Cinnamon Roll Pancake Bowl – Soft, Gooey & Bakery-Style Breakfast Treat

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If you love cinnamon rolls and fluffy pancakes, this Cinnamon Roll Pancake Bowl is the best of both worlds. It combines the soft texture of baked pancakes with the sweet, buttery cinnamon swirl of a classic cinnamon roll, all finished with a rich cream cheese glaze. Instead of flipping pancakes one by one, you bake everything together in a single dish, making this recipe simple yet impressive.

This Cinnamon Roll Pancake Bowl is perfect for weekend brunch, holiday mornings, or whenever you want a cozy homemade breakfast without too much hassle.

Why You’ll Love This Cinnamon Roll Pancake Bowl

Easy baked pancake recipe
No flipping required
Soft, fluffy, and moist texture
Sweet cinnamon ribbons in every bite
Creamy glaze melts into warm pancake
Great for family breakfast or brunch

The beauty of this Cinnamon Roll Pancake Bowl is that it looks fancy but uses simple pantry ingredients.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 25–30 minutes
Total Time: 50 minutes
Difficulty Level: Easy
Effort Intensity: Moderate

Ingredients for Cinnamon Roll Pancake Bowl

For the Cinnamon Swirl

¼ cup packed light brown sugar
1 tablespoon all-purpose flour
1½ tablespoons ground cinnamon
¼ cup melted unsalted butter

For the Pancake Batter

2 cups all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1¾ cups buttermilk (room temperature)
2 large eggs (room temperature)
¼ cup melted unsalted butter
1 teaspoon vanilla extract

For the Cream Cheese Glaze

4 oz softened cream cheese
1 cup powdered sugar
¼ cup milk or heavy cream
½ teaspoon vanilla extract
Pinch of salt

Pro Tip: No buttermilk? Add 1¾ tablespoons vinegar or lemon juice to milk and let it sit for 5 minutes.

How to Make Cinnamon Roll Pancake Bowl

1. Preheat and Prepare

Preheat your oven to 375°F (190°C). Grease an 8×8-inch or 9-inch round baking dish.

2. Prepare the Cinnamon Swirl

Mix brown sugar, flour, and cinnamon in a bowl. Add melted butter and stir until thick and paste-like. Set aside.

3. Make the Pancake Batter

Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
In another bowl, whisk buttermilk, eggs, melted butter, and vanilla.
Combine wet and dry ingredients gently. Do not overmix. Let batter rest for 5 minutes.

4. Make the Glaze

Beat cream cheese until smooth. Add powdered sugar, milk, vanilla, and salt. Mix until creamy and drizzle-ready.

5. Assemble the Cinnamon Roll Pancake Bowl

Pour pancake batter into the greased dish. Drop spoonfuls of cinnamon swirl mixture across the top. Use a knife to create soft swirls. Avoid over-mixing to maintain visible cinnamon ribbons.

6. Bake

Bake for 25–30 minutes until golden brown. A toothpick inserted in the center should come out clean.

7. Serve

Cool for 5 minutes. Drizzle generously with cream cheese glaze. Serve warm straight from the dish.

This homemade Cinnamon Roll Pancake Bowl delivers bakery-style flavor right from your oven.

Nutrition Information (Approximate Per Serving)

Calories: 580 kcal
Total Fat: 24g
Saturated Fat: 14g
Cholesterol: 115mg
Sodium: 580mg
Carbohydrates: 82g
Sugars: 46g
Protein: 10g

Tips for Perfect Cinnamon Roll Pancake Bowl

Use Room Temperature Ingredients

Room temperature eggs and buttermilk help create a fluffy texture in your Cinnamon Roll Pancake Bowl.

Don’t Overmix

Overmixing leads to dense pancakes. Keep batter slightly lumpy.

Check Baking Time Early

Start checking at 25 minutes to avoid dryness.

Swirl Gently

Light swirling creates beautiful cinnamon ribbons instead of blending everything together.

Make Ahead Option

Prepare dry ingredients and cinnamon swirl the night before. Store glaze in the refrigerator and bring to room temperature before using.

Storage and Reheating

Store leftover Cinnamon Roll Pancake Bowl covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30–45 seconds. The glaze melts into the pancake, making it extra moist and delicious.

Serving Suggestions

Serve your Cinnamon Roll Pancake Bowl with:

Fresh berries
Extra drizzle of glaze
Toasted pecans or walnuts
Maple syrup
Hot coffee or cold milk

This dish is perfect for brunch tables, family gatherings, and festive mornings.

Frequently Asked Questions (FAQ)

1. Can I make Cinnamon Roll Pancake Bowl without buttermilk?

Yes. Use milk mixed with vinegar or lemon juice as a substitute.

2. Can I prepare Cinnamon Roll Pancake Bowl ahead of time?

You can prepare components in advance and bake fresh in the morning.

3. How do I know when it’s done?

The top should be golden and a toothpick inserted in the center should come out clean.

4. Can I freeze Cinnamon Roll Pancake Bowl?

Yes, freeze without glaze for up to 2 months. Reheat and add fresh glaze before serving.

5. Can I add nuts or toppings?

Absolutely. Pecans, walnuts, or even chocolate chips work well.

Final Thoughts

This Cinnamon Roll Pancake Bowl is a warm, comforting breakfast that combines classic cinnamon roll flavor with fluffy baked pancake texture. It’s easy, indulgent, and perfect for sharing. Whether for a special brunch or cozy weekend morning, this recipe guarantees smiles at the table.