Cinnamon Roll Nutella Stack Recipe
Indulge in our delightful stack of cinnamon roll pancakes! The heavenly dish features three perfectly cooked pancakes, drizzled with rich Nutella designed to resemble a warm cinnamon roll, Generously sprinkled with cinnamon sugar, powder sugar, topped with whip cream and finally finished with the delicious drizzle of Nutella to finish it off.
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Ingredients
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Cinnamon Roll Pancake Batter
Cinnamon Sugar Filling & Topping
Nutella & Finishes
Method
Cinnamon Roll Pancake Batter
Mix dry ingredients
In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, salt, and 1 teaspoon ground cinnamon until evenly combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix — a few small lumps are fine. Let the batter rest 5 minutes while you prepare the cinnamon swirl.
Cinnamon Sugar Filling & Topping
Make cinnamon swirl mixture
In a small bowl combine the softened butter, packed brown sugar, and 1 teaspoon ground cinnamon. Stir until a spreadable paste forms. If too thick, microwave 5–8 seconds to soften.
Prepare cinnamon-sugar sprinkle
In another small bowl mix the granulated sugar and 1/2 teaspoon ground cinnamon; set aside for finishing the pancakes.
Cook Pancakes & Assemble Stack
Cook first side of pancakes
Spoon about 1/3 cup batter per pancake onto the hot skillet to form three evenly sized pancakes per serving. Immediately, use the back of a spoon to spread about 1 teaspoon of the cinnamon swirl mixture in a loose spiral on each pancake (leave a small border at the edge). Cook until bubbles form at the surface and edges set, about 2–3 minutes.
Flip and finish
Carefully flip each pancake and cook the second side until golden and cooked through, about 1–2 minutes more. Remove to a warm plate and keep warm. Repeat with remaining batter and swirl mixture to make a total of three pancakes per serving.
Nutella Drizzle, Whipped Cream & Final Finishes
Warm Nutella
Spoon 4 tablespoons Nutella into a microwave-safe bowl and microwave in 10–15 second bursts, stirring between bursts, until pourable but not hot (about 20–30 seconds total depending on oven). Reserve the remaining 2 tablespoons for a final drizzle.
Make quick whipped cream
In a small chilled bowl pour the heavy whipping cream and whip with a hand mixer (or whisk) until soft peaks form. Add 1 tablespoon powdered sugar and whip just to hold peaks — do not overwhip.
Assemble toppings
Drizzle warmed Nutella over the stacked pancakes in a spiral pattern to resemble a cinnamon roll top. Sprinkle the cinnamon-sugar mixture evenly over the stack, then dust lightly with 1 tablespoon powdered sugar. Top with a generous dollop of whipped cream. Finish with the remaining 2 tablespoons of Nutella warmed slightly and drizzled over the whipped cream and stack for an extra glossy finish.
Serve
Serve immediately while warm so the Nutella is slightly melty and the pancakes are soft. Provide a knife and fork, or syrup if desired, though additional syrup is optional.