Cinnamon Roll Pancakes With Maya Donna



Cinnamon roll pancakes – OK, where do I start ? First of all, this is both a breakfast and a dessert recipe. It is really sweet on its own so you should not add any syrup on top of these lovely pancakes. This is preferably once in a week recipe (for weekends), otherwise your family will be addicted to it you will never even eat regular pancakes again.

It smells incredible, tastes incredible and looks incredible. Perfect combo for impressing your loved ones. They will love you more after making these pancakes. There will not be any leftovers so you do not have to think about how to freeze or store them 🙂

I must warn you though. It is a little bit messy to make at firs try but when do it 2-3 times it will be a staple weekend recipe. Lets get to work!

cinnamon roll pancakes



4 tablespoons coconut oil or (1/2 stick) unsalted butter, just melted (not boiling)
6 tablespoons erythritol or your favorite sweetener 
1/2 tablespoon ground cinnamon

cinnamon roll pancakes



4 tablespoons coconut oil or (1/2 stick) unsalted butter
2 ounces cream cheese, at room temperature
3/4 cup powdered stevia
1/2 teaspoon vanilla extract



1 cup gluten free all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon Grapeseed oil




1-) In a medium bowl, stir together the coconut oil, erythritol and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside.

Tips: Before swirling, open up the baggie again and give it a good stir to re-incorporate any coconut oil that may have separated from the erythritol. You want the mixture to thicken a bit- it’s best when it’s similar to the squeezing texture of a tube of toothpaste, which will happen if you leave it at room temperature for several minutes. Don’t try to use the filling for the pancake swirl unless it has thickened as it will be too runny to make a solid swirl.

cinnamon roll pancakes

2-) In a small pan, heat the coconut oil or butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.
3-) In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).

cinnamon roll pancakes
4-) Heat a large, nonstick skillet over medium-heat and spray with nonstick spray.

5-) Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low.

6-) Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your cinnamon roll pancakes begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll).

Tips: Keep the heat low or your pancakes might cook up too quickly. Don’t flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula(you can use 2 spatulas side by side if needed) so you can grasp the whole thing without batter and filling dripping all over the place!

7-) Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well.

😎 When you flip the cinnamon roll pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

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