Cinnamon Roll Pancake Bake (Easy & Macro-Friendly!)

Preheat your oven to 350°F and grease a 9x13-inch baking dish. Set it aside.
In a large mixing bowl, combine the Kodiak Cakes pancake mix, butter, baking powder, Splenda, and water. Stir them together until just mixed. Make sure not to overmix; a few lumps are okay.
Pour the pancake batter into the greased baking dish, spreading it out evenly.
In a small bowl, mix the whipped cream cheese and cinnamon until well combined.
Carefully spoon small dollops of the cream cheese mixture over the top of the pancake batter.
Use a knife or skewer to gently swirl the cream cheese mixture into the pancake batter to create a marbled effect. Be careful not to overmix; you want distinct swirls.
Bake in the preheated oven for 20-25 minutes, or until the pancake bake is golden brown and cooked through. You can check for doneness by inserting a toothpick or cake tester into the center – it should come out clean when the bake is done.
Once done, remove the cinnamon roll pancake bake from the oven and let it cool for a few minutes.
Slice the bake into squares or rectangles, just like cinnamon rolls.
Serve your Cinnamon Roll Pancake Bake warm. You can top it with additional cream cheese, a drizzle of maple syrup, or a dusting of powdered sugar for extra flavor.

If you don't have Kodiak Cakes pancake mix, you can use your favorite pancake mix or make pancake batter from scratch.

You can customize this Cinnamon Roll Pancake Bake by adding chopped nuts, raisins, or diced apples to the toppings for extra flavor and texture.

If you have leftovers, store them in an airtight container in the refrigerator. You can reheat individual servings in the microwave or oven.

You can prepare the pancake batter and cream cheese mixture separately the night before and assemble the bake in the morning for a quicker breakfast.