If you’re looking for a new breakfast treat then I’ve got just the thing. This recipe combines the best of two beloved dishes, cinnamon rolls and German Pancakes (aka Dutch Babies). Yes, it’s every bit as delish as it sounds. You’ve got the buttery, puffed-up goodness of a classic Dutch baby, with a swirl of cinnamon-sugar baked right in. Top off with a thick layer of the classic cream cheese frosting and, wow is this baby a beauty. The best part? It comes together in just over 20 minutes, making it the perfect dish for a lazy weekend brunch or quick get-together.
If you aren’t familiar with Dutch Babies then the name might seem a little odd! It actually has nothing to do with the Netherlands or Dutch culture. It’s said that the name originated from a mispronunciation of “Deutsch,” the German word for “German.” Whoops! Silly as it is, the name has stuck, but you’ll also see them called German pancakes or Pfannkuchen.
Take a look at the pancake as it bakes and you’ll see the batter go from flat to wildly puffy. Don’t worry when it deflates some as it cools, that’s totally normal. Slather on the frosting while it’s still warm and then serve up the pancake by the slice. Top it off with fresh fruit, maple syrup, or enjoy just as it is. It’s bound to be a showstopper on any occasion. Give the recipe a try and taste for yourself!
Cinnamon Roll German Pancake
Batter
- 6 eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- pinch of cinnamon
- 4 tablespoons butter, for pan
Cinnamon Filling
- 1/4 cup butter, room temperature
- 1/4 cup brown sugar
- 1 1/2 teaspoons cinnamon
Cream Cheese Frosting
- 4 oz cream cheese, room temperature
- 1/2 cup powdered sugar
- 2 tablespoon milk
- 1 teaspoon vanilla extract
Preparation
- Preheat oven to 425 degrees F.
- Batter: combine eggs, milk, flour, salt, cinnamon, and vanilla in blender and pulse until smooth.
- Filling: In a small bowl, combine all cinnamon filling ingredients and mix until smooth. Spoon mixture into a piping bag or ziplock with the corner snipped off.
- Cut the 4 tablespoons butter into pats and arrange in a 9x13-inch baking dish. Place baking dish in oven just until the butter melts (this will happen quickly so keep an eye on it!).
- Working quickly, pour the batter over the melted butter then pipe on the cinnamon mixture in a swirl pattern (I did 2 large swirls).
- Bake for 22 minutes or until edges have puffed up and started to turn brown.
- While pancake bakes, mix together all frosting ingredients until smooth.
- Spread frosting over the baked pancake.
- Cut into slices to serve and top with syrup, whipped cream, fruits, etc.
Recipe adapted from Delish.com