These Cinnamon Roll Pancakes are a perfect combination of two breakfast favorites. Made with a delicious cinnamon-sugar swirl and topped with a sweet glaze.

Cinnamon Rolls are my weakness. Combined with our favorite breakfast, pancakes, these are irresistible.

Cinnamon Roll Pancakes on a plate next to a bowl of pecans

Want a cinnamon roll but don’t have time to make some or want to make something that’s not as “heavy” (calorie-wise)? Here is your quick fix! The kids love these, and they are easy to whip up. I serve them two each, with pecans and a glass of milk, Viola you have a complete breakfast that will get them through the day. A cup of fresh fruit also goes well if you need something more.

Here are our other favorite pancake recipes:

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Cinnamon Roll Pancakes

Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 8
Calories: 287 kcal
These Cinnamon Roll Pancakes are a perfect combination of two breakfast favorites. Made with a delicious cinnamon-sugar swirl and topped with a sweet glaze.


Cinnamon Filling

  • 4 tablespoons unsalted butter barely melted
  • 6 tablespoons packed light brown sugar
  • 1/2 tablespoon ground cinnamon

Cream Cheese Glaze

  • 4 tablespoons unsalted butter
  • 2 ounces cream cheese room temperature
  • 3/4 cup powdered sugar
  • 1/2 tsp vanilla extract


  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 large egg lightly beaten
  • 1 tablespoon canola or vegetable oil


Cinnamon Filling

  • In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized ziplock and set it aside.


  • In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.


  • In a medium bowl, whisk together the flour, baking powder, and salt. Whisk in the milk, egg, and oil, just until the batter is moistened.
  • Heat a large, nonstick skillet over medium heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium-low. 
  • Snip the corner of the bag of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl.
  • Flip and cook until golden brown on each side and cooked through. Serve with glaze. 


 When I double this I use 1/2 butter and 1/2 margarine to bring down the calories.
Calories: 287kcalCarbohydrates: 34gProtein: 4gFat: 15gSaturated Fat: 8gCholesterol: 55mgSodium: 204mgPotassium: 199mgSugar: 21gVitamin A: 475IUCalcium: 112mgIron: 1mg
Tried this recipe?Let us know what you think!

My review: Yum! I love these and it satisfies my sweet tooth.

Kids review: An everyday request. Five stars!!!!!

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  1. Excellent! We tried these this morning – I just couldn’t resist on a cold, snowy day. My kids loved them, and my husband was very impressed.

    I was a little concerned that the filling would burn and stick on the skillet, but magically it didn’t. Also, we doubled the recipe (how can you not?) but I feel like we could have gotten away with half of the glaze; they are already pretty sweet with the filling so a little glaze does the trick. At least that’s what we thought.

    Thanks for the great recipe.

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