Cinnamon Roll Pancake Casserole (Print View)

Fluffy pancakes with cinnamon swirls baked and topped with rich cream cheese glaze for a flavorful start.

# Ingredient List:

→ Pancake Batter

01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 2 large eggs
07 - 1 3/4 cups buttermilk
08 - 1/4 cup unsalted butter, melted
09 - 1 teaspoon vanilla extract

→ Cinnamon Swirl

10 - 1/2 cup unsalted butter, melted
11 - 3/4 cup packed light brown sugar
12 - 2 tablespoons ground cinnamon

→ Cream Cheese Glaze

13 - 4 ounces cream cheese, softened
14 - 1 cup powdered sugar
15 - 2 tablespoons unsalted butter, softened
16 - 2 to 3 tablespoons milk
17 - 1/2 teaspoon vanilla extract

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk together eggs, buttermilk, melted butter, and vanilla extract until smooth and well combined.
04 - Pour wet ingredients into dry ingredients and stir until just combined, avoiding overmixing to maintain a tender crumb structure.
05 - Pour pancake batter evenly into the prepared baking dish, spreading to an even thickness.
06 - In a small bowl, combine melted butter, brown sugar, and ground cinnamon, stirring until well blended.
07 - Transfer cinnamon mixture into a piping bag or zip-top bag with the corner snipped. Pipe swirls or zig-zag patterns across the pancake batter surface.
08 - Using a knife or wooden skewer, gently drag through the cinnamon mixture to create a marbled pattern throughout the batter.
09 - Bake for 28 to 32 minutes, or until the center is set and a toothpick inserted into the thickest part comes out clean.
10 - While casserole bakes, beat softened cream cheese, powdered sugar, softened butter, milk, and vanilla extract with an electric mixer until smooth and pourable, adjusting milk consistency as needed.
11 - Remove casserole from oven and allow to cool for 5 to 10 minutes. Drizzle cream cheese glaze generously over the warm casserole.
12 - Cut into portions and serve warm.

# Expert Tips:

01 -
  • You make it all at once in a single baking dish instead of hovering over a hot griddle like you're managing a small restaurant.
  • The cinnamon sugar swirls create these irresistible pockets of caramelized sweetness throughout every bite.
  • It's forgiving enough to assemble the night before and bake when you actually want to eat, making mornings feel less rushed.
02 -
  • Overmixing the batter is the fastest way to turn this into a tough, dense casserole instead of fluffy pancakes—mix until combined and stop, even if small lumps remain.
  • The glaze should be made just before serving because it sets up as it cools, and a warm glaze on warm cake is infinitely better than a thick glaze on a cool one.
03 -
  • Room-temperature ingredients mix more smoothly and create a more uniform batter than cold ones pulled straight from the refrigerator.
  • If your glaze seems too thick as it sits, whisk in milk one teaspoon at a time rather than dumping in a whole tablespoon, which prevents you from overcorrecting and ending up with something too thin.
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