Description
Who says you can’t have dessert for breakfast? These Cinnamon Roll Pancakes bring the warm, comforting flavors of a classic cinnamon roll into fluffy pancake form, complete with a swirl and a sweet cream cheese glaze! Perfect for weekend brunches or any cozy morning treat!
Ingredients
Scale
- For the Pancakes
- 1 ½ cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1 ¼ cups milk (whole milk preferred)
- 1 large egg, room temperature
- 2 tbsp butter, melted and cooled
- For the Cinnamon Swirl
- 3 tbsp butter, melted
- ¼ cup brown sugar (light or dark)
- 1 tsp ground cinnamon
- For the Cream Cheese Icing
- 2 oz cream cheese, softened
- ½ cup powdered sugar
- 2 tbsp milk (adjust for consistency)
Instructions
- Prepare the Batter: In one bowl, sift together flour, sugar, and baking powder. In a separate bowl, whisk milk, egg, and melted butter until smooth. Combine the wet and dry ingredients, folding gently until just mixed. Let the batter rest for 5 minutes.
- Make the Cinnamon Swirl: Mix melted butter, brown sugar, and cinnamon until smooth. Transfer to a piping bag or zip-top bag with a small corner snipped off.
- Cook the Pancakes: Heat a skillet over medium heat. Pour about ¼ cup of batter for each pancake, then pipe a cinnamon swirl on top. Cook until bubbles form on the surface, then flip and cook for an additional 1-2 minutes.
- Make the Icing: Whisk together softened cream cheese, powdered sugar, and milk until smooth. Drizzle over the pancakes when ready to serve.
Notes
- Resting the batter briefly helps create fluffier pancakes!
- Use a nonstick skillet to make flipping easier and avoid burning the cinnamon swirl.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast