Baked Cinnamon Roll Pancake

Original recipe can be found at Big Red Kitchen.  

 

 

BAKED CINNAMON ROLL PANCAKES

 

The Pancake

• 1-1/2 cups milk
• 4 T. butter, melted
• 2 eggs
• 2 T. sugar
• 2 cups flour
• 4 t. baking powder
• 1/2 t. salt

 

Cinnamon Roll Filling

• 4 T. butter, melted
• 3/4 c. brown sugar
• 2 t. cinnamon

 

Maple Cream Cheese Drizzle

• 2 ozs. cream cheese, softened
• 1 cup powdered sugar
• 2+ T. maple syrup

Preheat oven to 350 degrees.  Spray a cookie sheet (17x11 or so) with  nonstick spray. In a large mixing bowl beat together eggs, milk and melted butter.  Add sugar.  Slowly whisk in flour.  Add baking powder and salt and stir to thoroughly combine.  Pour batter into prepared cookie sheet.  Combine the ingredients for the Cinnamon Roll Filling.  Pour into a small Ziploc bag and cut a small hole in one of the corners.  (Now if you check out the photo below from The Big Red Kitchen you will see how they made it to look like 12 cinnamon rolls. I was not so successful.) My method: squeeze the bag of filling, dropping dots of filling all over the batter.  Swirl in the filling with a skewer. Bake in the preheated oven for 8 to 9 minutes or until center is set.  Remove from the oven.  Combine ingredients for Maple Cream Cheese Drizzle.  Use as much syrup as needed to get the desired consistency you want.  Place drizzle in a Ziploc, cut off a corner, and drizzle.  Cut into squares and serve with sausage or bacon and a side of fruit.  Yummm

 

 

You will see below that Big Red Kitchen in clearly the winner for beauty! However, I am sure the they taste the same either way. :)

 

Sassy Chicken vs. 

 



 

Big Red Kitchen