Ooey Gooey Cinnamon Roll Pancakes
These ooey gooey cinnamon roll pancakes taste just like a classic Cinnabon, but in breakfast form. They're perfect served as a decadent breakfast, brunch special or holiday treat. Plus they whip up without all the rising, rolling and cutting that classic cinnamon buns require.
Ingredients
For the Pancakes
- 1 tbsp ground flax
- 3 tbsp water
- 2 cups all purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 2 tbsp sugar
- 1 tsp cinnamon
- 1½ cups non dairy milk
- ⅓ cup vegan butter melted
- 1 tsp vanilla extract
For the Cinnamon Sugar
- 6 tbsp vegan butter melted
- ⅓ cup brown sugar
- 2 tbsp cinnamon
For the Cream Cheese Topping
- ¼ cup vegan butter softened
- 100 grams vegan cream cheese (approx half a standard 8 oz tub- I use Daiya oat-cream blend)
- 1½ cups icing sugar
- ½ tsp vanilla extract
Instructions
For the Pancakes
- Make the flax egg. In a small bowl, whisk together the ground flax and water. Let sit to thicken while you prepare the remainder of the pancake ingredients.
- In a large mixing bowl, whisk together the flour, baking powder, salt, sugar and cinnamon. Now pour in the non-dairy milk, melted butter and vanilla extract. Stir to combine and then gently stir in the flax egg.
Prepare the Cinnamon Sugar
- Using a whisk or stirring vigorously, thoroughly combine all of the Cinnamon Sugar ingredients in a separate bowl.Then, add the mixture to a piping bag or ziploc with a hole cut in the bottom corner, so that the cinnamon sugar can be piped onto the pancakes.
Prepare the Cream Cheese Topping
- Beat the vegan butter and vegan cream cheese together until creamy and smooth in a large bowl. Then beat in the icing sugar and vanilla extract until well combined.
Cooking and Preparing the Pancakes
- To a preheated electric griddle or pan, add the batter (approx 1/2 cup at a time) to form pancakes. Then, pipe the Cinnamon Sugar in swirls onto the pancakes as they cook. The cinnamon sugar will spread a bit as it warms. Remember the tighter the swirl the more intense the flavour, so adjust to your preferences. Cook for approximately 2-3 minutes until bubbly and the edges are set, then flip and cook the other side.Remove from the heat and, while warm, drizzle or spoon on the cream cheese frosting, to taste. It should melt into your hot pancakes and make a decadent, gooey cinnamon roll pancake- reminiscent of classic Cinnabons!Serve hot and enjoy!
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