Save Last winter, during a particularly gray Sunday, my roommate stumbled into the kitchen with a craving that changed our entire brunch routine. She wanted cinnamon rolls but refused to wait two hours for dough to rise, so we started experimenting with pancake batter and a bag of cinnamon sugar. The first attempt was a mess—cinnamon swirl everywhere—but by the third try, we had something magical.
My sister came to visit last month and demanded these pancakes every single morning. She sat at the counter watching me pipe the cinnamon swirl, making suggestions about pressure and swirl patterns, until she finally grabbed the bag herself and started creating elaborate designs. Now she sends me photos of her own attempts, usually with a caption about how they turned out better than mine.
Ingredients
- All-purpose flour: Forms the base of your pancake batter, giving structure without being too dense. Measure by weight if you can for consistent results.
- Granulated sugar: Adds just enough sweetness to the batter itself without competing with the cinnamon swirl.
- Baking powder: The leavening agent that makes these pancakes puff up beautifully. Check that yours is fresh for the best rise.
- Salt: Enhances all the flavors and balances the sweetness. Dont skip it even if it seems counterintuitive.
- Milk: Creates a tender, moist pancake. Whole milk gives the richest results, but any milk you have on hand works perfectly fine.
- Eggs: Provide structure and help bind everything together. Room temperature eggs incorporate more easily into the batter.
- Unsalted butter, melted: Adds richness and flavor to the pancakes themselves. Melt it completely before adding so it distributes evenly.
- Vanilla extract: Rounds out all the flavors and adds that comforting breakfast aroma we all love.
- Unsalted butter for swirl: Carries the cinnamon sugar mixture into the batter. Make sure its fully melted so the swirl pipes smoothly.
- Light brown sugar: Creates that gooey, molasses-like texture in the cinnamon swirl. Packed tight for accurate measuring.
- Ground cinnamon: The star of the show. Freshly ground cinnamon has more potency and flavor depth.
- Cream cheese: The base of your luscious glaze. Make sure its softened to room temperature for smooth blending.
- Powdered sugar: Sweetens and thickens the glaze without adding grainy texture. Sift it if there are lumps.
Instructions
- Whisk the dry ingredients:
- In a medium bowl, combine flour, sugar, baking powder, and salt until evenly distributed. This step ensures your pancakes rise uniformly.
- Mix the wet ingredients:
- In a separate bowl, whisk together milk, eggs, melted butter, and vanilla until fully combined. Pour the wet mixture into the dry ingredients and fold together gently.
- Let the batter rest:
- Set aside for about ten minutes while you prep the cinnamon swirl and glaze. This rest period helps activate the baking powder for fluffier pancakes.
- Prepare the cinnamon swirl:
- Stir together melted butter, brown sugar, and cinnamon in a small bowl until smooth. Transfer to a piping bag or zip-top bag and snip a tiny corner.
- Make the cream cheese glaze:
- Beat softened cream cheese and butter together until creamy and smooth. Add powdered sugar and vanilla, then gradually whisk in milk until you reach a pourable consistency.
- Heat your cooking surface:
- Warm a nonstick skillet or griddle over medium-low heat and lightly grease with butter. You want it hot enough to sizzle but not so hot that the outside burns before the inside cooks.
- Cook the first side:
- Pour about 1/4 cup batter onto the skillet for each pancake. Pipe a tight cinnamon swirl in the center and cook until bubbles form across the surface, about 2 to 3 minutes.
- Flip and finish:
- Carefully slide your spatula underneath and flip gently. Cook for another 2 minutes until golden brown and cooked through. Serve immediately with that cream cheese glaze generously drizzled over top.
Save These became my go-to when I need to impress someone unexpectedly. Last month, my neighbor mentioned she was having a rough week, so I brought over a stack of these warm pancakes with extra glaze. She sent me a text later saying they were exactly what she needed, and now we have a standing Sunday brunch date.
Getting The Swirl Right
After making dozens of batches, I have learned that the size of the hole in your piping bag matters more than you might think. Start with the tiniest possible opening—you can always make it bigger if the swirl is too thin. If you make the hole too large, the cinnamon mixture sinks too quickly and creates a dense spot instead of a delicate swirl.
Make-Ahead Magic
You can mix the dry and wet ingredients separately the night before and keep them in the refrigerator. Just whisk them together in the morning, and let the batter rest while your skillet heats up. The cinnamon swirl and glaze also come together in minutes, so this works perfectly for lazy weekend mornings.
Serving Ideas
While these are incredible on their own, I have discovered some variations that might surprise you. Sometimes I add chopped pecans to the cinnamon swirl for texture, or a dash of nutmeg for extra warmth. Fresh berries on the side add a nice tart contrast to all that richness.
- Try adding a pinch of cardamom to the batter for a subtle twist
- Warm the glaze slightly if it has been sitting for a while
- These reheat surprisingly well in the toaster oven
Save There is something incredibly comforting about waking up to the smell of cinnamon and knowing you have a stack of these pancakes waiting. Enjoy every bite of that warm, cinnamon-sugary goodness.
Recipe Questions & Answers
- → How do I create the cinnamon swirl in the pancakes?
After preparing the batter, pipe the cinnamon sugar and melted butter mixture onto each pancake on the griddle before flipping. This technique gives a distinct cinnamon ribbon inside.
- → What is the best way to make the cream cheese glaze smooth?
Beat softened cream cheese and butter together until smooth before adding powdered sugar, vanilla, and milk gradually, whisking to a pourable consistency.
- → Can these pancakes be made ahead of time?
Yes, keep cooked pancakes warm in a low oven (around 200°F or 95°C) until ready to serve without losing softness.
- → What cooking surface works best for evenly cooked pancakes?
A nonstick skillet or griddle heated over medium-low heat ensures even cooking and prevents sticking.
- → Are there any tips to enhance the cinnamon flavor?
Adding a pinch of nutmeg to the cinnamon swirl mixture deepens the spice profile for a richer taste.