With autumn’s chill in the air, it’s the perfect time for cozy treats!

These viral Cinnamon Roll Pancakes are a must-try.

Soft, creamy, and packed with warm flavors, they’re sure to be your new favorite this season!

Ingredients

Pancakes:

1 cup all-purpose flour (120g)
2 teaspoons baking powder
1 tablespoon sugar
1 tablespoon melted butter
1 cup whole milk
1 teaspoon vanilla extract
Dash of salt

Cinnamon filling:

3 tablespoons unsalted butter, melted
1/4 cup brown sugar
1 teaspoon ground cinnamon

Icing:

1/3 cup cream cheese
2 tablespoons maple syrup
2 tablespoons whole milk

Instructions

Step 1: Combine all pancake ingredients in a bowl, whisk until smooth.

Step 2: Mix cinnamon filling ingredients and transfer to a piping bag.

Step 3: Heat a greased pan on low, and pour 1/4 cup batter for each pancake.

Step 4: Pipe a cinnamon swirl on top of each pancake immediately after adding the batter.

Step 5: Cover with a lid and cook on low for 3-5 minutes until fully cooked through. No need to flip.

Step 6: For the icing, whisk cream cheese, maple syrup, and milk, then drizzle over the pancakes.

Frequently Asked Questions (FAQs)

1. Can I substitute the milk?

Yes, you can use any milk, but whole milk adds a rich flavor.

2. Why don’t you flip the pancakes?

The cinnamon sugar swirl can burn easily, so cooking without flipping keeps them perfect.

3. Can I make these pancakes ahead?

It’s best to serve them fresh, but you can reheat them in a warm oven.

4. What other toppings can I add?

Try adding fresh fruit, nuts, or a sprinkle of powdered sugar for extra flavor.

5. How do I store leftovers?

Store any leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat before serving.