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Cinnamon Roll Pancakes

Fluffy buttermilk pancakes swirled with a rich buttery cinnamon filling and topped with a sweet cream cheese glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Pancake Batter
  • 2 cups all-purpose flour
  • 2 tbsp granulated white sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp kosher salt
  • 2 cups buttermilk room temperature
  • 2 large eggs room temperature
  • 0.25 cup unsalted butter melted
  • 1 tsp pure vanilla extract
Cinnamon Swirl
  • 0.5 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 1 tbsp ground cinnamon
Cream Cheese Glaze
  • 4 oz cream cheese softened
  • 2 tbsp unsalted butter softened
  • 1 cup powdered sugar sifted
  • 0.5 tsp pure vanilla extract
  • 2-3 tbsp milk or heavy cream

Equipment

  • Large mixing bowls
  • Whisk
  • Piping bag or zip-top bag
  • Large non-stick skillet or griddle

Method
 

  1. Prepare the swirl: Beat softened butter, brown sugar, and cinnamon until a paste forms. Transfer to a piping bag and set aside at room temp.
  2. Prepare the glaze: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla. Slowly add milk until a pourable consistency is reached. Set aside.
  3. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix. Let batter rest for 5-10 minutes.
  6. Heat a skillet over medium-low heat and grease lightly.
  7. Pour 1/3 cup of batter onto the skillet. Immediately pipe a spiral of the cinnamon mixture onto the wet batter.
  8. Cook for 2-3 minutes until bubbles form. Flip carefully and cook 1-2 minutes more until golden brown.
  9. Wipe the skillet clean with a paper towel between batches to prevent the cinnamon sugar from burning.
  10. Stack pancakes and generously drizzle with the cream cheese glaze before serving.

Notes

Keep the heat on medium-low! If the pan is too hot, the sugar swirl will burn before the pancake finishes cooking. Always wipe the pan between pancakes.