If you love the gooey luxury of freshly baked cinnamon rolls and the pillowy comfort of homemade pancakes, then get ready to meet your new breakfast obsession: Cinnamon Roll Stuffed Pancakes. Imagine buttery cinnamon-sugar swirls joyfully tucked right into the center of a fluffy stack, finished with a sweet vanilla glaze that melts into every bite. This recipe transforms two breakfast classics into one utterly decadent brunch treat that feels like a warm hug on a plate.

Cinnamon Roll Stuffed Pancakes Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about the magic behind these Cinnamon Roll Stuffed Pancakes. The ingredients may look simple, but each one brings an essential element—texture, flavor, and color that work together to create something delightfully special. Gather these staples and you’re halfway to breakfast bliss!

Unsalted butter, melted (¼ cup): Gives the cinnamon filling its rich, gooey base and the pancakes their tender crumb.
Brown sugar (⅓ cup): Adds deep caramel notes to the cinnamon swirl, infusing every pancake bite with warmth.
Ground cinnamon (1 tablespoon): The star of the show—spicy, sweet, and aromatic.
All-purpose flour (1 cup): The structure for those fluffy pancakes, forgiving for beginner and experienced cooks alike.
Granulated sugar (2 tablespoons): Sweetens the pancake batter just enough without overpowering the filling.
Baking powder (2 teaspoons): The secret to pancakes that puff up beautifully on the griddle.
Salt (¼ teaspoon): Balances all that sweetness and heightens the cinnamon flavor.
Milk (1 cup, plus 1–2 tablespoons for glaze): Helps blend the pancake batter and loosens the glaze for drizzling perfection.
Egg (1): Binds everything together and lends richness.
Vanilla extract (1 teaspoon for pancakes, ½ teaspoon for glaze): Elevates both the pancake batter and glaze with its classic aroma.
Powdered sugar (½ cup): The base for the luscious glaze that ties everything together.

How to Make Cinnamon Roll Stuffed Pancakes

Step 1: Make the Cinnamon Filling

Start by stirring together the melted butter, brown sugar, and cinnamon until smooth and glossy. This trio creates the irresistible swirl—the signature of every great Cinnamon Roll Stuffed Pancake. Spoon the mixture into a zip-top bag or piping bag for later. Let it cool just a bit so the filling thickens; this makes it easier to pipe and helps prevent spreading.

Step 2: Prepare the Pancake Batter

In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt. In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract. Gently fold the wet ingredients into the dry just until combined—lumps are fine! Overmixing leads to tough pancakes, and we want these as soft as a cloud.

Step 3: Heat the Skillet

Warm your favorite nonstick skillet or griddle over medium heat and add a dab of butter or a light mist of oil. Ensuring the surface is hot but not smoking gives your pancakes that lovely golden color. Don’t rush this step; a properly heated pan is the secret to even cooking and an irresistible crust.

Step 4: Pour and Swirl

Ladle about ¼ cup of pancake batter onto the skillet for each pancake. Wait until bubbles begin to form on the surface—usually after one to two minutes. Now comes the fun part! Snip the tip off your piping bag and pipe a spiral of cinnamon filling into the center of each pancake, swirling towards the edges but staying inside the batter. Cook for another minute or two until the edges look set.

Step 5: Flip and Finish

With a steady hand, flip the pancakes gently and let them cook for about two more minutes, or until the bottoms are golden brown and the pancakes are cooked through. The swirl will caramelize slightly, creating those dreamy cinnamon roll ribbons we all crave in Cinnamon Roll Stuffed Pancakes.

Step 6: Make and Drizzle the Glaze

Whisk together powdered sugar, a tablespoon or two of milk, and vanilla extract until you have a smooth, pourable glaze. Adjust with a drop more milk if needed. Drizzle generously over the warm pancakes—and don’t hold back! The glaze seeps into every swirl, making each bite even more irresistible.

How to Serve Cinnamon Roll Stuffed Pancakes

Garnishes

These pancakes are lovely on their own, but garnishes take them to brunch-star status. Try a generous dusting of powdered sugar, a cloud of whipped cream, or a small heap of fresh berries. A little chopped toasted pecan or walnut adds crunch and elegance, if you’re feeling fancy.

Side Dishes

Since Cinnamon Roll Stuffed Pancakes are sweet and decadent, they pair beautifully with something bright and fresh on the side. Think citrus salad, Greek yogurt with a handful of granola, or crisp breakfast bacon for a salty contrast. Even a simple fruit cup adds a juicy note to complement all that cinnamon goodness.

Creative Ways to Present

Get playful with your presentation! Stack the pancakes high and drizzle the glaze over the top for that “bakery special” look. Cut them into quarters and serve as bite-sized treats for a brunch buffet. Or go all out: build a pancake layer cake, adding extra glaze between each layer for a dramatic, shareable centerpiece.

Make Ahead and Storage

Storing Leftovers

If you have extra Cinnamon Roll Stuffed Pancakes (or you’re wisely planning for busy mornings), let them cool completely. Layer the pancakes between strips of parchment or wax paper in an airtight container and refrigerate for up to three days. Store the glaze separately in a covered bowl for easy fresh drizzling.

Freezing

These pancakes freeze beautifully! Place the cooled pancakes in a single layer on a baking sheet and freeze until firm. Then, stack them with parchment between each pancake in a freezer-safe bag. Stored this way, they’ll keep for up to two months. Glaze can also be made ahead and frozen in a small zip-top bag; it thaws quickly at room temperature.

Reheating

To reheat, warm the pancakes gently in a toaster oven or microwave until hot. If microwaving, loosely cover with a damp paper towel to retain moisture. Bring the glaze to room temperature or microwave for just a few seconds until it’s drizzle-ready again. You’ll enjoy the same indulgent flavors as when they were fresh!

FAQs

Can I use a different flour for this recipe?

Absolutely! While all-purpose flour yields the fluffiest results, you can substitute with whole wheat for a slightly nutty flavor or a cup-for-cup gluten-free blend if you’re avoiding gluten. Just keep an eye on batter thickness and adjust with a splash of milk if needed.

Why did my cinnamon filling leak out?

This can happen if the filling is too warm or runny when piped. Let it cool enough to thicken before using, and be sure not to pipe too close to the pancake edges. It’s also fine to embrace a little “leak”—that caramelized edge is a treat in itself!

Can I make the batter ahead of time?

You can mix the dry and wet ingredients separately and combine just before cooking, but it’s best not to let the full batter sit too long, as the baking powder will start to lose its pop. The cinnamon filling and glaze, however, can be made a day in advance and refrigerated until you’re ready to cook.

Is there a vegan version of these pancakes?

Yes! Substitute the butter for plant-based margarine, the milk for a non-dairy alternative (like almond or oat milk), and use your favorite egg substitute—flaxseed meal and water work well. The results will still be comforting, sweet, and delicious.

Can kids help make Cinnamon Roll Stuffed Pancakes?

Definitely! Kids love swirling the cinnamon filling and drizzling the glaze. Let them practice piping the swirl on a plate first, then move onto the pancakes. It’s a fun way to get little chefs excited about breakfast—and eating what they’ve made.

Final Thoughts

If breakfast or brunch needs a special moment, Cinnamon Roll Stuffed Pancakes deliver joyful flavor and memory-making fun in every bite. I hope you try them soon—the gooey cinnamon swirls and sweet drizzle really do make you feel like you’re having dessert for breakfast. Trust me, these will become a new favorite to share with the people you love!

Cinnamon Roll Stuffed Pancakes Recipe

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4.6 from 19 reviews

Author: admin
Total Time: 30 minutes
Yield: 6 pancakes 1x
Diet: Vegetarian

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Description

Indulge in a decadent breakfast treat with these Cinnamon Roll Stuffed Pancakes. Fluffy pancakes filled with a sweet cinnamon swirl, topped with a vanilla glaze – a perfect morning indulgence!

Ingredients

Scale

Cinnamon Filling:

¼ cup unsalted butter, melted
⅓ cup brown sugar
1 tablespoon ground cinnamon

Pancakes:

1 cup all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
¼ teaspoon salt
1 cup milk
1 egg
2 tablespoons melted butter
1 teaspoon vanilla extract

Glaze:

½ cup powdered sugar
1–2 tablespoons milk
½ teaspoon vanilla extract

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Instructions

Cinnamon Filling: In a small bowl, mix melted butter, brown sugar, and cinnamon. Transfer to a bag. Set aside.
Pancakes: Whisk flour, sugar, baking powder, and salt. In another bowl, whisk milk, egg, butter, and vanilla. Combine wet into dry. Cook pancakes, adding cinnamon filling.
Glaze: Whisk powdered sugar, milk, and vanilla. Drizzle over warm pancakes.