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Cinnamon Roll Pancakes

These are quite possibly the most delicious Cinnamon Roll Pancakes in the world. We’re not kidding. They taste exactly like homemade cinnamon rolls! Except they take twenty minutes instead of three hours.

Basically, they’re so delicious because they’re filled with a thick swirl of all the good stuff: sugar, butter, and cinnamon. And then topped with a classic icing. They’re totally worth the splurge, though! And they’re SO easy.

Give them a try. We know you’ll devour them up!

Cinnamon Roll Pancakes


Cinnamon Swirl:

2/3 cup sugar

5 tbsp unsalted butter, melted

1 tbsp ground cinnamon



1 ¼ cups powdered sugar

4 tbsp unsalted butter, melted

3 tbsp water

Dash of salt

Dash of vanilla (optional)



2 cups Lehi Mills Original Pancake Mix

1 ½ cups water



Prepare the cinnamon swirl: Mix the sugar, melted butter, and cinnamon until smooth. If the mixture is too thick, add more melted butter. Pour into a piping bag (or a small plastic bag with the corner cut off) and set aside.

Prepare the icing: In a small bowl, whisk together the powdered sugar, butter, water, salt, and vanilla, if using. Set aside.

Make the pancakes: In a medium bowl, whisk together the pancake mix and the water until combined. Spray a hot skillet with a generous amount of cooking spray.

Scoop about ¼ cup pancake batter on the griddle. Starting from the middle of the pancake, pipe out a large swirl of the cinnamon swirl mixture. Leave space between the swirl and the edge of the pancake.

Flip once bubbles pop on the surface of the pancake and the underside is golden brown. Finish cooking on the other side. Repeat for remaining batter.

Top with icing and serve hot!


The cinnamon swirl will ooze out from under the pancake and get messy! Don’t worry if it looks crazy, they’ll still be delicious. If your griddle is filled with melted cinnamon swirl after each pancake, push it to the side of the pan, or wipe it off with a few paper towels. Be careful, it gets hot!



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