Cinnamon Roll Pancake Stack with Cream Cheese Glaze — The Sweetest Morning Treat 🥞🍥

Hey there, pancake lover! If you’ve ever had a hard time choosing between pancakes and cinnamon rolls for breakfast… well, I’ve got you covered. These Cinnamon Roll Pancake Stacks with Cream Cheese Glaze are the perfect mash-up of the two — soft, fluffy pancakes swirled with buttery cinnamon sugar and topped with a dreamy cream cheese glaze. They’re rich, cozy, and absolutely irresistible!

Whenever I make these, my kitchen smells like a bakery — warm cinnamon, vanilla, and butter all dancing in the air. It’s one of those breakfasts that make you slow down and just enjoy every bite. Whether it’s a lazy Sunday morning or a special brunch, this recipe will totally steal the show.

Nutritional Benefits

Okay, so this one’s definitely a treat, but that doesn’t mean it can’t have some balance! Using whole milk or even oat milk gives you calcium and healthy fats. Eggs add protein, and cinnamon has natural antioxidants that help regulate blood sugar and improve circulation. If you want to make them a bit lighter, you can always adjust the glaze or swap a few ingredients (I’ll share how below!).

Adaptable Variations

• Lighter Option: Use Greek yogurt instead of cream cheese for the glaze — you’ll still get that creamy texture but with extra protein and less fat.
• Dairy-Free Version: Swap butter for coconut oil and use almond milk or oat milk in the batter. For the glaze, try vegan cream cheese — it works beautifully!
• Extra Cinnamon Flavor: Add a pinch of nutmeg or cardamom to the swirl for a spiced, holiday twist.
• Mini Pancakes for Kids: Make smaller pancakes and drizzle the glaze on top — fun, cute, and easy to eat!

Cinnamon Roll Pancake Stack with Cream Cheese Glaze Recipe

Ingredients

For the Pancakes:

• 1 ½ cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup milk (or any milk of choice)
• 1 tablespoon melted butter (plus more for cooking)
• 1 egg
• 1 teaspoon vanilla extract

For the Cinnamon Swirl:

• ¼ cup melted butter
• ¼ cup brown sugar
• 1 tablespoon ground cinnamon

For the Cream Cheese Glaze:

• 2 ounces cream cheese, softened
• 2 tablespoons butter, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 2–3 tablespoons milk (to reach your desired drizzle consistency)

Instructions

1. Make the cinnamon swirl: In a small bowl, mix melted butter, brown sugar, and cinnamon. Pour into a small squeeze bottle or zip-top bag and set aside to slightly thicken while you make the pancakes.
2. Mix the pancake batter: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk milk, egg, vanilla, and melted butter. Pour wet ingredients into dry and stir until just combined (don’t overmix — a few lumps are fine!).
3. Cook the pancakes: Heat a non-stick pan or griddle over medium heat and lightly butter it. Pour ¼ cup of batter for each pancake. Once small bubbles start to form, swirl the cinnamon mixture in a spiral on top of each pancake. Flip carefully and cook another 1–2 minutes until golden.
4. Prepare the glaze: In a small bowl, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk, whisking until creamy and pourable.
5. Assemble the stack: Layer your pancakes high (because tall stacks are always better!), then drizzle the cream cheese glaze generously over the top.
6. Serve warm: Enjoy immediately with a side of coffee or milk. Heaven in every bite!

Practical & Valuable Tips

• Keep the swirl from melting: Make sure your cinnamon mixture isn’t too hot — if it’s too runny, it will spread too fast. Let it cool slightly before swirling.
• Perfect stack look: Use a squeeze bottle for clean, neat spirals that stay in place while cooking.
• Storage: Leftover pancakes? Stack them between sheets of parchment paper and freeze. Reheat in a toaster or oven for a quick sweet breakfast anytime.
• Make it brunch-worthy: Add chopped pecans or caramel drizzle for an extra indulgent twist.

Frequently Asked Questions

1. Can I make the batter ahead of time? It’s best to make the batter fresh, but you can mix the dry and wet ingredients separately and combine them right before cooking.
2. Can I use pancake mix instead? Totally! Just follow the package directions and add your cinnamon swirl and glaze for that homemade magic.
3. How do I keep pancakes warm while cooking the rest? Place cooked pancakes on a baking sheet in a 200°F (90°C) oven while you finish the batch.
4. Can I double the recipe? Absolutely — just make sure to cook in batches and keep the swirl mixture ready to go!

Call to Action

Did these Cinnamon Roll Pancakes make your morning sweeter? 🥞💛 I’d love to see your fluffy stacks! Share your creation and tag me on Pinterest — it’s always fun to see how you make them your own. Don’t forget to save this recipe so you can treat yourself (and maybe your family) to this cozy breakfast again soon!