If you love the warm, gooey delight of cinnamon rolls but want to switch up your breakfast game, the Cinnamon Roll Stuffed Pancakes Recipe is going to be your new best friend. This recipe masterfully blends fluffy pancakes with a sweet cinnamon-sugar filling and a luscious cream cheese frosting center, creating a breakfast treat that tastes like a cozy hug on a plate. Every bite delivers the perfect swirl of cinnamon goodness nestled inside soft, tender pancakes, making it an irresistible way to start any morning or brunch gathering.
Ingredients You’ll Need
These ingredients are simple staples that come together to create a harmonious balance of flavors and textures in this Cinnamon Roll Stuffed Pancakes Recipe. Each one plays a key role—from the fluffy base to the sweet, creamy center, making the final dish both nourishing and indulgent.
- 1 ½ cups all-purpose flour: Provides the perfect structure and tenderness for the pancake base.
- 1 large egg: Adds richness and helps bind the batter for a light, fluffy texture.
- 2 tbsp granulated sugar: Sweetens the batter just enough to complement the cinnamon filling.
- ¼ cup cinnamon sugar: The star seasoning that infuses every bite with warm cinnamon spice.
- 3 tbsp melted butter: Enriches the batter and ensures golden, tender pancakes.
- 1 tbsp baking powder: Gives lift and fluffiness to your pancakes.
- ¼ cup cream cheese frosting: The creamy, dreamy filling inside each pancake for that cinnamon roll experience.
- 1 ¼ cups milk: Creates the perfect pancake batter consistency and moist crumb.
- 1 tsp vanilla extract: Adds a hint of sweetness and depth of flavor.
- ½ tsp salt: Balances the sweetness and enhances all the flavors.
How to Make Cinnamon Roll Stuffed Pancakes Recipe
Step 1: Combine the Dry Ingredients
Begin by whisking together the all-purpose flour, granulated sugar, baking powder, and salt in a large bowl. This mixture will give your pancakes the right texture and seasoning base.
Step 2: Mix the Wet Ingredients
In a separate bowl, beat the egg and then stir in the milk, melted butter, and vanilla extract. These ingredients bring moisture, flavor, and richness to your pancakes.
Step 3: Gently Fold Wet into Dry
Pour the wet ingredients into the dry mixture and fold them together just until combined. Don’t overmix — a few lumps are perfectly fine, ensuring your pancakes stay light and fluffy.
Step 4: Heat and Prepare Your Skillet
Warm a non-stick skillet over medium heat and lightly grease it to prevent sticking. A well-heated pan ensures even cooking and a golden exterior.
Step 5: Pour Batter and Add Filling
Spoon about ¼ cup of batter onto the hot skillet. Before it sets, sprinkle a bit of cinnamon sugar over the batter, add a dollop of cream cheese frosting in the center, and then cover it with a little more batter to seal the filling inside.
Step 6: Cook Until Bubbly and Golden
Cook the pancake until bubbles start to appear on the surface, then carefully flip it over. Continue cooking until the pancake is golden brown and the filling is warm and melty.
How to Serve Cinnamon Roll Stuffed Pancakes Recipe
Garnishes
Top your cinnamon roll stuffed pancakes with a drizzle of maple syrup, a sprinkle of powdered sugar, or a few fresh berries for a pop of color and extra flavor. A little extra cream cheese frosting on top can also elevate the indulgence factor.
Side Dishes
Serve alongside crispy bacon or breakfast sausage to balance the sweetness. Fresh fruit like sliced apples, bananas, or strawberries also pairs wonderfully, adding refreshing brightness to your plate.
Creative Ways to Present
Layer these pancakes into a stack and pipe some additional cream cheese frosting between each, turning them into a cinnamon roll pancake cake. Alternatively, serve them with a scoop of vanilla ice cream for a decadent brunch twist.
Make Ahead and Storage
Storing Leftovers
Place any leftover cinnamon roll stuffed pancakes in an airtight container and store them in the refrigerator for up to 3 days. Keeping them covered prevents drying out and maintains their soft, tender texture.
Freezing
To freeze, layer the pancakes between sheets of parchment paper in a freezer-safe container or bag. They will keep well for up to 2 months and make for a quick, delightful breakfast on busy mornings.
Reheating
Reheat leftover pancakes in a toaster oven or regular oven at medium heat to preserve their crispy edges and warm the filling thoroughly. You can also microwave them on low power for 20-30 seconds, but avoid overheating to keep the cream cheese frosting creamy.
FAQs
Can I use store-bought cinnamon sugar?
Absolutely! Store-bought cinnamon sugar works perfectly for this recipe, but you can also easily make your own by mixing granulated sugar with ground cinnamon for a fresher, personalized flavor.
Is cream cheese frosting necessary?
Using cream cheese frosting inside the pancakes is essential for that authentic cinnamon roll taste and texture, as it creates a creamy, tangy contrast to the sweet cinnamon sugar.
Can I make the batter ahead of time?
While you can prepare the batter a few hours ahead and keep it refrigerated, it’s best to mix and cook promptly for the fluffiest pancakes. Baking powder starts to work once combined, so delaying may reduce fluffiness.
What if I don’t have vanilla extract?
If you’re out of vanilla extract, you can omit it or substitute with a splash of almond extract or maple syrup for a different but lovely flavor twist.
Can I make these pancakes gluten-free?
Yes, but you’ll want to substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum or a similar binder to maintain the pancake’s structure and texture.
Final Thoughts
This Cinnamon Roll Stuffed Pancakes Recipe is a breakfast game changer, effortlessly combining two beloved treats into one irresistible dish. Whether you’re treating yourself for a weekend brunch or surprising loved ones, these pancakes promise warm, gooey, cinnamon-swirled perfection with every bite. Trust me, once you try this recipe, it’s going to become your go-to indulgence that brightens mornings and brings smiles all around.
Print
Cinnamon Roll Stuffed Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings (about 8 stuffed pancakes)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
These Cinnamon Roll Stuffed Pancakes combine the best of breakfast favorites into one indulgent treat. Fluffy pancakes filled with a sweet cinnamon sugar and creamy cream cheese frosting center create an irresistible flavor combination perfect for a weekend brunch or special 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
- 1 ¼ cups milk
- 3 tbsp melted butter
- 1 tsp vanilla extract
Filling
- ¼ cup cream cheese frosting
Instructions
- Mix dry ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Combine wet ingredients: In another bowl, beat the egg, then add the milk, melted butter, and vanilla extract, mixing until combined.
- Form the batter: Gently fold the wet ingredients into the dry ingredients until just combined; the batter should be slightly lumpy and not overmixed to keep pancakes fluffy.
- Preheat skillet: Heat a non-stick skillet over medium heat and lightly grease it to prevent sticking.
- Pour batter onto skillet: Pour approximately ¼ cup of batter onto the skillet, forming a circle.
- Add filling: Sprinkle a small amount of cinnamon sugar on top of the pancake batter, add a dollop of cream cheese frosting in the center, then cover it with a little more batter to seal the filling inside.
- Cook pancakes: Cook until bubbles form on the surface of the pancake, then carefully flip and cook the other side until golden brown and the pancake is fully cooked through.
Notes
- Use a non-stick skillet and moderate heat to avoid burning the pancakes.
- Do not overmix the batter to keep pancakes tender and fluffy.
- You can substitute cream cheese frosting with homemade cream cheese spread if preferred.
- Serve warm for best taste and gooey filling experience.
- This recipe makes approximately 8 stuffed pancakes, serving 4 people with 2 pancakes each.
