Cinnamon Roll Pancake Bake Recipe
Imagine the comforting aroma of cinnamon rolls. And the fluffy texture of pancakes. Combined into one delectable breakfast dish. This Cinnamon Roll Pancake Bake. Brings together layers of soft buttermilk pancakes. A rich and gooey cinnamon filling. And a crumbly streusel topping. Each bite. Is a perfect blend of sweet, spiced, and buttery flavors. Making it an irresistible treat. For any morning. It's not just a breakfast. It's an experience. That brings joy and warmth. To your family table.
10 Servings
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
To make this Cinnamon Roll Pancake Bake gluten-free. Swap out the all-purpose flour. For a high-quality gluten-free flour blend. Ensure that the baking powder. And baking soda you use. Are certified gluten-free. As cross-contamination can sometimes occur. The rest of the ingredients are naturally gluten-free. But always double-check labels. Especially on items like vanilla extract. And powdered sugar. To confirm there are no gluten-containing additives. With these simple substitutions. You can enjoy this delicious bake. Without any gluten concerns.