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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
