Cinnamon Roll Pancakes Recipe

These Cinnamon Roll Pancakes are the kind of breakfast that makes people sit up and ask, “What is that smell?” The swirl of cinnamon sugar bubbling into golden batter, the warm vanilla glaze melting down the sides… it’s basically a cinnamon roll and a pancake falling in love.

I first made these on a snowy Sunday morning when I was craving cinnamon rolls — but didn’t feel like waiting three hours for dough to rise. I ended up swirling some cinnamon sugar into my pancake batter and drizzling a quick glaze over the top. And just like that, a new breakfast favorite was born.

Now, every time I make them, it feels like I’m cheating the system. Because they look and taste like a bakery special, but come together in less than 30 minutes — no yeast, no rolling, no oven. Just a skillet and a good swirl.

What Makes These Pancakes So Special?

It’s all about contrast. You’ve got soft, fluffy pancakes with pockets of cinnamon sugar that caramelize on the griddle, forming a slightly crisp, gooey swirl in every bite. It’s that classic cinnamon roll flavor, but with pancake texture and ease.

The batter is light and simple — nothing fancy. But what takes it over the top is the swirl: brown sugar, melted butter, and cinnamon piped directly into the batter while it cooks. Then comes the drizzle of creamy vanilla glaze that melts into every crevice.

This is the breakfast that turns regular weekends into memorable ones.

Ingredients

For the Pancake Batter

• 1 cup all-purpose flour
• 2 tsp baking powder
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 1 cup milk (any kind)
• 1 large egg
• 2 tbsp melted butter (or oil)
• 1 tsp vanilla extract

For the Cinnamon Swirl

• 1/4 cup unsalted butter, melted
• 1/3 cup packed brown sugar
• 1/2 tbsp ground cinnamon

For the Glaze

• 1/2 cup powdered sugar
• 1–2 tbsp milk
• 1/4 tsp vanilla extract

Make the Cinnamon Swirl

In a small bowl, mix together the melted butter, brown sugar, and cinnamon until smooth. Transfer to a piping bag or zip-top bag with one corner snipped off. Set aside — it’ll be ready when you need to swirl.

Make the Pancake Batter

In a medium bowl, whisk together the flour, baking powder, sugar, and salt. In a separate bowl or measuring cup, whisk the milk, egg, melted butter, and vanilla.

Pour the wet ingredients into the dry and stir until just combined. The batter should be slightly lumpy — don’t overmix or your pancakes will turn rubbery instead of fluffy.

Prepare the Glaze

In another small bowl, stir together the powdered sugar, vanilla, and 1 tablespoon of milk. Add more milk as needed to reach your desired drizzle consistency. It should be pourable but not runny.

Cook the Pancakes

Heat a nonstick skillet or griddle over medium-low heat. Lightly grease with butter or spray oil.

Pour about 1/4 cup of batter onto the hot skillet. Once small bubbles start forming on the surface (about 1–2 minutes), gently swirl the cinnamon mixture onto the pancake — starting from the center and spiraling outward.

Cook for another 30–60 seconds, then flip carefully. The cinnamon swirl side may caramelize and get slightly sticky, which is exactly what you want. Cook for another 1–2 minutes on the second side.

Transfer to a plate and cover loosely to keep warm while you cook the rest.

Drizzle and Serve

Once all pancakes are cooked, drizzle the glaze over the top using a spoon or piping bag. Serve warm with extra glaze on the side (you’ll want it).

Optional, but highly recommended: top with sliced bananas or a dollop of Greek yogurt to balance the sweetness.

Tips for Swirl Success

Keep the heat at medium-low. The cinnamon sugar can burn easily if the pan’s too hot, so slower is better here.

Let the swirl mixture cool just slightly before using. If it’s too runny, it can sink into the batter instead of staying on the surface. If it’s too thick, microwave for 5–10 seconds to loosen it.

Wipe your pan between batches if the swirl starts to stick. A quick wipe with a damp paper towel will keep the surface clean and prevent burning.

How To Store Them

These pancakes are best fresh, but you can refrigerate or freeze them. Store leftovers in the fridge for up to 3 days or freeze with parchment between layers for up to a month. Reheat in the toaster oven or microwave until warm, then re-glaze or serve with syrup.

My Verdict

Cinnamon Roll Pancakes aren’t something I make every day — but when I do, they turn an ordinary morning into something a little more special. They’re warm, swirly, sweet, and nostalgic, all without needing to make a dough or wait for anything to rise.

They’re also incredibly fun to make — especially if you’ve got little helpers who love squeezing the swirl or drizzling the glaze.

So the next time you’re craving something cozy and over-the-top delicious, skip the bakery. Make these instead. You won’t regret it.