Cinnamon Roll Pancakes Recipe

Cinnamon Roll Pancakes stacked on a plate topped with a glaze with a side of fresh berries

5 from 5 votes

Cinnamon Roll Pancakes Recipe

Make these Blackstone Cinnamon Roll Pancakes for a special holiday breakfast or brunch. Easy and delicious cinnamon swirl pancakes.

Prep Time10

Cook Time3

Total Time13

Course: Breakfast

Cuisine: American

Keyword: Blackstone Cinnamon Roll Pancakes

Servings:

Calories: 395kcal

Author: Carrie Barnard

Ingredients

For the Pancakes:

2 cups Pancake Mix plus ingredients to prepare the mix
4 Tablespoons Butter melted
½ cup Brown Sugar
1 ½ teaspoons Ground Cinnamon

For the Glaze:

4 Tablespoons Butter softened
2 ounces Cream Cheese
¾ cup Powdered Sugar
½ teaspoon Vanilla Extract
2 Tablespoons Milk

Instructions

Preheat the Blackstone grill over medium high heat (approximately 350-375 degrees F).
Prepare the 2 cups of the pancake mix based on the package instructions.
In a separate bowl, mix together the melted butter, brown sugar and cinnamon until combined. Place this mixture in a sandwich bag and cut out a small hole in one of the corners of the bag.
In a separate bowl, mix together the glaze ingredients with a hand held mixer or whisk.
Coat the Blackstone griddle with a thin layer of butter. Then using a ¼ cup measuring cup, pour the pancake batter onto the Blackstone grill.
Then swirl the cinnamon mixture in a circular pattern in the batter. Let the pancake cook for a few minutes until browned and bubbles start to form in the batter.
Flip the pancakes and cook the opposite side until browned.
Remove from the Blackstone grill. Serve with the cream cheese glaze drizzled on top and enjoy!

Notes

It’s best to use thick pancake batter for this recipe so that the cinnamon swirl will stay in the center of the pancakes.
Refrigerate the leftover pancakes in an airtight container for up to 1 week. Reheat in the microwave for 20-30 seconds.

Nutrition