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Cinnamon Roll Pancakes: Printer-Friendly Version

Glazed Cinnamon Roll Pancakes

Yield: approx. 12 pancakes



  • 1 cup pancake mix (homemade bisquick mix or store-bought)
  • 3/4 cup water or milk
  • 1 egg (depending on type of mix you use; ours didn’t need it)

Cinnamon Swirl:

  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1/4 brown sugar
  • 2 teaspoons ground cinnamon


  • 2/3 cup powdered sugar
  • 1/4 cup (1/2 stick) unsalted butter
  • 3 oz. cream cheese, softened
  • 3/4 teaspoon vanilla extract


  1. Start by making your cinnamon swirl and stir brown sugar and cinnamon into the melted butter. Mix until smooth, then refrigerate until sugar is the consistency of toothpaste.
    Note: it’s important to let the sugar mixture chill so you get a defined swirl in your pancake.
  2. For the glaze, melt butter and cream cheese together in a small saucepan over medium heat until combined (it’s ok if mixture isn’t smooth), then stir in powdered sugar.
  3. Whisk in vanilla extract and stir until smooth. Keep warm until ready to use.
  4. Remove cinnamon sugar mixture from fridge and transfer it to a large, re-sealable plastic bag.
  5. Push all cinnamon sugar into one corner and cut off the tip of the bag. Set aside until ready to start making pancakes.
  6. Prepare pancake batter by mixing dry mix with water (or milk) and stirring until no lumps remain.
  7. Spray a pan or skillet with non-stick spray and heat over medium heat until hot.
  8. Pour 1/4 cup batter into the pan and, once the first bubbles appear, take your cinnamon sugar piping bag and pipe a cinnamon swirl, starting in the center of your pancake.
  9. Wait until bubbles appear on the outer edges of your pancake, as well as in the center, and flip your pancake.
  10. Cook until bottom of pancake is golden brown (30-60 seconds) and transfer to a plate.
  11. Continue with remaining pancakes, then generously drizzle cream cheese glaze over the top.
  12. Serve hot and enjoy!!

Recipe adapted from Recipe Girl

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