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cinnamon roll pancakes
cinnamon roll pancakes


Cinnamon Roll Pancakes combine two of the most popular amazing recipes ever: soft and fluffy pancakes with cinnamon rolls! This treat is incredibly delicious: you'll get the irresistible taste of cinnamon rolls with the quick and easy style of pancakes.
They are perfect for breakfast or just as delicious treat when you're craving a cinnamon sweet.
I've topped them with an easy sugar glaze made with powdered sugar and some drops of water, but you can also use cream cheese glaze as for the traditional cinnamon rolls, I leave you the recipe in the tips down below!
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Course Breakfast, Dessert, Treat
Servings 7 Pancakes
Calories 190 kcal


Pancake Batter

  • 200 g (3/4 cup+2 tbsp) milk room temperature
  • 10 g (2 tsp) white vinegar or lemon juice
  • 1 large egg room temperature
  • 1/2 tsp vanilla paste or vanilla extract
  • 40 g (3 tbsp) vegetable oil flavorless like sunflower, canola...
  • 25 g (2 tbsp) sugar
  • 180 g (1+1/2 cup) all purpose flour
  • 1/4 tsp salt
  • 2 g (1/2 tsp) baking powder
  • 4 g (1/2 tsp) baking soda

Cinnamon Filling

  • 60 g (1/4 cup) unsalted butter room temperature
  • 60 g (1/3 cup) brown sugar
  • About 1 tbsp cinnamon powder


Cinnamon Filling

  • In a medium size bowl, mix with a spatula the softened butter with sugar and cinnamon until well combined, creamy and smooth.
  • Transfer into a piping bag or a plastic ziplog bag and set aside.

Pancake Batter

  • In a large bowl, place milk, vinegar and mix; let it rest for about 10-15 minutes.
  • Add egg, vanilla, oil, sugar and mix until combined.
  • Add sifted flour, baking powder, baking soda, salt and gently mix until almost completely combined: don't mix too much, don't worry if there are some small lumps.
  • Cover and let it rest until heat the pan.
  • Heat a nonstick pan over medium heat.
  • Grease the pan with butter and absorb the excess with kitchen paper.
  • Use 1/3 cup to take the batter and pour it into the hot pan.
  • When some small bubbles appear on top of pancakes, pipe a swirl on top using the piping bag filled with cinnamon filling.
  • Flip pancake and cook for about 50 seconds.
  • Invert and serve immediately.
  • You can top with sugar glaze made with icing sugar and water or with cream cheese frosting glaze.



You can store in refrigerator for 5 days and in freezer for up to 2 months.

Hello, I am Valentina! Welcome to How Tasty!

I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.

I created the Youtube channel How Tasty in 2017 to share with you my passion.

You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.

Let’s cook!

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cinnamon roll pancakes

To get soft and fluffy pancakes, the iron rule is to not overcook them. Pipe Cinnamon Filling on your pancakes when the batter on top is still runny but some bubbles appear. Be careful to not use a too high heat under your pan, or your pancakes will become dry and a bit burn outside before they can properly cook inside!

Flip your pancakes when Cinnamon Filling is well melt and slightly cooked, then cook for less than 1 minute increasing a bit the heat.

cinnamon roll pancakes

You can top your pancakes with simple icing sugar glaze or with the traditional cinnamon roll topping: cream cheese glaze.

If you want to make cream cheese glaze, mix about 50 g (3 tbsp) of room temperature cream cheese, with a hint of vanilla extract and 20 g (2 tbsp) of powdered sugar; then add little by little about 30 g (2 tbsp) of room temperature milk until get a creamy consistency. With this recipe you’ll get a one serving topping glaze, double the amount if you’re sharing your pancakes with a greedy friend!