Cinnamon Roll Pancakes

Name: Cinnamon Roll Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 package Cinnamon Rolls ((8-count)); 1 Icing from Cinnamon Roll Pack; Maple Syrup (Optional)

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These Cinnamon Roll Pancakes are filled with swirls of cinnamon and sugar and topped with a cream cheese glaze. Best of all is that all you need to make them is a can of cinnamon rolls!

Why We Love This Cinnamon Roll Pancakes Recipe

Unique and delicious new breakfast recipe
Super fast to make -much quicker than making cinnamon rolls
All you need to make them is a can of cinnamon rolls
Easy breakfast that everyone loves
Satisfies the craving for cinnamon rolls and pancakes in one dish

Ingredients

Packaged cinnamon rolls with icing (8-pack)
Maple syrup

Substitutions and Additions

CINNAMON ROLLS: We used the smaller cinnamon rolls which have 8 in a pack. The larger cinnamon rolls would work too but will make fewer, larger pancakes.
TOPPINGS: You can simply use the icing that comes with the cinnamon rolls, along with maple syrup. You could also leave the pancakes plain, make homemade icing, use a cream cheese frosting, or whipped cream.
NUTS: Another delicious topping is to sprinkle these pancakes with nuts such as pecans or walnuts.

Recommended Tools

Non-stick skillet or griddle
Spatula

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How to Make Cinnamon Roll Pancakes

These pancakes come together so quickly and easily, you won’t believe it. In just about 10 minutes total you have a morning meal that the whole family will love!

Remove the cinnamon rolls from the package and place on a piece of wax paper.
Place another piece of wax paper over the top of the rolls.
Roll out each cinnamon roll with a rolling pin until flattened out nice and thin.
Pro-tip: When rolling out the cinnamon rolls onto your wax paper, I recommend only rolling out 2-3 at a time. If using the smaller cinnamon rolls you can cook 2-3 at a time in a larger pan. Keep the rest of the cinnamon rolls, unrolled in the fridge until you’re ready for the next set. Keeping the dough cold makes it easier to roll out without getting stuck to the wax paper or losing its shape while cooking. If you don’t have wax paper on hand you could also use saran wrap to roll out your cinnamon rolls.
Heat cooking oil in a pan and place the cinnamon rolls in the pan.
Cook the pancakes until golden, then flip.
Top with cinnamon roll icing and syrup. Enjoy!

Storage Tips

To Store: You can store any leftover pancakes wrapped tightly in plastic or placed in an airtight container in the fridge for up to 3 days.
To Freeze: Freeze these pancakes for up to 3 months in a Ziploc freezer bag. They make a quick grab and go item for a weekday breakfast.
To Reheat: Pop these in the microwave or warm them up on the same skillet or griddle you used to make them originally.

Frequently Asked Questions

Is it better to cook cinnamon roll pancakes with butter or oil?

It’s really a preference thing when it comes to how you like to cook pancakes. Personally, I prefer to use oil because I feel that it keeps the pancakes from burning better than butter does. The most important thing is to be sure to use a non-stick pan or griddle!

What temperature do you cook pancakes at?

If cooking on the stovetop, it’s best to cook pancakes at medium heat. If cooking them on a griddle with a temperature gauge, you can cook them at 375 degrees. Cooking them at too high heat can cause them to cook on the outside, but still be raw on the inside.

Other Easy Breakfast Recipes

5 from 2 votes

Cinnamon Roll Pancakes

Author — Jennifer Fishkind

Serves —

These cinnamon roll pancakes are so easy to make and taste amazing. We’re always up for a change of pace in the morning, and this recipe satisfied the craving for something different.

Print Rate Pin Save

Prep Time 5

Cook Time 10

Total Time 15

Ingredients

▢ 1 package Cinnamon Rolls (8-count)
▢ 1 Icing from Cinnamon Roll Pack
▢ Maple Syrup (Optional)

Instructions

Remove the cinnamon rolls from the package. Set the icing aside.
Lay out a sheet of wax paper with the smooth side up.
Lay out 2 or 3 of the rolls giving them plenty of space to be flattened.
Lay another sheet of wax paper on top of the cinnamon rolls smooth side down.
Roll out each cinnamon roll with a rolling pin until flattened out and nice and thin. The cinnamon roll pancakes will rise slightly while cooking to be double the thickness of the rolled-out pancakes.
Heat a pan over medium-high heat and add your favorite cooking oil or butter.
Gently remove the flattened cinnamon rolls from the wax paper and place them on the pan.
Cook the pancake until it slightly golden brown (1-2 minutes) and flip.
Continue until all of the cinnamon rolls have been flattened and cooked.
Top each pancake stack with the cinnamon roll icing and pancake syrup if desired.

Jenn’s Notes

Storage:

To Store: You can store any leftover pancakes wrapped tightly in plastic or placed in an airtight container in the fridge for up to 3 days.
To Freeze: Freeze these pancakes for up to 3 months in a Ziploc freezer bag. They make a quick grab-and-go item for a weekday breakfast.
To Reheat: Pop these in the microwave or warm them up on the same skillet or griddle you used to make them originally.

Tips:

We used the smaller cinnamon rolls which have 8 in a pack. The larger cinnamon rolls would work too but will make fewer, larger pancakes.
When rolling out the cinnamon rolls onto your wax paper, I recommend only rolling out 2-3 at a time. If using the smaller cinnamon rolls you can cook 2-3 at a time in a larger pan. Keep the rest of the cinnamon rolls, unrolled in the fridge until you’re ready for the next set.
Keeping the dough cold makes it easier to roll out without getting stuck to the wax paper or losing its shape while cooking.
If you don’t have wax paper on hand you could also use saran wrap to roll out your cinnamon rolls.