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Cinnamon Roll Pancakes with Creamy Icing

Cinnamon Roll Pancakes with Creamy Icing

Cinnamon Roll Pancakes with Creamy Icing are the perfect way to elevate your breakfast game. These fluffy pancakes are infused with the warm, comforting flavors of cinnamon rolls and topped with a dreamy, creamy icing that takes them over the top. Ideal for weekend brunches or special occasions, these pancakes look as good as they taste, making them a crave-worthy addition to your breakfast rotation.

Why You’ll Love This Recipe

Cinnamon Roll Pancakes combine two beloved breakfast staples into one delicious dish. Soft, fluffy pancakes filled with a sweet cinnamon swirl and topped with creamy icing make for an irresistible morning treat. You’ll love how easy they are to whip up, and they’re sure to impress your family or guests.

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  • Decadent cinnamon flavor in every bite
  • Easy to prepare and cook
  • Perfect for sharing or indulging solo
  • Beautiful presentation for special occasions
  • Versatile and customizable toppings

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 cup brown sugar, packed
  • 1/4 cup powdered sugar
  • 2 tablespoons cream cheese, softened
  • 1-2 tablespoons milk (for icing)
  • Additional butter for cooking

How to Make Cinnamon Roll Pancakes

  1. In a mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
  2. In another bowl, mix the buttermilk, egg, melted butter, and vanilla extract until well combined.
  3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; it’s okay if there are a few lumps.
  4. In a small bowl, mix the ground cinnamon and brown sugar to create the cinnamon filling.
  5. Preheat a non-stick skillet or griddle over medium heat and add a little butter to coat the surface.
  6. Pour about 1/4 cup of pancake batter onto the skillet. Immediately sprinkle a teaspoon or two of the cinnamon filling over the batter and gently swirl it in with a knife or toothpick.
  7. Cook for about 2-3 minutes, or until bubbles form on the surface. Flip the pancake and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.
  8. To make the creamy icing, whisk together the powdered sugar, cream cheese, and enough milk to reach your desired consistency.
  9. Stack the pancakes on a plate, drizzle with maple syrup, and top with the creamy icing.

Tips for the Best Results

  • Make sure your ingredients are at room temperature for a smoother batter.
  • Don’t overmix the batter; a few lumps are fine and will result in fluffier pancakes.
  • Keep pancakes warm in a preheated oven while you finish cooking the rest.
  • Experiment with the amount of cinnamon filling based on your taste preference.

Easy Variations

  • Add chopped nuts like pecans or walnuts for a crunchy texture.
  • Stir in chocolate chips for an indulgent twist.
  • Top with fresh fruit such as bananas or berries for a fruity kick.
  • Use flavored extracts like almond or maple in the batter for a unique spin.

What to Serve With It

  • Crispy bacon or sausage for a savory side
  • Fresh fruit salad for a refreshing contrast
  • Yogurt with honey for a creamy addition
  • A sprinkle of powdered sugar for extra sweetness

Storage and Reheating

Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place pancakes in a toaster or microwave until warmed through. For the best texture, consider reheating them in a skillet over low heat.

Recipe Card

Recipe Name: Cinnamon Roll Pancakes with Creamy Icing
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield/Servings: 4 servings
Ingredients:

  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 cup brown sugar, packed
  • 1/4 cup powdered sugar
  • 2 tablespoons cream cheese, softened
  • 1-2 tablespoons milk (for icing)
  • Additional butter for cooking

Instructions:

  1. In a mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
  2. In another bowl, mix the buttermilk, egg, melted butter, and vanilla extract until well combined.
  3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; it’s okay if there are a few lumps.
  4. In a small bowl, mix the ground cinnamon and brown sugar to create the cinnamon filling.
  5. Preheat a non-stick skillet or griddle over medium heat and add a little butter to coat the surface.
  6. Pour about 1/4 cup of pancake batter onto the skillet. Immediately sprinkle a teaspoon or two of the cinnamon filling over the batter and gently swirl it in with a knife or toothpick.
  7. Cook for about 2-3 minutes, or until bubbles form on the surface. Flip the pancake and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.
  8. To make the creamy icing, whisk together the powdered sugar, cream cheese, and enough milk to reach your desired consistency.
  9. Stack the pancakes on a plate, drizzle with maple syrup, and top with the creamy icing.

Notes: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or microwave until warmed through.

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