A Cinnamon Roll Skillet Pancake sliced up and shown in a cast iron skillet and also on plates.
A Cinnamon Roll Skillet Pancake on a plate with some on a fork.
A swirled Cinnamon Roll Skillet Pancake in a skillet with dollops of butter on top and drizzled with maple syrup.
Pouring maple syrup onto a Cinnamon Roll Skillet Pancake.
A Cinnamon Roll Skillet Pancake in a skillet shown on a table with plates and forks next to it.

Cinnamon Roll Skillet Pancake

Updated on April 13, 2026
4.7 out of 5 stars 32 Reviews
A headshot of David Turner
Recipe by
David Turner
Employee-owner since 2020

King Arthur 2020 Recipe of the Year

Cinnamon roll pancakes combine two of the most well-loved breakfast treats, yet they’re known for being finicky and time-consuming. We asked: Why stand at the stove flipping pancakes and piping individual swirls when you can bake one large-format cinnamon roll pancake in the oven instead? This fluffy, shareable pancake delivers big cinnamon roll energy thanks to a touch of yeast in the batter and a decadent swirl of sweet cinnamon filling. For serving, the hot pancake is topped with a pat of butter and a drizzle of maple syrup because this is a pancake after all. (You won’t miss the cinnamon roll glaze — we promise!)

 

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Instructions

Prevent your screen from going dark as you follow along.

  1. Place an empty, well-seasoned 10" cast iron skillet or other oven-safe skillet of similar size onto the middle rack of the oven. Preheat the oven to 375°F. While the oven and pan preheat, prepare the batter. 

  2. To make the batter: In a medium bowl, whisk to combine the flour, sugar, baking powder, salt, and yeast.  

  3. In a small bowl or measuring cup, whisk to combine the buttermilk, egg, and vanilla.  

  4. Add the wet ingredients to the dry ingredients and whisk briefly to combine. Avoid overmixing; some lumps are OK.  

  5. Add the melted butter and whisk until just combined. Let the batter rest, uncovered, at room temperature for 5 to 10 minutes while you make the filling. 

  6. To make the cinnamon swirl filling: In a small bowl, whisk to combine the brown sugar, cinnamon, and flour, breaking up any clumps. Add 3 tablespoons (43g) of the prepared batter and use a flexible spatula to combine, forming a thick, granular paste. 

  7. Transfer the filling mixture to a piping bag fitted with a plain (round) tip about 1/2" in diameter, or use scissors to cut a 1/2" hole in the end of the piping bag. (No piping bag? Transfer the filling mixture to a zip-top bag and cut one of the bottom corners off to make a 1/2" hole.)  

  8. To assemble the skillet pancake: Once the oven is preheated and the batter has rested, carefully remove the skillet and place it on a rack. Place the butter for the pan in the skillet, allowing it to sizzle, melt, and coat the bottom. Pour the pancake batter into the pan, spreading it as needed to cover the bottom completely. 

  9. Pipe the cinnamon swirl filling in a spiral pattern on top of the batter. It will sink slightly into the batter; that's OK. 

  10. Carefully return the skillet to the oven and bake for 20 to 25 minutes, until the top is set and the edges of the pancake are golden brown and pulling away from the sides. 

  11. To serve, top the Cinnamon Roll Skillet Pancake with a pat of butter and maple syrup. Serve immediately, directly from the skillet. (Slice using a dull blade, like an offset spatula or butter knife, to prevent damaging the skillet.) 

  12. Storage information: Store leftover Cinnamon Roll Skillet Pancake in an airtight container in the refrigerator for up to 2 days. Reheat on a wire rack placed on top of a baking sheet in a 200°F oven for 10 minutes or until warm. 

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