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To make giant cinnamon roll pancakes, you need some key items. Gather these ingredients for a great start: - 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 Next, let’s focus on the cinnamon filling and glaze. These will make your pancakes extra special: - 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) Each of these ingredients plays a vital role in creating that soft, fluffy texture and the rich cinnamon flavor. Using fresh ingredients will give you the best taste. When you mix these elements together, you'll create a delightful breakfast treat that everyone will love. {{ingredient_image_1}} - Mixing dry ingredients Start by taking a large mixing bowl. Add 2 cups of all-purpose flour. Then, mix in 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 combined. - Beating wet ingredients In another bowl, crack 2 large eggs. Pour in 1 1/2 cups of milk and add 1 teaspoon of vanilla extract. Beat these wet ingredients until they are smooth. Next, add 1/4 cup of melted unsalted butter and mix it in well. - Incorporating wet and dry ingredients Pour the wet mixture into the bowl with the dry ingredients. Gently stir the two together. It’s okay if the batter is a bit lumpy; just don’t overmix. - Letting the batter rest Once mixed, let the batter sit for a few minutes. This allows it to thicken up, making your pancakes even fluffier. - Preheating the skillet Heat a large non-stick skillet over medium heat. Make sure it’s hot enough by dropping a little water on it; if it sizzles, you’re ready. - Adding pancake batter and cinnamon swirl Pour about 1/2 cup of pancake batter onto the skillet for each pancake. Use the back of a spoon to spread it out slightly. Before the batter sets, sprinkle some of the cinnamon-sugar mixture on top. You can make the swirl by using a toothpick to gently mix it in. - Flipping pancakes and ensuring proper cooking Cook the pancake for about 3-4 minutes or until you see bubbles on the surface. Carefully flip it over and cook for another 3-4 minutes until golden brown. Repeat this with the remaining batter. - Making the cream cheese glaze While the pancakes cook, make the glaze. In a bowl, combine 1/2 cup of softened cream cheese with 1/4 cup of powdered sugar. Add 1-2 tablespoons of milk and mix until it’s smooth. Adjust the milk to get the right pourable texture. To make great pancakes, start with the right batter. The batter should be thick but pourable. If it feels too runny, add a bit more flour. If it’s too thick, add a splash of milk. Letting the batter rest for a few minutes helps it thicken and become fluffier. For cooking, use a non-stick skillet over medium heat. Preheat it well before pouring in the batter. Pour about 1/2 cup for each pancake. Spread it slightly with a spoon to make a larger circle. This way, you get a bigger pancake! Making the cream cheese glaze is easy. Mix the softened cream cheese with powdered sugar in a bowl. Add 1-2 tablespoons of milk to make it smooth and pourable. If your glaze is too thick, add a bit more milk until it’s just right. You want it drizzling, not running off too fast. For a beautiful plate, stack the pancakes high. Drizzle the cream cheese glaze on top so it cascades down the sides. A sprinkle of cinnamon-sugar adds a nice touch. To make it pop, add fresh fruit or a dollop of whipped cream. These small details make your breakfast treat look extra special. Pro Tips Let the Batter Rest: Allowing the batter to sit for a few minutes helps to create fluffier pancakes by letting the flour fully hydrate. Perfect Cinnamon Swirl: Use a toothpick or skewer to create a delicate swirl with the cinnamon-sugar mixture, ensuring an even distribution of flavor. Adjusting Thickness: If the batter is too thick, add a little more milk until you reach your desired consistency for easier pouring and spreading. Serving Suggestions: For added color and flavor, serve with fresh fruits like berries or bananas, and a dollop of whipped cream on top! {{image_2}} You can make Giant Cinnamon Roll Pancakes even more fun. Try adding chocolate chips or nuts. Chocolate pairs well with cinnamon. It adds a sweet twist. Chopped walnuts or pecans add a nice crunch. You can also use other spices in the filling. Nutmeg or allspice gives a warm flavor. Just mix them with your cinnamon and sugar. If you need gluten-free pancakes, use gluten-free flour. It works well in this recipe. For vegan options, swap eggs with a flaxseed mixture. Use plant-based milk instead of regular milk. You can also use vegan butter for the batter and glaze. These easy changes make the dish fit many diets. These pancakes shine with fun toppings. Add fresh fruits like berries or bananas. Maple syrup is a classic choice. You can also add whipped cream for extra richness. For drinks, coffee or tea works great. A glass of orange juice offers a bright, fresh taste. Enjoy your meal with flavors that complement each other! To keep your giant cinnamon roll pancakes fresh, store them in an airtight container. Place a piece of parchment paper between layers to avoid sticking. You can refrigerate them for up to 3 days. If you want to save them longer, freeze the pancakes. They will last for up to 2 months in the freezer. Make sure to wrap them well in plastic wrap or foil before freezing. This helps keep them moist and tasty. When you’re ready to enjoy your leftover pancakes, you can reheat them in a few ways. The best method is to use a skillet. Heat the skillet over low to medium heat and place the pancake in it. Flip it after about 2 minutes. You can also use a microwave for quick reheating. Place a pancake on a plate and cover it with a damp paper towel. Heat it for 20-30 seconds. This keeps the pancake soft. Just be careful not to overheat them, as they can become tough. Enjoy your warm pancakes with a drizzle of glaze! Giant cinnamon roll pancakes are a fun twist on classic pancakes. They combine fluffy pancakes with a sweet cinnamon filling. This dish has become popular due to its unique look and taste. You get the best of both worlds: a pancake and a cinnamon roll. Many love to serve these for breakfast or brunch. The warm glaze adds a creamy touch that makes them irresistible. To make pancakes fluffy, use these simple tips: - Use fresh baking powder. Old baking powder loses its power. - Don’t overmix the batter. Stir until just combined. Lumpy batter is okay. - Let the batter rest. This allows the gluten to relax and air bubbles to form. - Cook on medium heat. Too high heat can burn the outside while the inside stays raw. - Add a little extra milk. This can help achieve a lighter texture. Yes, you can make the batter ahead of time! - Mix the dry and wet ingredients separately. Store them in the fridge until ready to use. - Combine them just before cooking. This keeps the batter fresh and fluffy. - Use it within 24 hours. After that, the batter may lose its leavening power. This tip makes it easy to enjoy giant cinnamon roll pancakes on busy mornings. In this blog post, we covered everything for making giant cinnamon roll pancakes. From essential ingredients like flour and sugar to preparing a creamy glaze, you now have the tools to create these tasty treats. I shared tips for perfecting the batter and cooking techniques for pancakes that are fluffy and delicious. Plus, you learned about fun variations and how to store leftovers. With this guide, you'll impress everyone with your pancake skills and creativity. Happy cooking!

Giant Cinnamon Roll Pancakes

Deliciously fluffy pancakes with a 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)

Instructions
 

  • In a large mixing bowl, whisk together the flour, baking powder, salt, and granulated sugar. In another bowl, beat together eggs, milk, and vanilla extract until well combined. Add the melted butter to the wet ingredients and mix well.
  • Pour the wet mixture into the dry ingredients. Gently stir until just combined. The batter should be lumpy but not overmixed. Let it sit for a few minutes to thicken.
  • In a small bowl, combine the brown sugar and ground cinnamon. Set aside.
  • Preheat a large non-stick skillet or griddle over medium heat. Pour about 1/2 cup of pancake batter onto the skillet for each pancake. Use the back of a spoon to spread it out slightly into a larger circle.
  • Before the batter sets, sprinkle a portion of the cinnamon-sugar mixture in a spiral pattern over the pancake. Use a toothpick or a skewer to gently swirl the cinnamon mixture into the pancake. Cook for about 3-4 minutes or until bubbles form on the surface.
  • Carefully flip the pancake and cook for an additional 3-4 minutes or until golden brown and cooked through. Repeat this process for the remaining batter.
  • While the pancakes are cooking, combine the softened cream cheese and powdered sugar in a bowl. Add 1-2 tablespoons of milk and mix until smooth and pourable. If needed, adjust the consistency by adding more milk.
  • Stack the giant cinnamon roll pancakes on a plate and drizzle with the cream cheese glaze. Optionally, sprinkle some additional cinnamon-sugar mixture on top for garnish.

Notes

Serve these giant pancakes stacked high on a nice plate, with a drizzle of glaze cascading down the sides and a sprinkle of cinnamon on top. Add fresh fruit or a dollop of whipped cream for additional color and richness.
Keyword breakfast, cinnamon roll, pancakes