collage of steps to make cinnamon roll pancakes

Cinnamon rolls and pancakes are two of our favorite breakfast treats around here… !  Well Recipe Girl came up with a way to combine the two that I was just DYING to try!!  I’m telling you, she is a pure genius!

When you make the pancakes, be sure not to over-stir the batter, this will make chewy pancakes instead of light and fluffy pancakes.  The cinnamon swirl sort of melts into the batter and of caramelizes on the bottom will create beautiful little craters of cinnamon-y deliciousness!  Oh… and the frosting in this recipe is literally over the top!


cinnamon roll pancakes with frosting

collage of steps to make cinnamon roll pancakes
5 from 4 votes↑ Click stars to rate now!
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Cinnamon Roll Pancakes with Cream Cheese Frosting!

These Cinnamon Roll Pancakes are the best of both worlds- The perfect combination of pancakes and cinnamon rolls!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 pancakes


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Pancakes (or you can use a box mix if you prefer)

  • 1 ½ cups all-purpose flour
  • 4 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 tablespoon white sugar
  • 1 ¼ -1 ½ cups milk room temperature
  • 1 egg room temperature
  • 3 tablespoons butter melted

Cinnamon Swirl

  • 3 tablespoons butter melted
  • ¼ cup brown sugar
  • 2 teaspoons cinnamon

Frosting (Optional)

  • 4 ounces cream cheese softened
  • ¼ cup butter softened
  • 1 ½ cups confectioners' sugar
  • ½ teaspoon vanilla extract
  • teaspoon salt



  • In a small bowl, combine dry ingredients. In a separate bowl, combine wet ingredients. Add wet ingredients to dry ingredients and stir just until combined. Add more milk if your batter is too thick. (Batter should be slightly lumpy).


  • Combine all swirl ingredients in a small ziploc bag. Snip off the corner.

Cream Cheese Frosting

  • Mix cream cheese & butter with a mixer on high until fluffy. Add in confectioners' sugar 1/4 cup at a time until mixed in. Add in remaining ingredients. Refrigerate until serving.

To Prepare Pancakes

  • Heat a lightly oiled griddle to medium. Pour ¼ cup of batter onto the griddle. Once bubbles start to form, gently squeeze a swirl of the sugar mixture into each pancake. Once the bubbles on the top side begin to pop, flip pancakes and cook an additional minute or two.
  • Top with frosting and serve warm.
5 from 4 votes

Nutrition Information

Calories: 400 | Carbohydrates: 52g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 75mg | Sodium: 302mg | Potassium: 297mg | Fiber: 1g | Sugar: 32g | Vitamin A: 703IU | Calcium: 150mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast
Cuisine American


Adapted from Recipe Girl



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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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  1. I made them and the kids love them the only issue I had was the cinnamon swirl mixture was runny very runny how do I thicken it up for the next time I make these cakes

    1. It does get a little bit runny and kind of creates craters in the pancakes. You could try adding a little bit less butter next time if you would like it to be thicker. :)