Cinnamon Roll Pancakes
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Cinnamon Roll Pancakes

Cinnamon Roll Pancakes

with Crispy Bacon

Two of the most delicious breakfast items combine to form the ultimate brunch! These cinnamon roll pancakes are complete with a tangy cream cheese glaze and paired with a side of crispy bacon for an indulgent start to your weekend.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time1 hour
Cooking Time10 minutes


/ serving 2 people

1.5 cup

All-Purpose Flour

(Contains Wheat)

2 tsp

Ground Cinnamon

237 mL


(Contains Milk)

1 unit(s)


(Contains Egg)

3 tsp

Baking Powder

1 cup

Brown Sugar

½ cup

Icing Sugar

2 unit(s)

Cream Cheese

(Contains Milk)

100 g

Bacon Strips

1 unit(s)


Not included in your delivery

¼ tsp


6 tbsp



Nutrition Values

Calories1610 kcal
Fat73 g
Saturated Fat39 g
Carbohydrate215 g
Sugar141 g
Dietary Fiber4 g
Protein27 g
Cholesterol265 mg
Sodium1840 mg
Trans Fat2.5 g
Potassium550 mg
Calcium1850 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Parchment Paper
Baking Sheet
Large Bowl
Measuring Spoons
Medium Bowl
Measuring Cups
Large Non-Stick Pan
Aluminum Foil


  • Arrange bacon strips in a single layer on a parchment-lined baking sheet. Bake bacon in the top of the oven until crispy and cooked through, 8-12 min.**
  • Transfer to a paper towel-lined plate.
  • Whisk together flour, 1 tbsp brown sugar, baking powder and 1/4 tsp salt in a large bowl.
  • Add egg, milk and 2 tbsp water, then whisk to combine. Set aside. (NOTE: To create fluffy pancakes, avoid over-whisking batter!)
  • Melt 3 tbsp butter in the microwave or a small pot. Combine melted butter, 1/2 cup brown sugar and 1.5 tsp cinnamon in a medium bowl using a spatula until a thick paste forms.
  • Transfer cinnamon sugar mixture to a ziplock bag, then seal tightly.
  • Zest, then juice clementine.
  • Combine cream cheese, icing sugar, clementine zest, clementine juice and 1 tbsp water in another medium bowl, then whisk to combine. Set aside.
  • Heat a large non-stick pan over medium heat.
  • When hot, add 1 tbsp butter, then swirl the pan until melted. Using 1/4 cup batter for each pancake, scoop batter for 3 pancakes into the pan.
  • Carefully cut a small opening in one corner of the bag cinnamon sugar bag. Hold the opened end of the bag over pancake and gently squeeze the bag. Pipe cinnamon sugar in a swirl pattern across pancake, leaving enough space around edges that filling doesn't touch the pan. Cook on one side until mostly cooked through, for 3-4 min.
  • When bubbles begin to form on a pancake's surface, flip with a spatula. Cook until golden-brown, 1 min. (TIP: Reduce heat to medium-low if pancakes are browning too quickly!)
  • Transfer pancakes to a plate, then cover with foil to keep warm.
  • Repeat with 1 tbsp butter per batch and 1/4 cup batter per pancake until no batter remains.
  • Divide pancakes and bacon between plates, then drizzle cream cheese glaze over pancakes.