cinnamon roll pancakes

These fluffy cinnamon roll pancakes have a cinnamon swirl and are topped with cream cheese icing!

Cinnamon Roll Pancakes

(½ stick) unsalted butter, (just melted (not boiling))

brown sugar

cinnamon

unsalted butter

cream cheese, (at room temperature)

sugar

vanilla extract

all purpose flour

baking powder

salt

milk

egg, (lightly beaten)

In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).

PREPARE CINNAMON FILLING:

In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

PREPARE GLAZE:

In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).

PREPARE PANCAKE BATTER:

Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or ⅓ cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it&#039;s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

COOK THE PANCAKES:

https://embed.mediavine.com/videos/fhayw3j3udjq6zxudn1w

These delicious and decadent Cinnamon Roll Pancakes are a fantastic, special-occasion or Sunday morning breakfast or brunch recipe that has been made by millions.

Cinnamon roll pancakes are soft and fluffy swirled with a cinnamon and brown sugar filling. With a drizzled topping of cream cheese glaze, these out of this world pancakes are perfect for special occasions or any day breakfasts!

unsalted butter ((more for the griddle))

all-purpose flour

baking soda

milk ((more if needed to thin it out))

eggs ((whisked))

butter ((melted))

unsalted butter ((softened))

cream cheese ((softened))

Prepare

Prepare the cinnamon mixture in a small bowl. Mix together the butter, brown sugar and cinnamon. Then place in a small zip top bag (with the top 1/4&quot; snipped off) or piping bag.

Prepare cinnamon filling

Make glaze

Combine the cream cheese and butter in a small bowl. Melt in the microwave for 30 seconds. Whisk until smooth. Add in the vanilla and powdered sugar. Add a Tablespoon of milk if needed to thin out or more powdered sugar to thicken.

Prepare cream cheese glaze

Preheat

Preheat a griddle to 325°F, or a skillet over medium-high heat.&nbsp;Melt the butter in the microwave and set aside to cool for 3 minutes.

Mix batter

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Then add in the milk and butter and stir just until combined. Then mix in the eggs and vanilla, just until most the lumps are gone and the batter is smooth.

Cook

Coat the griddle (or skillet) with butter and then pour 1/4 cup batter onto the heated griddle. Take the cinnamon sugar filling and make a swirl on top of the pancake. Cook the pancakes until bubbles appear, about 2 minutes. Flip the pancakes and cook the other side for 1 minute, or just until lightly browned. 

Serve

Serve with the cinnamon swirl facing up. Then drizzle the cream cheese glaze over top.

Make pancakes

A buttery cinnamon swirl is added to fluffy vegan batter to make these vegan cinnamon roll pancakes, served with optional homemade cream cheese icing.

Vegan Cinnamon Roll Pancakes

tsp baking powder

tsp ground cinnamon

tsp salt

Silk® Unsweetened Vanilla Almondmilk

grapeseed oil (or other neutral oil)

tbsp coconut oil ((I use refined))

brown sugar ((or use coconut sugar))

tbsp Silk® Unsweetened Vanilla Almondmilk

cultured cashew cream cheese ((or vegan cream cheese of choice))

sugar ((or as needed for consistency))

Whisk together the coconut oil, vegetable oil, almond milk, and ground cinnamon until evenly combined. Add the mixture to a plastic bag and set aside in a cool place.

Prepare the cinnamon filling:

In a mixing bowl, combine the flour, sugar, baking powder, cinnamon, and salt.

Add the almond milk and oil to the bowl. Stir just until the mixture is combined; it's okay for the batter to be a little lumpy.

Preheat a griddle or large skillet over medium heat and lightly oil it. Use kitchen scissors to cut a small hole in one of the corners of the plastic bag with the cinnamon filling.

Scoop about 1/3 cup of pancake batter onto the skillet. Take the bag with the cinnamon filling and gently squeeze the filling out of the hole, onto the batter in a circular pattern. Avoid adding filling close to the edges of the pancake.

Once the batter is bubbling and the edges have set and started to lightly brown, carefully flip the pancake over onto its other side. (If you're able recommend lifting the pancake gently and agitating it for a moment to give the filling a chance to seep into the interior of the pancake, before flipping it over. This will make the filling less likely to burn).

Cook until the pancake is set on the other side, about 2 more minutes. Repeat with remaining batter. Serve the pancakes warm, with margarine, maple syrup and/or icing if desired.

Prepare the pancake batter:

<em>These Cinnamon Roll Pancakes are thick, fluffy, perfectly spiced and subtly sweet! Try them out for a cozy vegan and gluten-free breakfast treat.</em>

flax

(470 ml) plain soy milk

apple cider vinegar

(180 g) oat flour *see notes

(130 g) brown rice flour

cinnamon, divided

almond butter

Prep

Create the flax &#8220;eggs&#8221; by combining the flax with 5 tablespoons of water in a small bowl and mix well. Add the apple cider vinegar to the soy mil and swirl to curdle and form vegan &#8220;buttermilk&#8221;; let both mixtures sit for at least 5 minutes.

Dry Ingredients

In the meantime, whisk the oat flour, brown rice flour, baking powder, salt, and 1 teaspoon of cinnamon together in a large bowl. Form a well in the center of the bowl.

Wet Ingredients

in a separate bowl combine the flax, milk, 2 tablespoons of maple syrup, and vanilla together. Add this to the center of the dry ingredients, then mix well. The batter should look slightly runny, but will thicken in a few minutes. If your batter is too thick, add additional milk in 1 tablespoon increments.

Cinnamon Swirl

Mix the almond butter with 2 tablespoons of maple syrup, 2 teaspoons of cinnamon, and a small pinch of salt until a thick paste forms. Scoop this into a piping bag (or ziploc w/ the corner cut) and set aside.

Bake: 

warm a large pan or skillet over medium heat and grease with cooking spray or oil/butter of your choice. Pour about 1/3 of the batter onto the skillet to form each pancake. Once the edges have set, carefully pipe a cinnamon &#8220;swirl&#8221; over each pancake. Cook for 2-3 minutes total on this side, then flip the pancake and cook for an additional 2-3 minutes. Carefully remove the pancake from the pan (so as not to damage the swirl), and transfer to a cooling rack or baking tray, swirl side up. Repeat with the remaining batter; this recipe should make around 12 pancakes in total.

serve the pancakes with a maple syrup or icing sugar, then serve warm. Store any leftovers in the fridge for up to 5 days, or in the freezer for up to 1 month.

My family loved this! I really loved cinnamon, so I added quite a bit more in the almond butter sauce... plus a little more maple syrup to keep the consistency thin enough. Otherwise, I thought this recipe hit all the right notes!

So delicious! Even without the cinnamon swirl, there's a good vegan, GF pancake base here which you can add berries, chocolate, or more banana into- so so tasty. I will use this recipe again and definitely recommend!

Thank you for reposting 
I made these today so freaking good ! 
Also I have and love your cookbook

https://content.jwplatform.com/videos/PqdHAzqm.mp4

These Cinnamon Roll Pancakes are thick, fluffy, perfectly spiced and subtly sweet! Try them out for a cozy vegan and gluten-free breakfast treat.

Cinnamon Roll Pancakes are a fluffy tasty treat with a cinnamon and sugar swirl! Serve as a special holiday breakfast or an ordinary weekend brunch.

Bisquick Baking Mix, All-Purpose 1 cup

Milk 1/2 cup

Butter, Melted 4 tablespoons

Cinnamon, Ground 1 1/2 teaspoons

Cream Cheese, Softened 2 ounces

Powdered Sugar 3/4 cup

Gather all of your ingredients to make your...

Gather all of your ingredients to make your cinnamon roll pancakes recipe.

Combine the all-purpose Bisquick baking mix, milk and...

Combine the all-purpose Bisquick baking mix, milk and egg in a mixing bowl.  Beat with a whisk until blended.  Set aside until needed.

The cinnamon swirl pancakes are famous for the...

The cinnamon swirl pancakes are famous for the swirl.  Melt 4 tablespoons of the butter.  Add the melted butter, brown sugar and cinnamon to a small bowl.  Mix until combined.

Place mixture into a sandwich size baggy. Cut...

Place mixture into a sandwich size baggy.  Cut a very tiny bit of one of the corners of the baggy.  Don’t cut too much, you can always cut more if needed.  Set aside until needed.

Make the cream cheese glaze topping. Combine the...

Make the cream cheese glaze topping.  Combine the softened butter and cream cheese until smooth in a medium bowl.  You can use a whisk or a hand mixer.  Blend in ½ of the powdered sugar and vanilla. Whisk until smooth.  Repeat with the remaining powdered sugar and vanilla.

Place into a sandwich baggy and cut the...

Place into a sandwich baggy and cut the tip slightly.  Do not cut too much. Set aside.

Back to the pancake mixture. Preheat the griddle...

Back to the pancake mixture.  Preheat the griddle and coat the flat-top with a layer of fat.  You can use cooking spray, butter or oil.

Using a ¼ measuring cup, pour pancake batter...

Using a ¼ measuring cup, pour pancake batter onto a hot, greased griddle.

Carefully take baggy of cinnamon swirl mixture and...

Carefully take baggy of cinnamon swirl mixture and make a circular pattern in the batter.  If mixture gets stuck when trying to get it out of the bag just squeeze the tip between your fingers to work the clog out.

With a spatula, flip pancake once it is...

With a spatula, flip pancake once it is browned.

After the cinnamon roll pancake is fully cooked...

After the cinnamon roll pancake is fully cooked remove from the griddle to a serving platter.

Take the cream cheese glaze topping baggy and...

Take the cream cheese glaze topping baggy and zig-zag across the top of each pancake.  Serve warm. Makes 6 pancakes.

Cinnamon Roll Pancakes are a delicious homemade pancake mix swirled with cinnamon roll filling and drizzled with a delicious cream cheese glaze. These are pure deliciousness! 

unsalted butter (melted)

+ 2 tablespoons packed light brown sugar

cream cheese (at room temperature)

egg (lightly beaten)

Combine brown sugar, melted butter, and cinnamon in a medium size bowl. Scoop into a baggie and set aside.

To Make the Cinnamon Filling:

In a small pan melt the butter over low heat. Whisk together the cream cheese, vanilla and powdered sugar. Take off of the heat and set aside until ready to use on pancakes.

For the Glaze:

Combine flour, baking powder and salt. Whisk together the milk, egg, and oil.

Heat skillet to medium low. Once preheated, spray with non-stick spray. Add about 1/2 cup of the batter to the skillet. Wait until bubbles start to form. Snip the corner of the cinnamon filling, and create a swirl pattern in the center of the pancake as pictured above. See notes. Be careful not to get it too close to the edge. With a wide metal spatula flip the pancake over and continue cooking for an additional 1-2 minutes until golden brown.

Wipe out the pan each time and repeat with the remaining batter. Warm the glaze if needed and drizzle over pancakes.

To Make the Pancakes:

https://content.jwplatform.com/videos/VPtFd5zZ.mp4

Cinnamon Roll Pancakes are a delicious homemade pancake mix swirled with cinnamon roll filling and drizzled with a delicious cream cheese glaze. These are pure deliciousness!

CINNAMON ROLL PANCAKES

These vegan cinnamon roll pancakes are a deliciously indulgent dairy-free breakfast! They are fluffy pancakes with a coconut sugar + cinnamon swirl, topped with a decadent cream cheese frosting. These vegan pancakes are the perfect recipe for your next holiday breakfast or Sunday brunch!

Tbsp vegan butter, melted

coconut sugar

pancake mix (check ingredients to ensure vegan friendliness)

flax eggs (2 Tbsp ground flaxseed + 5 Tbsp cold water)

vegan butter, softened

vegan cream cheese

tsp vanilla extract

2-3 Tbsp plain non-dairy milk

Mix your flax eggs in a small bowl and set them aside to thicken. 

MAKE THE CINNAMON FILLING: Combine all the ingredients in a small mixing bowl. Transfer ingredients to a zip-lock bag and place it in the fridge to chill. If you have piping bags, feel free to use these instead. 

MAKE THE CREAM CHEESE FROSTING: Mix all the ingredients together in a large mixing bowl with a hand or stand mixer. Chill in the fridge until ready to serve!

MAKE THE PANCAKES: In a large bowl, mix all the pancake ingredients using a whisk until no clumps remain. Heat a large skillet on medium-low heat and add a few tsp of refined coconut oil or sunflower oil. When the skillet is hot, carefully pour 1/2 cup of the batter onto it and use your spatula to gently spread it out.

ADD THE CINNAMON SWIRL: Remove the cinnamon filling from the fridge and squeeze the mixture into one bottom corner of the bag. Use scissors to carefully cut the tip of the corner, creating your own makeshift piping bag. Squeeze the cinnamon filling onto the cooking pancake in a swirl pattern, starting in the middle and going outward, being careful not to get too close to the edge. 

FINISH THE PANCAKES: Cook on medium-low until bubbles appear in the middle of the pancake and the edges get a little dry. Use your spatula to carefully flip the pancake. Allow to cook for another 1-2 minutes. Wipe your skillet and repeat this process with another 1/2 cup of batter. You should have around 10-12 large pancakes total.

Serve the pancakes warm with a hefty drizzle or schmear of the cream cheese frosting and enjoy the hell out of it! Leftovers can be stored in the fridge for up to 5 days or the freezer for up to 6 weeks. If freezing, be sure to place a piece of parchment between each pancake, so they don’t stick together.

These light and fluffy pancakes are irresistible and perfect for a holiday breakfast! Sweet cinnamon and a homemade cream cheese icing. Serve with coffee and enjoy!

Cinnamon Roll Pancakes with Cream Cheese Icing

tbsp melted unsalted butter

tbsp cinnamon

oz softened cream cheese

vegetable oil

ground cinnamon

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

Combine brown sugar, melted butter, and cinnamon in a medium-size bowl. If you have a piping bag, go ahead and transfer the filling to one fitted with a small tip. Otherwise, spoon the filling to one corner of a sealable bag and set aside.

Start by making the cinnamon filling:

&nbsp;Whisk together the melted butter, cream cheese, vanilla, and powdered sugar.

Pancakes:

Combine flour, baking powder, and salt. Then whisk in the milk, egg, and oil.

Heat skillet to medium-low.&nbsp;

Once preheated, spray with non-stick spray.

&nbsp;Add about ½ cup of the batter to the skillet.&nbsp;

&nbsp;Wait until bubbles start to form, then create a swirl pattern with the cinnamon filling&nbsp;(Don't swirl it close to the edge or it will be a mess.).

Flip the pancake over with a spatula, and continue cooking for an additional 1-2 minutes until golden brown.

Warm the glaze if needed and drizzle over pancakes, and serve hot!&nbsp;

Enjoy!

For the glaze:

These cinnamon roll pancakes combine two beloved breakfast favorites into one irresistible dish. They're fluffy, sweet, and drizzled with cream cheese icing.

unsalted butter, softened

brown sugar, packed

buttermilk

unsalted butter, melted

cream cheese, softened

Make the cinnamon swirl: In a medium bowl, whisk the soft butter, brown sugar, and cinnamon until very well blended. Transfer to a piping bag or ziplock bag and set aside.

Make the pancake batter: In a large bowl, whisk the flour, baking powder, baking soda, sugar, and salt until well combined.

In a separate medium bowl, whisk the buttermilk, egg, melted butter, and vanilla until smooth.

Pour the wet ingredients into the dry and stir gently until just combined. A few lumps are okay. Set aside.

Make the cream cheese icing: In a medium bowl, beat the cream cheese and butter until smooth. Slowly add the powdered sugar and vanilla, beating until thick and lump-free. Mix in the milk until the desired consistency is reached.

Cook the pancakes: Warm a skillet or griddle over medium heat. Grease lightly with cooking spray or butter.

Pour 1/4 cup portions of pancake batter into the skillet. Cut the corner off the piping bag and pipe a thin swirl of cinnamon filling over each pancake. When bubbles appear on the surface, flip them and cook for about 1-2 minutes more.

Transfer the cooked pancakes to a plate and cover loosely with foil to keep warm. Repeat with the remaining batter.

Serve the pancakes warm with a drizzle of cream cheese icing. Enjoy!

These cinnamon roll pancakes feature a fluffy batter, a rich cinnamon swirl, and a decadent cream cheese glaze. These taste like a cinnamon roll in pancake form. 

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Cinnamon Roll Pancakes with Cream C...

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