Cinnamon Roll Dutch Baby Pancake
Prep time
Cook time
Total time
A Dutch Baby pancake is a beautiful, puffy golden brown baked pancake. For this recipe, I added a cinnamon swirl sauce that turns a simple Dutch Baby into a beautiful cinnamon roll pancake with perfectly crunchy puffed edges. You need this in your life, believe me.
Recipe type: Breakfast
Cuisine: Dutch Baby
Serves: Serves 3
  • 1 tablespoon coconut flour
  • ¼ cup rice flour
  • 1 / 3 cup potato starch, tapioca starch, or cornstarch (NOT potato flour)
  • 2 tablespoons cold butter, plus more for pan
  • 2 / 3 cup milk
  • 1 tablespoon melted honey or maple syrup
  • 4 eggs
  • ½ teaspoon cinnamon
  • ¼ teaspoon cloves
  • ½ teaspoon vanilla extract
  • For Cinnamon Swirl
  • 4 tablespoons butter
  • 2 tablespoons honey
  • 1 teaspoon cinnamon
  • ¼ teaspoon cloves
  1. Preheat the oven to 450 degrees F. Put a 9-11 inch cast iron pan in the oven (you can also use two 5-inch ones, which is what I did).
  2. Combine all of the dutch baby ingredients in a blender and blend on medium for 30 seconds or so. With the two tablespoons of cold butter, just chop into little pieces (or grate with cheese grater) and add to the mixture. If you don’t have a blender, you melt the butter and then slowly pour the melted butter in with the other ingredients while mixing with your electric mixer. The butter will harden again when it comes in contact with the milk, but it will harden in nicely broken-down bits.
  3. When everything is mixed or blended together, set aside.
  4. Remove the hot pan or pans from the oven and add about 2 teaspoons of butter to each pan. Swirl it around in the pan and use a spatula to rub it in completely, then put the pan/pans back in the oven.
  5. In a saucepan on your stove, combine all the cinnamon swirl ingredients and stir occasionally until butter is melted completely. Allow to come to a very gentle boil, stirring occasionally. The mixture will stiffen up slightly into a caramel sauce consistency.
  6. Remove the hot, buttered pan/pans from the oven and pour the dutch baby mixture in. If using two pans, divide the batter evenly between them.
  7. After the dutch baby mix is added to the pan/pans, spoon the cinnamon swirl sauce onto the pancake, drizzling in a circular pattern (don’t worry too much about creating a perfect cinnamon roll shape--it won’t really hold in the oven anyway. Just make sure the sauce is evenly dispersed over the dutch baby). Don’t drizzle sauce too closely to the edge of the batter. You don’t want it to touch the edges of the pan because it will stick.
  8. Put the pans back in the oven, close the oven, and set a timer to 15 minutes. Do NOT PEEK at pancakes until at least 15 minutes have passed. When you do look, just give the pancake(s) a quick glance to make sure they aren’t burning. Cook for another 5-10 minutes as necessary.
  9. The Dutch Baby is done when it is deep golden brown on top and beautifully puffed around the edges.
  10. Enjoy.
Recipe by I Am Gluten Free at