Cinnamon Roll Pancakes
These Easy Cinnamon Roll Pancakes are the perfect shortcut breakfast when you’re craving something sweet and comforting. Made with refrigerated Grands cinnamon rolls and pancake batter, they have all the flavors of a classic cinnamon roll with the fluffy texture of a pancake.
This beginner-friendly recipe comes together in about 30 minutes and is perfect for lazy weekends, holiday mornings, brunch, or any day that deserves a special breakfast. Finish them with the included icing and maple syrup for an easy treat the whole family will love.
Why You’ll Love This Recipe
- Two breakfast favorites in one. You get the sweet cinnamon swirl of a cinnamon roll with the fluffy texture of a pancake without a ton of extra work.
- A simple shortcut recipe. Refrigerated Grands cinnamon rolls and pancake mix make this recipe easy enough for beginners.
- Perfect for special mornings. Whether it’s a holiday breakfast, weekend brunch, birthday morning, or sleepover, this kid-approved recipe is one the whole family will love.
- Ready in about 30 minutes. You can make a bakery-inspired breakfast without spending hours in the kitchen.
- No homemade dough required. Skip the extra work and still enjoy the flavors of a classic cinnamon roll.
Equipment Needed
You don’t need any fancy kitchen gadgets to make these Easy Cinnamon Roll Pancakes. Here’s what you’ll want to have ready:
- Mixing bowl: You’ll need it to mix the pancake batter according to the package directions.
- Spatula: A wide spatula makes flipping the pancakes easier.
- Measuring cup: For portioning the pancake batter.
- Large skillet with a lid: The secret to this recipe is the covered skillet. The lid helps trap the steam so the cinnamon roll and pancake batter cook evenly while keeping the outside from burning.
Quick Ingredient Overview
You only need a handful of simple ingredients to make these Easy Cinnamon Roll Pancakes. See the recipe card below for the full ingredient list and exact measurements.
- Grands Cinnamon Rolls: The large 5-count can works best because the rolls easily unroll and can be loosely wrapped back together. The smaller cinnamon rolls can be used, but they take a little more patience.
- Pancake Mix: Use your favorite complete pancake mix and prepare it according to the package directions. Krusteaz and Bisquick both work well.
- Nonstick cooking spray: Helps prevent sticking and makes cleanup much easier.
- Water: Water helps create steam in the skillet, allowing the cinnamon roll and pancake batter to cook evenly without burning.
- Reserved Icing: Save the icing packet from the cinnamon rolls and drizzle it over the warm pancakes just before serving.
- Maple Syrup (Optional): Add a drizzle for an extra sweet breakfast treat.
How to Make Cinnamon Roll Pancakes
Step 1: Prepare the Pancake Batter
Prepare the pancake mix according to the package directions. You will need enough batter to make 5 pancakes, about 1½ cups of pancake batter.
Step 2: Prep the Cinnamon Rolls
Open the can of Grands cinnamon rolls and set the icing aside to come to room temperature. Separate the cinnamon rolls and gently unroll each one.
Step 3: Heat the Skillet
Heat a large skillet with a lid over medium-low heat and lightly coat it with cooking spray. Keep the lid nearby, as you’ll use it to help steam the pancake in a later step.
Step 4: Build the Pancake
Loosely wrap one cinnamon roll back together and place it in the skillet. Don’t worry about making it perfect. Leave a little space between the layers so the pancake batter has room to fill in the gaps. Then pour about ¼ cup of pancake batter over and around the cinnamon roll, filling in the open spaces.
Step 5: Steam the Pancake
Add 2 tablespoons of water to the hot skillet and immediately cover with the lid. Cook for about 2 to 3 minutes, or until the pancake batter begins to firm up around the edges. Just like with regular pancakes, a few bubbles may form in the batter. That’s your cue that the pancake is ready to flip.
Carefully flip the pancake, add another 1 tablespoon of water, cover again, and cook for another 2 to 3 minutes. When you remove the lid, gently press the center of the pancake with your finger or spatula. If it springs back, it’s ready. If it leaves an indentation or feels soft in the middle, cover it and cook for another minute.
Step 6: Add the Icing
Once fully cooked, transfer the pancake to a plate and drizzle with the reserved icing while it is still warm. The residual heat will help melt the icing. If desired, finish with a drizzle of maple syrup and serve warm.
Tips for Success & Recipe Notes
- Keep the heat low and cook one pancake at a time. Medium-low heat gives the cinnamon roll and pancake batter time to cook through evenly. Trying to cook multiple pancakes at once can make it harder to control the temperature.
- Don’t roll the cinnamon roll too tightly. Leave a little space between the layers so the pancake batter has room to fill in the gaps.
- Trust the visual cues. Just like regular pancakes, a few bubbles on top are a good sign that it’s time to flip. After flipping, use the Bounce Back Test. If the center springs back when gently pressed, it’s ready.
- If the center is still raw, don’t panic. Add another splash of water, cover the skillet, and cook for another minute or two.
- Butter-flavored cooking spray is worth it. Regular cooking spray works just fine, but butter-flavored spray adds a little extra richness.
- The large 5-count Grands cinnamon rolls work best. They unroll more easily and cook more evenly than the smaller varieties.
- A stovetop griddle works too. If your range has a built-in griddle, you can use it instead of a skillet. Just be sure you have a way to trap the steam, such as a large lid or metal mixing bowl.
Storage and Make Ahead Instructions
Storage Options
- Refrigerator: Store leftover Cinnamon Roll Pancakes in an airtight container for up to 3 days.
- Freezer: Wrap the pancakes individually and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Make Ahead Instructions
These pancakes are best served fresh, but you can prepare the pancake batter ahead of time and keep the cinnamon rolls refrigerated until you’re ready to cook.
Reheating Instructions
- Microwave: Heat for 20 to 30 seconds, or until warmed through.
- Stovetop: Place the pancake in a covered skillet over medium-low heat and warm until heated through.
- Griddle: Warm the pancake on a lightly greased griddle over medium-low heat for 1 to 2 minutes per side, or until heated through. If the pancake seems a little dry, place a small slice of butter on the griddle while reheating for extra moisture and flavor.
What to Serve With This Cinnamon Roll Pancakes Recipe
These Easy Cinnamon Roll Pancakes are sweet enough to stand on their own, but they also pair well with savory breakfast favorites and fresh fruit.
- Crispy Bacon for a salty, smoky contrast that balances the sweetness.
- Breakfast Potatoes for a hearty side that turns these pancakes into a complete brunch.
- Homemade Turkey Sausage because the savory flavor pairs perfectly with the cinnamon and icing.
- Fresh Fruit Salad to add a light and refreshing touch.
- Scrambled Eggs for a simple protein that rounds out the meal.
- Fresh Orange Juice or Hot Coffee because every special breakfast needs a favorite drink.
Variations & Add-Ins
Want to make these Cinnamon Roll Pancakes your own? Try these simple changes.
- Add Chopped Pecans: Sprinkle chopped pecans over the warm pancakes for a little crunch.
- Add a Cream Cheese Topping: Soften a few ounces of cream cheese and spread a thin layer over the warm pancakes before drizzling with the reserved icing. The tangy flavor helps balance the sweetness.
- Serve with Fresh Fruit: Sliced bananas, strawberries, or fresh berries pair perfectly with the sweet cinnamon flavor.
- Try a Different Cinnamon Roll Flavor: Seasonal varieties, such as pumpkin spice or caramel cinnamon rolls, can add a fun twist.
- Dust with Powdered Sugar: A light dusting of powdered sugar gives these pancakes a bakery-style finish.
- Make a Holiday Breakfast Board: Serve the pancakes with bacon, scrambled eggs, and fresh fruit for an easy brunch spread.
FAQ’s | Frequently Asked Questions
Yes. You can use another brand of refrigerated cinnamon rolls, but the large 5-count Grands cinnamon rolls work best because they unroll easily and cook more evenly.
Absolutely. Any pancake batter will work for this recipe. Just prepare your favorite homemade recipe or use a complete pancake mix according to the package directions.
The skillet is probably too hot. Keep the heat at medium-low and allow the steam to help cook the pancake all the way through. If the center is still undercooked, add another splash of water, cover the skillet, and cook for another minute or two.
When the batter begins to firm up around the edges, you may notice a few bubbles forming on top, just like a traditional pancake. That’s your cue to flip. After flipping, use the bounce back test to check for doneness. Gently press the center of the pancake. If it springs back, it’s ready. If not, cover it and cook for another minute or two.
Yes. A built-in griddle and counter top griddle both work well for this recipe. Just make sure you have a way to trap the steam, such as a large lid or heat-safe metal mixing bowl.
Yes. While these pancakes are best served fresh, you can make them ahead and store leftovers in the refrigerator for up to 3 days. For longer storage, wrap the cooled pancakes individually and freeze them for up to 2 months. Thaw overnight in the refrigerator before reheating.
No. The reserved icing adds the classic cinnamon roll flavor, but you can also top the pancakes with maple syrup, cream cheese topping, powdered sugar, or fresh fruit.
More Breakfast Recipes You’ll Love
If these Easy Cinnamon Roll Pancakes made your morning a little sweeter, here are a few more breakfast favorites to add to your menu.
Final Thoughts | On a personal note…
Breakfast has always been my favorite meal of the day. Not just because most breakfast recipes are quick and easy, but because breakfast is the one meal where dessert is completely acceptable. Cinnamon rolls, pastries, pancakes… somehow they all fit right in.
That’s probably why I love these cinnamon roll pancakes so much. They take two of my favorite breakfast treats and combine them into one fun recipe that doesn’t require a lot of extra work. You get the sweet cinnamon swirl of a cinnamon roll with the fluffy texture of a pancake, all in one bite.
If you’re anything like me and think breakfast should include something sweet, I hope this recipe finds a spot in your weekend brunch or holiday breakfast menu.
Cinnamon Roll Pancakes
Equipment
- Mixing bowl
- Measuring cup
- Large skillet with a lid
- Spatula
Ingredients
- 1 17.5-ounce can Grands Cinnamon Rolls (5 count)
- Pancake batter for 5 pancakes (about 1½ cups pancake batter prepared according to the package directions)
- Water for steaming (about 3 tablespoons per pancake)
- Nonstick cooking spray
- Reserved icing from the cinnamon rolls
- Maple syrup (optional for serving)
Instructions
- Prepare about 1½ cups of pancake batter according to the package directions.
- Open the can of cinnamon rolls and set the icing aside. Separate the cinnamon rolls and gently unroll each one.
- Heat a large skillet with a lid over medium-low heat and lightly coat it with cooking spray. Keep the lid nearby, as you’ll use it to steam the pancake in a later step.
- Loosely wrap one cinnamon roll back together and place it in the skillet. Don’t worry about making it perfect. Leave a little space between the layers so the pancake batter has room to fill in the gaps.
- Pour about ¼ cup of pancake batter over and around the cinnamon roll, filling in the open spaces.
- Add 2 tablespoons of water to the hot skillet and immediately cover with the lid. Cook for 2 to 3 minutes, or until the pancake batter begins to firm up around the edges. Just like with regular pancakes, a few bubbles may form in the batter. That’s your cue that the pancake is ready to flip.
- Carefully flip the pancake, add another tablespoon of water, cover again, and cook for another 2 to 3 minutes. Use the Bounce Back Test to check for doneness. Gently press the center of the pancake. If it springs back, it’s ready. If not, cover it and cook for another minute or two.
- Transfer the pancake to a plate and drizzle with the reserved icing while it’s still warm. The residual heat will melt the icing into every swirl. If desired, top with maple syrup and serve immediately.
Notes
- Cook one pancake at a time for the best results.
- Keep the heat at medium-low and don’t skip the water and lid. The steam is what helps cook the pancake without burning the outside.
- The large 5-count Grands cinnamon rolls work best.
- Bubbles tell you when to flip, and the Bounce Back Test tells you when it’s done.
