Cinnamon Roll Pancakes — Fluffy Swirl Recipe

Warm, buttered spirals of cinnamon and sugar meet tender pancake batter for an indulgent weekend breakfast. Cinnamon Roll Pancakes deliver the gooey center of a cinnamon roll with the quick turnaround of pancakes. After testing this recipe eight times with different flours and griddles, I landed on a batter that browns evenly and a filling that stays melty, not soggy. I developed the glaze and swirl technique while cooking for a busy brunch service, so these scale and hold up for a crowd. Read on for exact measurements, timing, and kitchen-tested tips to get the best swirl every time.

Why This Recipe Works

The batter uses a touch of baking powder and baking soda for lift and tenderness while keeping the center moist.
A concentrated brown sugar–butter paste holds its shape when piped and melts to a gooey ribbon without soaking the pancake.
Cooking over medium heat gives a deep golden crust while allowing the center to set slowly.
A warm cream cheese glaze adds tang and moisture without weighing down the pancakes.
Folding and gentle mixing protect gluten development for a soft crumb.

Ingredients Breakdown

All-purpose flour — 250 g (2 cups). Provides structure; measure by weight for consistent results. For a lighter crumb, sift before measuring.
Granulated sugar — 25 g (2 tbsp). Balances the tang of the glaze and browning of the batter.
Baking powder — 10 g (2 tsp) and baking soda — 2 g (1/2 tsp). The combo gives oven-like lift on a griddle.
Salt — 4 g (3/4 tsp). Use Diamond Crystal kosher salt for consistent seasoning; if using Morton’s, halve the quantity.
Whole milk — 240 ml (1 cup). Adds fat and helps the batter brown.
Large egg — 1. For richness and structure. See substitutions below for egg-free options.
Unsalted butter, melted — 60 g (4 tbsp). Keeps pancakes tender.
Vanilla extract — 5 ml (1 tsp). Enhances flavor.
For the cinnamon swirl: Unsalted butter — 60 g (4 tbsp), packed brown sugar — 100 g (1/2 cup), ground cinnamon — 8 g (2 tsp), pinch of fine salt. This paste should be spreadable but not runny.
For the glaze: Cream cheese — 113 g (1/2 cup) room temperature, powdered sugar — 120 g (1 cup), milk — 30–45 ml (2–3 tbsp), vanilla — 1/2 tsp. Use full-fat cream cheese for the best texture.

Substitutions with impact warnings:

You can substitute Greek yogurt for milk (1:1) to add tang, but the batter will be thicker and yield denser pancakes.
Swap light brown sugar for dark for deeper molasses flavor; filling will taste richer.
Gluten-free: Use a 1:1 GF flour blend and add 1/4 tsp xanthan gum — expect slightly different browning and texture.

Essential Equipment

Large nonstick skillet or griddle (25–30 cm / 10–12 inches) — heats evenly and prevents sticking. If you only have an 8-inch pan, cook smaller pancakes to avoid overflow.
Digital scale — for accurate flour measurement (recommended).
Measuring cups and spoons for liquids and small amounts.
Piping bag or resealable plastic bag with a corner snipped — for neat swirls.
Spatula with a thin edge — for easy flipping.
Whisk and mixing bowls.
Instant-read thermometer (optional) — pancakes are done when the interior reaches about 74°C (165°F) or when bubbles form and set.

Step-by-Step Instructions

Step 1: Make the batter

In a large bowl, whisk 250 g (2 cups) all-purpose flour, 25 g (2 tbsp) granulated sugar, 10 g (2 tsp) baking powder, 2 g (1/2 tsp) baking soda, and 4 g (3/4 tsp) salt. In a separate bowl, whisk 240 ml (1 cup) whole milk, 1 large egg, 60 g (4 tbsp) melted unsalted butter, and 5 ml (1 tsp) vanilla. Pour wet into dry and stir until just combined; do not overmix — stop as soon as no dry flour is visible. The batter should be thick but pourable; rest 5 minutes.

Step 2: Prepare the cinnamon filling

In a small bowl, stir together 60 g (4 tbsp) melted unsalted butter, 100 g (1/2 cup) packed brown sugar, 8 g (2 tsp) ground cinnamon, and a pinch of salt until smooth. Place the paste into a piping bag or resealable plastic bag and keep at room temperature. If the paste firms, microwave for 5–8 seconds to soften.

Step 3: Heat the griddle

Heat the griddle or skillet over medium heat to about 180°C (350°F) surface temperature, or until a drop of batter sizzles gently and spreads slowly. Lightly grease with butter or oil and wipe off excess with a paper towel; too much fat causes uneven browning. Heat for 2–3 minutes.

Step 4: Cook the pancakes and pipe the swirl

Pour 60 ml (1/4 cup) batter per pancake onto the griddle. Immediately pipe a spiral of cinnamon paste from the center outward. Let the pancake cook until bubbles form and the edges look set, about 2–3 minutes. Flip gently and cook the second side until golden brown, about 1–2 minutes more. Transfer to a warm plate and keep loosely tented.

Step 5: Make the glaze and finish

Beat 113 g (1/2 cup) room-temperature cream cheese with 120 g (1 cup) powdered sugar, 30–45 ml (2–3 tbsp) milk, and 2.5 ml (1/2 tsp) vanilla until smooth. Drizzle or spoon the glaze over warm pancakes just before serving. If reheating, add glaze after warming.

Expert Tips & Pro Techniques

Common mistake: piping too much filling. If you pipe a large glob, it will leak through the pancake. Pipe a thin spiral and leave a 1 cm (1/2-inch) border.
Temperature tip: medium heat keeps the pancake center from staying raw while the outside browns. Too high and the outside will burn in 30–45 seconds.
Make-ahead: cook pancakes, cool completely, and stack with parchment between each. Refrigerate up to 2 days or freeze flat up to 1 month. Reheat in a 175°C (350°F) oven for 8–10 minutes.
Professional technique adapted for home cooks: preheat the skillet and use a paper towel to leave a light sheen of oil — this creates even browning similar to restaurant griddles.
Avoid overmixing: a few lumps are fine. Overmixed batter yields tough pancakes.
Scaling: for a crowd, keep cooked pancakes warm in a 93°C (200°F) oven on a wire rack so they don’t steam and lose texture.

Within the batter section, consider a spiced twist like adding 4 g (1 tsp) ground cardamom to the filling for a warm, aromatic note. For a visual guide to rolling and piping technique, see this classic gooey cinnamon rolls which inspired the swirl method here.

Storage & Reheating

Refrigerator: Cool pancakes completely, then stack with parchment paper in an airtight container or zip-top bag for up to 2 days.
Freezer: Flash-freeze flat on a tray for 1 hour, then transfer to a freezer-safe bag. Freeze up to 1 month. Thaw in the fridge overnight.
Reheating: Reheat in a 175°C (350°F) oven for 8–10 minutes from refrigerated, or 10–12 minutes from frozen. Microwave only for quick reheats (15–25 seconds), but this softens the crust and can make the swirl runny.

Variations & Substitutions

Gluten-Free Version: Replace 250 g (2 cups) all-purpose flour with 250 g (2 cups) 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if your blend lacks it. Batter may thicken; add 15–30 ml (1–2 tbsp) milk. Cook time unchanged.
Vegan Option: Replace egg with 60 g (1/4 cup) applesauce and use 240 ml (1 cup) plant milk and 60 g (4 tbsp) melted vegan butter. Swap cream cheese glaze for a coconut cream glaze (use full-fat coconut milk reduced slightly).
Apple-Cinnamon Swirl: Fold 100 g (1 cup) finely diced apples sautéed in 15 g (1 tbsp) butter and 10 g (1 tbsp) brown sugar into the batter, and reduce milk by 30 ml (2 tbsp). For inspiration, try the texture pairing from our apple cinnamon pancakes.
Mini Pancakes: Use 30 ml (2 tbsp) batter per mini pancake and pipe smaller swirls. Cook for 1–1.5 minutes per side.

Serving Suggestions & Pairings

Top with a pat of butter and an extra drizzle of cream cheese glaze, fresh berries, or sliced bananas.
Pair with crisp bacon or sausage for a sweet-and-salty contrast.
Serve with hot coffee or spiced chai for a cozy brunch pairing.
For a holiday presentation, sprinkle with toasted pecans and a dusting of powdered sugar; this echoes the seasonal flavors in our holiday cinnamon-vanilla feature.

Nutrition Information

Serving size: 1 pancake (recipe makes 8 servings). Nutrition values are estimates. Actual values may vary.

Per serving:

Calories: 330 kcal
Total Fat: 15 g
Saturated Fat: 8 g
Cholesterol: 60 mg
Sodium: 320 mg
Total Carbohydrates: 43 g
Dietary Fiber: 1.5 g
Sugars: 18 g
Protein: 5.5 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my pancakes turn out flat and dense?
A: You likely overmixed the batter or used expired leavening. Mix until just combined and check baking powder freshness. Also cook at medium heat so they set slowly.

Q: Can I make this without eggs?
A: Yes. Use 60 g (1/4 cup) applesauce or a commercial egg replacer. Expect slightly denser pancakes and adjust liquid if batter gets too thick.

Q: Can I double this recipe for a brunch?
A: Yes. Double all ingredients and cook in batches. Keep cooked pancakes warm on a wire rack in a 93°C (200°F) oven. Avoid stacking too tightly or they will steam.

Q: Can I prepare this the night before?
A: You can make the cinnamon paste and batter the night before; store both in the fridge. Rest the batter at room temperature 15–20 minutes before cooking. Assembling and cooking in the morning yields the best texture.

Q: How long do these keep in the fridge?
A: Cooked pancakes keep in the refrigerator for up to 2 days in an airtight container. The glaze is best added before serving to preserve texture.

Q: My cinnamon filling leaked—what went wrong?
A: Often the paste was too thin or piped too close to the edge. Chill the filling briefly so it’s firmer, pipe a smaller spiral, and leave a 1 cm (1/2-inch) border.

Q: Can I freeze leftovers?
A: Yes. Flash-freeze pancakes on a tray, then transfer to a freezer bag for up to 1 month. Reheat from frozen in a 175°C (350°F) oven for 10–12 minutes.

Conclusion

If you want a visual reference for a slightly different method of swirling and presentation, see Kitchen 335’s cinnamon roll pancakes for another tested approach. For a home-cook-friendly variation and extra inspiration, check out Recipe Girl’s take on cinnamon roll pancakes.

Enjoy these sticky, tender pancakes with a warm cup of coffee and good company.