Gather your loved ones around the table for a brunch that’s sure to delight with this Cinnamon Roll Pancake Bake. This epic, cozy dish combines the classic flavors of cinnamon rolls with the ease and convenience of pancakes, creating a warm, indulgent, and satisfying breakfast treat. Let’s dive in and discover how to bring this craveable creation to life.
Why You’ll Love This Cinnamon Roll Pancake Bake
This Cinnamon Roll Pancake Bake is a game-changer for your brunch menu. The combination of fluffy pancakes, a melty cinnamon-sugar swirl, and a lush, creamy glaze makes for a truly zesty and bright breakfast experience. It’s the perfect balance of comfort and modernity, with chef-tested steps that ensure reliable results every time. Whether you’re hosting a special gathering or treating yourself to a cozy weekend morning, this recipe is sure to delight and satisfy.
Ingredients
This recipe calls for a simple list of pantry-friendly ingredients that come together to create the ultimate cinnamon roll pancake experience. You’ll need all-purpose flour, baking powder, salt, granulated sugar, ground cinnamon, eggs, milk, and butter. For the creamy glaze, you’ll use powdered sugar, milk, and vanilla extract.
- 2 cups (250g) – All-purpose flour
- 2 teaspoons (10ml) – Baking powder
- 1/2 teaspoon (2.5ml) – Salt
- 3 tablespoons (45ml) – Granulated sugar
- 2 teaspoons (10ml) – Ground cinnamon
- 2 large (100g) – Eggs
- 1 1/2 cups (355ml) – Milk
- 4 tablespoons (60g) – Unsalted butter, melted
Ingredient Substitutions
- Flour: Whole wheat flour or gluten-free all-purpose flour (for a healthier twist)
- Milk: Plant-based milk, such as almond or oat milk (for a dairy-free option)
How to Make Cinnamon Roll Pancake Bake
Begin by preheating your oven and greasing a baking dish. In a large bowl, whisk together the dry ingredients — flour, baking powder, salt, sugar, and cinnamon. In a separate bowl, beat the eggs, then stir in the milk and melted butter. Pour the wet ingredients into the dry ingredients and stir just until combined, being careful not to overmix. Spread half of the pancake batter into the prepared baking dish. Sprinkle the remaining cinnamon-sugar mixture evenly over the top, then dollop the remaining batter over the cinnamon-sugar layer.
Step 1: Prep Work
Begin by preheating your oven to 350°F (177°C) and greasing a 9×13-inch baking dish. In a large bowl, whisk together the all-purpose flour, baking powder, salt, granulated sugar, and ground cinnamon. In a separate bowl, beat the eggs, then stir in the milk and melted butter.
Step 2: Main Cooking Process
Pour the wet ingredients into the dry ingredients and stir just until combined, being careful not to overmix. Spread half of the pancake batter into the prepared baking dish. Sprinkle the remaining cinnamon-sugar mixture evenly over the top, then dollop the remaining batter over the cinnamon-sugar layer.
Step 3: Final Steps/Assembly
Bake the Cinnamon Roll Pancake Bake for 25-30 minutes, or until it’s golden brown and a toothpick inserted in the center comes out clean. While it’s baking, prepare the glaze by whisking together the powdered sugar, milk, and vanilla until smooth.
Step 4: Finishing Touches
Once the pancake bake is out of the oven, drizzle the creamy glaze over the top, ensuring every bite is coated in the lush, velvety goodness. Serve this cozy, indulgent dish warm, and get ready for your guests to swoon over the melty, crispy, and comforting flavors.
Recipe Variations & Tips
- Crunchy Topping: Fold in some chopped pecans or walnuts to the cinnamon-sugar mixture for a delightful crunch.
- Spice it Up: Experiment with different flavor profiles by adding a pinch of nutmeg, ginger, or even a hint of orange zest to the batter.
- Feeding a Crowd: This recipe easily doubles or triples to accommodate larger gatherings.
- Flavor Variations: Try adding a sprinkle of nutmeg or a dash of ground ginger to the cinnamon-sugar mixture for a touch of festive flair.
Serving & Storage
Serve with: Fresh fruit, crispy bacon or sausage, and a hot cup of coffee or tea.
Storage: Leftover Cinnamon Roll Pancake Bake can be stored in the refrigerator for up to 3 days. You can also freeze it for up to 2 months.
Reheat: Reheat individual servings in the microwave or oven when ready to enjoy.
Make-Ahead: You can assemble the Cinnamon Roll Pancake Bake up to a day in advance and refrigerate it until ready to bake. Just be sure to add a few extra minutes to the baking time to account for the chilled batter.
Nutrition Information
This indulgent Cinnamon Roll Pancake Bake is a satisfying and hearty breakfast option. Each serving provides a balance of carbohydrates, protein, and healthy fats to fuel your day. The combination of pancakes, cinnamon-sugar swirl, and creamy glaze makes for a lush and comforting meal that’s sure to leave you feeling satisfied and content.
- Serving Size: 1/12 of the recipe
- Calories: 400 kcal
- Protein: 10 g
- Carbs: 55 g
- Fat: 18 g
- Sodium: 490 mg
Frequently Asked Questions
Can I make this recipe ahead of time?
Absolutely! You can assemble the Cinnamon Roll Pancake Bake up to a day in advance and refrigerate it until ready to bake. Just be sure to add a few extra minutes to the baking time to account for the chilled batter.
Can I use a different type of flour?
Yes, you can experiment with different flours to suit your dietary needs or preferences. Whole wheat flour, gluten-free all-purpose flour, or a combination of flours will all work well in this recipe.
How do I know when the pancake bake is done?
The Cinnamon Roll Pancake Bake is ready when it’s golden brown on top and a toothpick inserted in the center comes out clean. The center should be set and the edges should be lightly crispy.
Can I freeze the leftovers?
Absolutely! Leftover Cinnamon Roll Pancake Bake can be frozen for up to 2 months. When ready to enjoy, simply thaw in the refrigerator overnight and reheat in the oven or microwave until warmed through.
What can I serve with this dish?
This Cinnamon Roll Pancake Bake is a true showstopper on its own, but you can also serve it alongside fresh fruit, a side of crispy bacon or sausage, and a hot cup of coffee or tea for a complete and satisfying brunch spread.
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Cinnamon Roll Pancake Bake for Brunch
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: 🍳 Breakfast & Brunch Upgrades
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cinnamon Roll Pancake Bake is a deliciously sweet twist on traditional pancakes, perfect for brunch gatherings. Soft and fluffy pancakes are layered with a cinnamon-sugar swirl and topped with a creamy glaze.
Ingredients
– 2 cups all-purpose flour
– 2 tablespoons granulated sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1 1/2 cups milk
– 2 large eggs
– 4 tablespoons melted butter
– 1 teaspoon vanilla extract
For the cinnamon swirl:
– 1/4 cup brown sugar
– 1 tablespoon ground cinnamon
– 2 tablespoons softened butter
For the glaze:
– 1 cup powdered sugar
– 2 tablespoons milk
– 1/2 teaspoon vanilla extract
Instructions
1. Preheat the oven to 350°F (175°C).
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another bowl, combine the milk, eggs, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. In a small bowl, mix the brown sugar and cinnamon for the swirl.
6. Grease a 9×13 inch baking dish and pour half the pancake batter into the dish.
7. Spread the cinnamon-sugar mixture over the batter, then pour the remaining batter on top.
8. Using a knife, swirl the batter gently to create a marbled effect.
9. Bake in the preheated oven for 25-30 minutes or until a toothpick comes out clean.
10. While baking, mix powdered sugar, milk, and vanilla extract to make the glaze.
11. Once baked, drizzle the glaze over the warm pancake bake and serve warm.
Notes
This dish can be prepared ahead of time and baked just before serving.
Feel free to add nuts or chocolate chips for extra flavor!
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 15g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
Keywords: pancakes, cinnamon rolls, brunch, bake