Our Cinnamon Roll Pancake Bake is simple to make, full of flavor, and perfect for a holiday breakfast. This recipe is perfect for prepping the night before and popping in the oven in the morning. You’ll have a warm, macro-balanced breakfast ready in no time!
If pancakes in the morning are your jam, we have a Sheet Pan Protein Pancake Recipe that’s perfect for meal prepping and is easily customized to fit your flavor preferences and macros!
3 Reasons Why You’ll Love This Recipe
- It’s perfect for holiday breakfasts and weekday meal prep alike. Whether you need an easy, delicious breakfast for a special holiday or event or you simply want a quick, re-heatable breakfast to get you through the week, our Cinnamon Roll Pancake Bake has you covered.
- It’s macro-friendly. With only 257 calories per serving and 15g of protein, this macro-balanced recipe will easily fit into your day.
- It’s a family favorite. When you make this recipe, you can rest assured that everyone in the family will enjoy it. Add a dollop of cool, creamy Greek yogurt and you have a balanced meal that everyone will love.
MyFitnessPal & MacrosFirst Pre-Log
“FHM Cinnamon Roll Pancake Bake”
Breakfast · Serves 6
Cinnamon Roll Pancake Bake (Easy & Macro-Friendly!)
This delightful dish combines the flavors of classic cinnamon rolls with the convenience of pancakes, creating a satisfying and indulgent treat. Prepare it in advance, pop it in the oven when you wake up, and enjoy a warm, homemade breakfast without the hassle.
5.8g protein per 100 cal
- Prep
- 5 mins
- Cook
- 20 mins
- Total
- 25 mins
Ingredients
Equipment
- Large mixing bowl
- Whisk or mixing spoon
- 9×13 baking dish
- Knife
- Measuring cups and spoons
Instructions
-
Preheat your oven to 350°F and grease a 9×13-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.
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Pour the pancake batter into the greased baking dish, spreading it out evenly.
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In a small bowl, mix the whipped cream cheese and cinnamon until well combined.
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Carefully spoon small dollops of the cream cheese mixture over the top of the pancake batter.
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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.
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Once done, remove the cinnamon roll pancake bake from the oven and let it cool for a few minutes.
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Slice the bake into squares or rectangles, just like cinnamon rolls.
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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.
Tami’s notes
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.
Nutrition
Per serving: Calories 257kcalProtein 15gCarbs 31gFat 9g
Nutrition is an estimate and will vary with the brands and amounts you use.
