Cinnamon Roll Pancake Bake

Course: Breakfast

Cuisine: American

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Calories: 238kcal

Author: Lauren

This Cinnamon Roll Pancake Bake is the absolute easiest way to enjoy all the classic flavors of cinnamon rolls without all the extra work! This easy bake only takes 5 minutes to throw together and is perfect for meal prep breakfast throughout the week!

Print Recipe

Equipment

9x13 baking dish

Ingredients

Pancake Bake:

3 cups pancake mix (318g) I used Kodiak Cakes
2 Tbsp light butter (28g) melted
1 tsp baking powder
1 tsp sweetener of choice
2 cups water

Topping:

1/2 cup whipped cream cheese or regular cream cheese with a splash of milk
2 Tbsp sweetener of choice
1 tsp cinnamon

Instructions

Preheat the oven to 350 degrees F. Spray a 9x13-inch dish with cooking spray.
Mix together the pancake bake ingredients in a large bowl until just combined (don’t over mix– this helps keep it fluffy!) then transfer to the prepared baking dish.
Get two small ziploc bags. Add the cream cheese to one. Then add the sweetener and cinnamon to the other bag and shake to mix them together.
Cut a tiny hole in the corner of both the bags, then one at a time, make swirls over the pancake batter.
Use a toothpick or knife to swirl the cream cheese and cinnamon mixture together.
Bake for 20-25 minutes, or until a toothpick comes out clean.
Top with pancake syrup when ready to eat and enjoy!

Notes

To make gluten-free: use a gluten-free pancake mix.

To make dairy-free: use dairy-free butter, dairy-free cream cheese and a plant-based pancake mix.

To store: You can let the breakfast bake cool and wrap the 9×13″ dish in plastic wrap, or you can go ahead and cut it into bars and store in an airtight container or Ziplock bag. They will stay fresh covered in the fridge for 7 days.

To freeze: I recommend cutting the pancake bake into bars. This way, you can wrap them tightly in plastic wrap, aluminum foil, or parchment paper and seal in an airtight Ziplock bag more easily. You want to let out as much air as possible to prevent freezer burn. Bars will keep fresh up to 4 months if sealed well.

To reheat: place bars in a microwave-safe dish covered with paper towel. Defrost in the refrigerator the night before if frozen. Microwave for 20-25 seconds. I highly recommend topping with a little pancake syrup and light butter. I promise you, your taste buds will immediately thank you.

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