Fluffy Cinnamon Roll German Pancake
This Fluffy Cinnamon Roll German Pancake is basically the best of both worlds—imagine the airy, puffed-up magic of a German pancake mixed with all the cozy flavors of a cinnamon roll. It’s got that perfect swirl of cinnamon sugar baked right in, and then you finish it off with a drizzle of tangy cream cheese frosting. It’s simple enough to whip up on a lazy morning, but fancy enough to make you feel like you’ve treated yourself (or your family!) to something special. Trust me, one bite and you’ll be making this on repeat.
Servings
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
Making this gluten-free is a breeze! Just swap out the all-purpose flour for your favorite gluten-free baking mix. Make sure it’s one with a binding agent, like xanthan gum, to keep the pancake fluffy and light. The rest of the ingredients are already gluten-free, so it’s an easy adjustment. You’ll still get that perfect rise and cinnamon swirl goodness, and no one will even notice the difference. Whether you’re gluten-free or just want to give it a try, this pancake will come out just as delicious!