These Cinnamon Roll Pancakes are the easy answer when you're craving cinnamon rolls without the wait. Betty Crocker™ Buttermilk Complete Pancake Mix combine with a buttery cinnamon filling in these fluffy pancakes with an eye-catching cinnamon swirl. A quick drizzle made with Betty Crocker™ Rich & Creamy Cream Cheese Frosting and a little milk is the perfect compliment to these decadent pancakes
Here’s a look at the ingredients you’ll need for these easy Cinnamon Roll Pancakes.
Butter: If you prefer a little salt with your sweet, go ahead and use salted butter.
Brown Sugar: While granulated sugar works well here too, the molasses in the brown sugar adds depth and flavor.
Cinnamon: Check the date on your spices–the fresher the cinnamon the more flavor and fragrance. If yours has been hanging out in the cabinet for several months, add another teaspoon to bump up the flavor.
Betty Crocker™ Buttermilk Complete Pancake Mix: Just add water and mix for perfectly fluffy pancakes. A few tablespoons of the mix in the cinnamon sugar helps thicken the filling and prevents it from leaking out the sides of the pancakes after flipping.
Betty Crocker™ Rich & Creamy Cream Cheese Frosting: Just whisk in a little milk until you reach the perfect drizzling consistency!
Other Ingredients You’ll Need: Water and milk.
Follow these steps to make the best Cinnamon Roll Pancakes. See the full recipe for complete details.
Once mixed, the filling should be the texture of a soft paste similar to the texture of toothpaste. Put the prepared filling in zip-top bag (or piping bag if you have one) and cut off one corner. This will make the swirling process easy and mess free.
Start with 2 tablespoons of milk for a thicker consistency and gradually add more until you reach a consistency you like.
Whisk together the water and pancake mix as directed on the packaging. Spoon or ladle about 1/4 cup of batter onto the heated skillet and pipe on the cinnamon swirl. Leave a border of batter to prevent leaking the filling from leaking out the side of the pancake, about 1/4-inch. Flip once several bubbles have risen to the surface of the batter and the edges are just setting.
Serve the pancakes warm with the cream cheese drizzle.
Follow these tips for storing Cinnamon Roll Pancakes.
Store cooled pancakes in an airtight container or resealable food-storage plastic bag for 2 days. Store the cream cheese drizzle in a small lidded container for up to 3 days, stir well after refrigerating.
Place cooled pancakes on a parchment lined baking sheet. Freeze for 30 to 60 minutes and place in an airtight container or resealable freezer plastic bag. Freeze for up to 1 month. Freezing the cream cheese drizzle is not recommended and may lead to separation or an odd texture after thawing.
Heat refrigerated or frozen pancakes on a plate in the microwave in 30 second intervals, being careful not to scorch the filling, until warmed through.
In a small bowl, stir together the melted butter, brown sugar, 3 tablespoons Betty Crocker™ Buttermilk Complete Pancake Mix, and cinnamon until combined and the mixture resembles a soft paste.
Place the filling in a resealable plastic food storage bag (or piping bag). Cut the corner (or tip) from the bag and set aside.
In a medium bowl, whisk the cream cheese frosting and 2 tablespoons of the milk until smooth. Add additional milk as needed until desired consistency.
In a medium bowl, mix the 2 cups Betty Crocker™ Buttermilk Complete Pancake Mix and water until combined (a few sparse lumps are okay).
Heat a nonstick skillet or griddle to medium, lightly butter or grease if necessary. Spoon or ladle about 1/4 cup of batter for each pancake onto the hot skillet. Immediately pipe a swirl of the filling onto each pancake leaving a 1/4-inch border of batter around the edges to prevent leaking. Cook until the edges of the pancakes are just set and bubbles form on the surface, about 2 minutes. Carefully flip the pancakes to prevent spillage and cook an additional 1 to 1 minute 30 seconds.
Serve the pancakes warm with the cream cheese drizzle.
Pipe the cinnamon filling onto the pancakes shortly after spooning the batter onto the skillet. This will help set the filling and prevent if from just resting on top of the batter or splattering when the pancake is flipped.
You can use your preferred dairy, plant-based milk, or even cream, to thin the frosting to a drizzling consistency.
If you are cooking in batches, keep the pancakes warm on a sheet pan in a warm oven (about 200°F). Cover loosely with foil to prevent them from drying out.
