Description

Cinnamon Roll Pancakes with Cream Cheese Frosting (plant-based) combine fluffy, soft pancakes swirled with a warm cinnamon filling and topped with a rich, tangy plant-based cream cheese frosting. This indulgent breakfast or dessert treat uses simple pantry staples, customizable ingredients, and offers a perfect balance of sweetness and spice, suitable for a cozy morning or a sweet brunch.

Ingredients

Scale

Dry Ingredients

1 ½ cups all-purpose flour
2 teaspoons baking powder
3 tablespoons natural sugar
1 teaspoon ground cinnamon (natural)

Wet Ingredients

1 ¼ cups plant-based milk
1 teaspoon pure vanilla extract (natural)
3 tablespoons plant-based cream cheese, softened

Cinnamon Swirl

4 tablespoons natural sugar
2 teaspoons ground cinnamon (natural)
1 tablespoon vegetarian Worcestershire sauce (natural)
1 teaspoon natural gelling agent

Cream Cheese Frosting (Plant-Based)

4 ounces plant-based cream cheese, softened
½ cup powdered sugar (natural)
2–3 tablespoons plant-based milk
½ teaspoon pure vanilla extract (natural)

Optional

Smoked turkey bacon, crumbled, for garnish or layering

Instructions

Prepare the Batter: Whisk together all-purpose flour, baking powder, natural sugar, and a pinch of ground cinnamon (natural) in a large bowl. In a separate bowl, combine plant-based milk, pure vanilla extract (natural), and softened plant-based cream cheese. Gently fold the wet ingredients into the dry ingredients until just combined, taking care not to overmix to keep the batter fluffy.
Make the Cinnamon Swirl: In a small bowl, mix natural sugar, ground cinnamon (natural), vegetarian Worcestershire sauce (natural), and natural gelling agent until you get a thick, spreadable consistency. This cinnamon swirl will be swirled into the pancakes during cooking.
Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with plant-based butter or oil. Pour a scoop of batter onto the skillet, then spoon some cinnamon swirl on top. Use a knife or skewer to gently swirl the cinnamon mixture into the batter. Cook until bubbles form on the surface and edges are set, then carefully flip and cook for another 1-2 minutes until golden brown. Repeat with remaining batter and swirl.
Prepare the Cream Cheese Frosting (Plant-Based): Beat softened plant-based cream cheese with powdered sugar (natural) and 2 tablespoons of plant-based milk until smooth and spreadable. Add pure vanilla extract (natural) and adjust the milk quantity to reach your desired frosting consistency.
Assemble and Serve: Stack warm cinnamon roll pancakes on plates, generously spread or drizzle the cream cheese frosting on top, and if desired, sprinkle with crumbled smoked turkey bacon for a savory contrast. Serve immediately to enjoy the perfect combination of warm pancakes and cool frosting.

Notes

Use fresh plant-based milk and cream cheese for the best texture and flavor.
Do not overmix the batter to maintain tender, fluffy pancakes.
Swirl the cinnamon filling gently to preserve both flavor and visual appeal.
Maintain medium heat to ensure pancakes cook evenly without burning.
Adjust cream cheese frosting thickness with plant-based milk to your liking.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Pan Frying
Cuisine: American

Nutrition

Serving Size: 2 pancakes with frosting
Calories: 320
Sugar: 18g
Sodium: 260mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 6g
Cholesterol: 0mg

Keywords: cinnamon roll pancakes, plant-based cream cheese frosting, vegan pancakes, sweet breakfast, brunch recipe, cinnamon swirl, dairy-free frosting