Cinnamon Roll Pancake Bowl

Course: Breakfast

Cuisine: American

Prep Time: 3

Cook Time: 2

Total Time: 5

Servings:

Calories: 246kcal

Author: Lauren

If you struggle to decide between gooey cinnamon rolls and fluffy pancakes, this Cinnamon Roll Pancake Bowl is for you! This recipe mixes together the warm, spiced goodness of a classic cinnamon roll with the light, airy texture of pancakes, all served in a single-serve bowl for one!

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Ingredients

1/3 cup buttermilk pancake mix (42g) any pancake mix works, I used Kodiak
1/2 tsp baking powder
1/3 cup water (80g)

Cinnamon sugar:

1 tsp granulated sugar (4g)
1/2 tsp cinnamon

Glaze:

1 tsp unsalted butter
4 tsp powdered sugar (10g)
1/2 tsp milk

Instructions

Whisk the cinnamon and sugar in a small bowl and set aside.
Add the pancake mix and baking powder to a microwave safe bowl and whisk together. Pour in the water and mix until combined.
Sprinkle cinnamon sugar over top, then make cinnamon swirls by swirling a toothpick or butter knife a few times in the pancake batter.
Microwave for one minute.
Melt the butter in a small microwave safe bowl. Whisk in the powdered sugar and milk (add slowly) until combined and desired consistency.
Allow 1-2 minutes for the pancake to cool then drizzle glaze overtop and enjoy!

Notes

I prefer to eat these pancake bowls fresh but if you are making these pancake bowls for meal prep, you can store in an airtight container in the fridge for 3-4 days. Then just reheat for a few seconds in the microwave (be careful to avoid overheating or your pancake bowl will be tough).

Another great option for meal prep is to go ahead and mix all your dry ingredients (pancake mix and baking powder) in the microwave-safe bowl or container. You can also mix up the cinnamon sugar mixture. Then all you have to do is add water, add your cinnamon mixture and microwave for 1 minute and 30 seconds in the morning.

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