Description
These Cinnamon Roll Pancakes are a delightful twist on your classic breakfast favorite, combining fluffy pancakes with the sweet and spicy flavors of cinnamon rolls. Swirled with a cinnamon sugar filling and topped with a creamy vanilla cream cheese frosting, they make for a perfect weekend treat that’s easy to prepare and sure to impress.
Ingredients
Units
Scale
Cinnamon Roll Filling
- 1/4 cup melted butter
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
Cream Cheese Frosting
- 4 Tablespoons cream cheese, softened
- 4 Tablespoons butter, softened
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Pancake Batter
- 2 cups Bisquick pancake mix
- 1 cup whole milk
- 1/2 teaspoon vanilla extract
- 2 large eggs
Instructions
- Prepare the cinnamon roll filling: Mix the melted butter, brown sugar, and ground cinnamon together in a bowl until well combined. Transfer this mixture into a piping bag or a zippered plastic bag. Cut a small hole about ⅛ inch wide at the tip of the bag to allow for easy swirling of the filling onto the pancakes.
- Make the cream cheese frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and continue beating until the frosting is light and fluffy. Stir in the vanilla extract. Transfer the frosting to another piping bag or plastic bag and set aside for later use.
- Prepare the pancake batter: In a mixing bowl, whisk together the Bisquick pancake mix, whole milk, vanilla extract, and eggs until a smooth, lump-free batter forms.
- Cook the pancakes: Heat a medium skillet over medium heat on the stovetop. Lightly grease the pan with non-stick cooking spray or butter. Pour about ½ cup of pancake batter into the hot skillet and let it spread evenly. As bubbles begin to appear on the surface (around 2 minutes), use the piping bag filled with cinnamon sugar mixture to draw a spiral pattern in the center of the pancake. Avoid the edges to prevent the filling from burning.
- Flip and finish cooking: Carefully flip the pancake over and cook for another 1 minute until golden and cooked through. Remove the pancake from the skillet and place it on a serving plate.
- Serve with frosting: Drizzle or pipe the cream cheese frosting over the warm pancake, then enjoy the delicious combination immediately.
- Repeat: Continue the same process using the remaining batter, cinnamon filling, and frosting until all pancakes are cooked and served.
Notes
- Shake up your weekend breakfast routine with a stack of fluffy cinnamon roll pancakes—they are easy to make and always a crowd-pleaser.
- For the best texture, use whole milk and fresh eggs in the batter.
- Keeping the cinnamon filling swirl away from the edge prevents it from overcooking and becoming crunchy.
- If you don’t have a piping bag, you can use a zip-top plastic bag and snip a small corner off.
- Enjoy these pancakes fresh and warm for the best flavor and texture.
Nutrition
- Serving Size: 1 pancake
- Calories: 310 kcal
- Sugar: 24 g
- Sodium: 422 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.4 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 66 mg
