Cinnamon Roll Pancake Bake plated
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Cinnamon Roll Pancake Bake

Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Breakfast
Servings: 10
Author: Lisa Douglas


For the pancakes:

For the cinnamon roll filling

Ingredients to be poured over the bake

  • 6 large Goldrich eggs
  • 1 1/2 cups organic milk
  • 1 cup buttermilk
  • 1/2 cup organic sugar
  • 1 tablespoon Bourbon Madagascar vanilla extract

For the streusel topping


To make the pancakes:

  • Combine the dry ingredients (flour, sugar, baking powder, baking soda, and salt) in a bowl; mix together.
  • In a separate bowl, whisk the eggs, and then add in the liquid ingredients (buttermilk, butter, and vanilla), whisking until well combined.
  • Add the liquid ingredients into the dry ingredients, and stir until combined.
  • Spray your skillet with cooking spray (or use butter).
  • Using a soup ladle (or measure 1/4 measuring cup), pour the batter onto the skillet.
  • Cook for 2-3 minutes on each side; let cool on a plate.
  • (Pancakes can be made up to 3 days ahead and stored in the fridge.)

To assemble the pancake bake:

  • Preheat oven to 350 degrees Fahrenheit.
  • Spray a 13x9-inch baking dish with cooking spray.
  • Cut the pancakes in half, and being placing the pancakes in the baking dish cut side down, layering them up against each other.
  • Continue until each pancake is cut and layered into the baking dish.

To make the cinnamon roll filling

  • Mix together all the ingredients in a small bowl.
  • With a spreader, layer the filling in between each cut slice of pancake until every pancake has the cinnamon roll filling on it.

To be poured over the bake:

  • In a large bowl, whisk together the eggs, and add the milk, buttermilk, sugar, and vanilla.
  • Pour this mixture over the pancakes, making sure each pancake has been coated.

To make the streusel topping:

  • Mix together the flour, sugar, cinnamon, and salt in a small bowl.
  • Add into the dry mixture the butter, cutting it into the dry ingredients with a pastry blender or fork until the mixture looks like coarse sand (there will be some pieces larger than others).
  • Sprinkle the streusel slowly over the pancakes.
  • Cover the baking dish with sprayed foil and bake for 50 minutes.
  • Remove the foil and bake for at least another 10 minutes or so, in 10 minute increments, until the top browns and the middle is set (test doneness with a knife - it will come out clear)
  • Let cool for 15-30 minutes before serving to let it cool before serving.
  • Serve drizzled with maple syrup and sprinkled with powdered sugar.