Cinnamon Roll Pancakes Swirls

Cinnamon roll pancakes are everything you crave for breakfast in one bite soft fluffy pancakes with a gooey cinnamon swirl running through each stack all topped with a rich cream cheese icing. If you have ever debated between pancakes or cinnamon rolls on a lazy weekend these bring the best of both worlds to your kitchen table.

My first attempt went a little messy with swirls going everywhere but now these cinnamon roll pancakes are the most requested treat at our house for birthdays and holidays.

Ingredients

• Unsalted butter: Use in both the cinnamon swirl and cream cheese icing for richness Make sure it is softened for smoother mixing
• Brown sugar: Adds deep caramel flavor to the cinnamon swirl Always choose tightly packed fresh brown sugar for the best moisture
• Ground cinnamon: The star spice Infuse your pancakes with bakery warmth For best taste select a freshly opened jar
• All purpose flour: Builds the pancake base Stick with unbleached flour for lighter pancakes
• Baking powder and baking soda: Guarantees fluffiness and proper rise Always check freshness for the best lift
• Granulated sugar: Just enough to sweeten the pancake batter Choose fine grain sugar so it dissolves easily
• Salt: Brings out all the flavors Use a pinch of fine sea salt for even distribution
• Buttermilk: Gives unique tang and super tender pancakes For thick pancakes use full fat buttermilk
• Large egg: Binds everything together Farm fresh eggs have the brightest flavor
• Vanilla extract: Enhances the cinnamon roll aroma Try pure vanilla for the richest flavor
• Cream cheese: Essential for silky icing Always select full fat brick style for best results
• Powdered sugar: Sweetens and thickens the icing Sift for a smooth lump free glaze
• Milk: Thins the icing to drizzle consistency Whole milk gives extra creaminess

Step-by-Step Instructions

Make the Cinnamon Swirl:

In a medium bowl combine softened butter brown sugar and cinnamon Stir until fully blended and no streaks remain Transfer the mixture into a piping bag or a sturdy ziplock bag and press it toward one corner For best control clip or twist the opposite end and set aside on your workspace

Prepare the Pancake Batter:

In a large bowl whisk together flour baking powder baking soda granulated sugar and salt for even distribution and aeration In a separate bowl mix buttermilk egg melted butter and vanilla until completely smooth and well integrated Slowly pour the wet mixture into the dry ingredients Fold gently with a spatula stopping as soon as you no longer see dry patches A slightly lumpy batter is perfect Set aside for a few minutes so the flour hydrates

Mix the Cream Cheese Icing:

Place softened cream cheese and butter in a clean bowl Beat until light and lump free Gradually blend in powdered sugar and vanilla Increase mixing speed until the icing is smooth and fluffy Add milk a tablespoon at a time whisking thoroughly between additions your goal is a thick creamy glaze that drizzles easily

Cook the Pancakes:

Heat a nonstick skillet or griddle over medium heat and lightly grease with a touch of butter or neutral oil Use a quarter cup measure to pour batter for evenly sized pancakes As soon as batter hits the pan snip the bag’s corner and pipe a neat cinnamon swirl on each pancake Once the top bubbles and the edges look set slide a thin spatula underneath and flip Cook until the other side is golden and fragrant Keep finished pancakes warm under foil while you cook through the batch

Serve with Cream Cheese Icing:

Stack the pancakes on plates and drizzle generously with cream cheese icing The icing melts beautifully over the warm pancakes making sure every bite has creamy sweetness

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I love the way the cinnamon swirl perfumes the kitchen it reminds me of my mother’s Sunday morning baking When we make these together now my kids always ask if the whole house will smell like cinnamon for days

Storage Tips

Cool leftover pancakes completely before stacking and wrapping them in wax paper They keep in an airtight container in the fridge for up to three days For longer storage freeze in single layers then move to a freezer bag Reheat gently in the microwave or toaster oven for best results

Ingredient Substitutions

If you do not have buttermilk you can make your own by stirring a tablespoon of lemon juice or vinegar into regular milk and letting it sit for five minutes Dairy free butter and almond milk work well for a lactose free version Sub gluten free flour blend for standard flour if needed

Serving Suggestions

Pile pancakes high and serve with browned breakfast sausage or salty bacon to balance the sweetness Top with fresh berries or a sprinkle of toasted pecans for texture Sometimes I like to keep extra icing on the side for dipping each bite

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Cultural Context

Cinnamon rolls have deep Scandinavian roots with American breakfast diners taking the flavor nationwide Pancake houses all across the US have started offering versions of this mash up and now you can bring it right to your own home

Recipe FAQs

→ How do I create the cinnamon swirl in the pancakes?

Mix soft butter with brown sugar and cinnamon, transfer to a piping bag, and pipe over pancakes as they cook.

→ Can I use regular milk instead of buttermilk?

Yes, though buttermilk yields fluffier pancakes. For a substitute, add 1 tablespoon lemon juice to 1 cup milk and let sit.

→ What keeps the pancakes tender and fluffy?

Using baking powder and soda with buttermilk ensures a light, airy texture. Avoid over-mixing the batter.

→ How should I store leftover pancakes?

Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat gently before serving.

→ Can I freeze the cream cheese icing?

Yes, place in an airtight container and freeze for up to a month. Thaw overnight in the refrigerator and stir before using.