Oh my goodness, let me tell you about the morning I accidentally created our family’s new favorite breakfast – this Cinnamon Roll Pancake Bowl! It was one of those hectic school mornings where I was desperately trying to make something quick but special for my kids. I’d been craving cinnamon rolls, but who has time for yeast dough at 7am? So I grabbed my trusty pancake ingredients and got creative.
Table of Contents
Table of Contents
Why You’ll Love This Cinnamon Roll Pancake Bowl
Let me count the ways this breakfast bowl will become your new go-to:
- Morning magic in minutes – Ready faster than running to the bakery, yet tastes like you spent hours in the kitchen
- Protein-packed start – The cottage cheese and collagen give you a boost without that mid-morning crash
- All the cozy flavors – That warm cinnamon swirl? The cream cheese drizzle? It’s like eating dessert for breakfast (but secretly wholesome)
- Kids go crazy for it – My little ones call it “swirly pancakes” and always ask for seconds
- Customizable sweetness – Easily adjust the maple syrup to your taste, from lightly sweet to full-on treat
Trust me – one bite of that cinnamon sugar melting into fluffy pancakes, and you’ll be hooked just like we are!
Ingredients for Cinnamon Roll Pancake Bowl
Here’s everything you’ll need to create this cozy breakfast masterpiece – I’ve grouped them so you can easily see what goes where:
For the pancake batter:
- 1 large egg (room temperature works best)
- 1/4 cup cottage cheese (full-fat recommended for extra creaminess)
- 1/3 cup milk (I use whole, but any works)
- 1 tsp pure maple syrup (the good stuff!)
- 1/2 cup oat flour (measure after blending)
- 2 tbsp hydrolysed collagen (optional but great for protein)
- 1/2 tsp baking powder (make sure it’s fresh)
- 1/4 tsp cinnamon (I always add an extra pinch because why not?)
For that dreamy cinnamon swirl:
- 1 tbsp butter (melted)
- 1 tbsp brown sugar (pack it in there)
- 1 tsp cinnamon (yes, more cinnamon!)
For the cream cheese icing:
- 1 tbsp full-fat cream cheese (softened)
- 1 tsp milk (to thin it just right)
- 1/4 tsp vanilla extract (pure, not imitation)
- 1 tbsp maple syrup (adjust to your sweetness preference)
Ingredient Notes & Substitutions
Don’t stress if you’re missing something – here’s how to adapt:
- Oat flour: Blend rolled oats until powdery (about 1 minute). Almond flour works too, but the texture changes slightly.
- Dairy-free? Swap milk for almond milk and use dairy-free cream cheese.
- No collagen? Just leave it out – the pancakes will still be delicious!
- Cottage cheese texture: If you’re not a fan of lumps, blend it smooth first.
- Brown sugar: Coconut sugar makes a great alternative with similar caramel notes.
The beauty of this recipe is how forgiving it is – make it your own!
Equipment You’ll Need
You don’t need fancy gadgets for this Cinnamon Roll Pancake Bowl – just these kitchen staples:
- Nonstick skillet (8-inch works perfectly – trust me, nonstick is a MUST for that golden flip!)
- Small mixing bowl (for your batter)
- Tiny bowl (for the cinnamon swirl magic)
- Whisk (or fork in a pinch)
- Toothpick or butter knife (for swirling that gorgeous cinnamon pattern)
- Spatula (my silicone one never lets me down)
See? Nothing complicated – just everyday tools that make breakfast dreams come true!
How to Make Cinnamon Roll Pancake Bowl
Alright, let’s make some breakfast magic happen! Follow these simple steps, and you’ll have the most delicious Cinnamon Roll Pancake Bowl ready before your coffee finishes brewing.
- Mix your batter: In a medium bowl, whisk together the egg, cottage cheese, milk, and maple syrup until well combined. Don’t worry about cottage cheese lumps unless they really bother you – I kinda like the little bursts of creaminess! Add the oat flour, collagen (if using), baking powder, and cinnamon. Stir just until combined – overmixing makes pancakes tough, and we want fluffy!
- Make the cinnamon swirl: In a tiny bowl (I use a ramekin), mix together the melted butter, brown sugar, and cinnamon. It’ll look like a thick paste – that’s perfect! Set this aside for now.
- Heat your skillet: Place your nonstick skillet over medium heat. Test if it’s ready by flicking a few water drops – if they sizzle, you’re good to go. Tip: Medium heat is key here – too hot burns the cinnamon sugar, too low makes flat pancakes.
- Cook the pancake: Pour all your batter into the center of the pan – it’ll spread into a nice circle. Now drizzle that gorgeous cinnamon sugar mixture over the top in a spiral pattern. Take a toothpick or butter knife and gently swirl it through the batter to create those beautiful cinnamon roll veins. Don’t overdo it – just a few graceful swirls!
- Wait for the bubbles: Let it cook for 2-3 minutes until you see bubbles forming on the surface and the edges look set. This is when the magic happens – that cinnamon sugar starts caramelizing into the pancake. When the bottom is golden (peek carefully with your spatula), flip it like you mean it!
- Finish cooking: Cook for another 2 minutes on the second side until golden brown. Your kitchen should smell heavenly right now!
- Make the icing: While the pancake finishes, whisk together the cream cheese, milk, vanilla, and maple syrup until smooth. If it’s too thick, add a splash more milk. Too thin? A bit more cream cheese.
- Serve it up: Transfer your gorgeous cinnamon-swirled pancake to a bowl, drizzle with that luscious cream cheese icing, and dig in while it’s warm. Watch how that cinnamon sugar has created little pockets of gooey goodness throughout!
Tips for Perfect Pancake Bowls
Here are my hard-earned secrets for pancake bowl perfection:
- Batter texture is key – It should pour slowly but not be runny. Too thick? Add a teaspoon of milk. Too thin? A sprinkle more oat flour.
- Control your heat – If the cinnamon sugar is browning too fast, lower the heat slightly. Perfect pancakes need patience!
- Swirl with confidence – Don’t be shy with that toothpick! A few bold swirls create better cinnamon distribution than timid little lines.
- Flip with care – Wait until those bubbles form, then slide your spatula fully underneath before the big flip. No half-hearted attempts!
- Serve immediately – These are best fresh, though my kids will happily eat them cold from the fridge too.
Cinnamon Roll Pancake Bowl: Magical 15-Minute Breakfast
A fun twist on breakfast that combines the flavors of cinnamon rolls with fluffy pancakes. The cottage cheese adds creaminess and protein, making it perfect for busy mornings.
- Total Time: 20 minutes
- Yield: 1 pancake bowl 1x
Ingredients
- 1 egg
- 1/4 cup cottage cheese
- 1/3 cup milk
- 1 tsp maple syrup
- 1/2 cup oat flour
- 2 tbsp hydrolysed collagen
- 1/2 tsp baking powder
- A pinch of cinnamon
- 2 tbsp batter
- 1 tbsp butter
- 1 tbsp brown sugar
- 1 tsp cinnamon
- 1 tbsp full-fat cream cheese
- 1 tsp milk
- 1/4 tsp vanilla extract
- 1 tbsp maple syrup
Instructions
- Whisk egg, cottage cheese, milk, and maple syrup in a bowl.
- Mix in oat flour, collagen, baking powder, and cinnamon.
- Melt butter with brown sugar and cinnamon for the swirl.
- Heat skillet and pour batter.
- Drizzle cinnamon swirl and gently mix with a toothpick.
- Cook 2–3 minutes per side until golden.
- Combine cream cheese, milk, vanilla, and maple syrup for icing.
- Serve warm with icing.
Notes
- Use a nonstick skillet for easy flipping.
- Do not overmix the batter for fluffier pancakes.
- Adjust sweetness by adding more or less maple syrup.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 120mg
Serving Suggestions for Cinnamon Roll Pancake Bowl
Now for the best part – dressing up your Cinnamon Roll Pancake Bowl for maximum enjoyment! Here’s how we love to serve it:
- Berry bonanza: Pile on fresh raspberries or sliced strawberries – their tartness cuts through the sweetness perfectly
- Extra drizzle: Warm maple syrup for pouring tableside (my kids love making “pancake art” with it)
- Creamy clouds: A dollop of whipped cream turns it into dessert-for-breakfast magic
- Crunch factor: Toasted pecans or walnuts add great texture
- Fun presentation: Cut into strips for dipping, or serve in colorful bowls for happy little faces
Honestly? Sometimes we just eat it straight from the pan – no judgment here!
Storage & Reheating
Here’s the good news – if you somehow have leftovers (rare in my house!), your Cinnamon Roll Pancake Bowl keeps beautifully. Just pop it in an airtight container in the fridge for up to 2 days. When you’re ready for round two, reheat it gently in a skillet over low heat to keep that perfect texture. Or, if you’re in a rush like me most mornings, 20-30 seconds in the microwave works too – just don’t overdo it or the icing will melt everywhere (speaking from experience here!).
Nutrition Information
Now, let’s talk about what’s actually in this delicious Cinnamon Roll Pancake Bowl! Keep in mind these are estimates – your exact numbers will vary depending on your ingredients (like how generous you are with that maple syrup drizzle!). Here’s the breakdown per serving:
- Calories: About 350 (worth every one!)
- Protein: 15g (thanks to that cottage cheese and collagen)
- Sugar: 15g (mostly from the natural maple syrup and brown sugar)
- Fiber: 3g (oat flour for the win!)
- Healthy fats: 12g (from all the good stuff like eggs and butter)
Not too shabby for what tastes like dessert, right? It’s the kind of breakfast that keeps you full and happy all morning long.
FAQs About Cinnamon Roll Pancake Bowl
I get so many questions about this recipe – here are the ones that pop up most often with my honest answers:
Can I make this Cinnamon Roll Pancake Bowl ahead of time?
You bet! The batter keeps well in the fridge overnight (just give it a quick stir before cooking). I’ve even made the cinnamon swirl mixture ahead too – just warm it slightly to make it drizzle-able again. The cooked pancake? Best fresh, but my kids happily eat leftovers cold from the fridge like weird little pancake cookies!
Is the collagen really necessary?
Not at all! I add it for extra protein, but the pancakes are just as delicious without it. If you want that protein boost but don’t have collagen, try adding a scoop of vanilla protein powder instead (just reduce the oat flour slightly). For more protein-packed breakfast ideas, check out our Protein Cottage Cheese Pancakes.
Help! My swirl disappeared when I flipped it – what happened?
Oh honey, I’ve been there! The key is to swirl it in just before flipping – that way the cinnamon sugar has time to set slightly. If it sinks, don’t worry – the flavor’s still amazing. Try making your swirl mixture a tad thicker next time too.
Can I double this recipe for my family?
Absolutely! This recipe scales beautifully. Just cook them one at a time (or use multiple pans if you’re feeling ambitious). Keep finished pancakes warm in a 200°F oven while you make the rest. Pro tip: double the icing too – you’ll want extra for dipping!
What if I don’t have oat flour?
No problem! Blend regular oats into powder (about 1 minute in a blender). All-purpose flour works too – use 1/4 cup plus 2 tbsp instead of the 1/2 cup oat flour. The texture will be slightly different but still delicious. You can find more baking tips on our recent posts page.
Final Thoughts
There you have it – my family’s favorite breakfast hack that makes ordinary mornings feel special! I can’t wait for you to try this Cinnamon Roll Pancake Bowl and see those happy faces around your table. Tag me @FrostyRecipes if you make it – I love seeing your kitchen creations almost as much as I love eating mine!
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