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Basic pancake batter is infused with cinnamon roll filling and topped with a cream cheese drizzle for an indulgent breakfast treat.

More delish pancake twists from Sunny:
Pumpkin Spice Pancakes
Cookies n’ Cream Pancakes
Pineapple Upside-Down Pancake
Perfect Pancake Batter
Caramel Apple Pancakes


For the pancakes:
  • 3 tablespoons butter, melted
  • 3 tablespoons brown sugar
  • ½ teaspoon cinnamon
  • Nutmeg, grated
  • 1 recipe Perfect Pancake Batter
  • Butter, for cooking
For the cream cheese drizzle:
  • 4 ounces cream cheese
  • ½ cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons milk, plus more to taste


Serves: 4


Heat griddle to medium heat.

In a small bowl, mix together melted butter, brown sugar, cinnamon and nutmeg. Pour into a plastic squeeze bottle.

Place butter onto the griddle. Once butter is melted, ladle about 1/4 cup of the batter onto the hot griddle. With the squeeze bottle, squeeze the cinnamon butter onto the top of the pancake in a spiral pattern, being sure not to get to close to the edge. Let cool for 1-2 minutes and flip.

For the cream cheese drizzle, beat cream cheese until smooth. Next, beat in the powdered sugar then stir in vanilla and milk. If needed, add more milk, a small splash at a time, until you get a thin consistency that you can drizzle.

Serve pancakes with cream cheese drizzle.