Okay, listen up! Have you ever just *craved* something totally decadent for breakfast? Something that feels like a hug on a plate, but you don’t want to spend all morning making it? Yep, me too. And that’s exactly how my Cinnamon Roll Pancake Stack was born! Seriously, we’re taking two of the absolute best things in the breakfast world – fluffy pancakes and gooey cinnamon rolls – and smushing them together into one glorious, easy stack.

I’ve spent *a lot* of time in my kitchen whipping up comforting morning meals. It’s kind of my happy place! And let me tell you, finding ways to get maximum flavor with minimum fuss is my superpower. This stack? It delivers on all fronts. You get that classic pancake fluff, but with little pockets of sweet, spiced cinnamon goodness swirled right in, all topped off with a dreamy cream cheese glaze. It’s ridiculously simple to make, but it tastes like you spent hours on it. Trust me, your breakfast game is about to level up BIG time!

Why You’ll Love This Cinnamon Roll Pancake Stack

So why will you fall head over heels for these bad boys? Let me count the ways! They’re just:

Crazy Quick & Easy: Seriously, you can whip these up faster than you can drive to the bakery. Perfect for those sudden cravings!
Flavor EXPLOSION: You get all the warm, comforting taste of a cinnamon roll packed into a fluffy pancake. Best of both worlds!
Totally Impressive: Stack ’em high, drizzle that glaze, and watch faces light up. They look fancy but are secretly simple.
Perfect for ANYTHING: Whether it’s a lazy Saturday, a special birthday breakfast, or just because you deserve a treat, these fit the bill!

They’re guaranteed to make your morning a little bit sweeter!

Ingredients for Your Cinnamon Roll Pancake Stack

Alright, let’s talk ingredients! Nothing too wild here, just simple pantry staples you probably already have kicking around. We’re breaking it down into the main pancake batter, that crucial cinnamon swirl, and the absolutely essential cream cheese glaze. Get everything measured out before you start – it makes things SO much smoother, trust me!

Cinnamon Swirl Mixture Ingredients

This is where the magic happens! Just two simple things to create those irresistible pockets of cinnamon goodness.

2 tablespoons brown sugar
1 teaspoon cinnamon

Cream Cheese Glaze Ingredients

Honestly, is it even a cinnamon roll anything without a dreamy cream cheese glaze? This one is super easy and totally takes the stack over the top.

4 ounces cream cheese, softened (let it sit out for a bit!)
1/4 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla extract

Equipment Needed for Cinnamon Roll Pancake Stack

Good news! You don’t need any fancy gadgets for this. Just a few basics you likely have in your kitchen already. You’ll definitely need:

A couple of mixing bowls (one for dry, one for wet, and a little one for the cinnamon swirl!)
A whisk (or even just a fork will work!)
A griddle or a good non-stick pan

That’s pretty much it! Easy peasy.

How to Prepare Your Cinnamon Roll Pancake Stack

Okay, deep breaths! This is the fun part. Putting it all together is super simple, I promise. We’re going to walk through making the batter, getting that swirl ready, cooking ’em up, and then whipping up that glorious glaze. You’ve got this!

Making the Pancake Batter

First things first, let’s get that fluffy pancake base ready. Grab your biggest mixing bowl for the dry stuff. Whisk together the flour, granulated sugar, baking powder (this is what makes ’em fluffy!), and salt. Just a quick whisk to get everything combined. In a separate bowl, whisk up your milk, egg, and that melted butter. Now, pour the wet into the dry. Stir *just* until everything is combined. Lumps are totally fine! Don’t overmix, seriously. That’s key to fluffy pancakes.

Creating the Cinnamon Swirl

This is maybe the easiest step! Grab a little bowl and just dump in your brown sugar and cinnamon. Give it a quick mix with a spoon or fork until it looks like well, cinnamon sugar! That’s it. Keep this little bowl handy because you’ll need it right by the griddle.

Cooking the Cinnamon Roll Pancakes

Alright, time to get cooking! Heat up your griddle or non-stick pan over medium heat. You want it hot enough that a drop of water sizzles, but not so hot it smokes. Lightly grease it if your pan isn’t super non-stick. Pour about a quarter cup of batter for each pancake. Now, working quickly, sprinkle some of that cinnamon sugar mixture over the batter on the griddle. Don’t go too heavy, just a nice little dusting. Then, pour a *tiny* bit more plain batter right over the cinnamon sugar to kind of seal it in. Cook for 2-3 minutes per side, or until they’re golden brown and you see bubbles forming on the surface before you flip ’em. Stack ’em up as you go to keep them warm!

Preparing the Cream Cheese Glaze

While your pancakes are stacking, let’s make that glaze! In a medium bowl, beat your softened cream cheese until it’s nice and smooth – no lumps! Add the powdered sugar, that little splash of milk, and the vanilla extract. Whisk it all together until it’s super smooth and drizzle-able. If it’s too thick, add just a tiny splash more milk, like half a teaspoon at a time, until it’s perfect. Drizzle generously over your warm pancake stack and prepare for pure bliss!

Tips for Perfect Cinnamon Roll Pancake Stack

Okay, ready for my little secrets to make sure your Cinnamon Roll Pancake Stack turns out absolutely perfect every time? These are just a few things I’ve learned along the way that make a big difference!

Seriously, Don’t Overmix! I know, I said it before, but it’s that important! Stir just until the dry ingredients are *barely* combined with the wet. A few little lumps are your friend here; it means fluffy pancakes!
Cinnamon Your Way: The amount of cinnamon sugar is totally up to you! Want a super intense cinnamon hit? Add a little more. Prefer it subtle? Go lighter. Taste your cinnamon sugar mix and adjust!
Eat ‘Em NOW! These are best served immediately, right off the griddle with that warm glaze melting into every crevice. Gather everyone around and dig in while they’re fresh and hot!

Follow these little tips, and you’re guaranteed a stack of pure cinnamon roll pancake heaven!

Frequently Asked Questions About Cinnamon Roll Pancake Stack

Got questions? Totally normal! Here are a few common ones I get about these amazing cinnamon roll pancake stacks. Hopefully, this helps you make yours perfect!

Can I make the batter ahead of time?

Honestly, I don’t recommend making the pancake batter too far in advance. The baking powder starts working right away, and you’ll lose some of that fluffiness if it sits around for hours. Best to mix it right before you’re ready to cook!

How can I store leftover Cinnamon Roll Pancake Stack?

If you happen to have any leftovers (a rare occurrence in my house!), let them cool completely. Store them in an airtight container in the fridge for a day or two. Reheat them gently in a pan or microwave. I usually store the glaze separately and add it just before serving leftovers.

Can I use a different type of flour?

This recipe is written for all-purpose flour, and that’s what I recommend for the best texture. You *could* experiment with a good gluten-free blend, but I haven’t tested it myself, so the results might be a little different. Stick to all-purpose for your first go!

Estimated Nutritional Information

Okay, full disclosure, these are definitely a treat! Here’s a quick peek at the estimated nutritional breakdown for one serving (that’s one stack, mind you!). Keep in mind this is just an estimate and can vary a bit depending on your exact ingredients and how much glaze you pile on (no judgment here!).

Calories: Around 550
Sugar: About 45g
Fat: Roughly 25g (with about 15g saturated)
Carbs: Approximately 70g
Protein: About 10g

Enjoy every delicious bite!

Cinnamon Roll Pancake Stack: 2 great tastes!

Author: memorecipes.com
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Fluffy pancakes swirled with cinnamon sugar and topped with cream cheese glaze.

Ingredients

Scale

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups milk
1 large egg
2 tablespoons melted butter
2 tablespoons brown sugar
1 teaspoon cinnamon
4 ounces cream cheese, softened
1/4 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla extract

Instructions

Whisk together flour, granulated sugar, baking powder, and salt.
In a separate bowl, whisk together milk, egg, and melted butter.
Add wet ingredients to dry ingredients and stir until just combined.
In a small bowl, mix brown sugar and cinnamon.
Heat a griddle or non-stick pan over medium heat.
Pour 1/4 cup batter for each pancake.
Sprinkle cinnamon sugar mixture over the batter.
Pour a small amount of batter over the cinnamon sugar to cover.
Cook for 2-3 minutes per side, or until golden brown.
For the glaze, whisk together softened cream cheese, powdered sugar, milk, and vanilla extract until smooth.
Stack pancakes and drizzle with glaze.

Notes

Do not overmix the batter.
Adjust the amount of cinnamon sugar to your preference.
Serve immediately for best results.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Griddle
Cuisine: American

Nutrition

Serving Size: 1 stack
Calories: 550
Sugar: 45g
Sodium: 600mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 70g
Fiber: 2g
Protein: 10g
Cholesterol: 150mg

Keywords: cinnamon roll, pancake, breakfast, sweet, dessert, cream cheese glaze