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Baked Cinnamon Roll Pancake Recipe

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4.1 from 11 reviews

Cinnamon roll pancakes combine the beloved flavors of cinnamon rolls with the fluffy texture of pancakes in one convenient baked dish. Instead of standing at the stove flipping pancakes and piping individual swirls, this recipe bakes one large-format cinnamon roll pancake in a skillet, offering a shareable breakfast treat with a decadent cinnamon swirl and a fluffy, slightly yeasted batter. It is finished with butter and maple syrup for the perfect sweet start to the day.

Ingredients

Batter Ingredients

  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon active dry yeast
  • 1/2 teaspoon salt
  • 1 cup milk, warm
  • 1 large egg
  • 2 tablespoons melted butter

Cinnamon Filling

  • 1/4 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons melted butter

Topping

  • Butter, for serving
  • Maple syrup, for serving

Instructions

  1. Prepare the Yeast Batter: In a bowl, combine warm milk with active dry yeast and a pinch of sugar. Let it sit for 5–10 minutes until frothy to activate the yeast. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Add the egg, melted butter, and the activated yeast mixture. Stir gently to combine, being careful not to overmix. The batter should be thick but pourable.
  2. Preheat the Oven and Skillet: Place a 10-inch oven-safe skillet (preferably cast iron) in the oven and preheat it to 375°F (190°C). This helps create a slightly crisp bottom crust for the pancake.
  3. Make the Cinnamon Swirl: In a small bowl, mix together brown sugar, ground cinnamon, and melted butter until smooth and spreadable.
  4. Assemble the Pancake: Remove the hot skillet from the oven carefully and butter it lightly if desired. Pour half of the pancake batter into the skillet and spread it evenly. Drizzle or dollop the cinnamon filling over the batter, then pour the remaining batter on top, covering the cinnamon layer completely.
  5. Create the Swirls: Using a knife or skewer, gently swirl the batter and cinnamon filling together to create a marbled effect, avoiding overmixing so the swirl distinctiveness remains.
  6. Bake the Pancake: Place the skillet back in the oven and bake for 20 to 25 minutes, or until the pancake is puffed, golden brown, and a toothpick inserted in the center comes out clean.
  7. Serve: Remove the skillet from the oven and let the pancake cool for a couple of minutes. Serve warm with pats of butter and maple syrup drizzled on top, enjoying the combined flavors of cinnamon rolls and pancakes.

Notes

  • Using warm milk helps activate the yeast properly for a fluffy, light batter.
  • Be careful not to overmix the batter to keep the pancake tender.
  • Use an oven-safe skillet to ensure safe baking in the oven.
  • You can substitute all-purpose flour with whole wheat flour for a healthier twist but expect a denser texture.
  • For a dairy-free version, substitute milk and butter with plant-based alternatives.
  • The cinnamon swirl can be increased or reduced according to your preference for sweetness and spice.

Find it online: https://recipesbyliza.com/baked-cinnamon-roll-pancake-recipe/