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Vegan Cinnamon Roll Swirl Pancakes with Cream Cheese Glaze

A tall stack of vegan cinnamon roll pancakes drizzled heavily with white icing.
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Make comforting, fluffy vegan pancakes featuring a gooey cinnamon swirl filling and topped with a tangy dairy-free cream cheese style glaze. This recipe brings the flavor of cinnamon rolls to your breakfast table.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups unsweetened plant milk (soy or almond recommended)
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted vegan butter, plus more for the griddle
  • For the Cinnamon Swirl Filling:
  • 1/4 cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon melted vegan butter
  • For the Vegan Cream Cheese Glaze:
  • 4 ounces vegan cream cheese, softened
  • 1/2 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1–2 tablespoons plant milk, as needed

Instructions

  1. Prepare the vegan buttermilk: In a small bowl, combine the plant milk and apple cider vinegar. Let it sit for 5 minutes until it slightly curdles.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
  3. Add the vanilla extract and melted vegan butter to the vegan buttermilk mixture. Pour the wet ingredients into the dry ingredients. Whisk gently until just combined. Do not overmix; a few lumps are fine. Let the batter rest for 5 minutes.
  4. Prepare the cinnamon swirl filling: In a separate small bowl, mix the brown sugar, cinnamon, and melted vegan butter until it forms a thick paste.
  5. Heat a griddle or large non-stick skillet over medium heat. Lightly brush with vegan butter.
  6. Pour about 1/4 cup of batter onto the hot griddle for each pancake.
  7. Immediately dollop about 1/2 teaspoon of the cinnamon swirl filling onto the wet batter. Use a toothpick or the tip of a knife to gently swirl the filling into the batter to create a marble effect.
  8. Cook for 2-3 minutes until bubbles appear on the surface and the edges look set. Flip carefully and cook for another 1-2 minutes until golden brown and cooked through. Keep warm while you cook the remaining batter.
  9. Prepare the glaze: In a medium bowl, beat the softened vegan cream cheese until smooth. Gradually beat in the powdered sugar, vanilla extract, and lemon juice until combined. Add plant milk one tablespoon at a time until you reach a thick, pourable consistency.
  10. Stack the warm pancakes and drizzle generously with the vegan cream cheese glaze before serving.

Notes

  • For extra gooeyness, you can thin the glaze slightly more, but keep it thick enough to hold its shape on the stack.
  • If you do not have apple cider vinegar, use white vinegar or lemon juice to curdle the plant milk.
  • You can prepare the cinnamon swirl filling ahead of time and store it in the refrigerator for up to three days.

Nutrition

Find it online: https://cookingbycarla.com/vegan-cinnamon-roll-pancakes/