Description
Cinnamon Roll Pancakes are a delicious and indulgent breakfast treat that combines the flavors of cinnamon rolls with the fluffy texture of pancakes. The pancake batter is cooked into soft, golden stacks, while a cinnamon-sugar swirl is added in between the layers for a sweet, gooey center, mimicking the filling of a traditional cinnamon roll. Topped with a rich, creamy glaze, similar to the icing on a cinnamon roll, these pancakes are the ultimate indulgence. Perfect for a special breakfast or brunch, Cinnamon Roll Pancakes offer a comforting, cinnamon-infused twist on a classic favorite, making them a perfect treat for anyone with a sweet tooth.
Ingredients
Scale
Here’s what you’ll need to make these mouthwatering Cinnamon Roll Pancakes:
For the Pancakes:
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 ¼ cups milk (whole or 2% for a richer flavor)
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- 3 tablespoons unsalted butter, softened
- ¼ cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1 tablespoon flour (optional, for consistency)
For the Glaze:
- ½ cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- Pinch of salt
Ingredient Highlights
- Flour: The base of the pancake batter, providing structure and a soft, fluffy texture.
- Cinnamon: This adds the signature warm spice that makes these pancakes taste like cinnamon rolls.
- Butter: Both in the pancake batter and the cinnamon swirl, butter gives the pancakes a rich and tender texture.
- Brown Sugar: Adds depth and richness to the cinnamon swirl, giving it a caramelized sweetness that complements the pancakes.
- Powdered Sugar: Used in the glaze to create a smooth, creamy finish that drizzles beautifully over the pancakes.
- Milk & Egg: These ingredients are key for creating a smooth, tender pancake batter.
Instructions
Follow these easy steps to make the perfect Cinnamon Roll Pancakes:
Make the Cinnamon Swirl:
- Prepare the Cinnamon Swirl: In a small bowl, combine the softened butter, brown sugar, ground cinnamon, and flour (if using). Stir until the mixture is smooth and forms a thick paste. Transfer this mixture to a small piping bag or plastic sandwich bag with the tip of the bag cut off. Set aside.
Prepare the Pancake Batter:
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter should be thick but pourable. Be careful not to overmix; a few lumps are okay.
Cook the Pancakes:
- Preheat the Pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a little butter.
- Pour the Pancake Batter: Pour about ¼ cup of pancake batter onto the hot skillet for each pancake. Let the batter spread naturally into a round shape.
- Add the Cinnamon Swirl: Once the batter starts to bubble and the edges look set (about 1-2 minutes), take the cinnamon swirl mixture and pipe it in a spiral pattern on top of the pancake.
- Flip the Pancake: Using a spatula, gently flip the pancake and cook for an additional 1-2 minutes until golden brown on both sides. Repeat with the remaining batter and cinnamon swirl.
Make the Glaze:
- Prepare the Glaze: While the pancakes are cooking, make the glaze by whisking together the powdered sugar, milk, vanilla extract, and a pinch of salt. Adjust the thickness by adding more milk if you want a thinner glaze or more powdered sugar for a thicker glaze.
Serve the Pancakes:
- Assemble: Stack the pancakes on a plate, drizzle generously with the glaze, and serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 4-6
- Calories: 250-300 kcal
- Fat: 12g
- Carbohydrates: 35g
- Protein: 5g