Gluten-Free Cinnamon Roll Pancakes

Cinnamon Roll Pancakes

Company founder, Debbie, really comes from a multi-generational baking family! An all-time favorite in her home growing up was cinnamon rolls. Her mother made them. Her grandmother made them. And their recipe came from the recipe her great grandfather brought over from Germany when he came to the US.
Debbie's Grandmother, Bertha, always made them when Debbie's family visited. They were truly a labor of her grandmother's love. The gluten-y recipe was an all-day project with the dough rising three times before rolling the rolls out and rising one more time before baking them. 
Debbie's son and daughter always called her the “Cinnamon Roll Grandma" and were excited to visit knowing her clan-famous cinnamon rolls were waiting for them. In fact, at Cinnamon Roll Grandma's Celebration of Life, her cinnamon rolls were mentioned as a family favorite.
As Debbie's ancestors did, she is passing that recipe down for future generations of her family to enjoy. 
This recipe takes Grandma Betha's cinnamon roll taste and transforms it into a pancake! Knowing that baking with gluten-y wheat flour products was off the table, Debbie decided to see if she could make Cinnamon Roll Pancakes that tasted like grandmother's pastries but could be gluten-free and not take all day to prepare. Her recipe turned out great, traditional, and tasty. And, of course, she made her recipe with Inspiration Bakery and Mixes Tasty Pancake (and Waffle) Mix. Always Gluten-Free.
Before you begin, here are some tips for making your Cinnamon Roll Pancakes:
- Make the pancake batter first.  The longer it sits the thicker and the better it becomes.
- Make the cinnamon roll filling second
- Make the butter and cream cheese glaze third
- Cook the Pancakes last.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Breakfast
Cuisine American
Servings 4


  • Griddle or Frypan (large)
  • Stove
  • MIxing Bowls (2)
  • Dry Measuring Cups and Spoons
  • Liquid Measuring Cup
  • Saucepan
  • Wire Whisk
  • Fork
  • Spoon (large)
  • Spatula
  • Hand Mixer
  • Pancake Turner


Pancake Batter

  • 2/3 Cup Inspiration Bakery and Mixes Tasty Pancake (and Waffle) Mix
  • 1 Tablespoon Vanilla Extract
  • 2 Eggs (whole)
  • 1 Tablespoon Oil
  • 2/3 Cup Milk of Your Choice

Cinnamon Roll Filling

  • 1/4 Cup Butter or Margarine (melted)
  • 6 Tablespoons Medium Brown Sugar (loose, not packed)
  • 1/2 Teaspoon Cinnamon (ground)

Buttercream Glaze

  • 1/4 Cup Butter or Margarine (softened)
  • 2 Ounces Cream Cheese (softened)
  • 1/4 Cup Powdered Sugar
  • 1/2 Teaspoon Vanilla Extract


Prepare the Pancake Batter

  • In a mixing bowl, whisk together the wet ingredients.
  • Add the Inspiration Bakery and Mixes Tasty Pancake (and Waffle) Mix to the wet ingredients and blend until all the ingredients are combined. There may be some small lumps.
  • Let your pancake batter stand for at least 5 minutes or until you are ready to cook the pancakes.

Prepare the Cinnamon Roll Filling

  • In your saucepan, melt your butter or margarine and then remove the saucepan from your stove.
  • Combine the brown sugar and cinnamon together with a fork.
  • Add the dry ingredients with the wet ones and blend until all ingredients are wet.
  • Set the cinnamon roll filling aside until you are ready to cook your pancakes.

Prepare the Buttercream Glaze

  • Use your hand mixer and a mixing bowl to blend the cream cheese and butter or margarine together on high until the mixture is light and fluffy. Scrape the bowl to make sure all the ingredients are blended in.
  • Add the vanilla extract and blend again.
  • Run your hand mixer on low as you slowly add the powdered sugar and continue until your buttercream glaze is done. Set the glaze aside until you have finished cooking the pancakes.

Cook Up Your Cinnamon Roll Pancakes

  • Preheat your griddle (or large frypan) to 325° F.
  • Coat the griddle lightly with spray oil, butter, or margarine. Pour 2/3 cup pancake batter on the griddle for each pancake. Spread the batter slightly if needed.
  • Put 1 tablespoon of the Cinnamon Filling in the middle of each pancake. Once bubbles have formed and broken in the batter, flip your pancakes over and finish cooking. The Cinnamon Filling will melt and create craters for your Buttercream Glaze. If the cinnamon filling burns as you cook your first pancakes, it means that your cooking surface is too hot.
  • When golden brown, remove your pancakes and cover them with a dollop of your Buttercream Glaze. Serve your Cinnamon Roll Pancakes hot!
Keyword Cinnamon Roll Pancakes, Cinnamon Rolls, Gluten-free, Pancakes

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