Glazed Cinnamon Roll Pancakes

Your two favorite breakfasts blend together seamlessly with rolled pancake dough filled with brown sugar and finished with a maple glaze.


  • Pancake roll:
  • 4 eggs, divided
  • 2 cups whole milk
  • 4 cups pancake mix
  • Filling:
  • 1 cup butter, melted
  • 3 cups brown sugar
  • 1 teaspoon salt
  • Maple frosting:
  • 8 ounces cream cheese, melted
  • 1/2 cup powdered sugar
  • 1 teaspoon lemon juice
  • 1 cup milk
  • 1 tablespoon maple syrup


  1. Make the pancake roll: Preheat oven to 350 degrees. Butter a roll cake sheet pan and line with parchment paper. Whip egg whites until stiff and set aside.
  2. In a large bowl, combine egg yolks, milk and pancake batter. Mix until smooth. Fold in the egg whites and pour batter into prepared pan. Bake for 20 to 25 minutes until fluffy. Pancake should spring back when touched. Remove parchment paper, and cool cake on a drying rack covered with a towel.
  3. Make the filling: In a small bowl, mix butter, brown sugar and salt. Set aside.
  4. Make the icing: In a large bowl, add powdered sugar, lemon juice and cream cheese and beat until combined. Add milk and maple syrup and continue to mix until a thin (but thick enough to cover the buns) glaze is reached.
  5. Assemble the pancake roll: Spread the filling over the cooled cake and divide into 4 horizontal strips. Roll the bottom strip into a bun and place on a plate. Wrap one strip around the center bun. This should stick easily with the filling. Wrap another strip around the 2 pieces from the opposite direction to create an almost complete circle. Wrap the remaining strip around the bun. Pour the glaze over the entirety of the bun, carefully assuring that glaze drips down throughout the center and down the sides. Slice and serve.