Baked Cinnamon Roll Pancakes

I had no idea how popular my Cinnamon Roll Pancakes would become since posting them in June 2010! All the cool kids are making them now. Have you made them yet? Well I’m not sure that you should now that I have made them even more simple to churn out. I mean they are delicious, filling, beautiful, and very fun to make.

But one could stand there all morning turning out pancake after pancake until you grow weak in the knees. Here I am in the Market making dozens of these pancakes during my Cooking Salon Open House last summer for some very satisfied Distinguished Guests. I got to thinking about these pancakes and wondered if I could improve on the process so that I could make them Christmas Morning, or for a brunch, or my little girl’s December 24th Birthday Breakfast, and still enjoy my family and guests, AND sit down with them to eat. Yeah that’s the drag about pancakes- everyone eats but the cook, or at least until the very end when the family is all finished, or the pancakes are gone, or worse…cold. Then I remembered my Pancake Squares and solved all of our pancake making problems and sore knees.

By pouring the batter in a big jellyroll pan, swirling with the yummy cinnamon filling, and baking up into a light and fluffy pan of a pancake glory, I can now sit and eat with the family. But wait, then there’s the Maple Cream Cheese Drizzle. I hear applause, oohs and ahs. I bow, blow kisses, and bow again. They love me. Or is it the pancakes they love? I don’t care, they are happy.

THE END.

Baked Cinnamon Roll Pancakes
1 1/2 cups milk
4 T. melted butter
2 large eggs
2 T. sugar
2 cups flour
4 t. baking powder
1/2 t. salt

Preheat oven to 350°. Lightly grease an 11×17 inch jellyroll pan. In a large mixing bowl, beat together milk, butter and egg. Add sugar, then gradually beat the flour in. Carefully stir in the baking powder and salt. Pour batter into prepared pan. Squeeze out swirls of Cinnamon Roll Filling over pancake batter- 4 swirls across, 3 down, for 12 pancakes. I used wooden skewers laid across the pan as a guide. You can vary the size if you like. Bake in 350 degree oven for 8-9 minutes until center is set and does not give when pressed with your finger. Remove from oven and drizzle with Maple Cream Cheese Drizzle. Serve immediately. Makes 12 large pancakes.

Cinnamon Roll Filling
4 T. melted butter
3/4 cup brown sugar
2 T. cinnamon

In a small bowl mix filling ingredients together until blended well. Place in a pastry bag or plastic ziptop bag and snip corner to swirl over pancake batter.

Maple Cream Cheese Drizzle
2 ounces cream cheese, softened
1 cup powdered sugar
2 T. good maple syrup
milk

Mix the first three ingredients in a bowl until smooth, dripping in small amounts of milk until mixture is a drizzling consistency. I like to place mine in a pastry bag and drizzle that way.

Freezer Note- These can be sliced, placed on a cookie sheet and frozen. Once frozen, place in a freezer ziptop bag and freeze for individual treats, brunch guests, or lunchboxes. Reheat in microwave.

The Second Photo is courtesy of my brother Rob of attifood.com. His Hot Chocolypto is perfect for this time of year, check out his video.

Try my NEW Triple Lemon Ricotta Pancakes:  Gluten-free and Baked!