CINNAMON ROLL GERMAN PANCAKE

Preheat oven to 425F. As the oven preheats, put the butter in a 9x13” baking pan, and place it in the oven until the butter is melted (I like to let mine slightly brown).
Start by prepping the cinnamon swirl. In a small bowl, combine all ingredients and mix until well combined.
Then, make the German pancake. Place the eggs, milk, flour, salt, and vanilla extract in a blender. Pulse until smooth.
Then, pour the batter into the hot baking dish/pan over the melted butter.
Dollop the cinnamon swirl mixture all over the batter in the pan, and then use a butter knife or toothpick to swirl around.
Bake at 425F for 22-25 minutes, or until the edges are golden and puffy.
While baking, make the glaze by mixing together all of the ingredients until smooth.
Drizzle the German pancake with the glaze and sprinkle with powdered sugar if desired. Or top with maple syrup, butter, or any other desire toppings.
Slice and serve.
Enjoy!