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In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

In a separate medium bowl, whisk together the milk, large egg, vegetable oil, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients and mix with a fork or whisk until just combined. A few lumps are okay; do not overmix.

For the cinnamon swirl, combine the light brown sugar, ground cinnamon, and 2 tablespoons of milk in a small bowl. Mix until a thick, smooth paste forms. Transfer the cinnamon swirl mixture to a small piping bag or a plastic bag with a small corner snipped off.

For the cream cheese glaze, in a small bowl, whisk together the softened cream cheese, powdered sugar, 1 tablespoon of milk, and 1/2 teaspoon of vanilla extract until smooth and creamy. If the glaze is too thick, add a tiny bit more milk, 1/2 teaspoon at a time, until desired consistency is reached.

Heat a lightly greased griddle or large non-stick skillet over medium heat (about 350°F). Brush with a little melted butter.

Pour about 1/4 cup of pancake batter per pancake onto the hot griddle. Immediately pipe a spiral of the cinnamon swirl mixture onto each pancake, starting from the center and working your way out.

Cook for 2-3 minutes per side, or until bubbles form on the surface, the edges are set, and the pancakes are golden brown. Flip carefully and cook for another 1-2 minutes until cooked through.

Repeat with the remaining batter and cinnamon swirl, greasing the griddle as needed.

Stack the cooked cinnamon roll pancakes on a plate and generously drizzle with the prepared cream cheese glaze. Serve warm.


In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

In a separate medium bowl, whisk together the milk, large egg, vegetable oil, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients and mix with a fork or whisk until just combined. A few lumps are okay; do not overmix.

For the cinnamon swirl, combine the light brown sugar, ground cinnamon, and 2 tablespoons of milk in a small bowl. Mix until a thick, smooth paste forms. Transfer the cinnamon swirl mixture to a small piping bag or a plastic bag with a small corner snipped off.

For the cream cheese glaze, in a small bowl, whisk together the softened cream cheese, powdered sugar, 1 tablespoon of milk, and 1/2 teaspoon of vanilla extract until smooth and creamy. If the glaze is too thick, add a tiny bit more milk, 1/2 teaspoon at a time, until desired consistency is reached.

Heat a lightly greased griddle or large non-stick skillet over medium heat (about 350°F). Brush with a little melted butter.

Pour about 1/4 cup of pancake batter per pancake onto the hot griddle. Immediately pipe a spiral of the cinnamon swirl mixture onto each pancake, starting from the center and working your way out.

Cook for 2-3 minutes per side, or until bubbles form on the surface, the edges are set, and the pancakes are golden brown. Flip carefully and cook for another 1-2 minutes until cooked through.

Repeat with the remaining batter and cinnamon swirl, greasing the griddle as needed.

Stack the cooked cinnamon roll pancakes on a plate and generously drizzle with the prepared cream cheese glaze. Serve warm.
