Cinnamon Roll Pancake Bake
Cinnamon Roll Pancake Bake combines the comforting flavors of cinnamon rolls with the fluffy goodness of pancakes. This delightful dish is perfect for breakfast or brunch, bringing a warm and inviting aroma to your kitchen. It is easy to prepare and will soon become a favorite among your family and friends.
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This Cinnamon Roll Pancake Bake is not just a breakfast; it’s an experience. Imagine waking up to the smell of sweet cinnamon swirling through your home. The ease of baking all those classic pancake flavors in one dish makes it a perfect option for busy mornings or lazy weekends. With a soft pancake base and a gooey, cinnamon swirl topping, this recipe captures the essence of cinnamon rolls without the fuss of rolling out dough. Plus, it’s drizzled with a creamy glaze that provides the ultimate finishing touch.
How to Make 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
Slice the Cinnamon Roll Pancake Bake into squares and serve warm. You can top it with additional cream cheese glaze for a richer flavor. Fresh fruits like strawberries or bananas work wonderfully as garnishes, adding a refreshing touch. Serve this dish alongside turkey bacon or fresh fruit salad for a complete brunch experience.
How to Store Cinnamon Roll Pancake Bake
After allowing any leftovers to cool, store the Cinnamon Roll Pancake Bake in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for about 30 seconds or until warm. If you’d like to freeze it, wrap slices in plastic wrap and store them in a freezer-safe bag for up to 2 months.
Tips to Make Cinnamon Roll Pancake Bake Perfect
- Don’t Overmix: When combining wet and dry ingredients, mix just until combined to maintain the pancake’s fluffy texture.
- Use Fresh Ingredients: Ensure your baking powder and baking soda are fresh for the best rise.
- Adjust Sweetness: If you prefer a sweeter pancake bake, feel free to increase the sugar in the batter or the glaze.
- Add Nuts: Chopped nuts, such as pecans or walnuts, can be added to the cinnamon mixture for added crunch and flavor.
Flavor Variations
- Pumpkin Spice: Add 1 cup of canned pumpkin to the wet ingredients and a teaspoon of pumpkin pie spice for a seasonal twist.
- Chocolate Chip: Mix in 1/2 cup of chocolate chips before baking for a deliciously decadent version.
- Nutella Swirl: Create a Nutella swirl by drizzling Nutella over the pancake batter before baking for a rich, chocolatey experience.
Pro Tips for Success
- Room Temperature Ingredients: Make sure your eggs and buttermilk are at room temperature to achieve a smooth batter.
- Use a Toothpick: Check for doneness with a toothpick. If it comes out clean, the bake is ready.
- Glaze Consistency: For a thicker glaze, reduce the milk slightly; for a thinner glaze, add a bit more.
FAQs About Cinnamon Roll Pancake Bake
Can I make Cinnamon Roll Pancake Bake ahead of time?
Yes! You can prepare the batter and mix the cinnamon swirl the night before. Simply cover and refrigerate both. In the morning, pour the batter into the baking dish, swirl the cinnamon mixture, and bake as directed.
Is there a gluten-free option?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend. Ensure that the baking powder you use is also gluten-free.
Can I use regular milk instead of buttermilk?
Yes. If you don’t have buttermilk, you can create a substitute by adding 1 tablespoon of lemon juice or vinegar to regular milk. Let it sit for about 5 minutes before using.
Final Thoughts
Cinnamon Roll Pancake Bake is a delightful treat that takes the beloved flavors of cinnamon rolls and combines them with the ease of pancake batter. With its fluffy texture and delicious glaze, it is perfect for any gathering or family breakfast. Whether you enjoy it as is or mix in your favorite additions, this recipe is sure to become a staple in your home. Get ready to impress your family and friends with this amazing dish!
Cinnamon Roll Pancake Bake
Ingredients
Method
- Preheat the oven to 350°F (175°C). 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.
- 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.