cinnamon roll pancake bread
grab and go just went and got even better in this cinnamon roll pancake bread
I don’t like to complain, but you guys our California weather is driving me CRAZY. We have spring, almost summer, weather one day, and then the next it is 50 degrees and rainy. Pretty sure mother nature is a bit bipolar these days, and I am not enjoying it.
I plan chili because it is cold and rainy, and then all of s sudden it is 80 degrees and we are sweating at the dinner table. We plan a grilled meal, and it is windy, rainy, and freezing and all we want is soup. And even though I know in a month or two it will be non-stop sun and extreme heat, I am really over the dark dreary days.
The dreary mornings seem to be making it extremely hard to get moving in the morning. The kids have summer fever in a big way and are already counting down the days to summer break; I may be counting down too,20 days to go. But until then it gets harder by the day to get everyone up and out on time. Even Ian and I hit snooze today, and we NEVER do that.
Having breakfast ready the night before is one of my favorite ways to ease into the morning. I usually have some french toast sticks in the freezer, but my kids are serious pancake lovers. Pancake bread is the best of both worlds. I can bake it the night before, and the kids still get to have pancakes for breakfast even when they hit the snooze a few too many times.
I am partial to blueberry pancakes, so this blueberry yogurt pancake bread is my favorite hands down, but my kids cannot get enough cinnamon roll pancake bread. It’s the perfect combination of a cinnamon roll and pancakes, complete with a THICK layer of icing. You simply cannot have a cinnamon roll without the icing.
cinnamon roll pancake bread
- for the batter -
- 2 cups of flour
- 1/4 cup sugar
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 cup of milk
- 2 eggs
- 1/4 cup butter, melted
- 2 Tbsp maple syrup
- 1 tsp vanilla
- for the cinnamon filling -
- 1/4 cup butter, very soft but not melted
- 1/4 cup brown sugar
- 2 tsp cinnamon
- for the icing -
- 3 Tbsp butter, softened
- 3 Tbsp cream cheese, softened
- 1 cup powdered sugar
- 2 Tbsp milk
- 1/2 tsp vanilla
- spray a standard loaf pan with non-stick cooking spray
- preheat the oven to 350 degrees
- begin by making the pancake batter
- in a large bowl combine the flour, sugar, baking powder, cinnamon, and salt
- in another bowl whisk together the milk, eggs, butter, syrup, and vanilla
- pour the wet ingredients over the dry and whisk until well combined (the batter will be much thicker than standard pancake batter)
- spoon batter into the prepared loaf pan
- to make the filling combine the soft butter, brown sugar, and cinnamon, and blend well. spoon into a pastry bag and pipe onto the batter. run a knife through the batter to create cinnamon swirls
- bake loaf at 350 degrees for 50 minutes
- cool in pan 10 minutes, then move to a rack to complete cooling
- while the loaf cools make the icing by blending the cream cheese, butter, powdered sugar, milk, and vanilla
- when the loaf is cool, spread with icing
Stella has got a wicked sweet tooth, so she dips her pancake bread in syrup icing and all. I happen to think it is delicious as is, but a bit of butter is pretty much perfection.