Cinnamon Roll Pancakes

Cinnamon Roll Pancakes



Make 1/2 or full batch of SweetStacks Gourmet Pancake mix accordingly, but substitute the 3 TBL of oil for 2 TBL of Greek yogurt.

Cinnamon Filling

4 TBL (1/2 stick) unsalted butter, melted
1/2 cup packed light brown sugar
2 TBL ground cinnamon

Cream Cheese Icing

2 TBL unsalted butter, softened
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 tsp vanilla extract
3 TBL water, or more depending on consistency desired


Make pancakes according to package then in a separate bowl combine all ingredients for the cinnamon filling together. When making the actual cinnamon roll pancakes I used a self-sealing bag with one corner cut out for the cinnamon filling, this makes it easy to make a fun swirl on the pancakes. Pour pancake batter first then attempt the cinnamon swirl. Tips for the perfect cinnamon roll pancake:

Don’t add the cinnamon filling until the pancake batter on the griddle has a couple bubbles forming.
Don’t get the cinnamon filling to close to the outside of the pancake, it will leak outside the batter.
Test pour the cinnamon filling before actually putting it on the pancake, sometimes the butter will separate in the mixture.

Pancakes may leak some of the cinnamon filling but that is totally ok! The sugar makes other pancakes a little crispy on the edges for a little extra treat! Also, don’t be alarmed if you take your pancakes off the griddle and the cinnamon filling has made track marks, this is perfect for the cream cheese icing. :)

For the icing, combine butter and cream cheese first. After fully combined mix in powdered sugar, vanilla and water.

While pancakes are still warm spread the cream cheese icing love!


Recipe created and photographed by our niece Alexis Y. Chan.

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