If you adore the comforting flavors of cinnamon rolls but want to switch up your breakfast routine, the Cinnamon Roll Stuffed Pancakes Recipe is just the thing to brighten your morning. These fluffy pancakes hide a gooey, cinnamon-sugar, cream cheese frosting center that melts beautifully with every bite. This recipe brings together the best of both worlds—fluffy pancakes and the irresistible spiral sweetness of cinnamon rolls—making for a breakfast treat that feels both familiar and excitingly new. Whether you’re cooking for your family or treating friends, this dish is bound to become a beloved weekend favorite.
Ingredients You’ll Need
Every ingredient in this Cinnamon Roll Stuffed Pancakes Recipe plays a key role, from building the perfect fluffy batter to creating that sweet, cinnamon swirl surprise inside. You’ll see how simple pantry staples come alive in this dish!
- All-purpose flour: The base that makes these pancakes light and tender.
- Large egg: Adds structure and richness to the pancake batter.
- Granulated sugar: Sweetens the batter just enough to complement the cinnamon filling.
- Cinnamon sugar: Brings the iconic cinnamon roll flavor and a warm spice kick.
- Melted butter: Adds moisture and a subtle buttery taste, enhancing the pancakes’ richness.
- Baking powder: The secret to perfectly fluffy pancakes that rise just right.
- Cream cheese frosting: The creamy filling that makes these pancakes truly indulgent.
- Milk: Balances the batter for the perfect consistency and tenderness.
- Vanilla extract: Infuses a lovely aromatic note to elevate the pancake flavor.
- Salt: Enhances all the sweet flavors and balances the overall taste.
How to Make Cinnamon Roll Stuffed Pancakes Recipe
Step 1: Mix Dry Ingredients
Start by combining your all-purpose flour, granulated sugar, baking powder, and salt in a large bowl. This dry mix forms the foundation for your batter, so whisking it thoroughly ensures everything is evenly distributed for consistent flavor and rise.
Step 2: Whisk Wet Ingredients
In a separate bowl, beat your egg, then add in milk, melted butter, and vanilla extract. Mixing the wet ingredients separately helps create a smooth combination that blends effortlessly into the dry mix.
Step 3: Combine Wet and Dry
Carefully fold the wet mixture into the dry ingredients, stirring just until the batter is lump-free but still slightly uneven. This gentle mixing keeps the pancakes fluffy and prevents them from becoming tough.
Step 4: Heat and Prepare Skillet
Heat a non-stick skillet over medium heat and lightly grease it for easy pancake flipping. The right temperature ensures pancakes cook evenly without burning or sticking.
Step 5: Pour Batter and Add Filling
Pour about ¼ cup of batter onto the skillet. Before it sets, sprinkle a pinch of cinnamon sugar on top, then add a spoonful of cream cheese frosting in the center. Cover the filling with a little more batter to seal the cinnamon roll surprise inside.
Step 6: Cook Pancakes
Cook until bubbles start forming on the surface, signaling it’s time to flip. Carefully turn the pancake and cook until the other side is golden brown and the pancake is cooked all the way through, ensuring that gooey filling stays melted inside.
How to Serve Cinnamon Roll Stuffed Pancakes Recipe
Garnishes
For a picture-perfect presentation, top your Cinnamon Roll Stuffed Pancakes Recipe with a drizzle of warm syrup or a dusting of powdered sugar. Fresh berries or a sprig of mint also add vibrant color and a fresh pop that balances out the sweet richness.
Side Dishes
Complement these sweet pancakes with crispy bacon or sausage links for a savory contrast. A simple fruit salad or a dollop of Greek yogurt pairs beautifully to bring freshness and lightness to your breakfast plate.
Creative Ways to Present
Serve your cinnamon roll stuffed pancakes stacked high and layered with extra cream cheese frosting or maple syrup between them for an irresistibly decadent tower. You can also cut them into smaller bite-size pieces for a fun brunch platter or pancake bites that are perfect for sharing.
Make Ahead and Storage
Storing Leftovers
Store any leftover Cinnamon Roll Stuffed Pancakes Recipe in an airtight container in the refrigerator for up to 3 days. To keep the creamy filling from leaking or drying out, wrap them individually if possible.
Freezing
These pancakes freeze wonderfully. Place cooled pancakes in a single layer on a baking sheet to freeze solid, then transfer them to a freezer bag or airtight container. They’ll keep well for up to 2 months, making for a quick sweet breakfast anytime.
Reheating
Reheat the pancakes gently in a toaster oven or on a skillet over low heat to retain their soft texture and melty center. Microwaving works for convenience but keep it brief to avoid toughening the pancake.
FAQs
Can I make the cinnamon sugar filling ahead of time?
Absolutely! You can prepare the cinnamon sugar mixture in advance and store it in an airtight container to speed up your pancake-making morning. This way, you can focus more on cooking and less on prep.
Is it possible to make these pancakes gluten-free?
Yes, with a gluten-free all-purpose flour blend that includes xanthan gum for binding, you can enjoy the Cinnamon Roll Stuffed Pancakes Recipe without gluten. Just ensure your baking powder is also gluten-free.
Can I substitute the cream cheese frosting filling with something else?
If cream cheese frosting isn’t your favorite, try using sweetened cream cheese, ricotta with a touch of honey, or even a dollop of mascarpone mixed with cinnamon and sugar for a similar effect that keeps the filling creamy and delicious.
How do I prevent the filling from leaking out during cooking?
Make sure to cover the cinnamon sugar and cream cheese frosting with enough pancake batter before flipping, and be gentle when turning the pancakes. Using a smaller amount of filling can also help keep everything sealed perfectly.
Can I double or halve the recipe?
Yes, this Cinnamon Roll Stuffed Pancakes Recipe is very flexible. Just adjust the ingredient amounts accordingly, and cook the pancakes in batches to ensure even cooking and filling distribution.
Final Thoughts
If you’re craving a fun twist on classic breakfast favorites, the Cinnamon Roll Stuffed Pancakes Recipe is a total game-changer. It’s cozy, sweet, and comforting with a touch of indulgence that feels special without being complicated. Grab your skillet, gather your ingredients, and treat yourself to this wonderful brunch creation—you won’t regret it!
Print
Cinnamon Roll Stuffed Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Cinnamon Roll Stuffed Pancakes combine the fluffy texture of classic pancakes with the rich, sweet flavors of cinnamon rolls. Filled with cinnamon sugar and cream cheese frosting, they make a delightful breakfast treat perfect for a cozy morning.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ¼ cup cinnamon sugar
Wet Ingredients
- 1 large egg
- 3 tbsp melted butter
- 1 ¼ cups milk
- 1 tsp vanilla extract
Filling
- ¼ cup cream cheese frosting
Instructions
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- Prepare wet ingredients: In a separate bowl, beat the large egg thoroughly, then mix in the milk, melted butter, and vanilla extract until smooth.
- Combine batter: Gently fold the wet ingredients into the dry ingredients until just combined, leaving the batter slightly lumpy for fluffier pancakes.
- Heat skillet: Preheat a non-stick skillet over medium heat and lightly grease with butter or cooking spray to prevent sticking.
- Pour batter: Pour approximately ¼ cup of batter onto the heated skillet forming a round pancake base.
- Add filling: Sprinkle a small amount of cinnamon sugar evenly over the batter, place a dollop of cream cheese frosting in the center, then carefully cover the filling with a bit more batter to encase it.
- Cook and flip: Allow the pancake to cook until bubbles form on the surface and the edges look set, then carefully flip it over and cook the other side until golden brown and cooked through.
Notes
- Do not overmix the batter; lumps are okay to ensure light and fluffy pancakes.
- Use a non-stick skillet for easy flipping and to prevent sticking.
- Adjust the cinnamon sugar amount to taste if you prefer a stronger cinnamon flavor.
- Serve warm for best taste and to enjoy the gooey cream cheese filling.
- You can swap cream cheese frosting with a simple cream cheese spread mixed with powdered sugar for a fresher alternative.
