Pancakes and cinnamon rolls have always been two of my breakfast favorites. I enjoy experimenting with my morning meals, so I decided to merge these two classics into one delicious treat—cinnamon roll pancakes! They are vegan, simple to prepare, and absolutely scrumptious.
In this recipe, a blend of cinnamon and sugar is swirled into the pancakes while they cook, giving them the signature look and flavor of soft, gooey cinnamon rolls. To top it all off, they’re drizzled with a vegan cream cheese icing, adding that perfect finishing touch.
If you’re a fan of these cinnamon pancakes, you might also enjoy trying out cinnamon rolls, chocolate cinnamon rolls, or chocolate chip cinnamon rolls.
Why You’ll Love This Cinnamon Roll Pancake Recipe:
- Flavor fusion: This breakfast combines the best of both worlds—pancakes and cinnamon rolls—for an irresistible flavor combo.
- Simple to make: Don’t worry, there are no complicated steps; these pancakes come together just as easily as traditional ones.
- Decadent: Packed with cinnamon sugar and finished with a rich vegan cream cheese icing, these pancakes make for a truly indulgent treat.
Ingredients Breakdown:
To make these delicious cinnamon roll pancakes, you’ll need to prepare three key components—the pancake batter, cinnamon swirl, and the icing. Here’s everything you’ll need:
- All-purpose flour: This is the base for the pancakes, creating the perfect texture.
- Baking powder: Essential for fluffy pancakes, this will help them rise nicely.
- Sugar: I use white granulated sugar for sweetness, but feel free to swap it with coconut sugar. Just note that coconut sugar may make the pancakes slightly darker in color.
- Coconut oil: Melted and cooled coconut oil works great here. If you want to avoid any coconut flavor, opt for unflavored coconut oil.
- Coconut milk: While you can use any dairy-free milk, canned coconut milk gives the pancakes a super light, fluffy texture and makes both the pancakes and icing extra creamy.
- Vanilla extract: This adds a hint of extra sweetness and depth to the flavor.
For the Cinnamon Swirl:
- Vegan butter: This is key for creating that smooth, creamy texture in the cinnamon filling.
- Coconut sugar: Provides a caramel-like sweetness. You can substitute with brown sugar if needed.
- Ground cinnamon: Use your favorite variety, but I prefer Ceylon cinnamon for its mild, warm flavor.
For the Icing:
- Vegan cream cheese: Make sure it’s plain and unsweetened to keep the flavor balance right.
- Maple syrup: Adds a rich, natural sweetness to the icing, making it perfectly smooth and sweet.
This combination of ingredients will result in soft, fluffy pancakes with a delicious cinnamon swirl and a creamy vegan icing that takes these pancakes to the next level.
Variations:
- Chocolate Swirl Option: Swap the cinnamon for cocoa powder to create rich and indulgent chocolate swirl pancakes.
- Raisin Boost: For extra sweetness and texture, sprinkle raisins over the pancakes while they cook.
- Nutty Topping: Add some crunch by sprinkling chopped pecans, walnuts, or almonds on top.
- Chocolate Chip Pancakes: Stir vegan chocolate chips into the batter for an irresistible cinnamon-chocolate fusion.
How to Make Cinnamon Roll Pancakes:
Step 1: Prepare the pancake batter. Whisk together all the pancake ingredients until smooth and well combined.
Step 2: Create the cinnamon filling. Mix the cinnamon swirl ingredients and transfer the mixture to a piping bag. Snip a small hole at the tip.
Step 3: Cook the pancakes. Lightly grease your pan, set the heat to low, and scoop about ¼ cup of batter into the pan for each pancake.
Step 4: Pipe the cinnamon swirl. Once the batter starts cooking, quickly pipe the cinnamon filling in a spiral pattern over the top of each pancake.
Step 5: Cover and cook the pancakes. Instead of flipping them, cover the pan with a lid to allow the pancakes to cook through. This prevents the sugar swirl from burning, ensuring perfectly cooked pancakes.
Step 6: Prepare the icing. Whisk together all the ingredients for the icing until smooth and creamy. Drizzle the cream cheese icing over your warm pancakes and enjoy the delicious combination of flavors!
Serving Suggestions
These cinnamon roll pancakes pair wonderfully with a variety of dishes and drinks:
- Enjoy them with a mango protein smoothie, cauliflower spinach green smoothie, or frozen yogurt fruit cups for a balanced breakfast.
- Add them to a Sunday brunch buffet alongside vegan breakfast bagels or vegan savory muffins for a diverse spread.
- For a snack, serve them with whipped coffee or a Dalgona matcha latte.
- Take it up a notch by pairing these pancakes with vegan caramel sauce for dipping!
Expert Tips
- Ensure the pan is hot: This will help the pancake batter cook immediately, preventing it from soaking up too much oil.
- Create a swirl: As you pipe the cinnamon filling, press the piping bag lightly into the pancake to form a “swirl tunnel” that holds the filling.
- Store leftovers: Refrigerate leftover pancakes for 3-4 days or freeze them (without icing) for later. Freeze the icing separately to avoid soggy pancakes.
- Use room-temperature butter: Let the vegan butter soften before starting to make it easier to work with when preparing the cinnamon filling.
Cinnamon Roll Pancakes: Breakfast Recipe
Description
Indulge in the Ultimate Vegan Breakfast: Cinnamon Roll Pancakes Recipe – A Sweet Fusion of Flavors!
Ingredients
Pancakes
Cinnamon Filling
Icing
Instructions
-
Make the pancake batter: In a mixing bowl, combine all the pancake ingredients and whisk them until smooth.
-
Prepare the cinnamon filling: In a separate bowl, whisk together the vegan butter, coconut sugar, and ground cinnamon. Transfer the mixture to a piping bag, cutting a small hole at the bottom.
-
Cook the pancakes: Heat your greased pan over low heat. Scoop about ¼ cup of pancake batter for each pancake into the pan.
-
Pipe the cinnamon swirl: As soon as the batter begins to set in the pan, carefully pipe the cinnamon swirl onto the pancake. Avoid flipping the pancake, as the sugar can burn easily. Cover the pan with a lid and cook for 3-5 minutes until fully cooked through.
-
Make the icing: While the pancakes cook, mix the vegan cream cheese, maple syrup, and coconut milk together in a bowl until smooth.
-
Serve: Drizzle the cream cheese icing over the pancakes, serve warm, and enjoy!
- Amount Per Serving
- Calories 976kcal
- % Daily Value *
- Total Fat 64g99%
- Saturated Fat 41g205%
- Trans Fat 0.1g
- Sodium 784mg33%
- Potassium 475mg14%
- Total Carbohydrate 98g33%
- Dietary Fiber 7g29%
- Sugars 37g
- Protein 12g24%
- Vitamin A 805 IU
- Vitamin C 4 mg
- Calcium 323 mg
- Iron 6 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Hot pan: Ensure your pan is hot enough for the batter to start cooking immediately. This will prevent the pancakes from absorbing too much oil.
Create a cinnamon tunnel: Press the piping bag gently into the pancake as you swirl to create a small tunnel for the filling.
Storing leftovers: Store any leftover pancakes in the fridge for up to 3-4 days. If freezing, freeze them without icing and store the icing separately to avoid sogginess.
Room temperature butter: For easier mixing, let your vegan butter soften before preparing the cinnamon filling.
Drizzle the icing, dig in, and enjoy these delicious cinnamon roll pancakes!
