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- 2 cups all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 2 tablespoons granulated sugar - 2 large eggs - 1 1/2 cups milk - 1 teaspoon vanilla extract - 1/4 cup unsalted butter, melted - 1 tablespoon ground cinnamon - 1/4 cup brown sugar - 1/2 cup cream cheese, softened - 1/4 cup powdered sugar - 1-2 tablespoons milk (for glaze) You can easily swap some ingredients. For a gluten-free option, use almond or oat flour. If you need a dairy-free version, try almond milk and coconut cream cheese. For lower sugar, use stevia or monk fruit sweetener instead of brown sugar. Accurate measurements are key for baking success. Always use the right tools. Use dry measuring cups for flour and sugar. Liquid measuring cups are best for milk and other liquids. Level off dry ingredients with a knife for precision. This will help your pancakes rise perfectly! {{ingredient_image_2}} To start, grab a large mixing bowl. In this bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and 2 tablespoons of granulated sugar. Whisk these dry ingredients together until they are well mixed. In another bowl, crack 2 large eggs and beat them well. Next, pour in 1 1/2 cups of milk and 1 teaspoon of vanilla extract. Whisk this mixture until it is fully blended. Slowly add 1/4 cup of melted unsalted butter into the wet mix. Stir until smooth. Now, gently pour this wet mixture into the dry ingredients. Use a spatula or wooden spoon to mix until just combined. It’s okay if there are some lumps; avoid overmixing. Let the batter rest for about 5 minutes. This helps it thicken a little. In a small bowl, mix together 1/4 cup of brown sugar and 1 tablespoon of ground cinnamon. Stir until the cinnamon and sugar are evenly mixed. This sweet and spicy filling will create that delightful swirl in your pancakes. Set this mixture aside for later use. Now, preheat a large non-stick skillet or griddle over medium heat. You want it hot but not too hot. Pour about 1/2 cup of pancake batter onto the skillet for each pancake. To make the pancakes larger, gently spread the batter into a bigger circle using a spoon or spatula. Before the batter sets, sprinkle some of the cinnamon-sugar mixture in a spiral pattern over the top of the pancake. Take a toothpick or skewer and lightly swirl the cinnamon mix into the batter. Cook for about 3-4 minutes, watching for bubbles to form on the surface. The edges should look set before you flip. Carefully use a spatula to flip the pancake. Cook for another 3-4 minutes until it turns golden brown. Repeat this process for the rest of the batter. Adjust the heat as needed to get perfect pancakes. To get the best texture, watch the batter closely. The batter should feel thick but not dry. If you mix too much, the pancakes can turn tough. Stir just until the dry and wet parts blend. It’s okay if the batter has lumps. Let it rest for 5 minutes before cooking. This helps it thicken. Creating the perfect swirl takes some practice. After pouring the batter, sprinkle the cinnamon-sugar mix in a spiral. Use a toothpick or skewer to swirl gently. Do not mix too deep; you want to see the swirl. This will make your pancakes look fancy and taste great. When serving, stack the pancakes high on a pretty plate. Drizzle the cream cheese glaze over the top. Let it drip down the sides for a nice look. You can add a little cinnamon-sugar on top for extra flair. Fresh fruits like strawberries or blueberries add color and flavor. A dollop of whipped cream can make your dish even more special. Pro Tips Use Fresh Ingredients: Ensure your baking powder is fresh for the fluffiest pancakes. Expired baking powder can result in dense and flat pancakes. Control the Heat: Keep the skillet at medium heat to prevent the pancakes from browning too quickly while ensuring they cook through. Adjust as necessary after testing the first pancake. Swirl Technique: For a perfect cinnamon swirl, don't overmix the batter once the cinnamon-sugar is added. This keeps the design visible and enhances the flavor in every bite. Customize Your Glaze: Feel free to add a splash of vanilla extract or a pinch of nutmeg to the cream cheese glaze for an extra flavor dimension that complements the cinnamon rolls. {{image_4}} You can add fun flavors to your giant cinnamon roll pancakes. Try mixing in nutmeg for a warm spice kick. You can also toss in chocolate chips for a sweet twist. Add a handful of chopped nuts for crunch. Each of these options brings a unique taste to your breakfast. Toppings can take your pancakes to the next level. Fresh fruits like strawberries, blueberries, or sliced bananas bring brightness and flavor. You can also sprinkle nuts on top for added texture. Another great option is a dollop of whipped cream. These simple additions will make your pancakes even more enjoyable. If you want a vegan version, swap eggs with flaxseed meal mixed with water. Use almond or oat milk instead of regular milk. For a low-carb option, you can use almond flour and a sugar substitute like erythritol. These swaps keep the flavor while meeting your dietary needs. To store leftover giant cinnamon roll pancakes, first let them cool completely. Place them in an airtight container. You can keep them in the fridge for up to three days. For longer storage, freeze them. Stack the pancakes with parchment paper between them in a freezer-safe bag. This prevents them from sticking together. They can last in the freezer for up to two months. When it’s time to enjoy your pancakes again, reheating them properly is key. You can use a microwave or a skillet. If using a microwave, place a few pancakes on a plate. Heat them for about 20 to 30 seconds. If they are cold in the center, heat in five-second bursts until warm. For the skillet, heat it on low. Place the pancakes in the skillet for a few minutes on each side. This method keeps them fluffy and tasty. To serve your pancakes fresh and full of flavor, warm them slightly before serving. You can also drizzle extra cream cheese glaze on top. Add a sprinkle of cinnamon-sugar for that perfect finishing touch. If you want, serve with fresh fruit on the side. This adds color and extra taste. Your guests will love the beautiful presentation and delicious flavors. You can tell when your pancakes are done by looking for a few signs. First, bubbles will form on the surface, and the edges will appear dry. Use a spatula to gently lift a corner to check the color. The pancake should be golden brown. If you're unsure, you can use a toothpick. Insert it into the center. If it comes out clean, your pancake is cooked through. Yes, you can make the batter ahead of time. Store it in an airtight container in the fridge for up to 24 hours. This makes morning cooking easier. Just give the batter a gentle stir before using, as it may thicken. If it seems too thick, add a splash of milk to loosen it up. These pancakes taste great with various sides. Here are some ideas: - Fresh fruit like strawberries, bananas, or blueberries - Whipped cream for extra sweetness - Maple syrup for a classic touch - Bacon or sausage for a savory contrast - Hot coffee or a glass of orange juice to drink In this blog post, I shared a complete guide for making Giant Cinnamon Roll Pancakes. You learned about essential ingredients, measuring tips, and how to prepare the batter. I also covered cooking methods and ways to avoid common mistakes. Remember to explore variations that fit your taste, and don’t forget the storage tips to keep leftovers fresh. Enjoy experimenting with flavors and toppings. With practice, you will master this delicious recipe and impress your family or guests. Happy cooking!

Giant Cinnamon Roll Pancakes

Fluffy pancakes with a delicious cinnamon swirl and cream cheese glaze.
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 2 tablespoons granulated sugar
  • 2 large eggs
  • 1.5 cups milk
  • 1 teaspoon vanilla extract
  • 0.25 cup unsalted butter, melted
  • 1 tablespoon ground cinnamon
  • 0.25 cup brown sugar
  • 0.5 cup cream cheese, softened
  • 0.25 cup powdered sugar
  • 1 tablespoon milk (for glaze)
  • 2 tablespoons milk (for glaze, optional)

Instructions
 

  • In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar until evenly combined. In a separate bowl, vigorously beat the eggs, then add the milk and vanilla extract. Whisk until fully integrated. Gradually stir in the melted unsalted butter, ensuring a smooth consistency.
  • Gently pour the wet mixture into the bowl of dry ingredients. Using a spatula or wooden spoon, mix until just combined; it's okay if the batter remains a bit lumpy—do not overmix. Allow the batter to rest for about 5 minutes to thicken slightly.
  • In a small bowl, mix the brown sugar and ground cinnamon together until well distributed. Set this aromatic blend aside for later.
  • Preheat a large non-stick skillet or griddle over medium heat until hot. Pour approximately 1/2 cup of pancake batter onto the skillet for each pancake. Gently spread the batter into a larger circle using the back of a spoon or a spatula.
  • Before the batter starts to set, sprinkle a portion of the cinnamon-sugar mixture in a spiral pattern over the pancake. Using a toothpick or skewer, lightly swirl the cinnamon mixture into the pancake design. Cook for about 3-4 minutes, or until bubbles form on the surface and the edges appear set.
  • Carefully flip the pancake with a spatula and cook for an additional 3-4 minutes, or until the pancake is golden brown and cooked through. Repeat this process with the remaining batter, adjusting the heat as necessary.
  • As the pancakes are cooking, in a mixing bowl, blend the softened cream cheese with the powdered sugar until smooth. Gradually add 1-2 tablespoons of milk to achieve a smooth, pourable consistency. Adjust with more milk if desired for an ideal glaze texture.
  • Stack the giant cinnamon roll pancakes on a large serving plate and generously drizzle the cream cheese glaze over the top, allowing it to cascade down the sides. For an additional touch, sprinkle some remaining cinnamon-sugar mixture over the pancakes for garnish.

Notes

For an extra touch, garnish with fresh fruits or whipped cream.
Keyword breakfast, cinnamon roll, pancakes