Description
This Cinnamon Roll Pancake Traybake combines the fluffy softness of pancakes with the sweet, indulgent flavors of cinnamon rolls, making it the perfect Christmas breakfast treat. Layers of cinnamon-sugar swirl and chopped pecans are baked together and topped with a smooth cream cheese icing and extra pecans for a festive finish. Served warm with maple syrup, it’s an easy yet impressive one-pan wonder to delight family and friends.
Ingredients
Scale
For the pancake
- 300g/10½oz self-raising flour
- 1 tsp baking powder
- 2 large free-range eggs
- 350ml/12fl oz buttermilk
- 1 tsp ground cinnamon
- 1 heaped tsp vanilla bean paste
- 45g/1½ oz caster sugar
- 50g/1¾oz pecans, roughly chopped, plus extra to serve
- maple syrup, to serve (optional)
For the cinnamon swirl
- 50g/1¾oz soft brown sugar
- 1 tbsp ground cinnamon
- 65ml/4 tbsp maple syrup
For the cream cheese icing
- 100g/3½oz cream cheese
- 25g/1oz icing sugar, plus extra to serve
- 1 tsp vanilla bean paste
Instructions
- Prepare the oven and pan: Preheat your oven to 180°C (350°F) or 160°C fan (320°F). Lightly grease and line a rectangular cake or baking tray with parchment paper to prevent sticking.
- Make the pancake batter: In a large mixing bowl, sift together the self-raising flour and baking powder. In a separate bowl, whisk the eggs, then add the buttermilk, ground cinnamon, vanilla bean paste, and caster sugar. Gradually combine the wet ingredients into the dry, stirring until the batter is smooth. Fold in the chopped pecans gently.
- Create the cinnamon swirl: In a small bowl, mix the soft brown sugar, ground cinnamon, and maple syrup until combined to form a sticky paste.
- Assemble the traybake: Pour half of the pancake batter into the prepared tray, spreading it evenly. Carefully spoon half of the cinnamon swirl mixture over the batter, then use a skewer or knife to swirl it through the batter to create a marbled effect. Pour the remaining pancake batter over this and top with the rest of the cinnamon mixture, swirling again. Sprinkle additional chopped pecans on top for extra crunch.
- Bake the pancake traybake: Place the tray in the preheated oven and bake for approximately 25 to 30 minutes. Check the center with a skewer to ensure it comes out clean, indicating the traybake is cooked through. The top should be lightly golden and set.
- Prepare the cream cheese icing: While the traybake is cooling slightly, beat together the cream cheese, icing sugar, and vanilla bean paste in a small bowl until smooth and creamy.
- Finish and serve: Once the traybake is warm and not hot, spread the cream cheese icing evenly over the top. Dust with extra icing sugar and scatter additional pecans for garnish. Serve slices warm, optionally drizzled with maple syrup for extra sweetness.
Notes
- Use room temperature ingredients for best batter consistency.
- Swap pecans for walnuts if preferred or to accommodate dietary allergies.
- For a dairy-free version, substitute buttermilk and cream cheese with plant-based alternatives.
- Ensure not to overbake to keep the traybake soft and fluffy.
- This recipe can be doubled in a larger pan for bigger servings.
Keywords: cinnamon roll pancakes, traybake, Christmas breakfast, cinnamon swirl, cream cheese icing, pecans, festive breakfast