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Cinnamon Roll Pancakes

Cinnamon Roll Pancakes

By Traeger Kitchen

Sweeten your morning with these thick & delicious cinnamon swirled pancakes. Warning: you may have to fight off the kids to get a whole pancake to yourself

Prep Time

20 Min

Cook Time

5 Min




This recipe serves:


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Units of Measurement:
Cinnamon Filling
1/2 Cup butter, melted
3/4 Cup packed brown sugar
1 Tablespoon ground cinnamon
1 Cup all-purpose flour
2 Teaspoon baking powder
1/2 Teaspoon Salt
1 Cup almond milk
1 Tablespoon Canola oil
1 Large egg, lightly beaten
2 Tablespoon Sugar
1 Teaspoon vanilla extract
Cream cheese glaze:
4 Tablespoon butter
2 Ounce cream cheese
1 1/4 Cup powdered sugar
1 Teaspoon vanilla extract


  • 1

    Cinnamon Filling: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small resealable bag and set aside.

  • 2

    Pancake Batter: In a medium bowl, whisk together flour, baking powder, salt and sugar. Whisk in milk, oil, egg and vanilla until batter is just moistened.

  • 3

    Cream Cheese Glaze: In a medium glass bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then sift in powdered sugar and add vanilla. Set aside.

  • 4

    When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes. Place a large skillet or griddle directly on the grill grate and preheat 20 minutes.

    450 ˚F / 232 ˚C


  • 5

    Spray the griddle with non-stick cooking spray. Scoop about 1/2 cup of pancake batter onto the skillet.

  • 6

    Cut the corner of your cinnamon filling bag and squeeze a small amount of filling onto the top of the pancake in a spiral pattern.

  • 7

    When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more.

    450 ˚F / 232 ˚C


  • 8

    When ready to serve, spoon warmed cream cheese glaze on top of each pancake. Enjoy!

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