How to make these decadent cinnamon roll pancakes

Recipe Girl

If you’re one of those people who can’t resist the incredible smell of butter, sugar and cinnamon emanating from the Cinnabon store, get ready for a breakfast game-changer. Three words: Cinnamon. Roll. Pancakes. Imagine fluffy pancakes that also incorporate the sticky, sugary qualities of the cinnamon bun, including — of course — its gooey cream cheese glaze. What better way to start your day, right?

Blogger Recipe Girl’s how-to guide on cinnamon roll pancakes is super simple and features easy-to-follow instructions. She recommends using a nonstick skillet or griddle, a metal spatula for flipping and an ice cream scoop for the batter.

And when it comes to ingredients, the list doesn’t deviate too far from what you probably already have in your cupboard. Recipe Girl’s list contains cinnamon, salt, flour, butter, baking powder, milk, eggs and oil, plus cream cheese and vanilla extract for the frosting. Just looking at this photo of the end result makes our mouths water:

Recipe Girl

If you’re struggling to make your cinnamon swirl look perfect, blogger Fifteen Spatulas actually uses a squeeze bottle full of melted butter, brown sugar and cinnamon in order to squeeze perfect swirls of delicious, cinnamon roll flavor right onto her pancakes. Check it out:

Fifteen Spatulas

For tips on making the perfect pancake, blogger Lizzy T reminds us to wait until the pancakes start to bubble and rise before you start going crazy with the cinnamon swirl.

Another good tip? Don’t get too close to the pancake’s edge when swirling, lest your cinnamon swirl slide right off your cake.

cinnamon sticks

If you’re looking for a unique twist on the cream cheese glaze, why not follow her recipe and add some maple extract to the glaze, instead of the usual vanilla?

Tastes of Lizzy T

Between the three recipes mentioned above, you’re sure to pull off the perfect pancakes for you.

And if cinnamon roll pancakes don’t do it for you, why not try out these Nutella-stuffed pancakes topped with strawberries? Who’s excited for breakfast?

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About the Author
Chelsea Davis
Chelsea is a freelance journalist based in New York City whose passion revolves around traveling the world, immersing herself in foreign cultures, and of course, eating and drinking everything delicious. She covers all things food, drink and travel and is always up for an adventure, whether that means an adrenaline-pumping excursion or trying a new cuisine. Follow her on Instagram at @cheycheyfromthebay and keep up with her latest work at

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