Cinnamon Roll Pancake Traybake: A Festive Christmas Breakfast Recipe
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Cinnamon Roll Pancake Traybake: A Festive Christmas Breakfast Recipe

ByLily Carter
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Okay, so imagine waking up on a chilly Christmas morning to the sweet smell of cinnamon and maple syrup filling the air. That’s exactly what Cinnamon Roll Pancake Traybake: A Festive Christmas Breakfast Recipe delivers. It’s this cozy breakfast mashup—soft, fluffy pancakes rolled with a cinnamon swirl and topped with cream cheese icing—that feels like a warm hug on a plate. I’ve made this recipe several times during the holidays, and it’s always the star of the breakfast table.

What I love most about this Cinnamon Roll Pancake Traybake: A Festive Christmas Breakfast Recipe is how effortlessly it feeds a crowd without tons of fuss. You throw everything in a tray, bake it, and voilà—a showstopping breakfast that tastes like a treat but is mostly just pure comfort. Plus, prepping it the night before means less time in the kitchen when excitement is sky-high. Trust me, it’s totally worth trying if you want to wow your family (or yourself) this festive season.

Ingredients You’ll Need

Each ingredient in this Cinnamon Roll Pancake Traybake: A Festive Christmas Breakfast Recipe has a purpose, making sure the flavors and textures come together just right. You’ll find everything is easy to source, and I’ll share little tips so you can pick the best versions for maximum yum.

  • Self-raising flour: This gives your pancake base that lovely fluffiness without extra baking work.
  • Baking powder: Helps the traybake rise perfectly for a soft, tender crumb.
  • Large free-range eggs: I always use free-range for richer flavor and ethical reasons.
  • Buttermilk: Adds tanginess and moisture, making the pancakes super tender.
  • Ground cinnamon: This spice is the hero here, giving the traybake that festive warmth.
  • Vanilla bean paste: I prefer vanilla bean paste over extract for its deeper, more natural flavor.
  • Caster sugar: Sweetens without graininess, blending smoothly into the batter.
  • Pecans: These give a lovely crunch and nutty depth; don’t skimp on the extra for serving!
  • Maple syrup: Use real maple syrup—trust me, it’s worth the extra buck for that authentic flavor.
  • Soft brown sugar: For the cinnamon swirl—it melts beautifully and adds a richer sweetness.
  • Cream cheese: The base of the icing, bringing tangy creaminess that balances sweetness.
  • Icing sugar: Helps you get a smooth, perfectly sweet finish on top.

Variations

One of the things I adore about this Cinnamon Roll Pancake Traybake: A Festive Christmas Breakfast Recipe is how easy it is to personalize based on what you love or have on hand. Feel free to switch up nuts, spices, or even make it vegan-friendly with a few tweaks.

  • Nut-free version: I swapped pecans for chopped apples once when guests had allergies, and it worked beautifully—adds natural sweetness and texture.
  • Gluten-free swap: Using a gluten-free self-raising blend worked well in my tests, just keep a close eye on baking time as it may vary slightly.
  • Spiced up: Add a pinch of nutmeg or cardamom to the cinnamon swirl for extra festive warmth—I tried this last Christmas and the scent was heavenly!
  • Maple syrup alternative: If you’re out of maple syrup, you can try honey or even a rich caramel sauce, though the flavor will shift slightly.

How to Make Cinnamon Roll Pancake Traybake: A Festive Christmas Breakfast Recipe

Step 1: Mix the Pancake Batter

Start by whisking together your self-raising flour and baking powder in a large bowl. In a separate bowl, crack the eggs and whisk them with buttermilk, cinnamon, vanilla bean paste, and caster sugar until smooth. Pour the wet ingredients into the dry and gently fold everything together—don’t overmix; a few lumps are okay. This keeps your pancakes tender and fluffy.

Step 2: Prepare the Cinnamon Swirl

In a small bowl, combine soft brown sugar, ground cinnamon, and maple syrup to create a thick, glorious swirl mixture. This golden mix is what brings the cinnamon roll magic to your pancakes, so make sure it’s well blended but not runny.

Step 3: Assemble in the Tray

Grease a baking tray and spread half of your pancake batter evenly into it. Drizzle half of the cinnamon swirl over the batter and then use a knife or skewer to swirl it through. Add the remaining batter on top, followed by the rest of the cinnamon mixture, swirling gently again. Lastly, sprinkle the chopped pecans all over for that irresistible crunch.

Step 4: Bake Until Golden and Set

Bake the traybake in a preheated oven at 180°C (350°F) for about 25-30 minutes. You want it golden on top and a toothpick inserted in the center to come out clean. Avoid opening the oven too soon—this can cause the middle to sink. When done, let it cool slightly; it’s easier to slice and the flavors have a chance to settle.

Step 5: Whip Up the Cream Cheese Icing

While the traybake cools, beat the cream cheese with icing sugar and vanilla bean paste until smooth and spreadable. I like to keep it chilled until ready to spread—it stops icing melting into the warm pancake and keeps that fresh tangy bite. Once cooled, slather it over your traybake generously.

How to Serve Cinnamon Roll Pancake Traybake: A Festive Christmas Breakfast Recipe

A round baked dessert is shown in a white fluted dish with a piece missing, revealing a light brown soft texture inside with darker brown swirls on top making a marbled pattern, and small white bits scattered through it. The dish sits on a wooden board with two cinnamon sticks and a silver serving spatula beside it. In the foreground, a white plate holds the missing slice from the dish along with two small rolled treats of similar color and texture. The whole setup rests on a white marbled surface partly covered by a light gray cloth. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m all about the nuts and syrup here. I sprinkle extra chopped pecans on top for crunch and drizzle a little warm maple syrup, which adds that perfect sticky sweetness. Sometimes I add a dusting of extra icing sugar, just for that pretty finishing touch. It feels festive and cozy every time.

Side Dishes

This traybake pairs wonderfully with fresh fruit like berries or orange segments to cut through the richness. I also like serving it alongside crispy bacon or sausage for a sweet and savory Christmas breakfast spread. Coffee or a hot cup of spiced chai tea complements it beautifully too.

Creative Ways to Present

Once, I served this Cinnamon Roll Pancake Traybake: A Festive Christmas Breakfast Recipe in a rustic wooden board with little pots of maple syrup, whipped cream, and even a pot of cinnamon tea. It instantly elevated the cozy vibe! Another time, placing small festive sprigs like rosemary or holly around the tray gave a charming holiday touch that guests loved.

Make Ahead and Storage

Storing Leftovers

After enjoying your Cinnamon Roll Pancake Traybake: A Festive Christmas Breakfast Recipe, wrap any leftovers tightly in cling film or store in an airtight container. I keep mine in the fridge for up to 3 days, and it stays surprisingly moist and flavorful—perfect for sneaky second breakfasts or snacks.

Freezing

I’ve frozen slices wrapped in foil and then stored in a freezer bag, and honestly, it works great. Just thaw in the fridge overnight before reheating. The cinnamon and maple flavors hold up well, so you can prep in advance for busy holiday mornings.

Reheating

To warm up leftovers, pop a slice in the oven at 160°C (320°F) for 10-15 minutes or microwave for about 30 seconds. I prefer the oven method because it keeps the edges a bit crisp while the inside stays tender—just like freshly baked!

FAQs

  1. Can I make this Cinnamon Roll Pancake Traybake ahead of time?

    Absolutely! One of the best things about this recipe is that you can prepare the batter and cinnamon swirl the night before. Assemble it in the tray, cover it tightly, and bake fresh in the morning. This saves you tons of time and lets the flavors meld overnight for even better taste.

  2. Can I use regular milk instead of buttermilk?

    You can, but buttermilk really makes a difference here by tenderizing the pancakes and adding a slight tang. If you don’t have buttermilk, you can make a substitute by adding a tablespoon of lemon juice or vinegar to your milk and letting it sit for 5 minutes before using.

  3. Is there a vegan version of this recipe?

    Yes! Swap eggs for flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use plant-based buttermilk alternatives like almond milk mixed with apple cider vinegar. For icing, use vegan cream cheese and adjust sweetness as needed. I’ve tested this and it’s delicious, though texture might vary slightly.

  4. How do I ensure the cinnamon swirl doesn’t sink to the bottom?

    Great question! When assembling, add the swirl in layers and use a knife or skewer to gently swirl it only through the top layers of batter. Don’t over-stir or push it down too deep, or it’ll sink. Also, baking at the correct temperature helps set the layers in place.

  5. What can I use instead of pecans?

    Feel free to swap pecans with walnuts, almonds, or even hazelnuts depending on your preference. You can also leave nuts out entirely if you want a simpler traybake, but the crunch adds a lovely contrast I wouldn’t skip!

Final Thoughts

Honestly, Cinnamon Roll Pancake Traybake: A Festive Christmas Breakfast Recipe has become one of my go-to holiday staples because it’s delicious, easy, and makes mornings so much more special. If you want to fill your home with that comforting, festive aroma and start the day on a sweet, smile-worthy note, give this a try. I’m confident once you taste that creamy icing melting over cinnamon goodness, you’ll be adding it to your Christmas tradition too—just like I have!

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Cinnamon Roll Pancake Traybake: A Festive Christmas Breakfast Recipe

Cinnamon Roll Pancake Traybake: A Festive Christmas Breakfast Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 97 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
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Description

This Cinnamon Roll Pancake Traybake is a festive twist on traditional pancakes, combining the flavors of cinnamon rolls with the convenience of a traybake. It’s perfect for Christmas breakfast or brunch, featuring a soft, fluffy pancake base swirled with a cinnamon and brown sugar filling, topped with a rich cream cheese icing and chopped pecans. Serve warm with maple syrup for an indulgent holiday treat.

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

  1. Preheat and prepare the baking tray: Preheat your oven to 180°C (350°F) fan/gas mark 4. Grease a suitable baking tray (approximately 20cm x 30cm) or line it with baking parchment to ensure the traybake doesn’t stick.
  2. 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, buttermilk, vanilla bean paste, caster sugar, and ground cinnamon until well combined. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined to avoid over-mixing. Fold in the roughly chopped pecans.
  3. Prepare the cinnamon swirl mixture: In a small bowl, combine the soft brown sugar, ground cinnamon, and maple syrup to create a thick, sticky cinnamon swirl sauce.
  4. Assemble the traybake: Pour half the pancake batter evenly into the prepared tray. Drizzle half of the cinnamon swirl mixture over the batter. Pour the remaining half of the batter over the cinnamon swirl, then finish with the remaining cinnamon mixture on top. Using a skewer or knife, gently swirl the cinnamon mixture through the batter to create a marbled effect.
  5. Bake: Place the tray in the preheated oven and bake for 25-30 minutes or until golden brown and cooked through. Test with a skewer inserted into the center—it should come out clean.
  6. Make the cream cheese icing: While the traybake is baking, beat together the cream cheese, icing sugar, and vanilla bean paste until smooth and creamy.
  7. Cool and ice: Once baked, remove the traybake from the oven and allow it to cool slightly in the tray for about 10 minutes. Spread the cream cheese icing evenly over the top while it is still warm, which allows it to soften and melt slightly into the traybake.
  8. Serve: Cut into squares and sprinkle with extra icing sugar and pecans. Serve warm with optional maple syrup for added sweetness.

Notes

  • Use room temperature eggs and buttermilk to ensure a smooth batter.
  • Swirling the cinnamon mixture creates a beautiful marbled effect and evenly distributes flavor.
  • Be careful not to over-mix the batter to keep the pancakes fluffy.
  • You can substitute pecans with walnuts or omit nuts for a nut-free version.
  • For a vegan adaptation, use a plant-based buttermilk and cream cheese substitute, and flax eggs instead of eggs.
  • Store leftovers covered in the refrigerator for up to 3 days; reheat gently before serving.
Avatar photo

Life at home is full of love, laughter, and good food. I’m Lily Carter, a mom to two lively girls who keep me on my toes. When I’m not with them, I’m in the kitchen cooking meals that bring us comfort. And it’s not just me—my husband’s the quiet force behind the scenes, making sure everything looks just as good as it tastes.

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