Cinnamon rolls are the perfect breakfast for Christmas day, but they take a lot of effort and preparation. These pancakes have all the delicious taste you want, and half the work. The best part is, they are gluten free for those who have an intolerance or are trying to eat healthier this holiday season.

Wow the family with this Christmas treat.


For the filling:

  • 1/3 c brown sugar
  • 3/4 tsp cinnamon

For the pancakes:

  • 1/2 c gluten-free oat flour
  • 1/2 c sweet rice flour
  • 1/4 c almond meal
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 2 large eggs
  • 1/2 c unsweetened almond milk, or 1 to 2 percent
  • 1/3 c unsweetened applesauce
  • 1 tbsp sunflower oil
  • 1 tsp vanilla extract

For the glaze

  • 1/4 c cream cheese, softened
  • 2 tbsp maple syrup
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla
Photo courtesy of Tribune News Service
Photo courtesy of Tribune News Service


  1. Mix the filling ingredients in a bowl and set aside
  2. Mix all of the dry pancake ingredients together in a large bowl
  3. Whisk the wet pancake ingredients together in another bowl
  4. Combine the wet with the dry and stir with a large wooden spoon
  5. Gently fold in the “filling” mixture
  6. Let the batter sit for 10 minutes
  7. While the batter is sitting, beat the glaze ingredients together until fully smooth and creamy. Store in the fridge until ready to use
  8. Heat griddle or pan over medium heat and grease with butter or oil
  9. Scoop batter into the pan and swirl around with a spatula or spoon
  10. Drizzle glaze over the top of the pancakes
  11. Top with sprinkles, powdered sugar, butter or maple syrup –whatever toppings your heart desires
Michelle Liringis is the Lifestyle Editor for the 2013-2014 year. She is an English major with a journalism minor and has been working with the Niner Times since her freshman year.