Cinnamon Roll Pancakes

Cinnamon Roll Pancakes are easy to make with buttermilk pancake mix, a quick buttery brown sugar cinnamon swirl, and sweet cream cheese glaze.

Prep Time 10

Cook Time 10

Total Time 20

Yields pancakes

PANCAKE BATTER: Prepare pancake mix according to directions on package, by whisking together the pancake mix and water in a large bowl. Set aside.
CINNAMON-SUGAR FILLING: Melt the butter in heat-safe bowl in the microwave. Add the brown sugar and cinnamon and mix. Then add ¼ cup of the prepared pancake batter to the filling and mix until smooth and combined. Transfer filling to a plastic zip-top bag and cut off a small piece of the corner (to use for piping onto the pancakes). Set aside.
Heat griddle to 325˚F. Grease with cooking spray. Make pancakes with ¼ cup of batter each, leaving space between each pancake so they don’t stick together.
Pipe a swirl on top of each pancake with the cinnamon-sugar mixture, starting from the center and spiraling outwards, stopping about 1-inch from the edge. (NOTE: If you go too close to the edge, the cinnamon-sugar will spill over onto the griddle.)
Cook for about 1-2 minutes. When bubbles appear on the surface, flip pancakes over carefully. Cook 1-2 minutes more until golden brown and cooked through. Transfer pancakes to a clean plate and cover with a kitchen towel to keep warm.
CREAM CHEESE GLAZE: Melt the butter and cream cheese together in heat-safe bowl in the microwave. Add the powdered sugar and vanilla and whisk until smooth. Drizzle cream cheese icing over the warm pancakes and serve immediately.

Don’t pipe the cinnamon-sugar filling too close to the edge of the pancakes, or cinnamon-sugar will spill over onto the griddle.
Wipe the griddle and spatula after each batch to remove any cinnamon-sugar before proceeding with the next batch.
Store cinnamon roll pancakes in an airtight container in the refrigerator for up to 7 days. Reheat pancakes in the microwave or toaster.
TO FREEZE: Make sure pancakes are completely cool before stacking inside of a freezer-safe zip-top bag with parchment paper separating each layer. Label and freeze for up to 3 months. Thaw in the microwave or toaster and make sure to reheat sufficiently. (Do NOT freeze with glaze on top. Freeze glaze separately in a freezer-safe container or zip-top bag. Only reheat the glaze once for food safety due to the cream cheese.)