Cinnamon Roll Pancakes

Dang, Katie! Way to go all out!

Have I ever been to Ikea… did I used to put Ikea on my list of places I wanted to go during the summer as a kid (ok young adult whatever)? YES. I used to pick out my dream room – there was one in particular I remember loving- bunk beds. How rad!

Congratulations on your grown up purchases! Must be snazzy =)

Well these were way easier than I expected. Great idea with the date puree swirl!

Please tell me you are going to post pictures of your finished rooms. Let us college gals dream…. IKEA > bunk beds. Haha.

Have I ever been to Ikea? Are you kidding……I love the place! OMG one of my favourite places to go. Thankfully (money wise) my nearest Ikea store is an hour and a half away. But the catalogue and app are the next best thing.

These are amazing!!!

Yum! I want to make these for breakfast one day! I love the filling with the dates

What else could the cinnamon filling be used for?

A masterpiece of cinnamon rolls! I know what you mean by craving those cinnamon rolls anytime you walk past them!

These are crazy good. I used to make whole-wheat cinnamon rolls often, before I was diagnosed with a gluten sensitivity. Now I have these swirly sweet stacks to satisfy me and my family. I made these with a mix of almond and millet flours, and that cinnamon/date swirl sent us over the moon. Thanks, Miss miracle worker 🙂

These are delicious, Katie! The pancakes stuck to my skillet so I poured the batter into a 13 x 9″ pan (I doubled your recipe) and baked on 325 for 15-20 minutes. Everyone loved them!

Thanks SO much for this recipe! I received a box mix for GF pancakes and I knew from experience that the mixes can lack a bit in the flavor department, so this was a perfect opportunity to try out your filling! To get it to blend smoothly in our 7 cup food processor, I used 2 c. dates, 4 tsp. cinnamon, and 3/4 cup almond milk. I piped it onto the pancake batter as soon as I spooned it onto the pan and it was DELICIOUS! I found it interesting that they tasted great warm, like a nice sweet cinnamon-y pancake (we didn’t add frosting/syrup at all because they were sweet enough alone), but the ones that cooled completely to room temperature tasted SO MUCH more like an actual cinnamon roll that next time I make these I will wait for them to cool just to get that familiar flavor! I have looked at a lot of GF vegan cinnamon roll recipes but I am always intimidated because getting the texture of the bread right seems tricky and I don’t want to “waste” expensive ingredients with a “flop,” but this recipe may have cured my need to bother trying a cinnamon roll recipe at all!

I am generally not a fan of ‘healthy’ desserts as I always figured– why bother? My view of desserts has always been to think of them as special, so essentially, unless you’re a diabetic or have a specific health condition that precludes such extravagances, go ahead and enjoy your sugar-laden, dairy and cream-filled treat.

Of course, nowadays, there are a lot of people who grew up without any social recourse or outlet to eat healthily and were sorta locked into the ‘standard American diet’ (SAD) and reacted, as many did, by becoming strict organic-only, or wheat-free, or sugar-free, vegetarian, vegan, raw foodists, paleo eaters, octo-lacto vegetarians, fruitarians, and even to some more extreme directions.

Me? I’m just 60 and have worked in natural foods on and off for most of my adult life, pursued vegetarianism accidentally for months, or watched my calories to lose weight, and even ultimately avoided some foods to simply be more healthy and avoid diabetes or other degenerative diseases.

I long for a day when our food distribution system is more cleaned up, where animals are eaten and slaughtered with universal lack of cruelty, where the costs of artisanal, locally produced foods are priced such that more than DINKS (double-income no kids) and the one percent can afford them, and where vegans won’t feel that they have to announce their preferences and religion whenever they sit down to eat. A world where people can eat what they want with sensibility and social awareness of their choices–and to not feel guilty about it.

Until then, I welcome your blog, recognizing that we are a culture hobbled by extremism and where every bite of food swallowed seems to be a political act. I kinda like your blog, Katie–though I wish the need for people to feel they can’t indulge in occasional calorie bomb desserts weren’t so extant. So blog on, my dear, and I’ll come by…occasionally…for the ride.

I am occasionally considered pre-diabetic so I am very cognizant of my food choices every day, and yet–each week I still continue to make cream and butter and egg and sugar laden desserts. How do I manage this?

I eat just a little bit, and give the rest of my desserts away, and I continue to be reasonably healthy. I made vegan chocolate truffles last week and they were even a big hit with all who ate them, with nary a comment of ‘good for what it is’ leaking into the conversations.

Keep on bloggin’n

Well I’m Swedish so I’ve been to IKEA, but not that many times because I really don’t like the mass produced stuff :). But many Swedes are of course crazy about IKEA, and it’s nice going to IKEA when you’re getting your first apartment.

wow!! These were so much easier than making cinn buns but just as good!!! They will be a part of the regular breakfast rotation for sure!!

Was never able to find the recipe for the cinnamon mixture for the pancakes.

I have to say, I tried to make these and thought they were a huge disaster bc my piping bag broke and I couldn’t get anything really to work, so I just used the date/cinnamon mixture to spread on top of the pancakes with a little syrup AND IT WAS SO DELICIOUS!!!! I want to put this stuff on everything. I don’t think I’ll ever try to swirl it in with the pancakes again:). Thank you for this recipe!!!!!

Wet ingredients are cold, coconut oil turns solid…how do you mix?

Once again proving that pancakes ARE just as good as dessert! Awesome recipe. Thanks for sharing.

This cinnamon date swirl is so yummy! 🙂 The pancakes were a little bit gummy, though, so next time I will put the filling in my regular pancakes (plus a bit of cinnamon). This recipe is definitely a keeper!

Hello Katie, I was just wondering if prunes could substitute in for the dates?

I’ve made a lot of your recipes but this one is one of my favorite! I used whole wheat pastry flour and they were absolutely amazing! I also soaked my dates in boiling water for about five minutes before mixing them up and that seemed to work well to soft them. Thank you for such a great recipe!

I tried a pancake recipe based on what you have here using a gluten free flour and chocolate chips for my grand daughter I loved it. she has yet to try it but they are in the freezer this is the best sight for good recipes my next purchase will be a food processor since I love to cook. thank god for you and your recipes Katie you inspired me.

These were delicious! I used packaged chopped dates, which my food processor didn’t really use blend well. But even though the filling was a bit clumpy, they still turned about amazing! The recipe made 6 medium pancakes.