Cinnamon Roll Pancakes Recipe

Mix dry and wet

In a large bowl whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until evenly combined. In a separate bowl whisk together 1 3/4 cups buttermilk, 2 large eggs, 4 tbsp melted cooled butter and 1 tsp vanilla extract.

Combine batter

Pour the wet ingredients into the dry and gently fold until mostly combined — a few small lumps are fine. Do not overmix. Let the batter rest for 5 minutes while you prepare the filling and heat the griddle.

In a small bowl combine 4 tbsp melted butter, 3/4 cup packed light brown sugar, 1.5 tbsp ground cinnamon and 1/8 tsp salt. Mix until uniform and spreadable. Transfer the filling to a squeeze bottle or a piping bag fitted with a medium round tip for easy application, or keep in a small bowl and use a spoon.

Heat griddle

Preheat a large nonstick griddle or skillet over medium heat until a few drops of water sizzle and evaporate (about 350°F/175°C). Lightly brush with vegetable oil.

Cook first side

For each pancake, pour about 1/3 cup batter onto the griddle to form a roughly 5-inch circle. Immediately using the squeeze bottle or spoon, draw a spiral of the cinnamon-sugar filling starting from the center outward—leave a small 1/4-inch border to prevent overflow. Cook until bubbles form across the surface and edges look set, about 2–3 minutes.

Flip and finish

Carefully flip the pancake and cook the second side until golden and cooked through, about 1–2 minutes more. Remove to a plate. Repeat with remaining batter and filling, adding more oil to the griddle as needed. Keep cooked pancakes warm in a low oven (200°F/95°C) while you finish.

Roll pancakes

Once pancakes are cooked, place a warm pancake flat on a cutting board. If the filling is not sufficiently melted, brush the pancake with a little melted butter (from the 1 tbsp reserved) so it’s pliable. Starting at one edge, roll the pancake tightly into a spiral like a cinnamon roll. Repeat for each pancake. Alternatively, stack two pancakes and roll together for larger servings.

While pancakes cook, prepare the frosting. In a medium bowl beat 4 oz softened cream cheese and 2 tbsp softened butter until smooth. Gradually add 1 cup powdered sugar, then beat in 1/2 tsp vanilla and 1 tbsp milk or cream. Add 1/16 tsp salt to balance sweetness. Adjust consistency with an extra teaspoon of milk if too thick. Transfer frosting to a small bowl or squeeze bottle for drizzling.

Make the caramel sauce just before serving. In a medium heavy-bottomed saucepan combine 1 cup granulated sugar and 2 tbsp water over medium heat. Without stirring, swirl the pan occasionally until the sugar dissolves and turns an amber color (watch carefully to avoid burning), about 6–8 minutes. As soon as it reaches deep amber, remove from heat and carefully add 4 tbsp butter, stirring until incorporated (mixture will bubble). Slowly whisk in 1/2 cup warm heavy cream until smooth. Stir in 1/4 tsp salt and 1/2 tsp vanilla. If the caramel seizes, return to low heat while stirring until smooth. Let cool slightly to thicken.

To assemble each serving, arrange rolled pancakes on plates. Drizzle with warm house caramel sauce and spoon or pipe vanilla cream cheese frosting over the top. Dust lightly with powdered sugar if desired and serve immediately.

Store leftover caramel in the refrigerator for up to 2 weeks; warm gently before using. Leftover pancakes keep in the refrigerator 2 days; reheat gently in a low oven or microwave before serving.