Okay, so I’ve made cinnamon roll pancakes probably twenty times now, and I’m still amazed every single time. Like, who knew you could combine two of the best breakfast foods into one? My sister thinks I’m crazy for being this excited about pancakes, but honestly, wait until you try these.
Here’s the thing—I stumbled onto cinnamon roll pancakes completely by accident last fall. Was supposed to make regular pancakes for Sunday brunch, but I had this random tube of Pillsbury cinnamon rolls sitting in my fridge (you know, the kind that makes that satisfying ‘pop’ when you open it?). My brain was like, “What if…” And now I can’t go back to regular pancakes. Just can’t.
Table of Contents
What Makes Cinnamon Roll Pancakes So Special
Look, I’m gonna be honest with you. The first batch was a disaster. Complete disaster. I tried swirling the cinnamon mixture into the pancake batter, and it just… disappeared. Burned in some spots, raw in others. My husband took one bite and very diplomatically said, “Maybe we order takeout?”
But the second time? Magic.
The secret is treating the cinnamon swirl like you would in actual cinnamon rolls—keeping it separate, adding it at the right moment, and not overthinking it. (I’m really good at overthinking things, by the way. Just ask anyone who knows me.)
The Easy Cinnamon Roll Pancakes Recipe
What You’ll Need
For the Pancakes:
- 2 cups Bisquick mix (or your favorite pancake mix—I’ve used both)
- 1 cup milk (sometimes I use oat milk when I’m pretending to be healthy)
- 2 eggs
- 1 teaspoon vanilla extract (the real stuff, not imitation. Trust me on this one)
For the Cinnamon Swirl:
- 1/2 cup butter, melted (don’t even try with margarine)
- 3/4 cup brown sugar (dark brown if you have it, but light works fine too)
- 2 tablespoons ground cinnamon (I use Costco’s Saigon cinnamon because I’m obsessed)
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened (leave it out for like 30 minutes, or microwave for 15 seconds if you’re impatient like me)
- 1/4 cup butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
Shopping tip: Don’t buy the pre-made pancake mix in those squeeze bottles. I tried it once thinking it would save time, and they taste like cardboard. Actually, my 6-year-old said they tasted like “sad pancakes,” which is probably worse than cardboard.
Making the Cinnamon Roll Pancakes (Step by Step)
Step 1: The Cinnamon Swirl
Mix together the melted butter, brown sugar, and cinnamon in a bowl. It’ll look kinda grainy and weird—that’s normal. Pour it into a plastic squeeze bottle or a ziplock bag (just cut a tiny corner off). I learned this trick from my neighbor, and it’s a game-changer.
Wait, I almost forgot—make sure you do this FIRST. I cannot tell you how many times I’ve had pancake batter ready and then had to scramble making the swirl mixture. (Learned that the hard way.)
Step 2: Mix Your Pancake Batter
Whisk together the Bisquick, milk, eggs, and vanilla. Don’t overmix! Some lumps are fine. Actually, some lumps are good. Overmixed pancakes are tough and rubbery, and honestly? Nobody needs that kind of negativity at breakfast.
Let it sit for like 5 minutes while you heat up your griddle or pan. I usually set mine to medium heat—about 350°F if you’re using an electric griddle.
Step 3: Cook the Pancakes (Here’s Where It Gets Fun)
Pour about 1/4 cup of batter onto your hot, greased griddle. Let it cook for about 30 seconds until bubbles start forming. Then—and this is the important part—take your squeeze bottle with the cinnamon mixture and swirl it on top of the uncooked pancake. Make a spiral pattern, starting from the center and working your way out.
It’ll look like a hot mess for a second. Don’t panic.
Wait until the edges look set and the bubbles pop (about 2-3 minutes total), then flip it. This part always makes me nervous. Sometimes the swirl stays perfect, sometimes it kinda bleeds into the pancake. Both versions taste amazing, so whatever.
Cook the other side for another 1-2 minutes. You’ll know it’s done when it’s golden brown and smells like heaven mixed with a Cinnabon.
Step 4: The Glaze (Don’t Skip This)
While your pancakes are cooking, beat together the cream cheese and butter until it’s fluffy. Add the powdered sugar and vanilla, then add milk one tablespoon at a time until it’s the consistency you want. I like mine thick enough to stay on the pancake but thin enough to drizzle.
My mom always made her glaze super thick, but I think that’s too much. We’ve agreed to disagree on this.
Tips for Perfect Cinnamon Roll Pancakes Every Time
So, um, basically what happens is the cinnamon swirl will sink a bit when you first add it. That’s fine! It creates these little pockets of cinnamon-sugar goodness that are actually better than if it stayed on top.
Temperature matters. If your griddle is too hot, the outside burns before the inside cooks. Too cold, and you get pale, sad pancakes. Medium heat is your friend. (Set a timer for the first pancake and adjust from there.)
Make extra swirl mixture. I always have leftover, and honestly? I drizzle it on top of the finished pancakes along with the glaze. Is it overkill? Probably. Do I care? Absolutely not.
The Pillsbury shortcut: Okay, here’s a secret—if you’re really lazy (no judgment, we’ve all been there), you can literally just cook Pillsbury cinnamon rolls, cut them up, and mix them into regular pancake batter. It’s not quite the same, but my kids don’t complain. It’s a decent hack for busy mornings.
Cinnamon Roll Pancakes Variations I’ve Tried
Healthy-ish Version: Replace Bisquick with whole wheat pancake mix and use coconut sugar instead of brown sugar. Add a mashed banana to the batter. Does it taste as good as the original? No. Is it better than no cinnamon roll pancakes? Yes.
Vegan Cinnamon Roll Pancakes: My sister’s vegan, so I’ve made these with oat milk, flax eggs, and vegan butter. Works surprisingly well! The glaze needs vegan cream cheese (I use Kite Hill), and honestly, you can barely tell the difference.
Gluten-Free Option: Use a gluten-free pancake mix. I’ve tried Bob’s Red Mill and King Arthur—both work fine. The texture is slightly different, kinda more delicate, but still delicious.
What I’ve Learned Making These (Besides the Fact That I Need Therapy for Pancake Obsession)
Look, cinnamon roll pancakes aren’t health food. I mean, we’re literally putting a cinnamon roll into a pancake. But here’s what I think… no, I know: breakfast should make you happy. And these make me ridiculously happy.
First time I made these for my husband’s family brunch, his dad—who literally never compliments my cooking—asked for seconds. Then thirds. His exact words were, “Why doesn’t IHOP make these?” And honestly? No idea. They’re missing out.
The kids go absolutely crazy for these. My 6-year-old calls them “princess pancakes” because of the swirl (don’t ask, I don’t understand kid logic). Even my pickiest eater, who normally just wants cereal, will eat two full pancakes without complaining.
Serving Suggestions (From Real Life Experience)
Besides drowning them in cream cheese glaze (which, let’s be real, is the only way), here are some toppings I’ve tried:
- Fresh strawberries and whipped cream (my favorite)
- Chopped pecans (adds nice crunch)
- Extra maple syrup (because why not?)
- A scoop of vanilla ice cream for breakfast (don’t tell my dentist)
Oh, and another thing—these reheat beautifully. Just pop them in the toaster or microwave for 30 seconds. I usually make a double batch on Sunday and have breakfast sorted for Monday and Tuesday.
Common Mistakes (That I’ve Definitely Made)
- Adding the swirl too early. Wait for those bubbles, people. Otherwise it just sinks to the bottom and burns.
- Not greasing the pan enough. These have more sugar than regular pancakes, so they stick easier. I learned this when I had to basically chisel my first batch off the griddle.
- Making the pancakes too big. Stick with 1/4 cup portions. Anything bigger is impossible to flip without making a huge mess. (Ask me how I know.)
- Skipping the glaze. I mean, you can, but why would you? The glaze is like 40% of the experience.
Why Everyone Should Try This Recipe
Am I the only one who thinks regular pancakes are boring? Like, they’re fine, but they’re just… pancakes. These cinnamon roll pancakes though? They’re an experience. They’re what Sunday mornings should taste like.
And here’s the best part—they’re actually pretty easy once you get the hang of it. The first time might feel chaotic (it was for me), but by the third or fourth time, you’ll be swirling that cinnamon mixture like a pro.
Is it just me or does everyone get weirdly competitive about their pancake-making skills? My brother insists his are better because he uses buttermilk. He’s wrong, but I let him believe it.
Final Thoughts on Cinnamon Roll Pancakes
If you’ve been sleeping on the cinnamon roll pancakes trend, wake up. Seriously. Make these this weekend. Your family will thank you, your taste buds will thank you, and honestly, you’ll probably become that person who won’t shut up about their amazing pancake recipe. (Hi, that’s me now.)
These aren’t fancy. They’re not Instagram-perfect unless you have way better photography skills than I do. But they’re REALLY good. And sometimes that’s all that matters.
Let me know how yours turn out! Seriously, try this and tell me what you think. Did you make any modifications? Did your kids devour them? Did you burn the first batch like I did?
Happy cooking! (And may your smoke alarms stay quiet.) 🥞✨
