Fluffy Cinnamon Roll German Pancake – Looking for something that hits the spot for breakfast? This Fluffy Cinnamon Roll German Pancake is the answer. Imagine the fluffiness of a German pancake, but with all the gooey goodness of a cinnamon roll. Yeah, it’s that good. And the best part? It’s easy, quick, and makes the whole house smell like cinnamon heaven.
The first time I made this, I wasn’t totally sure how it would turn out. You know how it is when you’re trying something new—especially when it’s a mashup of two things you already love. But let me tell you, it was an instant hit. My husband? He couldn’t get enough of that cinnamon swirl. My kid? Completely fascinated by how the pancake puffed up in the oven like a magic trick. And me? I was just thrilled to have something that came together so fast but looked and tasted like I’d spent way more time on it. We barely made it to the table before diving in!
What makes this Fluffy Cinnamon Roll German Pancake truly special?
This recipe is like the best of both worlds—light and airy, but with that warm, sweet cinnamon filling that makes you think of a cinnamon roll fresh from the oven. Plus, it’s topped with cream cheese frosting, so you get that extra layer of creamy, tangy sweetness. What’s not to love? And let’s be real—it’s much quicker than making a batch of cinnamon rolls from scratch. Perfect for lazy weekends, but special enough to impress anyone you serve it to. Trust me, you’ll be making this one again and again.
What You Need To Make This Fluffy Cinnamon Roll German Pancake Recipe?
Eggs: These are what make the pancake puff up and get all fluffy. You’ll want to use room-temperature eggs for the best rise. Cold eggs can sometimes mess with the texture, and we don’t want that!
Milk: This helps create the smooth, pourable batter. I used regular whole milk, but honestly, you could use whatever milk you have on hand. Just keep in mind, the creamier the milk, the richer the pancake.
All-Purpose Flour: Nothing fancy here! Just good ol’ flour to bring the batter together. It’s what helps the pancake hold its shape while still being super light.
Cinnamon: This little pinch of cinnamon in the batter adds a subtle warmth, but the real cinnamon flavor shines in the filling. It’s like the secret ingredient that makes the whole kitchen smell like a bakery!
Butter: Melting the butter in the pan before pouring the batter in gives the pancake those crispy edges we love. Plus, everything’s better with butter, right?
Cream Cheese: The frosting on top is what makes this feel like an indulgent cinnamon roll. Tangy, creamy, and just sweet enough—don’t skip this!
Brown Sugar: This is what makes the cinnamon filling so rich and caramel-y. Combined with the butter and cinnamon, it’s pure magic swirled into the pancake.
Steps To Make Fluffy Cinnamon Roll German Pancake:
First things first, preheat your oven to 425°F. You’ll want it nice and hot to get that perfect rise.
For the batter, just toss the eggs, milk, flour, salt, vanilla, and that little pinch of cinnamon into a blender. Give it a good pulse until everything’s smooth and mixed together. Super easy, right?
Now, for the cinnamon filling. Mix the butter, brown sugar, and cinnamon in a small bowl until it’s nice and creamy. Spoon it into a piping bag or just a ziplock bag and snip the corner off—you don’t need anything fancy here.
Cut the butter into chunks and throw them into your 9×13-inch baking dish. Pop it in the oven for a minute or two, just until the butter melts. But keep an eye on it—it melts fast!
Once the butter is melted, take the dish out and pour your batter right over it. Don’t worry if it looks messy. Now grab that cinnamon filling and swirl it right on top of the batter. I like doing two big swirls, but you can go wild with it.
Put the dish back into the oven and bake for about 22 minutes. You’ll know it’s done when the edges are puffed up and starting to turn golden brown. Don’t be surprised if it looks like it’s about to overflow—it’s all part of the fun!
While that’s baking, mix together the cream cheese, powdered sugar, milk, and vanilla for the frosting. You want it nice and smooth, so keep mixing until there are no lumps.
Once the pancake is out of the oven and cooled a bit, spread the frosting over the top. Then just slice it up and serve. You can add syrup, whipped cream, or even some fruit if you’re feeling fancy. Enjoy!
Tip:
Here’s a little secret to getting that perfect cinnamon swirl on your pancake: after you pour the batter into the pan, give it a minute to settle before adding the cinnamon filling. That way, the swirl stays on top instead of sinking to the bottom. When you’re swirling, don’t hold back! Go big with your swirls, and they’ll spread out beautifully as it bakes. If you want to add a little something extra, toss a pinch of nutmeg or cardamom into the cinnamon filling—it’ll give your kitchen that cozy, spiced aroma, and trust me, everyone will be asking what smells so amazing. Plus, it’s a great way to put your own twist on the recipe.
Frequently Asked Questions:
Can I skip the cream cheese frosting?
Totally! If cream cheese isn’t your thing, you can easily make a simple glaze with powdered sugar, milk, and a splash of vanilla. It’s still sweet and delicious but a little lighter. You can even just drizzle some maple syrup over the top—no complaints there!
What if I don’t have a blender?
That’s not a problem at all! Just grab a whisk and a little patience, or use a hand mixer if you have one. Whisk it until the batter is smooth, with no lumps. It’s a great arm workout, and you’ll get the same fluffy result.
Can I make this ahead of time?
Yes, you can! If you want to save time in the morning, you can prepare the batter and the cinnamon filling the night before and store them in the fridge. Just give the batter a quick whisk before pouring it into the pan the next day. The pancake is best fresh out of the oven, but prepping ahead makes things easier if you’re short on time.
<Remember it later>
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!
Fluffy Cinnamon Roll German Pancake
Ingredients
Batter:
- 6 eggs
- 1 c milk
- 1 c all-purpose flour
- 1/2 tsp salt
- 1 tsp vanilla extract
- pinch of cinnamon
- 4 tbsp butter for the pan
Cinnamon Filling:
- 1/4 c butter room temperature
- 1/4 c brown sugar
- 1 1/2 tsps cinnamon
Cream Cheese Frosting:
- 4 oz cream cheese softened
- 1/2 c powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions
- First, set your oven to 425°F to preheat.
- For the batter, throw the eggs, milk, flour, salt, cinnamon, and vanilla into a blender. Give it a quick pulse until everything is smooth and well combined.
- Now, for the cinnamon filling, grab a small bowl and mix together the butter, brown sugar, and cinnamon until it’s nice and smooth. Transfer this mix into a piping bag (or just use a ziplock bag and snip off the corner—works like a charm!).
- Next, cut the 4 tablespoons of butter into small pieces and place them in a 9x13-inch baking dish. Put the dish in the oven just long enough for the butter to melt. Keep an eye on it—it happens fast!
- As soon as the butter is melted, take the dish out of the oven and pour the batter right over it. Then, grab your cinnamon filling and swirl it over the batter. I like doing two big swirls, but feel free to get creative!
- Pop the dish back into the oven and bake for about 22 minutes, or until the edges puff up and start turning golden brown.
- While the pancake bakes, mix together all the cream cheese frosting ingredients until smooth and creamy.
- Once the pancake is out of the oven and still warm, spread that delicious frosting over the top. Cut it into slices, and if you’re feeling fancy, top it with syrup, whipped cream, or even some fresh fruit. Enjoy!
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!
