Cinnamon Roll Pancake Skillet
I pulled a warm skillet from the oven on a rainy October morning and the house filled with the scent of brown sugar and cinnamon — that moment is why our Cinnamon Roll Pancake Skillet is a seasonal staple. Cozy, shareable, and perfect for lazy weekends, this one-pan treat feels like a hug in breakfast form and quickly became a reader favorite.
Introduction
This Cinnamon Roll Pancake Skillet combines fluffy pancake batter with a cinnamon-sugar swirl and a light glaze, giving you all the comfort of a cinnamon roll with less fuss. It’s forgiving for beginners, great for brunch gatherings, and pairs beautifully with spiced coffee. If you love the same warm flavors in other baked goods, you might also enjoy our banana bread cinnamon rolls for another cozy twist.
Ingredients
You’ll need simple pantry staples to make this Cinnamon Roll Pancake Skillet. Quantities below serve about 6–8 people.
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 3/4 cups milk
- 1/4 cup neutral oil (or melted butter)
- 1 teaspoon vanilla extract
- 1/4 cup brown sugar (packed)
- 2 tablespoons ground cinnamon
- 2 tablespoons melted butter (for the swirl)
- 1 cup powdered sugar (for glaze)
- 2–3 tablespoons milk or plain yogurt (for glaze consistency)
Step-by-step Instructions
This Cinnamon Roll Pancake Skillet recipe is broken into easy steps so even beginners can follow along.
- Preheat and prep
- Preheat oven to 375°F (190°C). Grease a 10–12 inch oven-safe skillet or cast iron pan.
- Make the batter
- In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, beat eggs with milk, oil, and vanilla. Combine wet and dry ingredients until just mixed; a few small lumps are okay.
- Prepare the cinnamon swirl
- In a small bowl, mix brown sugar, cinnamon, and melted butter until it forms a spreadable paste.
- Assemble the skillet
- Pour half the batter into the skillet and smooth the top. Drop spoonfuls of half the cinnamon mixture over the batter and use a knife to gently swirl. Pour the remaining batter on top, then add the remaining cinnamon mixture and swirl again to create that classic cinnamon roll look.
- Bake
- Bake for 18–25 minutes, or until the center is set and a toothpick comes out clean. The top should be golden brown.
- Glaze and serve
- While the skillet cools for 5 minutes, whisk powdered sugar with milk or yogurt until smooth. Drizzle over warm pancake skillet, slice into wedges, and serve immediately. Leftovers are delightful reheated.
Tips for Success
These tips will help your Cinnamon Roll Pancake Skillet come out perfect every time.
- Don’t overmix the batter: stir until just combined to keep pancakes fluffy.
- Use a room-temperature skillet for even baking.
- Make the swirl thinner if you prefer a lighter cinnamon flavor; add more for extra richness.
- If your skillet browns too quickly, tent it with foil in the last 5–10 minutes.
- For inspiration on keeping cinnamon flavors front and center in bread-like treats, see this cinnamon sugar sourdough bread recipe that uses similar techniques.
Possible Variations
Make this Cinnamon Roll Pancake Skillet your own with easy swaps.
- Gluten-free: Replace all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum.
- Streusel topping: Combine 1/3 cup flour, 1/4 cup brown sugar, 3 tablespoons cold butter, and 1/2 teaspoon cinnamon; sprinkle over batter before baking for a crunchy finish.
- Fruit additions: Fold in 3/4 cup fresh or frozen berries for pockets of tartness. If you like fruity-cinnamon mashups, try the blueberry cinnamon swirl banana bread for another seasonal idea.
- Savory-sweet pairings: Serve with a side of spiced chickpea skillet for a balanced brunch menu — see this Mediterranean chickpea skillet with spinach for inspiration.
Storage Recommendations
Store cooled leftovers properly to keep them tender.
- Refrigerator: Cover the skillet tightly or transfer slices to an airtight container; refrigerate for up to 4 days. Reheat gently in the oven at 300°F (150°C) for 8–10 minutes or microwave individual slices in 20-second bursts.
- Freezer: Wrap slices in plastic and foil or place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat as above.
- Reheating tip: Brush with a little milk or melted butter before reheating to revive moisture.
Conclusion
Whether you’re serving this Cinnamon Roll Pancake Skillet for a holiday brunch or a rainy morning treat, it’s a simple recipe that feels special. For another take on this comforting combination of pancake and cinnamon roll flavors, check out this Cinnamon Roll Pancake Skillet – Healthy Breakfast Recipes for additional ideas and inspiration.
FAQs
Q: Can I make a Cinnamon Roll Pancake Skillet ahead of time?
A: Yes — bake, cool, and refrigerate up to 24 hours before serving. Reheat in the oven at 300°F (150°C) for 10–12 minutes and add fresh glaze just before serving.
Q: Can I use store-bought cinnamon rolls instead of making the swirl?
A: You can, but the texture will change. Slice canned cinnamon rolls and place them on top of the batter before baking for a shortcut, adjusting bake time as needed.
Q: How do I keep the pancake skillet fluffy and not dense?
A: Avoid overmixing the batter, use fresh baking powder, and don’t press down the batter once it’s in the skillet. Room-temperature wet ingredients also help with lift.
Q: Can I freeze leftovers of the Cinnamon Roll Pancake Skillet?
A: Yes — wrap slices well and freeze up to 2 months. Thaw overnight in the fridge and reheat in the oven for best texture.
Cinnamon Roll Pancake Skillet
- Total Time: 40 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A cozy, shareable treat that combines the comfort of cinnamon rolls with the fluffiness of pancakes, perfect for lazy weekends.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 3/4 cups milk
- 1/4 cup neutral oil (or melted butter)
- 1 teaspoon vanilla extract
- 1/4 cup brown sugar (packed)
- 2 tablespoons ground cinnamon
- 2 tablespoons melted butter (for the swirl)
- 1 cup powdered sugar (for glaze)
- 2–3 tablespoons milk or plain yogurt (for glaze consistency)
Instructions
- Preheat oven to 375°F (190°C). Grease a 10–12 inch oven-safe skillet or cast iron pan.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, beat eggs with milk, oil, and vanilla.
- Combine wet and dry ingredients until just mixed; a few small lumps are okay.
- In a small bowl, mix brown sugar, cinnamon, and melted butter until it forms a spreadable paste.
- Pour half the batter into the skillet and smooth the top.
- Drop spoonfuls of half the cinnamon mixture over the batter and use a knife to gently swirl.
- Pour the remaining batter on top, then add the remaining cinnamon mixture and swirl again to create that classic cinnamon roll look.
- Bake for 18–25 minutes, or until the center is set and a toothpick comes out clean. The top should be golden brown.
- While the skillet cools for 5 minutes, whisk powdered sugar with milk or yogurt until smooth.
- Drizzle over warm pancake skillet, slice into wedges, and serve immediately. Leftovers are delightful reheated.
Notes
Don’t overmix the batter to keep pancakes fluffy and make sure to use a room-temperature skillet for even baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American