If you love cinnamon rolls and pancakes, this recipe is about to become your new breakfast favorite. These Cinnamon Roll Pancakes start with simple pancake batter (even a store-bought mix works) and get upgraded with a gooey cinnamon-sugar swirl and a sweet cream cheese drizzle. They taste like a warm cinnamon roll but cook up on the griddle in minutes.
Perfect for weekend breakfasts, holiday mornings, or anytime you want something cozy and special without turning on the oven.
Why You’ll Love These Cinnamon Roll Pancakes
Made with regular pancake batter or pancake mix
Swirled with buttery cinnamon sugar just like a cinnamon roll
Finished with a quick cream cheese glaze
Faster and easier than traditional cinnamon rolls
Kid-friendly and perfect for special breakfasts
Tips For Making Perfect Cinnamon Roll Pancakes
Keep the heat at medium so the cinnamon swirl doesn’t burn
Don’t let the swirl touch the pan directly—stay inside the pancake edges
Use a damp cloth between pancakes to avoid scorched sugar
Serve warm for the best gooey cinnamon roll texture
FAQs
Can I use pancake mix?
Yes! This recipe works perfectly with boxed pancake mix or homemade batter.
Can I make these dairy-free?
Use dairy-free butter and cream cheese alternatives.
Can I make the swirl ahead of time?
Yes, just warm it slightly if it thickens before using.
Are these freezer-friendly?
They’re best fresh, but you can freeze plain pancakes and add the swirl and topping when reheating.
Other Breakfast Recipes To Make:
Whether it’s a cozy weekend breakfast or a special holiday morning, this recipe turns simple pancakes into something truly special. Tag me on Instagram at @healthyholme to show off your breakfast creation!
Cinnamon Roll Pancakes
Ingredients
Pancake Base
- Prepared pancake batter homemade or pancake mix
Cinnamon Sugar Swirl
- 1/4 cup melted butter
- 1/2 cup coconut sugar
- 1 tbsp ground cinnamon
Sweet Cream Cheese Topping
- ¼ cup butter softened
- 2 ounces cream cheese at room temperature
- 1/2 cup monkfruit powdered sugar
- ½ teaspoon vanilla extract
Instructions
Make the Cinnamon Swirl
- In a small bowl, mix the melted butter, coconut sugar, and cinnamon until smooth. Transfer the mixture to a small piping bag or zip-top bag.
Prepare the Cream Cheese Topping
- In a bowl, beat the softened butter and cream cheese until smooth. Add the monk fruit powdered sugar and vanilla and mix until creamy. Set aside.
Cook the Pancakes
- Heat a griddle or skillet over medium heat and lightly grease with cooking spray.
- Pour about ⅔ cup pancake batter into the center of the griddle. Cook until bubbles form on the surface, about 2–3 minutes.
Add the Cinnamon Swirl
- Cut a small corner off the piping bag and gently swirl the cinnamon mixture over the pancake, starting in the center and working outward. Leave space around the edges so the swirl doesn’t touch the griddle.
Flip & Finish
- Carefully flip the pancake and cook the other side for 2–3 minutes, until lightly golden and cooked through.
- Remove from the pan and drizzle generously with the cream cheese topping.
Repeat
- Wipe the griddle with a damp cloth between pancakes to remove any excess cinnamon mixture, then lightly re-grease before cooking the next pancake. This prevents burning and keeps each pancake perfect.
