Cinnamon Roll Pancake Bowl Recipe

Introduction

If you love the gooey sweetness of cinnamon rolls and the fluffy comfort of pancakes, this recipe combines the best of both worlds. The Cinnamon Roll Pancake Bowl is a cozy, indulgent breakfast treat that feels like dessert but is perfect for weekend mornings.

The recipe transforms ordinary pancakes into a swirled masterpiece with a rich cinnamon-sugar filling and a creamy glaze. Served in a bowl, it’s warm, satisfying, and ideal for anyone who loves a fun twist on traditional breakfast.

Whether you’re making it for family brunch or a solo treat-yourself day, this dish is guaranteed to impress. Simple ingredients, easy steps, and big flavors—what more could you ask for?

Cooking Time and Serving

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4

Ingredients

Pancake Batter

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup milk (or buttermilk for extra fluffiness)
• 1 large egg
• 2 tbsp melted butter
• 1 tsp vanilla extract

Cinnamon Swirl

• 4 tbsp unsalted butter, melted
• ¼ cup brown sugar, packed
• 1 ½ tsp ground cinnamon

Glaze

• ½ cup powdered sugar
• 1 tbsp milk
• ½ tsp vanilla extract

How to Make

1. Prepare the batter: In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, combine milk, egg, melted butter, and vanilla. Pour the wet ingredients into the dry and whisk until just combined. Do not overmix.
2. Make the cinnamon swirl: Stir melted butter, brown sugar, and cinnamon together. Transfer the mixture to a small piping bag or zip-top bag with the corner snipped.
3. Cook the pancakes: Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour about ¼ cup of batter for each pancake.
4. Swirl in the filling: Once bubbles form on the surface, pipe a spiral of the cinnamon mixture onto the pancake. Cook until golden on the bottom, then flip carefully. Cook for another 1–2 minutes.
5. Prepare the glaze: Mix powdered sugar, milk, and vanilla until smooth. Adjust thickness by adding more sugar or milk.
6. Assemble the bowl: Stack or chop pancakes into bite-sized pieces and place them in a serving bowl. Drizzle generously with glaze. Serve warm.

Notes

• Use buttermilk for extra soft and fluffy pancakes.
• To prevent the cinnamon swirl from leaking, make sure the skillet isn’t too hot. Medium heat works best.
• You can double the cinnamon swirl mixture if you love extra gooeyness.

FAQs

Q: Can I make this ahead of time?

A: Yes! You can refrigerate pancakes for up to 2 days and reheat in the microwave. Add glaze right before serving.

Q: Can I make it dairy-free?

A: Substitute almond or oat milk, and use vegan butter. The results will still be delicious.

Q: What toppings go well with this?

A: Fresh fruit like bananas, strawberries, or a dollop of whipped cream makes it even better.

Nutrition (Per Serving, approx.)