Cinnamon Roll Pancakes (Dairy-Free!)

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Collaborator: The Broken Bread

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.

Serves: 6
Cook Time: 20 Minutes
Prep Time: 15 Minutes
Total Time: 35 Minutes


For the Cinnamon Filling:

  • 3 tbs vegan butter, room temp
  • 4 tbs brown sugar
  • ¾ tsp cinnamon
For the Cream Cheese Frosting:
  • 3 oz vegan cream cheese, room temp
  • 1 tbsp vegan butter, room temp
  • ¾ cup powdered sugar
  • 2 tsp Vanilla or Original Califia Farms Oatmilk, as needed

For the Pancakes:

  • 1 cup all-purpose flour
  • 1 tbs granulated sugar
  • 1 tbs baking powder
  • ½ tsp cinnamon
  • ¼ tsp kosher salt
  • 3/4 cup + 2 tbs Vanilla or Original Califia Farms Oatmilk
  • 1 tbs melted coconut oil


  1. Begin by making the cinnamon filling. 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. Transfer the mixture to a plastic piping or small ziplock bag and cut off the tip or corner of the bag. Set aside.
  1. For the frosting, add the vegan cream cheese and butter to a small bowl and whisk together until smooth and no lumps remain. Mix in the powdered sugar, then add the oat milk, one teaspoon at a time if a thinner frosting is desired. Set aside.
  1. For the pancakes, add the flour, sugar, baking powder, cinnamon, and salt to a medium bowl and whisk well to combine.
  1. Add the oat milk and coconut oil and gently fold together until just combined. Let the batter rest for 5 minutes.
  1. While the batter is resting, heat a non-stick skillet over medium heat. Lightly grease the pan with cooking spray or some neutral oil and spoon ¼ cup of the batter onto the pan.
  1. 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.
  1. 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. 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.
  1. Serve the pancakes while hot with a hearty drizzle of the cream cheese frosting.