Vegan Cinnamon Roll Pancakes
You know that one morning where you really want a cinnamon roll but also kinda want pancakes? This is the perfect recipe for those moments. These pancakes are fluffy, soft, and swirled with gooey cinnamon sugar in every bite. Finished with a sweet vegan cream cheese glaze, they’re basically all the comfort of a cinnamon roll without all the fuss.
Why You’ll Love These Cinnamon Roll Pancakes
Cinnamon Roll Pancakes are exactly what they sound like. Fluffy breakfast pancakes meet sweet, swirled cinnamon rolls. Instead of standing in line at a coffee shop or spending an hour rolling dough, you get the cozy cinnamon flavor in a quick, easy pancake.
- Here’s what I love about them:
- Fluffy and soft with every bite
- Sweet cinnamon swirl in the middle of each pancake
- Topped with a simple vegan cream cheese glaze
- No eggs, completely plant-based
- Easy enough to make on a weekday morning
- Basically, if pancakes and cinnamon rolls had a baby, this would be it.
What Ingredients Do You Need?
You probably already have most of these in your kitchen.
For the Pancakes:
1 cup all-purpose flour: Gives structure and fluff. Works great with Bob’s Red Mill 1:1 Gluten Free Baking Flour if you want GF.
2 teaspoons baking powder: Just enough lift without making them cakey.
1 tablespoon sugar: Adds a touch of sweetness.
1 tablespoon melted vegan salted butter: use salted so you don’t need to add extra salt
1 cup oat milk: Any non-dairy milk works too.
1 teaspoon vanilla: Pure extract for the ultimate flavor.
For the Cinnamon Swirl:
3 tablespoons vegan butter: Softened for easy mixing.
¼ cup brown sugar: Adds deep caramel-y flavor.
1 teaspoon ground cinnamon: The cozy part of the swirl.
3 tablespoons pancake batter: Makes it thick enough to swirl without sinking.
For the Glaze:
⅓ cup vegan cream cheese: The base of the glaze
2 tablespoons maple syrup: Sweetens naturally.
2 tablespoons oat milk: Thins it to the perfect drizzle consistency.
Tips for the Perfect Cinnamon Swirl
Once your cinnamon filling is ready, pop it into a small zip-top bag or piping bag. Snip off a tiny corner and pipe little swirls or lines onto each pancake right after you pour the batter into the pan. This keeps the cinnamon swirl neat, gooey, and perfectly distributed.
Got it! We need to prep the cinnamon filling first so it’s ready to pipe as soon as the pancakes hit the pan. Here’s how we can rewrite the instructions in a smooth, Broma-style flow:
How to Make Vegan Cinnamon Roll Pancakes
Make the Cinnamon Filling First:
In a small bowl, combine the vegan butter, brown sugar, cinnamon, and 3 tablespoons of the pancake batter. Mix until smooth and thick enough to pipe. Transfer it into a small zip-top bag or piping bag and snip a tiny corner, this is your cinnamon swirl ready to go.
Make the Pancake Batter:
In a medium bowl, whisk together the flour, baking powder, and sugar. Add the melted butter, oat milk, and vanilla. Mix gently until just combined, don’t overmix, a few lumps are totally fine.
Cook the Pancakes:
Heat a non-stick skillet over medium heat and lightly grease with vegan butter or oil. Pour 1/4 cup of the pancake batter into the skillet. Pipe the cinnamon swirl on top of each pancake.
Cook for 2–3 minutes, until bubbles form on the surface and the edges start to set. Flip carefully and cook another 2–3 minutes.
Make the Glaze:
While the pancakes cook, mix the vegan cream cheese, maple syrup, and oat milk until smooth. Drizzle over warm pancakes and enjoy!
Tips for the Best Cinnamon Roll Pancakes
Don’t overmix the batter: Overmixing makes the pancakes dense instead of fluffy.
Swirl gently: You want those little pockets of cinnamon, not a muddy pancake.
Keep warm: Finished pancakes can stay in a 200°F oven while you cook the rest.
Adjust sweetness: Add a touch more brown sugar to the swirl if you want it extra sweet.
How to Store Vegan Cinnamon Roll Pancakes
At Room Temperature:
Store in an airtight container for up to 1 day.
In the Fridge:
Keep for 2–3 days. Reheat gently in a skillet or microwave.
Freezing:
Wrap individually in parchment and freeze up to 1 month. Reheat in the microwave or oven.
Vegan Cinnamon Roll Pancakes
Ingredients
Pancakes
- 1 cup all-purpose flour
- 2 teaspoon baking powder
- 1 tablespoon sugar
- 1 tablespoon melted butter salted
- 1 cup oat milk
- 1 teaspoon vanilla
Cinnamon Filling
- 3 tablespoon vegan butter
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- 3 tbsp of the pancake batter
Icing
- ⅓ cup vegan cream cheese
- 2 tablespoon maple syrup
- 2 tablespoon oat milk
Instructions
- In a small bowl, mix vegan butter, brown sugar, cinnamon, and 3 tbsp of pancake batter until smooth. Transfer to a zip-top bag or piping bag and snip a tiny corner. Set aside.
- In a medium bowl, whisk together flour, baking powder, and sugar. Add melted butter, oat milk, and vanilla. Mix gently until just combined; a few lumps are fine.
- Heat a non-stick skillet over medium heat and lightly grease with vegan butter or oil.
- Pour 1/4 cup of the pancake batter into the skillet. Pipe cinnamon filling swirls on top of each pancake.
- Cook 2–3 minutes, until bubbles form and edges start to set. Flip carefully and cook another 2–3 minutes.
- While pancakes cook, mix cream cheese, maple syrup, and oat milk until smooth.
- Drizzle glaze over warm pancakes and serve immediately.
