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–+ servings
icing on top of cinnamon roll pancakes

Cinnamon Roll Pancakes

Gaby Dimova
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!
5 from 7 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 2
Calories 976 kcal

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. 

Nutrition

Calories: 976kcalCarbohydrates: 98gProtein: 12gFat: 64gSaturated Fat: 41gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.1gSodium: 787mgPotassium: 475mgFiber: 7gSugar: 37gVitamin A: 805IUVitamin C: 4mgCalcium: 323mgIron: 6mg
Keyword cinnamon roll pancakes
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