Indulge in the ultimate combination of two of the best breakfast foods; cinnamon rolls and pancakes with this Cinnamon Roll Pancakes recipe. Pancakes never tasted so good!
Pancakes and cinnamon rolls have been two of my favorite breakfast foods ever since I can remember. I love to get creative with my breakfast so I combined my two all-time favorites into one -- to make cinnamon bun pancakes! They are delicious, vegan, and super easy to make!
In this recipe, a cinnamon and sugar mixture is swirled into the pancakes as they cook creating the look and, of course, taste of warm and chewy cinnamon rolls. Drizzled with a vegan cream cheese-based icing for the ultimate pancake experience.
If you love these cinnamon pancakes, you may also like these cinnamon rolls, chocolate cinnamon rolls, or chocolate chip cinnamon rolls.
Why You’ll Love This Cinnamon Roll Pancake Recipe
- Perfect combination of flavor: There’s no better breakfast for me than this one that tastes like the marriage of pancakes and cinnamon rolls.
- Easy to prepare: Not to worry, there are no complicated steps to making these pancakes, they come together as easy as any regular pancake recipe.
- Indulgent: Not only are these pancakes filled with a cinnamon sugar mix but they are topped with a decadent and rich cream cheese icing.
Love pancakes? You've got to try my Mini Pancake Cereal or some Matcha Pancakes next!
Ingredients
Here's a look at all the ingredients you need to gather together to make this recipe. There are three main components -- the pancakes, swirl, and icing.
- All-purpose flour: I like to use all-purpose flour to make these cinnamon pancakes.
- Baking powder: Baking powder helps give the pancakes a light fluffy texture.
- Sugar: White granulated sugar sweetens these pancakes but you can also use coconut sugar. Using coconut sugar may result in pancakes slightly darker in color.
- Coconut oil: I used melted and cooled coconut oil. If you prefer not to have a slight coconut flavor make sure to use unflavored coconut oil.
- Coconut milk: You can use regular dairy-free milk but canned coconut milk gives the pancakes a really light and fluffy texture and makes the pancakes and icing extra creamy and delicious.
- Vanilla: Vanilla extract adds even more sweetness.
- Vegan butter: Vegan butter gives the filling a creamy texture.
- Coconut sugar: Coconut sugar gives a sweet and caramel-like flavor to this cinnamon filling. You can also use brown sugar.
- Cinnamon: Any type of ground cinnamon will work but I like Ceylon cinnamon for its warm and softer flavor.
- Vegan cream cheese: Make sure to use unflavored vegan cream cheese. Garlic or onion just won’t work!
- Maple syrup: Use pure maple syrup to add a caramel-like sweetness.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions for this cinnamon roll pancake recipe.
Variations
- Use cocoa instead of cinnamon: Chocolate swirl pancakes would be a great alternative to cinnamon swirl pancakes.
- Add raisins: Sprinkle some raisins over the top for more sweetness and texture.
- Sprinkle with chopped nuts: Pecans, walnuts or almonds would all add more flavor and texture.
- Stir in chocolate chips: For the ultimate cinnamon and chocolate combination, stir vegan chocolate chips into the pancake batter.
How to Make Cinnamon Roll Pancakes
These sweet cinnamon pancakes come together quickly and easily.
Step 1: Make the pancake mix. Combine all the pancake ingredients and whisk well.
Step 2: Make the cinnamon-filling ingredients. Whisk together the cinnamon-filling ingredients, transfer to a piping bag, and spin a tiny hole at the bottom.
Step 3: Cook the pancakes. Grease your pan, turn the heat to low, and add about a quarter cup scoop of batter to the pan for each pancake.
Step 4: Pipe the cinnamon filling. As soon as the pancake batter begins to cook in the pan, start piping the cinnamon swirl on top of it.
Step 5: Close the lid so the pancakes can cook. We won’t be flipping these pancakes as the sugar will burn, so close the lid and allow them to cook through.
Step 6: Make the icing. Combine all the icing ingredients and whisk until smooth. Pour the cream cheese icing over your pancakes and dig in!
Serving Suggestions
This cinnamon pancake recipe goes well with anything. Here are some great examples:
- Pair it with a mango protein smoothie, cauliflower spinach green smoothie, or frozen yogurt fruit cups for breakfast.
- Make for a Sunday brunch buffet along with this recipe for a vegan breakfast bagel or these vegan savory muffins.
- Make for a snack and serve with this whipped coffee or this Dalgona matcha latte.
- Serve with this vegan caramel sauce for dipping.
Expert Tips
- Make sure the pan is hot: You want the pancake batter to start to cook right away instead of sitting and absorbing oil.
- Create a swirl: Press the piping bag slightly into the pancake as you create your swirl. This will create a little swirly tunnel for the filling to sit in.
- Store leftovers: Leftover cinnamon pancakes will keep in the fridge for 3-4 days. If you want to freeze a few to eat another day, freeze them uniced and freeze the icing separately so the pancakes don’t get soggy.
- Room temperature butter. Take the vegan butter out of the fridge before you begin to prepare the pancakes so it’s easier to work with.
Recipe FAQs
I haven’t made these pancakes with gluten-free flour but you should be able to substitute with 1:1 flour.
These pancakes taste best fresh from the pan. If you want to get a head start you can prepare all the different components and just cook and ice the pancakes when you want to eat them.
If you don’t have piping bags on hand you can transfer the mixture to a plastic storage bag and cut off the tip.
More Delicious Pancake Recipes
Cinnamon Roll Pancakes
Equipment
- pan
- spatula
- piping bag
- mixing bowls
- mixing spoons
Ingredients
Pancakes
- 1 cup all-purpose flour 120g
- 2 teaspoon baking powder
- 1 tablespoon sugar
- 1 tablespoon coconut oil
- 1 cup canned coconut milk You can use regular dairy-free milk but canned coconut milk gives the pancakes a really light and fluffy texture and makes them extra creamy and delicious.
- 1 teaspoon vanilla
- 1 dash salt
Cinnamon Filling
- 3 tablespoon vegan butter
- ¼ cup coconut sugar
- 1 teaspoon ground cinnamon
Icing
- ⅓ cup vegan cream cheese
- 2 tablespoon maple syrup
- 2 tablespoon coconut milk
Instructions
- Start by making your pancake mix by combining all of the pancake ingredients and whisking them well.
- Next, whisk together the cinnamon-filling ingredients. Transfer the filling to a piping bag and spin a tiny hole at the bottom.
- Grease your pan and turn on the heat to low. Add about ¼ cup scoop of batter to the pan for each pancake.
- Immediately after you have added the batter to the pan, start piping the cinnamon swirl on top of the pancake.
- Since sugar burns very easily, we are not going to be flipping these pancakes. Instead, cook them on low heat. Once you have piped the cinnamon swirl, close the pan with a lid so that the pancakes can cook all the way through.
- Cook each pancake for 3-5 minutes on low heat, until it has fully cooked through. You will get about 6 pancakes from this recipe.
- To make the icing, combine the cream cheese, maple syrup, and coconut milk, and whisk together.
- Pour the cream cheese icing over your pancakes and dig in!
Notes
- Make sure the pan is hot: You want the pancake batter to start to cook right away instead of sitting and absorbing oil.
- Create a swirl: Press the piping bag slightly into the pancake as you create your swirl. This will create a little swirly tunnel for the filling to sit in.
- Store leftovers: Leftover cinnamon roll pancakes will keep in the fridge for 3-4 days. If you want to freeze a few to eat another day, freeze them uniced and freeze the icing separately so the pancakes don’t get soggy.
- Room temperature butter. Take the vegan butter out of the fridge before you begin to prepare the cinnamon roll pancakes so it’s easier to work with.
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