Cinnamon Roll Pancake Bake
User Reviews
5
Cinnamon Roll Pancake Bake
Description
The Cinnamon Roll Pancake Bake recipe involves mixing a pancake batter made from pancake mix, melted butter, baking powder, sweetener, and water, then transferring it into a baking dish. Two separate mixtures—a sweetened cream cheese and a cinnamon-sweetener blend—are swirled into the batter before baking. This technique creates marbled pockets of cinnamon and cream cheese throughout the fluffy pancake base.
Baked at 350°F for about 20-25 minutes, the result is a tender, moist dish with a balance of creamy, sweet, and spicy cinnamon flavors. The bake can be served warm with pancake syrup for added sweetness. The texture contrasts the light pancake base with the richer cream cheese swirls.
This recipe fits well for a make-ahead brunch or weekend breakfast, providing a cinnamon roll-inspired option without individual roll assembly. It can be cut into bars and stored for multiple servings. The notes include tips for gluten-free and dairy-free substitutions, storage in the refrigerator for a week, freezing up to four months, and gentle reheating to preserve moisture.
Ingredients
Pancake Bake:
- 3 cups pancake mix I used Kodiak Cakes, 318g
- 2 Tbsp butter melted, light, 28g
- 1 tsp baking powder
- 1 tsp sweetener of choice
- 2 cups water
Topping:
- 1/2 cup cream cheese or regular cream cheese with a splash of milk, whipped
- 2 Tbsp sweetener of choice
- 1 tsp cinnamon
Instructions
- Preheat the oven to 350 degrees F. Spray a 9x13-inch dish with cooking spray.
- Mix together the pancake bake ingredients in a large bowl until just combined (don’t over mix– this helps keep it fluffy!) then transfer to the prepared baking dish.
- Get two small ziploc bags. Add the cream cheese to one. Then add the sweetener and cinnamon to the other bag and shake to mix them together.
- Cut a tiny hole in the corner of both the bags, then one at a time, make swirls over the pancake batter.
- Use a toothpick or knife to swirl the cream cheese and cinnamon mixture together.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Top with pancake syrup when ready to eat and enjoy!
Notes
- To make gluten-free, use a gluten-free pancake mix.
- For dairy-free, substitute with dairy-free butter, cream cheese, and plant-based pancake mix.
- Store the baked pancake covered in the refrigerator for up to 7 days.
- For freezing, cut into bars and wrap tightly to prevent freezer burn; keep frozen for up to 4 months.
- Reheat bars in the microwave covered with a paper towel; defrost overnight in the fridge if frozen.
- Serving with pancake syrup and light butter enhances the flavor after reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Serving | 1/6 of bake | |
| Calories | 238kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 16g | 32% |
| Fat | 6g | 9% |
| Saturated Fat | 2.3g | 12% |
| Fiber | 5g | 20% |
| Sugar | 3.7g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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