, comfort food