Cinnamon Roll Pancakes

5 from 2 votes

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.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: American

Servings:

Calories: 161kcal

Author: Jennifer Fishkind

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.

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.

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