These delicious, easy cinnamon roll pancakes are the perfect combination of two amazing breakfasts. Imagine fluffy pancakes paired with sweet cinnamon rolls, stacked high and finished with a drizzle of cream cheese icing!
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We love pancakes and we love cinnamon rolls. But when you can’t choose one or the other, put the two together and make these cinnamon roll pancakes!
My cinnamon roll pancakes don’t just taste like they came out of a high-end breakfast eatery, but they also look amazing, too. The perfect cinnamon swirl in the center of each pancake is simply gorgeous!
But don’t let the looks fool you—these pancakes may seem like they’d be challenging to make and they may taste like a professional chef did the cooking. However, they are actually quite simple. There is nothing better than an easy breakfast recipe that tastes absolutely incredible! Let me tell you all about these cinnamon roll pancakes with box mix that you will adore.
(Can’t get enough easy pancake recipes? Try my Apple Pancakes or Peanut Butter Pancakes next!)
Fluffy Cinnamon Roll Pancake Recipe
My cinnamon roll pancakes can be broken down into three main parts:
- The pancake batter
- The cinnamon filling
- The icing
Each of these components is pretty easy to put together on its own. You have made pancake batter before, right? Then, you can probably make my fluffy, homemade pancake batter, too! And the cinnamon filling and sweet cinnamon roll frosting are also pretty easy.
These pancakes can be fried and stacked nice and high. Or, you can enjoy one single, personal-sized cinnamon roll pancake for yourself. Just be sure to give yourself enough icing! You deserve it as a reward for making the most perfect pancakes ever! Cinnamon roll pancakes sure are one of my favorites, so I know you are going to love them too.
(If you can’t get enough cinnamon, be sure to try my Cinnamon Roll Cake and Cinnamon Pancakes, too!)
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Ingredients for Easy Cinnamon Roll Pancakes
See recipe card below this post for ingredient quantities and full instructions.
- Butter – Butter is used in both the cinnamon filling and the cinnamon roll glaze. Unsalted butter will work best for both parts of the recipe.
- Brown sugar – Dark brown sugar is always my favorite as it adds a rich, molasses taste that I love.
- Cinnamon
- Cream cheese – Make sure your cream cheese is soft and at room temperature.
- Powdered sugar (confectioners’ sugar)
- Vanilla
- Bisquick – I love how easy Bisquick pancakes are to make, and they always bake into super fluffy, delicious pancakes. Regular Bisquick pancake mix is what you need, or use my homemade Bisquick!
- Whole milk – Any kind of non-dairy milk will also work.
- Eggs
Variations
These cinnamon roll pancakes with box mix are perfect just as they are, but here are a few ingredient substitutions and variations you may want to try.
- Make the pancake batter from scratch if you have a little extra time. My homemade buttermilk pancake recipe is really delicious!
- If you want cinnamon roll pancakes iHop style, top them with a few slices of butter for an extra decadent taste.
How to Make Cinnamon Roll Pancakes
- Make the cinnamon filling: Stir the melted butter, sugar, and cinnamon together. Pour the mixture into a piping bag, and set aside.
- Make the frosting: Beat the cream cheese, butter, and powdered sugar together until smooth and fluffy. Add the vanilla, and mix again. Scoop the frosting into a separate piping bag, and set this one aside as well.
- Make the pancake batter: Whisk the pancake ingredients together until they are smooth. The batter will look a little runny, but it will start to get thicker as it sits.
- Cook the pancakes: Heat a medium-sized skillet over medium heat, and spray with cooking spray or a little butter. Scoop ½ cup of the pancake batter into the pan. Once the batter begins to bubble, grab the piping bag with the cinnamon roll filling, and pipe a spiral of filling onto the cooking pancake batter. Flip the pancake, and cook for another minute.
- Frost and serve: Stack the cooked pancakes on a plate, and drizzle with the cream cheese frosting. Enjoy while warm!
Quick Tip
While you cook the pancakes one by one, keep the cooked ones warm in a 200ºF oven. You can serve the whole batch at once, and they will all still be warm and fresh.
How To Store Cinnamon Roll Pancakes
Store leftover pancakes in an airtight container in the fridge for up to 4 to 5 days. Then, reheat in the microwave or toaster oven.
I have also had great success freezing these cooked pancakes. Once they are all cooked and cooled, I place them in a large gallon-sized freezer bag and freeze. They will keep in the freezer for about two months.
Anytime you need a fancy breakfast, you can take as many pancakes out of the freezer as you need, and microwave them for about 20-30 seconds. You will need to make the cinnamon roll icing fresh, but that part is easy!
FAQs
What makes a pancake more fluffy?
Baking powder is what makes pancakes fluffy. Baking powder is a chemical leavener. It releases gasses as it heats, and the gluten in the pancake batter traps these gasses, creating air pockets in the pancakes. Bisquick pancake mix has the perfect amount of baking powder to make nice, fluffy pancakes.
What else can I put on pancakes?
I love the cinnamon roll frosting in this recipe as a pancake topper. You can actually use it for any kind of pancakes. Maple syrup is always a classic topping, but honey is another great thing to drizzle over warm pancakes. Try spreading applesauce on your pancakes for a less sweet topping.
Why should you not overmix pancake batter?
Mixing pancake batter too much will make the pancakes tough and flat. The more you stir, the more gluten develops in the pancake batter. Gluten is a protein that helps give pancakes their shape, but it can also get tough when mixed too much. Just give your batter a few nice stirs and it will be fine!
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Easy Cinnamon Roll Pancake
These delicious, easy cinnamon roll pancakes are the perfect combination of two amazing breakfasts. Imagine fluffy pancakes paired with sweet cinnamon rolls, stacked high and finished with a drizzle of cream cheese icing!
4.25 from 4 votes
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Course: Breakfast
Cuisine: American
Author: Kasey Schwartz
Servings: 10 pancakes
Prep Time: 15 minutes minutes
Cook Time: 4 minutes minutes
Total Time: 19 minutes minutes
Equipment
Mixing bowls
Piping Bags
Measuring cups
measuring spoons
large skillet
Ingredients
Cinnamon Filling
- ¼ cup melted butter
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
Cinnamon Roll Glaze
- 4 Tablespoons cream cheese, softened
- 4 Tablespoons butter, softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
Pancakes
- 2 cups Bisquick
- 1 cup whole milk
- ½ teaspoon vanilla extract
- 2 large eggs
Instructions
Start by making the cinnamon roll filling. Mix the butter, sugar and cinnamon together in a bowl. Scoop the mix into a piping bag or zippered plastic bag. Cut the tip off of the piping bag, making a small hole about ⅛ of an inch (about the size of a pencil eraser). Set aside.
¼ cup melted butter, ½ cup brown sugar, 2 teaspoons ground cinnamon
Next, make the cinnamon roll frosting. Beat the cream cheese and butter together until smooth. Add the powdered sugar and beat again until the mix is light and fluffy. Add the vanilla extract.
4 Tablespoons cream cheese, softened, 4 Tablespoons butter, softened, ¾ cup powdered sugar, ½ teaspoon vanilla extract
Scoop the frosting into another piping bag or plastic bag then set aside.
Make the pancake batter. Whisk the Bisquick pancake mix with the milk, vanilla and egg until a smooth batter forms.
2 cups Bisquick, 1 cup whole milk, ½ teaspoon vanilla extract, 2 large eggs
Heat a medium skillet over medium heat on the stovetop. Spray the pan with non-stick cooking spray or use a little extra butter to grease it well.
Scoop about ½ cup of the pancake batter into the hot pan. Once the pancake batter has spread and bubbles start to form in the batter (about 2 minutes), use the piping bag filled with cinnamon butter to make a spiral of cinnamon in the pancake. Keep the spiral inside the center of the pancake- going too close to the edges will make the filling cook too fast and get crunchy.
Flip the pancake and cook for another 1 minute in the pan.
Remove the cinnamon roll pancake from the skillet and place it on a plate. Drizzle some of the cream cheese frosting over the pancake and then enjoy!
Repeat the steps to cook the pancakes until you have used all the batter, filling and frosting.
Notes
- Skip the piping bag for the cream cheese frosting and just spread the frosting over each pancake.
- You can use homemade pancake batter in place of Bisquick mix if you’d like.
- Place the pancakes on a tray as you cook them then put the tray in a 200 degree oven while you make the entire batch. Frost them all right before serving. This makes it easy to make this recipe for a crowd.
Nutrition
Serving: 1serving | Calories: 310kcal | Carbohydrates: 37g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 66mg | Sodium: 422mg | Potassium: 115mg | Fiber: 1g | Sugar: 24g | Vitamin A: 449IU | Vitamin C: 0.1mg | Calcium: 100mg | Iron: 1mg
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!
Categories: Breakfast, Recipes
About Kasey Schwartz
For over 15 years, Kasey Schwartz, the mastermind behind All Things Mamma, has been the ultimate go-to for mouthwatering family recipes. Her work has been featured on Today.com, Buzz Feed, Better Homes and Gardens, and more, making her your go-to mom next door for all things delicious and family-friendly.
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