Cinnamon Roll Pancake Bake
Cinnamon Roll Pancake Bake
Cinnamon Roll Pancake Bake brings the delightful taste of classic cinnamon rolls into a convenient and fun breakfast dish. This unique recipe combines fluffy pancakes with a rich cinnamon swirl and a creamy glaze, making it a crowd-pleaser perfect for any occasion. Whether you’re feeding a family on a Sunday morning or enjoying brunch with friends, this dish will surely impress!
Why You’ll Love This Cinnamon Roll Pancake Bake
This Cinnamon Roll Pancake Bake is more than just a beautiful dish; it’s a blend of flavors and textures that creates a memorable breakfast experience. The soft, fluffy pancakes soak up the cinnamon and sugar mixture, providing a sweet and comforting taste. The addition of the cream cheese glaze enriches each bite, taking your breakfast to a whole new level. Plus, it’s easy to prepare, which means you can enjoy more time with your loved ones and less time in the kitchen.
How to Make Cinnamon Roll Pancake Bake
Follow these simple steps to create your own Cinnamon Roll Pancake Bake.
Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 3/4 cups buttermilk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/3 cup unsalted butter, melted
- 1/2 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Step-by-Step Instructions:
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish thoroughly.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract until blended.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined; avoid overmixing.
- Evenly pour the pancake batter into the prepared baking dish.
- Combine melted butter, light brown sugar, and ground cinnamon in a small bowl. Drizzle and swirl this mixture over the batter using a spoon.
- Bake for 28 to 32 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- While baking, beat the cream cheese until smooth. Gradually add powdered sugar, milk, and vanilla extract, mixing until creamy and pourable.
- Remove the dish from the oven and allow to cool for 5 to 10 minutes. Drizzle with cream cheese glaze and serve warm.
How to Serve Cinnamon Roll Pancake Bake
Serve your Cinnamon Roll Pancake Bake warm, drizzled generously with the cream cheese glaze. Pair it with fresh fruit or a side of turkey bacon for a complete breakfast experience. This dish is perfect for sharing, so don’t hesitate to cut it into squares and serve it family-style right from the baking dish.
How to Store Cinnamon Roll Pancake Bake
After enjoying this delightful dish, you might have some leftovers. Allow the Cinnamon Roll Pancake Bake to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. When ready to eat, simply reheat the portions in the microwave or in the oven until warmed through.
Tips to Make Cinnamon Roll Pancake Bake Perfect
- Don’t Overmix: When combining the wet and dry ingredients, gently fold until just combined. Overmixing can lead to tough pancakes.
- Use Fresh Ingredients: Ensure your baking powder and baking soda are fresh for the best rise.
- Perfect Swirl: When drizzling the cinnamon mix over the batter, use a spoon to create beautiful swirls, enhancing both the appearance and flavor.
- Customize: Feel free to add chopped nuts or chocolate chips to the batter for added texture.
Flavor Variations
Add your own twist to this Cinnamon Roll Pancake Bake with the following variations:
- Nut Variants: Fold in chopped pecans or walnuts for an added crunch.
- Fruit Additions: Incorporate berries or sliced bananas into the batter for a fruity burst.
- Sweeteners: Swap out the brown sugar for maple sugar for a different sweet taste.
Pro Tips for Success
- And above earlier tips: If you want a quicker prep time, mix the dry and wet ingredients the night before and store separately in the refrigerator. Combine them right before baking.
- Even Baking: Rotate your baking dish halfway through baking to ensure even cooking and prevent browning on one side.
FAQs About Cinnamon Roll Pancake Bake
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. Keep in mind that it may result in a denser texture, so consider using half whole wheat and half all-purpose for a lighter outcome.
Can I make this recipe dairy-free?
Absolutely! Use non-dairy milk (like almond or oat milk) and a dairy-free butter alternative. Replace cream cheese with a non-dairy cream cheese for the glaze.
Is it possible to freeze Cinnamon Roll Pancake Bake?
Yes, you can freeze this dish! After baking and cooling, wrap individual pieces in plastic wrap and store them in a freezer bag. To reheat, simply microwave or bake until warm.
Final Thoughts
Cinnamon Roll Pancake Bake is a wonderful way to start your day or impress guests at brunch. With its delightful cinnamon flavor and creamy glaze, this dish offers a perfect blend of comfort and joy. Easy to prepare and adaptable to your taste, it’s a recipe you’ll want to keep in your morning rotation. Enjoy every warm, gooey bite!
Cinnamon Roll Pancake Bake
Ingredients
Pancake Batter
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 3/4 cups buttermilk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Cinnamon Swirl Topping
- 1/3 cup unsalted butter, melted
- 1/2 cup packed light brown sugar
- 1 tablespoon ground cinnamon
Cream Cheese Glaze
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F. Grease a 9x13-inch baking dish thoroughly.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract until blended.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined; avoid overmixing.
- Evenly pour the pancake batter into the prepared baking dish.
Cinnamon Swirl
- Combine melted butter, light brown sugar, and ground cinnamon in a small bowl. Drizzle and swirl this mixture over the batter using a spoon.
Baking
- Bake for 28 to 32 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- While baking, beat the cream cheese until smooth. Gradually add powdered sugar, milk, and vanilla extract, mixing until creamy and pourable.
- Remove the dish from the oven and allow to cool for 5 to 10 minutes. Drizzle with cream cheese glaze and serve warm.
