Cinnamon Roll Pancake Bake – Start your mornings with a warm. And comforting dish. That combines the best of two breakfast favorites – pancakes and cinnamon rolls. This Cinnamon Roll Pancake Bake Recipe. Features fluffy buttermilk pancakes. Layered with a sweet cinnamon filling. Topped with a buttery streusel. Perfect for weekend brunch. Or a special family breakfast. This dish is sure to delight. Everyone at the table.
The first time I made this Cinnamon Roll Pancake Bake. It was a chilly Saturday morning. I remember the look of surprise. And delight on my husband and child’s faces. As they walked into the kitchen. Drawn by the irresistible aroma of cinnamon. And vanilla. We sat together. Savoring each bite. And it quickly became. A family favorite. Now, it’s our go-to recipe for special mornings. Bringing warmth. And happiness to our table.
What makes this Cinnamon Roll Pancake Bake truly stands out?
This recipe stands out. For its perfect combination of fluffy pancakes. And gooey cinnamon roll filling. Creating a breakfast treat. That’s both unique. And delicious. The streusel topping. Adds a delightful crunch. And the whole dish is easy to prepare ahead of time. Making it ideal. For busy mornings. Or brunch gatherings. Plus, the use of organic. And high-quality ingredients. Ensures a wholesome. And flavorful experience.
What You Need To Make This Cinnamon Roll Pancake Bake Recipe?
Organic All-Purpose Flour: This provides a sturdy base for both the pancakes. And the streusel. Its organic nature ensures a cleaner, healthier bake.
Organic Sugar: Adds just the right amount of sweetness. Without overpowering the natural flavors of the other ingredients.
Baking Powder & Baking Soda: These leavening agents work together. To make your pancakes fluffy. And light.
Fresh-Ground Himalayan Sea Salt: Enhances all the flavors. And gives a touch of mineral goodness.
Buttermilk: This tangy liquid makes the pancakes tender and moist. While also adding a depth of flavor.
Organic Unsalted Butter: Used in both the batter and the filling. It adds richness. And a creamy texture.
Bourbon Madagascar Vanilla Extract: Infuses a deep, aromatic flavor. That elevates the entire dish.
Goldrich Farms Eggs: These high-quality eggs. Help bind the ingredients. And provide structure to the bake.
Cinnamon: The star of the filling. It adds warmth and spice. Making the dish feel like a comforting hug.
Powdered Sugar: Sweetens the cinnamon filling. Without adding grittiness.
Organic Milk: Used in the custard mixture. It makes the bake rich. And creamy.
Organic Brown Sugar: Adds a molasses-like depth to the streusel topping.
Cold Organic Butter: Essential for a crumbly, delicious streusel topping.
Steps To Make Cinnamon Roll Pancake Bake:
Make the Pancakes:
Step 1: Combine flour, sugar, baking powder, baking soda, and salt in a bowl.
Step 2: In a separate bowl, whisk eggs, then add buttermilk, melted butter, and vanilla. Mix until well combined.
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Step 3: Pour liquid ingredients into dry ingredients and stir until combined.
Step 4: Heat skillet, spray with cooking spray, and cook pancakes for 2-3 minutes per side. Let cool.
Assemble the Bake:
Step 5: Preheat oven to 350°F and spray a 13×9-inch baking dish with cooking spray.
Step 6: Cut pancakes in half and layer in the baking dish.
Step 7: Mix cinnamon roll filling ingredients and spread between pancake layers.
Step 8: Whisk eggs, milk, buttermilk, sugar, and vanilla. Pour over pancakes, coating each one.
Make the Streusel Topping:
Step 9: Combine flour, brown sugar, cinnamon, and salt. Cut in butter until the mixture resembles coarse sand.
Step 10: Sprinkle streusel over pancakes.
Step 11: Cover with sprayed foil and bake for 50 minutes. Remove foil and bake until the top is browned and the middle is set (about 10 more minutes).
Step 12: Let cool for 15-30 minutes before serving. Drizzle with maple syrup and sprinkle with powdered sugar.
Tip:
For an extra special touch. You can prepare the pancakes a day or two in advance. And store them in the refrigerator. This makes assembling the dish in the morning a breeze. Saving you time. And effort. Additionally, consider adding a drizzle of maple syrup. Or a sprinkle of powdered sugar. Just before serving. To enhance the sweetness. And presentation. The combination of warm, gooey pancakes. With a hint of crispiness from the streusel topping. Will make this breakfast dish unforgettable.
Frequently Asked Questions:
Can I make this recipe ahead of time?
Yes. You can prepare the pancakes. And the custard mixture ahead of time. Store them separately in the refrigerator. And assemble the dish. When ready to bake.
Can I use a different type of milk?
Absolutely! You can use any type of milk you prefer. Such as almond milk or oat milk. To accommodate dietary preferences.
What can I use instead of buttermilk?
If you don’t have buttermilk on hand. You can make a substitute by adding 1 tablespoon of vinegar. Or lemon juice to 1 cup of milk. Let it sit for a few minutes before using it.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cinnamon Roll Pancake Bake Recipe
Ingredients
For the Pancakes:
- 2 c organic all-purpose flour
- 2 tbsp organic sugar
- 4 tsp baking powder
- 1 tsp baking soda
- 1 tsp fresh-ground Himalayan sea salt
- 2 c buttermilk
- 1/4 c organic unsalted butter melted and cooled
- 1 tsp Bourbon Madagascar vanilla extract
- 2 large Goldrich Farms eggs
For the Cinnamon Roll Filling:
- 1/2 c organic unsalted butter softened
- 1/4 c cinnamon
- 1/4 c powdered sugar
To Be Poured Over the Bake:
- 6 large Goldrich eggs
- 1 1/2 c organic milk
- 1 c buttermilk
- 1/2 c organic sugar
- 1 tbsp Bourbon Madagascar vanilla extract
For the Streusel Topping:
- 1/2 c organic all-purpose flour
- 1/4 c organic brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 c cold organic butter cut into small sections
Instructions
- Make Pancakes: Mix flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk eggs, buttermilk, butter, and vanilla. Combine wet and dry ingredients. Cook pancakes on a greased skillet until golden, then cool.
- Assemble Bake: Preheat oven to 350°F. Grease a baking dish. Cut pancakes in half and layer them in the dish.
- Cinnamon Filling: Mix butter, cinnamon, and powdered sugar. Spread filling between pancake layers.
- Custard Mixture: Whisk eggs, milk, buttermilk, sugar, and vanilla. Pour over pancakes.
- Streusel Topping: Mix flour, brown sugar, cinnamon, and salt. Cut in butter until crumbly. Sprinkle over bake.
- Bake: Cover with foil and bake for 50 minutes. Remove foil and bake until the top is brown and set. Cool, then serve with syrup and powdered sugar.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
