All recipes / Cinnamon Roll Pancakes
Cinnamon Roll Pancakes
Everyone loves fresh cinnamon rolls in the morning, but they probably love homemade pancakes just as much. This recipe combines both these tasty treats in a way that compromises neither and satisfies everyone.
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6
Ingredients
For the Cinnamon Filling:
3 tablespoons vegan butter, room temp
4 tablespoons brown sugar
¾ teaspoon cinnamon
For the Cream Cheese Frosting:
3 oz vegan cream cheese, room temp
1 tablespoon vegan butter, room temp
¾ cup powdered sugar
2 tsp Califia Farms Extra Creamy Oatmilk, as needed
For the Pancakes:
1 cup all-purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder
½ teaspoon cinnamon
¼ teaspoon kosher salt
3/4 cup + 2 tablespoons Califia Farms Extra Creamy Oatmilk
1 tablespoon melted coconut oil
Directions
01
Add the softened butter, brown sugar, and cinnamon to a small bowl. Use a spoon or a fork and mix everything together until well combined.
02
Transfer the mixture to a plastic piping or small Ziplock bag and cut off the tip or corner of the bag. Set aside.
03
For the frosting, add the vegan cream cheese and butter to a small bowl and whisk together until smooth and no lumps remain.
04
Mix in the powdered sugar, then add the oat milk, one teaspoon at a time if a thinner frosting is desired. Set aside.
05
For the pancakes, add the flour, sugar, baking powder, cinnamon, and salt to a medium bowl and whisk well to combine.
06
Add the oat milk and coconut oil and gently fold together until just combined. Let the batter rest for 5 minutes.
07
While the batter is resting, heat a non-stick pan over medium heat. Lightly grease the pan with cooking spray or some neutral oil and spoon ¼ cup of the batter onto the pan.
08
Allow the pancake to cook for about 1 minute, then use the piping bag to create a cinnamon swirl by starting in the middle and circling out. Be sure to press the filling into the batter slightly with the piping bag as you create your swirl.
09
Once the top of the pancake begins to look slightly dry, flip the pancake and cook for an additional 2 minutes, or until golden brown and cooked through.
10
Wipe down the skillet with a moist paper towel to wipe up any brown sugar that may be left behind. Repeat this process for the remaining batter.
11
Serve the pancakes while hot with a hearty drizzle of the cream cheese frosting.
