Imagine waking up to the aroma of freshly made Cinnamon Roll Pancakes, a delightful fusion of classic pancakes and the irresistible taste of cinnamon rolls. This recipe brings the best of both worlds to your breakfast table, offering a scrumptious start to your day. The swirl of cinnamon and sugar nestled within soft, fluffy pancakes, topped with a creamy glaze, is a dream come true for anyone with a sweet tooth.
Not only are these pancakes a treat for the taste buds, but they’re also a feast for the eyes. The golden-brown pancakes with their spiraling cinnamon swirls make a beautiful presentation on any breakfast plate. Whether it’s a special weekend breakfast, a family gathering, or just a way to make an ordinary morning extraordinary, these Cinnamon Roll Pancakes are sure to impress and satisfy.
Table of contents
Cinnamon roll pancake recipe
Ingredients
For the Cream Cheese Frosting:
- 4 tablespoons unsalted butter
- 2 ounces cream cheese, at room temperature
- 3/4 cup powdered sugar, sifted
- 1/2 teaspoon vanilla extract
For the Pancakes:
- 3 cups all-purpose flour
- 3 tablespoons sugar
- 3 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 3 cups buttermilk
- 1/2 cup milk
- 3 eggs
- 1/3 cup butter, melted
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- 2/3 cup packed brown sugar
- 5 tablespoons unsalted butter, melted
- 1 tablespoon cinnamon
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Instructions
Cream Cheese Glaze:
- Melt the butter in a small saucepan over low heat.
- Remove from heat and blend in the cream cheese, whisking until nearly smooth.
- Stir in the powdered sugar, then add the vanilla extract. Mix well and set aside.
Pancake Batter:
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, milk, eggs, melted butter, and vanilla extract until well mixed.
- Gradually pour the wet ingredients into the dry ingredients, stirring with a wooden spoon just until combined. Lumps in the batter are fine. Let the batter rest for 10 minutes.
Cinnamon Swirl Mixture:
- While the batter rests, prepare the swirl mixture. In a bowl, combine melted butter, brown sugar, and cinnamon.
- Transfer this mixture to a quart-sized ziplock bag and snip off one corner to create a small opening.
Cooking the Pancakes:
- Pour batter onto a hot griddle to form 4-inch pancakes.
- Once bubbles form on the surface of the pancake, use the cinnamon mixture to pipe a swirl starting from the center and moving outward.
- Cook until bubbles pop, about 2-3 minutes, then flip. Cook for another 2-3 minutes until the underside is golden brown.
- Clean the griddle as needed and repeat with the remaining batter.
- Serve the pancakes topped with the cream cheese glaze.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 402 kcal | Servings: 12
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Cinnamon roll pancake FAQS
Cinnamon roll dough, when stored properly, can last in the refrigerator for up to 48 hours. It’s important to keep it tightly covered or wrapped in plastic wrap to prevent it from drying out. If you need to store it for a longer period, you can freeze the dough. In the freezer, it can last for about a month. Just make sure to thaw it overnight in the refrigerator before using.
To determine if cinnamon roll dough is done, you should look for it to double in size, which is a sign that the yeast has successfully activated and the dough has risen. This usually takes about 1 to 1.5 hours in a warm environment. The dough should be soft and slightly sticky to the touch. If you gently press your finger into the dough, the indentation should slowly spring back.
To preserve cinnamon roll dough, you can either refrigerate or freeze it. For refrigeration, place the dough in a large bowl, cover it with plastic wrap, and store it in the fridge. This slows down the yeast activity but doesn’t stop it, so the dough will continue to rise, albeit more slowly. For freezing, wrap the dough tightly in plastic wrap and then place it in a freezer bag. When you’re ready to use it, thaw the dough in the refrigerator overnight and then allow it to come to room temperature and complete its rise before shaping and baking.
ancakes might not flip properly for a few reasons:
Undercooked Batter: If you try to flip them too early, before the underside is cooked enough, they can fall apart. Wait until you see bubbles forming on the surface and the edges start to look set.
Overcrowded Pan: If the pancakes are too close together, you might not have enough room to get the spatula under them properly.
Inconsistent Heat: If the pan is not heated evenly, some parts of the pancake might cook faster than others, making it difficult to flip.
Sticky Pan: A pan that isn’t properly greased can cause the pancakes to stick, making flipping difficult. Ensure your pan is well-greased and at the right temperature before pouring in the batter.
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CINNAMON ROLL PANCAKE RECIPE
Starting the day with these heavenly Cinnamon Roll Pancakes! ????✨ Perfect for a cozy weekend breakfast. ????
- Total Time: 35 minutes
- Yield: 12 servings 1x
Ingredients
For the Cream Cheese Frosting:
- 4 tablespoons unsalted butter
- 2 ounces cream cheese, at room temperature
- 3/4 cup powdered sugar, sifted
- 1/2 teaspoon vanilla extract
For the Pancakes:
- 3 cups all-purpose flour
- 3 tablespoons sugar
- 3 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 3 cups buttermilk
- 1/2 cup milk
- 3 eggs
- 1/3 cup butter, melted
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- 2/3 cup packed brown sugar
- 5 tablespoons unsalted butter, melted
- 1 tablespoon cinnamon
Instructions
Cream Cheese Glaze:
- Melt the butter in a small saucepan over low heat.
- Remove from heat and blend in the cream cheese, whisking until nearly smooth.
- Stir in the powdered sugar, then add the vanilla extract. Mix well and set aside.
Pancake Batter:
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, milk, eggs, melted butter, and vanilla extract until well mixed.
- Gradually pour the wet ingredients into the dry ingredients, stirring with a wooden spoon just until combined. Lumps in the batter are fine. Let the batter rest for 10 minutes.
Cinnamon Swirl Mixture:
- While the batter rests, prepare the swirl mixture. In a bowl, combine melted butter, brown sugar, and cinnamon.
- Transfer this mixture to a quart-sized ziplock bag and snip off one corner to create a small opening.
Cooking the Pancakes:
- Pour batter onto a hot griddle to form 4-inch pancakes.
- Once bubbles form on the surface of the pancake, use the cinnamon mixture to pipe a swirl starting from the center and moving outward.
- Cook until bubbles pop, about 2-3 minutes, then flip. Cook for another 2-3 minutes until the underside is golden brown.
- Clean the griddle as needed and repeat with the remaining batter.
- Serve the pancakes topped with the cream cheese glaze.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Keywords: cinnamon roll dough, storage, shelf life, yeast activation, dough rising, refrigeration, freezing, preserving dough, pancake flipping, cooking techniques, non-stick pan, even heating, batter consistency, kitchen tips