Cinnamon Roll Pancake Bake

$- 2 cups pancake mix - 1 ½ cups milk - 2 large eggs - 1 tablespoon vanilla extract - 1 cup brown sugar - 2 teaspoons ground cinnamon - ½ cup unsalted butter, melted - 1 cup cream cheese, softened - 1 cup powdered sugar - 2 tablespoons milk (for icing) The ingredients for this Cinnamon Roll Pancake Bake are easy to find and simple to use. You start with pancake mix, which is the base of your bake. I love how it makes preparation quick and easy. You need milk to help mix everything together. The two eggs add richness and bind the ingredients well. A dash of vanilla extract gives the bake a wonderful flavor. For the cinnamon swirl, you mix brown sugar and ground cinnamon with melted butter. This combination creates a sweet and spicy filling that makes your pancake bake taste like a cinnamon roll. The cream cheese icing adds a creamy, sweet finish. Softened cream cheese mixes well with powdered sugar and milk to create a smooth icing. You can adjust the sweetness by using more or less sugar. This way, you can make it just right for your taste. Enjoy the process and get ready for a delicious treat! 1. First, preheat your oven to 350°F (175°C). This helps the bake cook evenly. 2. Next, take a 9x13 inch baking dish and grease it. This prevents sticking. 3. In a large mixing bowl, whisk together the pancake mix, milk, eggs, and vanilla extract. Mix until smooth and set it aside. 1. In another bowl, combine the brown sugar, ground cinnamon, and melted butter. This mix creates a sweet cinnamon swirl. 2. Stir until it forms a thick paste. This will add a nice flavor to your pancake bake. 1. Pour half of the pancake batter into the greased baking dish. Spread it out evenly. 2. Drizzle half of the cinnamon swirl mixture over the batter. Use a knife to swirl it gently. This creates a marbled look. 3. Next, pour the rest of the pancake batter on top. Then, drizzle the remaining cinnamon mixture over it. 4. Again, swirl lightly with the knife for a nice pattern. 5. Sprinkle a teaspoon of baking powder over the top. This helps the bake rise while cooking. 6. Bake in the preheated oven for 25-30 minutes. Check with a toothpick to see if it comes out clean. If it does, it’s ready! To ensure your pancake bake is fully cooked, keep an eye on the baking time. Set your timer for 25 minutes. At this point, check for doneness. The top should look golden and slightly puffed. A toothpick is your best friend here. Insert it into the center. If it comes out clean, your pancake bake is ready. If it has batter on it, bake a few more minutes. For serving, cut the pancake bake into squares. Use a sharp knife for clean cuts. Serve it warm to keep it soft and fluffy. A sprinkle of cinnamon on top adds flair. You can also drizzle maple syrup on each plate for sweetness. This makes it look extra special and inviting. Adjusting sweetness is easy and fun. If you like a sweeter glaze, add more powdered sugar. Mix in small amounts until you reach your desired taste. For the batter, you can reduce the brown sugar if you want less sweetness. Just remember, this may change the flavor a bit. Taste as you go to find what you love! {{image_2}} You can make your cinnamon roll pancake bake even more fun! Try adding chocolate chips for a sweet twist. Just sprinkle a cup of chocolate chips into the batter before baking. You can also add nuts like walnuts or pecans for some crunch. Another way to change the flavor is by using different extracts. You might use almond or maple instead of vanilla. This will give your pancake bake a unique taste! If you need gluten-free options, look for a gluten-free pancake mix. Many brands offer mixes that taste just as good. You can use this mix in place of regular pancake mix in the recipe. For a dairy-free version, switch the milk to almond or oat milk. You can also use dairy-free cream cheese for the icing. These swaps keep the dish creamy without dairy. You can adapt this recipe for special occasions. For fall, add pumpkin spice to the batter. Just mix in a teaspoon of pumpkin spice with the pancake mix. During the holidays, use eggnog instead of milk for a festive flavor. You can also top the bake with crushed candy canes for a fun twist. Each season brings new ideas for this tasty dish! To store your Cinnamon Roll Pancake Bake, let it cool first. Cut it into squares. Place the squares in an airtight container. This keeps the bake fresh for about 3 to 5 days in the fridge. To reheat, just warm a square in the microwave for 30 seconds. If you want to enjoy it later, don’t worry; it still tastes great! If you want to save some for later, you can freeze the pancake bake. First, let it cool completely. Then, cut it into squares and wrap each piece in plastic wrap. Place the wrapped pieces in a freezer-safe bag or container. This way, you can keep them for up to 2 months. When you're ready to eat, take out a square and let it thaw in the fridge overnight. For the best texture when reheating, use the oven. Preheat your oven to 350°F (175°C). Place your pancake bake square on a baking sheet. Heat for about 10-15 minutes. This warms it evenly and keeps it soft. If you're in a hurry, the microwave is fine too. Just heat for 30-40 seconds. Either way, enjoy your sweet treat! Yes, you can prepare this pancake bake in advance. To do so, follow these steps: - Mix the batter: Combine the pancake mix, milk, eggs, and vanilla as usual. - Prepare the cinnamon swirl: Mix the brown sugar, cinnamon, and melted butter. - Layer the dish: Pour the batter and swirl in the cinnamon mixture as directed. - Cover and chill: Wrap the baking dish with plastic wrap and store it in the fridge overnight. When you are ready to bake, remove it from the fridge and let it sit for about 15 minutes before baking. This helps it bake evenly. If you want to swap out cream cheese, consider these options: - Greek yogurt: It adds a tangy flavor and creamy texture. - Mascarpone cheese: This is rich and smooth, perfect for icing. - Buttercream icing: This sweet option works well if you want something different. These alternatives can give a new twist to your pancake bake while keeping it tasty. To check for doneness, look for these signs: - Golden brown top: The surface should be slightly browned. - Clean toothpick test: Insert a toothpick into the center; it should come out clean. - Firm texture: The bake should feel firm to the touch and not jiggle. If it seems undercooked, bake for an additional 5 minutes. Keep an eye on it to avoid overbaking. In this blog post, we explored a delicious pancake bake recipe. You learned the main ingredients, including pancake mix, milk, eggs, and vanilla. We also covered the cinnamon swirl and cream cheese icing. Clear steps guided you through preparation, baking, and presentation. You discovered tips for testing, serving, and adjusting sweetness. Plus, we shared fun variations and storage advice. This recipe is simple and can be tailored to your taste. Enjoy making this delightful dish for family and friends!$

Delight in the flavors of a Cinnamon Roll Pancake Bake that combines the best of breakfast favorites into one delicious dish! This easy recipe uses pancake mix, brown sugar, and cinnamon for a sweet twist that’s perfect for family brunches. With a smooth cream cheese icing on top, it’s sure to impress. Click through for the complete recipe and make this crowd-pleaser today! Enjoy a warm slice of heaven in just 45 minutes!

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Ingredients

2 cups pancake mix

1 ½ cups milk

2 large eggs

1 tablespoon vanilla extract

1 cup brown sugar

2 teaspoons ground cinnamon

½ cup unsalted butter, melted

1 teaspoon baking powder

1 cup cream cheese, softened

1 cup powdered sugar

2 tablespoons milk (for icing)

Instructions

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.

In a large mixing bowl, whisk together the pancake mix, milk, eggs, and vanilla extract until smooth. Set aside.

In another bowl, combine the brown sugar, ground cinnamon, and melted butter to create a cinnamon swirl mixture.

Pour half of the pancake batter into the greased baking dish, spreading it evenly.

Drizzle half of the cinnamon swirl mixture over the batter, then use a knife to gently swirl it into the batter.

Pour the remaining pancake batter on top, followed by the rest of the cinnamon swirl mixture. Again, swirl it lightly with a knife for a marbled effect.

Sprinkle the baking dish with a teaspoon of baking powder to give the bake some lift.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

While the pancake bake is cooling, prepare the cream cheese icing by mixing cream cheese, powdered sugar, and 2 tablespoons of milk until smooth and creamy.

Once the bake is slightly cooled, drizzle the cream cheese icing over the top in a zigzag pattern.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 8

- Presentation Tips: Cut the pancake bake into squares and serve warm. For an extra touch, garnish with a sprinkle of cinnamon and a drizzle of maple syrup on the plate.