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Chocolate Job

Cinnamon Roll Pancake Recipe

If you’re a fan of Cinnabons or cinnamon buns, then you’ll love the Cinnamon Roll Pancake Recipe. This delicious twist on classic pancakes combines the rich and sweet flavors of cinnamon buns with the fluffy texture of pancakes. The recipe is easy to make and perfect for breakfast or brunch, and it’s sure to impress your family and friends. With its irresistible cinnamon swirl and creamy glaze, these pancakes are a decadent treat that will satisfy your sweet tooth. Whether you’re making them for a special occasion or just because, the Cinnamon Roll Pancake Recipe is a must-try for any cinnamon lover.


For the dough:

For the honey butter:

For the cinnamon sugar:

For the icing:

How to make Cinnamon Roll Pancake?

Make the dough:

1. Combine the warm milk, yeast, and sugar in the bowl of a standing mixer. Mix by hand until well blended, then allow the mixture to rest for 5 minutes.

2. Using the dough hook attachment of a standing mixer, add the flour, salt, butter, and eggs to the bowl with the milk mixture. Knead the dough for 8 to 10 minutes until it is completely developed, which means it should pull away from the sides of the bowl without leaving extra flour at the bottom. If the dough seems sticky, add a little more flour as needed. The dough should be tacky, but not excessively sticky, when fully developed.

3. After removing the dough hook, cover the bowl with plastic wrap and place it in a warm area. Allow the dough to rise until it has doubled in size.

Make the honey butter:

1. Stir the butter and honey together in a medium-sized bowl until they are thoroughly combined.

Make the cinnamon sugar:

1. Combine the cinnamon and sugar in a small bowl and stir until fully mixed.

Roll assembly instructions:

1. On a floured surface, roll out the dough to form a rectangle measuring about 18 inches by 24 inches and 1/2 inch in thickness. Spread half of the honey butter over the dough and generously sprinkle with cinnamon sugar to your liking.

2. To prepare for baking, line a baking sheet with parchment paper and generously butter the surface. If making small rolls, roll the dough tightly from one side to the other, starting with the 24-inch side and using gentle pressure to ensure an even roll. If making giant rolls, start with the 18-inch side of the dough, roll it tightly, and use gentle pressure to ensure an even roll.

3. Using a serrated knife, slice the long roll of dough into individual rolls. For small rolls, aim for a thickness of about 1 1/4 inches, and for giant rolls, aim for 2 inches. Take each individual roll and carefully wrap the tail end around the rest of the dough spiral, tucking it underneath. Place the rolls on a buttered and parchment-lined baking sheet, pressing them down slightly and arranging them close together. If desired, cover the rolls and refrigerate them overnight for convenience.

4. Before baking, preheat your oven to 350°F (176°C). Cover the rolls with a clean kitchen towel or plastic wrap and place them in a warm location. Allow the rolls to rise while the oven is preheating.

5. Rotate the pan once during baking and bake the cinnamon rolls until they turn deep golden brown, which should take around 15-20 minutes. After taking the pan out of the oven, brush the tops of the rolls with the remaining honey butter.

Preparing the Cream Cheese Icing:

1. In the bowl of a stand mixer, add the cream cheese and butter and mix on low speed until they become smooth. Then, add the confectioners sugar, cream, and vanilla and continue to mix until the mixture becomes smooth.

2. Once the cinnamon rolls have cooled down, spread a generous amount of icing on top of them. You can either serve them at room temperature or reheat them by placing them in a preheated oven at 325°F (163°C) for 2 to 3 minutes.

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