Start your morning with a little indulgence! These Cinnamon Roll Pancakes are soft, buttery, and packed with sweet cinnamon swirls, all topped with a dreamy cream cheese glaze. They’re a breakfast treat everyone will love.

These Cinnamon Roll Protein Pancakes taste just like a decadent cinnamon roll but without all the guilt… a perfect holiday (or any day) breakfast treat!

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A Note from Kim

Breakfast with a Twist

These cinnamon roll pancakes bring the best of both worlds together in one fluffy, swirly stack. I love making these on a weekend morning when the whole house smells like sweet cinnamon and butter. It’s such a simple recipe, but the swirls of cinnamon sugar and the cream cheese glaze make them feel fancy enough to impress anyone at the breakfast table.

They are perfect for holiday mornings, birthday breakfasts, or just a special treat when you’re craving something sweet. You can even skip the frosting and maple syrup, they’re that good! I like warming one up in the air fryer for a quick, sweet bite. So good, you’ll find everyone coming back for seconds… or thirds!

With love (and lots of good eats), - Kim

I tried these this morning and my kids have been raving about them all day long they are begging me to make them again tomorrow. They are amazing!!! Quick and easy great for school days. Thank you so much!

— Julissa

Ingredients You’ll Need

These are the ingredients you need to make this cinnamon roll pancake recipe. You can find the list of ingredients with measurements in the recipe card below.

  • All-purpose flour: Gives the pancakes structure, spoon and level flour to keep them soft and fluffy.
  • Sugar: Adds a hint of sweetness to the batter.
  • Baking powder & baking soda: Help the pancakes rise and stay light and airy.
  • Salt: Balances sweetness and enhances flavor.
  • Nutmeg or cinnamon: Add either for a warm, subtle spice note.
  • Eggs: Bind the batter and create a tender, cake-like texture.
  • Buttermilk: Makes your flapjacks extra soft with a slight tang. Regular milk works too.
  • Vanilla extract: Adds warmth and a touch of sweetness.
  • Cinnamon swirl mixture: A blend of brown sugar, melted butter, and cinnamon that melts into the batter to create that classic cinnamon roll flavor and caramelized swirls.
  • Cream cheese glaze: Butter, cream cheese, powdered sugar, and vanilla come together to make a smooth, sweet, tangy topping that tastes just like cinnamon roll icing.

Kim’s Recipe Tips

  • Use a squeeze bottle for the swirl: It makes creating clean, tight spirals so much easier (and less messy!).
  • Don’t swirl too early: Wait until the pancake starts to bubble on top before adding the cinnamon swirl, this keeps it from melting out.
  • Reduce the heat if needed: The swirl mixture can burn quickly, so medium or medium-low heat is best.
  • Let the swirl mixture thicken slightly: If it’s too runny, chill it for a couple of minutes so it pipes more cleanly.
  • Wipe the pan between batches: A quick wipe with a paper towel prevents burned sugar spots.
  • Don’t skip resting the batter: Letting it sit for 5–10 minutes gives fluffier pancakes.
  • Keep pancakes warm in the oven: Set to 200°F to keep finished ones soft and fluffy while you cook the rest.
These Cinnamon Roll Protein Pancakes taste just like a decadent cinnamon roll but without all the guilt… a perfect holiday (or any day) breakfast treat!

How to Make Cinnamon Roll Pancakes

These cinnamon roll pancakes do take a little more effort than your typical pancakes, but they’re still way easier and faster than making traditional cinnamon rolls from scratch! Here are step-by-step process images along with instructions. You can find printable instructions in the recipe card below.

Step 1: Whisk dry ingredients. In a large bowl, mix flour, sugar, baking powder, baking soda, salt, and ground nutmeg or cinnamon (if using).

Step 2: Add wet ingredients. Add the lightly beaten eggs, buttermilk, and vanilla extract and stir until just combined. Some small lumps remaining are fine. (Do not over stir the mixture. Overmixing makes for a flat pancake. Mix until a few streaks of flour are remaining.) Let batter sit for about 10 minutes.

Step 3: Make the cinnamon swirl mixture. In a small bowl, stir together the brown sugar, melted butter, and ground cinnamon until smooth. Transfer the mixture to a quart-size zip-top bag and set aside.

Step 4: Cook. Preheat a large skillet or griddle over medium-high heat until hot. Grease with cooking spray, oil, or melted butter. Reduce heat to medium and spoon 1/3 cup of batter per pancake onto the surface.

Step 5: Make the swirl. When the pancakes begin to form bubbles, snip the tip of the cinnamon filling bag to make a very small hole in the corner, and squeeze the cinnamon in a spiral swirl on top of the pancake. Start from the center and make a swirl going outward.

Step 6: Flip. Cook pancakes 2–3 minutes per side, adjusting heat if they brown too fast. When edges look set and bubbles form, lift a side to check for a golden bottom, then flip and cook the other side until golden brown.

Step 7: Make the cream cheese glaze. Add the butter and cream cheese to a microwave-safe bowl. Heat for 30 seconds, then stir. Continue microwaving in 15-second bursts, mixing after each, until fully melted. Stir in the powdered sugar and vanilla extract, then set aside.

Step 8: Serve. Pile a few warm pancakes high on a plate and drizzle generously with that luscious cream cheese glaze.

These Cinnamon Roll Protein Pancakes taste just like a decadent cinnamon roll but without all the guilt… a perfect holiday (or any day) breakfast treat!
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Cinnamon Roll Pancakes

Yield: 12 pancakes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Start your morning with a little indulgence! These Cinnamon Roll Pancakes are soft, buttery, and packed with sweet cinnamon swirls, all topped with a dreamy cream cheese glaze. They’re a breakfast treat everyone will love.
Author: Kim

Ingredients

Pancake batter:

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg or cinnamon, optional
  • 2 large eggs lightly beaten
  • 2 cups buttermilk *see note
  • 1 teaspoon vanilla extract

Cinnamon swirl mixture:

  • 2/3 cup packed brown sugar
  • 5 tablespoons melted unsalted butter
  • 1 tablespoon ground cinnamon

Cream cheese glaze:

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

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Instructions 

  • To keep pancakes warm while you are making the whole batch, heat oven to 200°F and place a large sheet pan inside.
  • In a large bowl, mix 2 cups all-purpose flour, 2 tablespoons sugar, 2 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 teaspoon ground nutmeg or cinnamon (if using).
  • Add the 2 large eggs lightly beaten, 2 cups buttermilk *see note, and 1 teaspoon vanilla extract and whisk until just combined. Some small lumps remaining are fine. (Do not over stir the mixture. Overmixing makes for a flat pancake. Mix until a few streaks of flour are remaining.) Let batter sit for about 10 minutes.
  • While the batter rests, make the cinnamon swirl mixture. In a small bowl, stir together the 2/3 cup packed brown sugar, 5 tablespoons melted unsalted butter, and 1 tablespoon ground cinnamon until smooth. Transfer the mixture to a quart-size zip-top bag and set aside.
  • Preheat a large skillet or griddle over medium-high heat. It should be hot before adding the pancakes to the surface. Spray surface with cooking spray or grease with a bit of oil or melted butter. When pan is hot and right before cooking the pancakes, lower the heat to medium and spoon out 1/3 cup of batter for each pancake.
  • When the pancakes begin to form bubbles, snip the tip of the cinnamon filling bag to make a very small hole in the corner, and squeeze the cinnamon in a spiral swirl on top of the pancake. Start from the center and make a swirl going outward.
  • Cook each pancake for about 2-3 minutes. If pancakes are browning too quickly, lower the heat. Bubbles will form on the edges of the pancakes and once they look dry, use a thin spatula to gently lift one side and take a look underneath. If the pancake is golden, flip and cook on the other side for about 2 1/2 minutes, or until golden brown.
  • While the pancakes are cooking, make the cream cheese glaze. Add the 4 tablespoons unsalted butter and 2 ounces cream cheese to a microwave-safe bowl. Heat for 30 seconds, then stir. Continue microwaving in 15-second bursts, mixing after each, until fully melted. Stir in the 3/4 cup powdered sugar and 1/2 teaspoon vanilla extract, then set aside.
  • Remove pancakes and either serve immediately or keep warm in the oven. Wipe the pan, if needed, and spray or grease surface again and continue cooking remaining batter.
  • To serve, stack a couple of pancakes on a plate and top with the cream cheese glaze.

Notes

  • *If you don’t have buttermilk on hand, you can quickly make a buttermilk substitute by mixing 2 tablespoons of lemon juice or white vinegar with slightly less than 2 cups of milk. You can also just use regular milk.
  • Have all ingredients out and ready to go, so you can move quickly to make the cinnamon swirl and cream cheese glaze while the pancake batter is resting and cooking.
Author: Kim
Course: Breakfast, Brunch
Cuisine: American
Serving: 1pancake, Calories: 291kcal, Carbohydrates: 40g, Protein: 5g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 63mg, Sodium: 333mg, Potassium: 117mg, Fiber: 1g, Sugar: 23g, Vitamin A: 439IU, Vitamin C: 0.03mg, Calcium: 118mg, Iron: 1mg

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Storage Recommendations

  • Make ahead: Prep the cinnamon filling (store 3–7 days), cream cheese glaze (2–3 days), and keep dry/wet batter ingredients separate in the fridge for up to 24 hours.
  • Leftovers: Store cooked pancakes in the fridge for up to 5 days with parchment between layers. Keep the cinnamon filling and glaze separately for up to 5 days.
  • Reheating: Warm pancakes in the microwave for 15–20 seconds, on the stovetop for 1–2 minutes per side, in the air fryer for 3–5 minutes at 370ºF, or for 5–7 minutes in the oven at 350°F.
  • Freezing: Flash freeze cooked pancakes in a single layer, then transfer to a freezer-safe bag for up to 2 months. Reheat from frozen using the microwave, toaster, air fryer, or oven.

Frequently Asked Questions

Why is my cinnamon swirl leaking or not staying defined?

The swirl likely went on too early or the filling was too warm/runny. Make sure the pancake has cooked for 30–45 seconds before swirling, and chill the filling slightly so it’s thick but still pipeable.

Can I make the batter ahead of time?

It’s best to mix the wet and dry ingredients separately and combine them right before cooking. A fully mixed batter can lose some of its fluff.

Can I make these without cream cheese glaze?

Absolutely! They’re still delicious and a bit less rich with just maple syrup, or even plain, thanks to the caramelized cinnamon swirl.

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If you try these cinnamon roll pancakes, let me know! Leave a comment and if your family loves them as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more delicious recipes straight to your inbox.