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To make this delightful Cinnamon Roll Pancake Bake, you will need the following: - 2 cups pancake mix - 1 ½ cups milk - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup brown sugar - 2 tablespoons ground cinnamon - 1 cup cream cheese, softened - 1/4 cup powdered sugar - 2 tablespoons maple syrup (for drizzling) These simple items create the base of the dish. They work together to form a sweet, fluffy pancake bake that tastes just like cinnamon rolls. For a little extra flair, consider these optional ingredients: - 1 cup chopped walnuts Adding walnuts gives a nice crunch and flavor. You can skip them if you prefer a smoother texture. If you don’t have something on hand, here are some easy swaps: - Use almond milk or oat milk instead of regular milk for a dairy-free option. - For a gluten-free version, choose a gluten-free pancake mix. - You can replace eggs with 1/4 cup unsweetened applesauce for a vegan option. These substitutions keep the recipe flexible while maintaining the deliciousness of the dish. Enjoy making your Cinnamon Roll Pancake Bake! Start by preheating your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray. This step helps the pancake bake come out easily after cooking. Make sure to cover the bottom and sides well. In a large bowl, combine 2 cups of pancake mix, 1 ½ cups of milk, 2 large eggs, and 1 teaspoon of vanilla extract. Stir until the mixture is smooth. No lumps, please! This batter will be the base for our cozy pancake bake. Pour half of the pancake batter into the prepared dish. Spread it evenly across the bottom. In a small bowl, mix ½ cup of brown sugar with 2 tablespoons of ground cinnamon. Sprinkle this cinnamon sugar mixture over the batter. If you like, add 1 cup of chopped walnuts for extra crunch. Then, pour the rest of the batter over the top and smooth it out. Bake in the oven for 25-30 minutes. It’s ready when the pancakes puff up and a toothpick comes out clean from the center. While the pancake bake cooks, whip together 1 cup of softened cream cheese and ¼ cup of powdered sugar in a bowl. Mix until the cream cheese is smooth and creamy. Once your pancake bake cools for 5 minutes, drizzle with 2 tablespoons of maple syrup and add dollops of the cream cheese topping. Cut it into squares and serve warm for a sweet treat. For a fluffy texture, mix your batter gently. Overmixing can lead to tough pancakes. Use a spatula to fold the wet and dry ingredients together until just combined. Letting the batter sit for a few minutes allows it to thicken. This extra time can help create a lighter bake. Baking time is key. Watch for the pancakes to puff up. Set your timer for 25 minutes. Check for doneness by inserting a toothpick. It should come out clean. If it’s still wet, add a few more minutes. Let it cool slightly before cutting. This helps the squares hold their shape. Serve warm for the best taste. Drizzle with maple syrup for added sweetness. A dollop of the cream cheese mixture makes it extra special. You can also sprinkle extra cinnamon or nuts on top. Fresh fruit like berries or bananas pairs nicely too. This dish is perfect for sharing with friends or family. {{image_2}} You can change up the flavor of your Cinnamon Roll Pancake Bake. Try adding chocolate chips for a sweet twist. Just mix in a cup of chocolate chips with the batter. It brings a rich flavor that everyone loves. You can also use pumpkin spice for a fall treat. Simply swap out the cinnamon for pumpkin spice. It gives a warm and cozy taste perfect for chilly mornings. Need a gluten-free option? Use a gluten-free pancake mix. Many brands offer great flavors that work well. If you want a dairy-free version, substitute milk with almond or oat milk. You can also replace cream cheese with a dairy-free cream cheese. These swaps will keep the taste delicious while meeting your dietary needs. Toppings can make your pancake bake even better. Try fresh fruit like strawberries or blueberries for a burst of flavor. You can also sprinkle chopped nuts on top for a nice crunch. For drizzles, maple syrup is classic, but you can mix it up. Try a caramel sauce or even a berry compote. These toppings add color and taste to your cozy morning delight. Store any leftover Cinnamon Roll Pancake Bake in an airtight container. This keeps it fresh. Place the container in the fridge. It will stay good for about three days. Make sure it cools down before sealing. To reheat, preheat your oven to 350°F (175°C). Place the pancake bake in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 10-15 minutes or until warm. You can also use the microwave. Heat individual pieces for about 30-45 seconds. You can freeze Cinnamon Roll Pancake Bake for later. Cut it into squares and wrap them well in plastic wrap. Then place the wrapped pieces in a freezer bag. Make sure to remove as much air as possible. This will help prevent freezer burn. It can last up to two months in the freezer. When ready to eat, thaw it in the fridge overnight. Then reheat as mentioned above. Yes, you can make this dish ahead. Prepare the batter and layer it in the baking dish. Cover it and store it in the fridge overnight. In the morning, bake it straight from the fridge. This saves you time and adds convenience. You can serve many things with this bake. Fresh fruit like strawberries or bananas adds color and flavor. Whipped cream or yogurt gives a creamy touch. You might also enjoy a drizzle of extra maple syrup for sweetness. Absolutely! Feel free to use any pancake mix you like. You can even try whole wheat or gluten-free mixes. Just follow the same steps in the recipe for best results. Cinnamon Roll Pancake Bake lasts about three to four days in the fridge. Be sure to cover it well to keep it fresh. You can enjoy it cold or warm it up in the microwave. The Cinnamon Roll Pancake Bake offers a fun twist on breakfast. We explored essential and optional ingredients, plus tasty substitutions. You discovered easy steps for prep, mixing, and baking. I also shared tips for perfect texture and serving ideas. Don’t forget about creative variations and smart storage methods. With these insights, you can enjoy delicious, warm treats anytime. Experiment, have fun, and make this dish your own!

Cinnamon Roll Pancake Bake

Indulge in a delicious breakfast with this easy Cinnamon Roll Pancake Bake! This recipe combines fluffy pancakes with a sweet cinnamon swirl, perfect for feeding a crowd. With just a few simple ingredients and easy steps, you can create a delightful dish that's sure to impress. Don't miss out on the creamy topping drizzled with maple syrup! Click through to explore this mouthwatering recipe and make your mornings unforgettable!
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Ingredients
  

2 cups pancake mix

1 ½ cups milk

2 large eggs

1 teaspoon vanilla extract

1/2 cup brown sugar

2 tablespoons ground cinnamon

1 cup chopped walnuts (optional)

1 cup cream cheese, softened

1/4 cup powdered sugar

2 tablespoons maple syrup (for drizzling)

Instructions
 

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

    In a large bowl, mix the pancake mix, milk, eggs, and vanilla extract until smooth.

      In a small bowl, combine brown sugar and ground cinnamon.

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

          Sprinkle the cinnamon sugar mixture over the batter, followed by chopped walnuts if using.

            Pour the remaining pancake batter over the cinnamon sugar layer, smoothing it out.

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

                While the pancake bake is baking, whip together the softened cream cheese and powdered sugar until smooth.

                  Once the pancake bake is finished, allow it to cool for 5 minutes before drizzling with maple syrup and dolloping with cream cheese mixture.

                    Cut into squares and serve warm.

                      Prep Time, Total Time, Servings: 15 mins | 40 mins | 8 servings