Chef Maria Thompson - Breakfast and Brunch Specialist
👨‍🍳 Breakfast Specialist

Recipe by Mitchell

🎓 Culinary Institute of America Graduate ⏰ 15+ Years Professional Cooking Experience 🍽️ Featured in Food & Wine Magazine

❤️ My Recipe Story

"I created this recipe on a Sunday morning when my kids were begging for cinnamon rolls but I didn't have three hours to spare. I wondered if I could capture that iconic cinnamon roll flavor in pancake form, and after some experimenting with swirl techniques, these were born. Now they're our family's most requested breakfast, and guests always ask for the recipe. The trick is getting that cinnamon butter mixture just the right consistency so it swirls beautifully without sinking or spreading too much."

Chef Maria specializes in making restaurant-quality breakfast and brunch dishes accessible for home cooks. With a focus on clever techniques that save time without sacrificing flavor, she's passionate about helping families create memorable morning meals together.

View All Mitchell's Recipes →
Stack of golden brown cinnamon roll pancakes drizzled with cream cheese glaze on white ceramic plate, garnished with powdered sugar, with maple syrup pooling on the plate

The Secret to Perfect Cinnamon Swirl Pancakes

The magic of these pancakes lies in the technique of adding the cinnamon swirl at exactly the right moment. You want to pipe the cinnamon mixture immediately after pouring the batter onto the griddle, while the surface is still completely wet. This allows the swirl to settle into the batter slightly, creating that beautiful marbled effect when you flip the pancake. If you wait too long and the surface starts to set, the swirl will just sit on top and won't integrate properly.

Temperature control is crucial for achieving pancakes that are golden on the outside and fluffy on the inside. A griddle set to 350°F or a pan over medium heat is ideal. Too hot and the outside will brown before the inside cooks through; too cool and you'll end up with tough, dense pancakes. The cinnamon swirl contains butter and sugar which can burn easily, so maintaining that moderate, steady heat ensures everything cooks evenly without any bitter spots.

💡 Professional Tip

Make the cinnamon filling slightly thinner than you think necessary - it will thicken as it cools, and you want it fluid enough to pipe in a smooth spiral. If it's too thick, it won't integrate well with the pancake batter.

Frequently Asked Questions

You can prep components ahead! Mix the dry ingredients and store in an airtight container up to 1 week. Make the cinnamon filling up to 3 days ahead and store refrigerated (reheat gently to liquify before using). The cream cheese glaze can be made 2 days ahead and refrigerated. Cook pancakes fresh for best texture, though cooked pancakes can be frozen up to 2 months and reheated in the toaster.

While buttermilk creates the fluffiest, most tender pancakes due to its acidity reacting with the baking soda, you can substitute regular milk mixed with 2 tablespoons lemon juice or white vinegar. Let it sit 5 minutes to curdle before using. The texture will be slightly different but still delicious.

A ziplock bag with a small corner cut off works perfectly! You can also use a spoon to drizzle the mixture in a spiral pattern, though it won't be quite as precise. Some bakers even use a fork to drag the cinnamon mixture into a swirl pattern after spooning it on.

Yes! Replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes) or use 1/4 cup unsweetened applesauce per egg. The texture will be slightly denser but still tasty. Make sure not to overmix the batter.

Watch for bubbles to form across the entire surface of the pancake and for the edges to look dry and set - this takes about 2-3 minutes. When you flip, the cooked side should be golden brown with the cinnamon swirl visible. The second side cooks faster, just 1-2 minutes, until golden. The center should spring back when lightly touched.

These are quite rich and sweet, so they pair beautifully with fresh fruit like berries or sliced bananas to cut the richness. Crispy bacon or breakfast sausage provides a savory contrast. Some people love adding a drizzle of warm maple syrup on top of the cream cheese glaze for extra decadence. A hot cup of coffee or cold glass of milk completes the meal perfectly.

Absolutely! Chopped pecans or walnuts can be sprinkled on top of the cinnamon swirl before flipping for added crunch and flavor. You could also fold mini chocolate chips into the batter or add a pinch of nutmeg to the cinnamon mixture. Just avoid adding too many heavy mix-ins which can make the pancakes dense.

Store cooled pancakes in an airtight container in the refrigerator for up to 3 days, with parchment paper between layers to prevent sticking. Store glaze separately in a sealed container. Reheat pancakes in the microwave for 20-30 seconds or in a 300°F oven for 5-7 minutes. For longer storage, freeze pancakes for up to 2 months and reheat directly from frozen in the toaster or oven.

Recipe Troubleshooting Guide

✅

Cinnamon Swirl Sinking or Disappearing

Problem: The cinnamon mixture sinks to the bottom of the pancake or completely disappears into the batter instead of creating a visible swirl.

Solution: The cinnamon filling is likely too thin or too hot. It should be the consistency of melted butter but not steaming hot. Let it cool slightly after mixing, and make sure you're piping it immediately after pouring the pancake batter while the surface is still wet but hasn't started spreading too much. Pipe confidently in one continuous motion.

✅

Pancakes Burning on Outside, Raw Inside

Problem: The pancakes are getting too dark on the outside before the center cooks through, especially where the cinnamon swirl is.

Solution: Your heat is too high. The sugar in the cinnamon mixture caramelizes and can burn quickly. Reduce heat to medium or medium-low and be patient - these take slightly longer to cook than regular pancakes due to the cinnamon filling. Use a lower temperature around 325°F if using an electric griddle.

✅

Dense, Heavy Pancakes

Problem: Pancakes are coming out flat, dense, and chewy instead of light and fluffy.

Prevention: You're likely overmixing the batter. Stir just until the wet and dry ingredients are combined - lumps are perfectly fine and actually desirable. Also check that your baking powder and baking soda are fresh (less than 6 months old). Let the batter rest for 5 minutes after mixing to allow the leavening agents to activate.

✅

Glaze Too Thick or Too Thin

Problem: The cream cheese glaze won't drizzle nicely - it's either too thick and clumpy or too thin and runny.

Recovery: For thick glaze, add milk one teaspoon at a time, beating well between additions until you reach pourable consistency. For thin glaze, add more powdered sugar 1/4 cup at a time. Make sure cream cheese is fully softened to room temperature before starting, and that both butter and cream cheese are beaten completely smooth before adding other ingredients.

✅

Cinnamon Swirl Not Showing After Flip

Problem: The spiral pattern looks beautiful when you pipe it, but after flipping the pancake, the design is barely visible.

Prevention: You may be flipping too early before the swirl has set into the batter. Wait until you see bubbles across the entire surface and edges are dry. Also ensure your cinnamon mixture has enough brown sugar (it provides color contrast). If the batter is too thick, it can also hide the swirl - thin the batter slightly with a tablespoon or two of buttermilk.

✅

Flavor Balance Issues

Too Sweet: If too sweet, reduce sugar in the pancake batter by half and cut the powdered sugar in the glaze by 1/4 cup. The cinnamon filling provides plenty of sweetness on its own.

Too Salty: If too salty, you likely measured salt incorrectly - make sure you're using 1/2 teaspoon, not 1/2 tablespoon. Also use unsalted butter in both the batter and the glaze to control sodium levels.

Bland: If flavor is flat, increase vanilla to 2 teaspoons and add 1/4 teaspoon of cinnamon to the pancake batter itself. Make sure you're using fresh, quality ground cinnamon - old cinnamon loses potency and can taste dusty.

Organized ingredients for cinnamon roll pancakes laid out on marble countertop including flour, buttermilk, eggs, butter, brown sugar, cinnamon sticks, cream cheese, and powdered sugar in glass bowls

Choosing the Best Ingredients for Maximum Flavor

Quality ingredients make a noticeable difference in these pancakes. Fresh buttermilk creates tender, fluffy texture that regular milk simply cannot replicate - the acidity reacts with the baking soda to create those beautiful air pockets. If you bake regularly, consider keeping buttermilk powder in your pantry as it has a long shelf life and can be mixed with water as needed. For the flour, all-purpose works perfectly, but make sure to spoon it into your measuring cup and level it off rather than scooping directly from the bag, which can pack too much flour and create dense pancakes.

The cinnamon is the star of this recipe, so don't skimp on quality. Ceylon cinnamon (also called true cinnamon) has a sweeter, more complex flavor than the common Cassia variety found in most grocery stores, though either works well. For the brown sugar in the swirl, light or dark both work - dark brown sugar will give a deeper molasses flavor. When selecting cream cheese for the glaze, use full-fat brick-style cream cheese, not spreadable or whipped varieties, as these contain stabilizers that can make the glaze grainy.

Essential Ingredient Notes

  • Buttermilk: Use fresh, cold buttermilk for the fluffiest pancakes. The acidity activates the leavening agents for maximum lift. Shake the container well before measuring as the solids can settle. In a pinch, make soured milk by adding 2 tablespoons lemon juice to regular milk.
  • Ground Cinnamon: Fresh cinnamon makes all the difference - if yours is more than a year old, replace it. Ceylon cinnamon offers the best flavor but Cassia works too. Buy from stores with high turnover to ensure freshness, and store in a cool, dark place to preserve potency.
  • Cream Cheese: Room temperature cream cheese is essential for a smooth, lump-free glaze. Take it out of the refrigerator 1-2 hours before making the recipe. Use full-fat brick-style cream cheese, not whipped or spreadable varieties. Beat it thoroughly before adding other ingredients to ensure silky texture.
Close-up action shot of piping cinnamon swirl mixture in spiral pattern onto pancake cooking on griddle, with bubbles forming in batter and golden edges visible

Mastering the Swirl Technique for Picture-Perfect Pancakes

The technique of creating the perfect cinnamon swirl is easier than it looks but requires timing and confidence. The key is to work quickly once you pour the batter onto the griddle. Start your spiral from the center of the pancake and work outward in one continuous motion, keeping steady pressure on your squeeze bottle or bag. The spiral should be about 1/4 inch thick - too thin and it won't be visible after cooking, too thick and it can create uneven cooking. Don't worry if your first few attempts aren't perfect; even imperfect swirls taste delicious and you'll quickly get the hang of it.

Flipping these pancakes requires a bit more care than regular pancakes due to the cinnamon filling, but don't be intimidated. Wait until you see bubbles covering the entire surface and the edges look completely set and dry - this usually takes about 3 minutes on medium heat. Use a large, thin spatula and flip with a confident, quick motion. The second side cooks much faster, usually just 1-2 minutes, so watch carefully to avoid burning. Stack finished pancakes on a plate in a 200°F oven to keep warm while you finish cooking the batch, or serve them hot off the griddle for the ultimate experience.

The Perfect Flip

Timing the flip is crucial with these pancakes. Look for three signs of readiness: bubbles have formed across the entire surface, the edges look dry and set (no longer shiny), and the underside is golden brown when you peek with your spatula. The cinnamon filling adds weight, so flip with a confident, quick wrist motion rather than a slow turn. If you're nervous, you can use two spatulas for extra support until you get comfortable with the technique.

Cinnamon Roll Pancakes with Cream Cheese Glaze

Prep 15 min
Cook 20 min
Serves 6 servings
Level Intermediate

📋 Ingredients

For the Pancakes

  • 1/2 cup melted butter
    Should be warm but not hot - if too hot it will be too thin to swirl properly
  • 1/2 cup brown sugar, packed
    Light or dark works - dark gives deeper molasses flavor
  • 1 tablespoon ground cinnamon
    Use fresh cinnamon for best flavor - Ceylon variety is sweetest

For the Cinnamon Swirl

  • 2 cups all-purpose flour
    Spoon into measuring cup and level - don't pack
  • 2 tablespoons granulated sugar
    Just enough to enhance flavor without making them too sweet
  • 2 teaspoons baking powder
    Check expiration date - old baking powder won't provide lift
  • 1 teaspoon baking soda
    Works with buttermilk acidity for extra fluffiness
  • 1/2 teaspoon salt
    Enhances all the flavors - don't skip it
  • 2 cups buttermilk, cold
    Shake container well before measuring - essential for fluffy texture
  • 2 large eggs
    Room temperature eggs mix more evenly into batter
  • 1/4 cup melted butter, cooled slightly
    Too hot will cook the eggs - let cool 5 minutes after melting
  • 1 teaspoon vanilla extract
    Pure vanilla gives best flavor - imitation works in a pinch

Instructions

  1. Prepare Cinnamon Swirl Filling

    In a small bowl, combine 1/2 cup melted butter, 1/2 cup brown sugar, and 1 tablespoon cinnamon. Whisk together until completely smooth with no lumps of sugar remaining. Transfer mixture to a squeeze bottle or ziplock bag with a small corner cut off (about 1/4 inch opening). Set aside at room temperature - if it gets too cool and thick, microwave for 10 seconds to re-liquify.

  2. Make Pancake Batter

    In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined. In a separate medium bowl, whisk buttermilk, eggs, 1/4 cup melted butter (cooled slightly), and vanilla until smooth. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined - batter should be lumpy. Do not overmix or pancakes will be tough. Let batter rest for 5 minutes while griddle heats.

  3. Cook Pancakes with Swirl

    Heat a griddle or large non-stick skillet to 350°F or medium heat. Lightly grease with butter or cooking spray. Pour 1/4 cup batter for each pancake onto the hot griddle, spreading into roughly 4-inch circles. Immediately pipe cinnamon mixture in a spiral pattern starting from the center and working outward. Cook until bubbles form across entire surface and edges look set and dry, about 2-3 minutes. Flip with a confident motion and cook second side until golden brown, 1-2 minutes more. Transfer to a plate and keep warm in a 200°F oven while cooking remaining pancakes.

  4. Prepare Cream Cheese Glaze

    While pancakes cook, make the glaze. In a medium bowl, beat softened cream cheese and 1/4 cup melted butter with an electric mixer until completely smooth and fluffy with no lumps, about 2 minutes. Gradually add powdered sugar and beat until incorporated. Add vanilla and 2 tablespoons milk, beating until smooth. Add additional milk 1 teaspoon at a time until glaze reaches a thick but pourable consistency that will drizzle nicely over pancakes.

  5. Serve and Drizzle

    Stack warm pancakes on serving plates in portions of 2-3 pancakes per person. Drizzle generously with cream cheese glaze while pancakes are still hot - the residual heat will slightly melt the glaze creating an irresistible texture. Serve immediately with additional glaze on the side. Optional: dust with powdered sugar or add a pat of butter on top for extra indulgence.

Recipe Notes & Tips

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days, placing parchment paper between layers to prevent sticking. Store glaze separately in a sealed container. Reheat pancakes in the microwave for 20-30 seconds or in a 300°F oven for 5-7 minutes until warmed through. For longer storage, freeze cooled pancakes for up to 2 months in freezer bags with parchment between layers. Reheat from frozen in the toaster or oven. Make fresh glaze when ready to serve for best flavor and texture.

Serving Suggestions

These pancakes are rich and satisfying on their own but pair beautifully with fresh berries (strawberries, blueberries, or raspberries) to cut the sweetness. Serve with crispy bacon or breakfast sausage for a sweet-savory combination. Some love adding a drizzle of warm maple syrup over the cream cheese glaze for extra decadence. A hot cup of coffee, especially with a splash of cream, complements the cinnamon flavors perfectly. For special occasions, top with a dollop of whipped cream and a sprinkle of cinnamon.

Variations

Try adding 1/4 teaspoon nutmeg or cardamom to the cinnamon swirl for extra spice complexity. Sprinkle chopped pecans or walnuts on top of the swirl before flipping for added crunch. Make them extra indulgent by adding mini chocolate chips to the batter or substituting the cream cheese glaze with maple cream cheese frosting. For a lighter version, use whole wheat flour for half the all-purpose flour and reduce sugar in the batter by half. You can also make mini pancakes using 2 tablespoons batter for a fun brunch party presentation.