Cinnamon Bun Pancakes

If you’ve ever wished your pancakes could taste just like a gooey, bakery-fresh cinnamon roll—today’s your lucky day! These Cinnamon Bun Pancakes are absolutely dreamy, with fluffy, golden stacks ribboned with buttery cinnamon sugar and finished with a tangy cream cheese glaze.

Every bite is soft, pillowy, and sweetly spiced, with swirls of cinnamon that caramelize right on the griddle. It’s the best of two beloved breakfast treats in one pan—no yeast or hours of waiting required.

Perfect for lazy weekend brunches, birthday mornings, or whenever you want to spoil someone special (yourself counts!). This recipe is inspired by cozy family traditions and is guaranteed to make your kitchen smell incredible.

Trust me: once you try these, they’ll become your new breakfast favorite!

Why You'll Love This Recipe

• Bakery-style flavor at home: All the warm, gooey goodness of cinnamon rolls without the hassle or waiting.
• Quick and easy: Ready in about 40 minutes, using pantry staples you probably already have.
• Perfectly fluffy pancakes: The base is soft, tender, and soaks up the cinnamon swirl beautifully.
• Crowd pleaser: Kids and adults alike will be amazed—ideal for holidays, special breakfasts, or brunch gatherings.

Key Ingredients for Cinnamon Bun Pancakes

See recipe card below for full list of measurements, ingredients, and instructions.

Cinnamon Swirl Filling

The cinnamon swirl is what makes these pancakes pure magic. It’s a simple mix of melted butter, brown sugar, and ground cinnamon that gets piped right into the pancakes while cooking. For best results, use dark brown sugar for the deepest flavor, but light brown sugar works too. If you like, add a pinch of nutmeg for extra warmth. Make sure the filling is smooth and not too runny—if it’s too thin, chill it for a few minutes.

Buttermilk

Buttermilk is the secret to ultra-soft, tender pancakes with a subtle tang that complements the sweet swirl. If you don’t have buttermilk, you can easily make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes. Dairy-free milk with vinegar will also work for a vegan option, but the flavor will be a bit lighter.

Cream Cheese

A luscious cream cheese glaze drizzled on top takes these pancakes straight to “cinnamon bun” territory. Use full-fat cream cheese for the richest, smoothest icing. If you’re in a pinch, whipped cream cheese will work, but avoid the spreadable kind in tubs—it can be too soft and runny.

All-Purpose Flour

Good old all-purpose flour makes for fluffy, classic pancakes. Sift before using for the lightest texture. You can swap in up to half whole wheat flour for a heartier version, or use a 1:1 gluten-free blend to make these gluten-free (just check your blend’s instructions for pancake swaps).

Ground Cinnamon

It wouldn’t be a cinnamon bun without a generous amount of fragrant cinnamon! Use freshly opened ground cinnamon for the boldest flavor. If you want to get creative, try a mix of cinnamon and cardamom or a dash of pumpkin pie spice for a cozy twist.

Instructions for Cinnamon Bun Pancakes

See recipe card below for full list of measurements, ingredients, and instructions.

Make the Cinnamon Swirl Filling

In a small bowl, stir together melted butter, brown sugar, and cinnamon until smooth and glossy. Pour the mixture into a zip-top bag or piping bag and set aside—let it cool slightly so it thickens to toothpaste consistency. This helps prevent it from running everywhere when you swirl!

Prepare the Cream Cheese Glaze

Beat the softened cream cheese in a small bowl until creamy. Add milk, powdered sugar, and vanilla extract and whisk until smooth and pourable. Add a splash more milk if needed to reach a drizzly glaze. Set aside.

Mix the Pancake Batter

In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together buttermilk, egg, melted butter, and vanilla. Pour wet ingredients into dry and gently mix just until combined—don’t over-mix! Lumps are okay.

Cook the Pancakes with Cinnamon Swirl

Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Scoop 1/4 cup batter for each pancake onto the hot surface. Snip a small corner off your cinnamon swirl bag and pipe a tight spiral onto each pancake.

Cook until bubbles form on the surface and the edges look set, about 2 minutes. Carefully flip and cook another 1-2 minutes, until golden brown and the swirl is caramelized. Wipe out the pan between batches if needed.

Drizzle with Cream Cheese Glaze

Stack warm pancakes on plates and drizzle generously with the cream cheese glaze. Serve right away for the ultimate gooey, cinnamon bun experience!

Recipe Variations

Gluten-Free Cinnamon Bun Pancakes

Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Make sure your baking powder and other ingredients are certified gluten-free for a safe treat everyone can enjoy!

Vegan Option

Use plant-based milk with a splash of vinegar for dairy-free buttermilk, replace the butter with melted coconut oil or vegan butter, and use a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water). Use vegan cream cheese in the glaze for the full cinnamon bun effect!

Add Nuts or Raisins

For extra texture and flavor, sprinkle chopped toasted pecans or walnuts—or a handful of plump raisins—over the pancakes just after swirling the cinnamon filling. This adds a bakery-style crunch and chew.

Maple Cream Cheese Glaze

Give your glaze a maple twist by substituting 1 tablespoon of the milk with pure maple syrup. It’ll add fabulous depth and a touch of caramel sweetness.

Spice It Up

For a cozy twist, add a pinch of ground nutmeg or cardamom to both the pancake batter and cinnamon swirl. It will give a lovely warmth and something a little different!

Serving Suggestions

Serve your Cinnamon Bun Pancakes stacked high with an extra drizzle of cream cheese glaze and a dusting of ground cinnamon. Pair them with crispy bacon or sausage, a side of fresh berries, and hot coffee for a balanced brunch. For a real treat, add a pat of butter on top or a sprinkle of toasted pecans for crunch!

Storage and Reheating

Store leftover pancakes (without glaze) in an airtight container in the refrigerator for up to 3 days. To reheat, warm pancakes in a dry skillet over medium-low heat for 1-2 minutes per side, or microwave on 50 percent power until heated through. The glaze can be stored separately in the fridge and gently warmed before serving. Pancakes freeze well—layer between parchment, freeze in a zip bag, and reheat from frozen as needed.

Frequently Asked Questions About Cinnamon Bun Pancakes (FAQ)

Q: Can I prepare the batter or cinnamon filling ahead of time?
A: Yes! You can mix the pancake batter and cinnamon filling the night before. Store them separately in the refrigerator, then let the batter come to room temperature and give the cinnamon mixture a quick stir before using.

Q: My cinnamon swirl is melting into the pancake—what am I doing wrong?
A: The cinnamon mixture may be too warm or too runny. Let it cool until thick but pipeable, and avoid swirling too close to the pancake edges. If it still melts, try reducing the butter slightly next time.

Q: How do I prevent the cinnamon sugar from burning?
A: Cook the pancakes over medium (not high) heat, and wipe the pan between batches to remove any caramelized bits. If the swirl is browning too fast, lower the heat slightly.

Q: Can I double the recipe for a crowd?
A: Absolutely! This recipe doubles (or even triples) beautifully. Keep pancakes warm in a 200°F oven while you finish cooking the rest.

These Cinnamon Bun Pancakes are the ultimate breakfast treat—fluffy, gooey, and bursting with the magic of a bakery cinnamon roll, all from your own kitchen. Give them a try for your next brunch, and don’t forget to leave a comment or rating to let us know how you liked them!