These decadent Cinnamon Roll Pancakes are tender and fluffy, generously cinnamon spiced and feature a sweet and rich cream cheese icing swirl atop. They taste just like a cinnamon roll and are so easy to make!

Cinnamon roll pancakes shown featuring cinnamon pancakes with a cream cheese swirl over pancakes. They are all laid out on a platter and shown from overhead.

Who doesn’t love cinnamon rolls? But who loves all the work it takes to make a typical cinnamon roll?

That’s where these mouthwatering cinnamon roll pancakes make a big difference. All the flavor without all the hassle!

When initially developing this recipe, a version featuring a cinnamon sugar swirl cooked right into the center was tested first — which is a common approach. But it turned out to be messy, fussy, and prone to burning.

So instead, the recipe was simplified: a generously cinnamon-infused pancake finished with a cream cheese icing on top. The icing can either be swirled in a decorative pattern to mimic a cinnamon roll, or simply spread over for ease. The taste will be just the same.

Save this over-the-top delicious cinnamon roll pancake recipe for your next weekend breakfast or holiday brunch. People of all ages will love them!

Ingredients used to make homemade cinnamon roll pancakes.

Ingredients

  • Butter: Added for richness to both the pancake batter and the icing.
  • Cream cheese: Creates the flavor of a typical cinnamon roll icing.
  • Powdered sugar: Used for a smooth, non-gritty, sweet icing.
  • Vanilla extract: Added for flavor to both the topping and the pancakes.
  • Dark brown sugar: Light brown sugar works too. This mimics the traditional flavor of a cinnamon roll filling.
  • All-purpose flour: Builds the structure of the pancake. See notes for a gluten-free option.
  • Cinnamon: A full 4 teaspoons gives a nicely noticeable cinnamon flavor. Saigon cinnamon is recommended for its superior flavor.
  • Baking powder: Added for fluffy pancakes. Aluminum-free baking powder is best to avoid a metallic aftertaste.
  • Salt: Balances the sweetness and brings out the flavors of the pancakes.
  • Milk: Adds moisture and creates a good consistency in the batter.
  • Eggs: Bind the batter together and add lift to the pancakes as they cook.

How to Make the Cream Cheese Icing

Cream cheese and butter shown in a mixing bowl before adding other ingredients to make icing.

Cream the fats: In a large mixing bowl, use an electric hand mixer to whip together 4 tablespoons softened butter and the cream cheese until smooth.

Powdered sugar and vanilla added to creamed butter and cream cheese in mixing bowl.

Add sweetener: Add powdered sugar and ½ teaspoon vanilla and whip until light and fluffy, about 2 minutes.

Thin with cream: Pour in cream and mix until creamy, about 30 seconds. Set the icing aside while you prepare the pancakes.

Completed cream cheese icing mixture in glass mixing bowl.

How to Make the Pancake Batter

Heat the griddle: Preheat an electric griddle to 325–350°F. You can also use a stovetop griddle heated over medium-low heat.

Whisk dry ingredients: In a large mixing bowl, break up any clumps of brown sugar with your fingertips. Add flour, cinnamon, baking powder, and salt and whisk until evenly combined. Make a well in the center of the mixture.

Flour, baking powder, salt, cinnamon and brown sugar shown in a glass mixing bowl before mixing.

Once the batter is mixed and the griddle is ready, cook the pancakes until bubbles form on the surface and the edges look set, then flip and cook through. Serve warm with the cream cheese icing swirled or spread generously over the top.