Can I make cinnamon roll pancakes without pancake mix?

Absolutely! Any homemade pancake batter works perfectly here. A classic buttermilk pancake recipe is an especially delicious base. The cinnamon swirl filling and cream cheese glaze are the stars of this recipe, so they'll shine no matter what batter you use.

Can I make the cinnamon filling and glaze ahead of time?

Yes! The cinnamon brown sugar filling can be made the night before and stored in the squeeze bottle in the refrigerator. Just warm it up gently in the microwave for 10–15 seconds before using so it's pourable again. The cream cheese glaze can also be made ahead and stored in the fridge. Give it a good stir and add a splash of milk to loosen it back up before serving.

Can I freeze cinnamon roll pancakes?

Yes! Let the cooked pancakes cool completely, then layer them between sheets of parchment paper and freeze in a zip-top freezer bag for up to 2 months. Reheat in the toaster or microwave straight from frozen. Freeze the glaze separately in an airtight container and thaw in the fridge overnight before using.

How do I keep cinnamon roll pancakes warm while I finish cooking the batch?

Place finished pancakes in a single layer on a baking sheet in a 200°F oven while you cook the rest. This keeps them warm and slightly crisp without drying them out. Add the cream cheese glaze right before serving.

Easy Cinnamon Roll Pancakes (Made with Pancake Mix!)

Name: Easy Cinnamon Roll Pancakes (Made with Pancake Mix!)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 tablespoons unsalted butter; ½ cup packed brown sugar; 1 tablespoon ground cinnamon; 2 tbs butter, melted; 4 oz cream cheese, softened to room temperature; 1 cup powdered sugar; 1 teaspoon vanilla extract; 2–4 teaspoons milk (to consistency); 2 cups pancake mix (plus liquid as directed on package); Butter or cooking spray for the griddle

Description

Fluffy pancakes swirled with a buttery cinnamon brown sugar filling and topped with homemade cream cheese glaze. Made with pancake mix for an easy, crowd-pleasing breakfast in under 30 minutes.

Ingredients

Scale

Cinnamon Swirl Filling

4 tablespoons unsalted butter
½ cup packed brown sugar
1 tablespoon ground cinnamon

Cream Cheese Glaze

2 tbs butter, melted
4 oz cream cheese, softened to room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
2–4 teaspoons milk (to consistency)

Pancakes

2 cups pancake mix (plus liquid as directed on package)
Butter or cooking spray for the griddle

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Instructions

Make the cinnamon filling. Melt 4 tbs butter in a small saucepan over medium-low heat. Add 1/2 cup brown sugar and stir until combined and glossy. Remove from heat, stir in 1 tbs cinnamon, and let cool for 5–10 minutes until slightly thickened. Pour into a squeeze bottle and set aside.
Make the cream cheese glaze. In a bowl, whisk together 2 tbs melted butter, 1 cup powdered sugar, and 1 tsp vanilla extract until combined. Add 4 oz softened cream cheese and stir until the mixture is smooth. Add milk one teaspoon at a time, whisking until you achieve the desired consistency. Set aside at room temperature.
Mix the pancake batter. Prepare pancake mix according to package directions. Pour into a pancake batter dispenser if using.
Preheat the griddle. Heat an electric griddle to 375°F (medium heat). Lightly grease with butter or cooking spray.
Pour the batter. Dispense batter onto the griddle in round circles, about 4–5 inches in diameter. Cook 4-6 at a time, depending on griddle size.
Pipe the cinnamon swirl. Once the edges of the pancakes begin to bubble and the batter is partially set, use the squeeze bottle to pipe a cinnamon spiral onto each pancake.
Flip and finish. Flip each pancake once the edges look set and the top surface is mostly matte. Cook for another 1–2 minutes until the swirl side is caramelized and golden brown.
Serve. Stack 2–3 cinnamon roll pancakes per plate and spread the cream cheese glaze generously over the top. Serve immediately.

Nutrition

Serving Size: 1 pancake
Calories: 300