Cinnamon Roll Pancake Bake

This Cinnamon Roll Pancake Bake is my secret weapon for effortless weekend brunches when I want all the comfort and wow-factor of cinnamon rolls but with half the effort. Imagine buttery pancake layers kissed with ribbons of warm cinnamon sugar and finished with tangy-sweet cream cheese glaze. When I first served this, my family hovered near the oven, and now it is our go-to for birthdays and lazy Sunday mornings.

I once brought this to a neighbors’ potluck and it disappeared in minutes. The swirl gets gooey like a bakery cinnamon roll and that cream cheese icing ties everything together in a dreamy way.

Ingredients

• All-purpose flour: Creates tender body in the bake For a softer crumb choose unbleached flour
• Granulated sugar: Adds sweetness in the pancake base Choose organic cane sugar for a subtle flavor
• Baking powder: Gives the pancakes lift Always use fresh baking powder for best rise
• Baking soda: Helps balance out the tang from the buttermilk Store in an airtight container to keep it potent
• Salt: Balances and brightens all the other flavors Fine salt dissolves and blends best
• Eggs: Bind everything together and add richness Use large eggs at room temperature for fluffier pancakes
• Buttermilk: Brings signature tang and moisture Whole buttermilk works best for extra tenderness
• Unsalted butter: Adds richness throughout Use high quality real butter for great flavor
• Vanilla extract: Enhances the warmth and depth of both batter and glaze Pure vanilla gives a more aromatic finish
• Light brown sugar: The star in the cinnamon swirl Choose soft and moist brown sugar for gooey swirls
• Ground cinnamon: Delivers that classic roll flavor Fresh, fragrant cinnamon takes this over the top so check your spice’s aroma
• Cream cheese: Makes the glaze creamy and slightly tangy Opt for block-style cream cheese for best results
• Powdered sugar: Sweetens and smooths the glaze Sift to remove any lumps
• Milk: Thins the cream cheese glaze to a drizzle Whole milk or even half and half yields creamier results

Instructions

Preheat and Prepare the Dish:

Preheat your oven to 350 degrees Fahrenheit Set your oven rack in the center Grease a nine by thirteen inch baking dish thoroughly with butter or nonstick spray to prevent sticking This step ensures easy release later

Mix the Dry Ingredients:

In a large mixing bowl thoroughly whisk together the flour sugar baking powder baking soda and salt Take your time so the leaveners are evenly distributed which makes for a uniformly fluffy pancake bake

Combine Wet Ingredients:

In a separate bowl crack in the eggs pour in the buttermilk then add the melted butter and vanilla extract Whisk together until completely smooth and cohesive Any remaining unmixed egg can cause streaks in the batter so make sure it is consistent

Bring Dry and Wet Together:

Pour the wet mixture into the bowl of dry ingredients Use a spatula or large spoon to gently fold everything together until just combined Avoid aggressive mixing or the pancakes may come out tough A few small lumps in the batter are totally fine

Assemble the Batter:

Scrape all the pancake batter into your prepared baking dish Using a spatula spread the batter in an even layer right to the edges This helps the bake rise evenly

Make the Cinnamon Swirl:

In a small bowl stir together the melted butter brown sugar and cinnamon until it forms a smooth paste This mixture should be pourable but not runny If it starts to firm up pop it in the microwave for a few seconds

Swirl the Cinnamon Mixture:

Drizzle the cinnamon mixture all over the top of the batter Use the tip of a butter knife or a chopstick to create short deep swirls Make sure to reach down to get those beautiful cinnamon ribbons in every bite

Bake:

Place the dish on the center rack and bake for about twenty eight to thirty two minutes Start checking at the twenty eight minute mark A toothpick inserted in the center should come out clean and the top should look golden and slightly puffed

Prepare the Glaze:

While the bake cooks beat cream cheese until smooth using a hand mixer or stand mixer Sift in powdered sugar pour in milk and vanilla Beat until creamy and pourable If too thick add an extra splash of milk just until it reaches a drizzling consistency

Glaze and Serve:

Once the bake is out of the oven let it cool for five to ten minutes This sets the crumb and makes slicing easier Drizzle the cream cheese glaze generously over the warm surface Slice into squares and serve while it is still gooey and warm

Save

I just love how the buttermilk tangs up the softness of the pancakes here A favorite moment is my daughter helping swirl in the cinnamon even though she always gets more swirl on her fingers than in the pan This is the only way our family ever wants cinnamon rolls now

Storage Tips

If you have leftovers simply cover the baking dish with foil or transfer slices to an airtight container Store in the refrigerator for up to three days When ready to serve reheat a portion in the microwave for thirty seconds or cover the whole pan and warm in a low oven until hot The glaze may look slightly dull after chilling but it softens as it warms up

Ingredient Substitutions

You can swap whole wheat flour for half of the all purpose for a heartier version Almond or oat milk makes a tasty alternative if you want a dairy free bake and use your favorite plant based cream cheese for the glaze Chopped pecans or walnuts can be mixed into the swirl for crunch and a spoonful of maple syrup in the batter adds extra warmth

Serving Suggestions

This bake is lovely with fresh berries especially raspberries or sliced bananas Add some crispy bacon or sausage links for hearty contrast or dollop with whipped cream on special occasions When entertaining I set out little bowls of fruit extra glaze and toasted nuts so everyone can customize their piece

Cultural and Historical Context

The inspiration for this dish is the famous American diner breakfast mashups and the nostalgia of Cinnabon style rolls Pancake bakes have become holiday brunch traditions in the Midwest and South The hybrid of pancakes and cinnamon rolls is pure comfort food perfect for sharing with family and friends

Seasonal Adaptations

Toss diced apples or pears into the batter in fall months Stir in lemon zest or blueberries for a bright spring version Try pumpkin pie spice in place of plain cinnamon around the holidays

Success Stories

My friend brought this as a freezer meal after my son was born and it was such a comfort I have served it for Christmas morning every year since Guests always ask for the recipe This one is famous among my cousins for family reunions too

Freezer Meal Conversion

To make ahead bake as directed but do not glaze Let cool completely then wrap tightly and freeze for up to one month To serve thaw overnight in the refrigerator Reheat covered until hot and top with fresh glaze The texture stays soft and the cinnamon swirl is just as gooey

Save

This cozy brunch bake is the perfect comfort food for sharing. Serve it warm to bring the bakery vibes straight to your kitchen.

Questions & Answers

→ How do I prevent the pancake bake from becoming dense?

Mix the wet and dry ingredients until just combined. Overmixing can cause the finished dish to become dense and heavy.

→ Can I make the pancake bake ahead?

You can prepare and bake it ahead, then refrigerate. Reheat gently before serving and add extra glaze if desired.

→ What can I use instead of buttermilk?

Substitute regular milk mixed with 1 tablespoon vinegar or lemon juice to create a similar texture and tang.

→ Is it possible to add nuts or fruit?

Chopped pecans or fresh berries can be mixed into the cinnamon swirl or served on top for extra flavor and texture.

→ How do I know when the bake is done?

Check for a golden top and use a toothpick—if it comes out clean from the center, it’s ready to serve warm.

→ Can leftovers be stored?

Leftover slices can be refrigerated in an airtight container, then reheated in the oven or microwave before eating.