Cinnamon Roll Pancake Casserole (Printable)

Fluffy pancake bake with cinnamon swirls and creamy cheese glaze, ideal for weekend brunches or special mornings.

# What You'll Need:

→ 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

# Step-by-Step Guide:

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.
03 - In a separate bowl, whisk together eggs, buttermilk, melted butter, and vanilla extract until smooth.
04 - Pour wet ingredients into dry ingredients and stir until just combined, being careful not to overmix.
05 - Pour pancake batter evenly into the prepared baking dish, spreading it to cover the bottom completely.
06 - In a small bowl, mix together melted butter, packed brown sugar, and ground cinnamon until well combined.
07 - Transfer cinnamon mixture into a piping bag or a zip-top bag with one corner snipped off. Pipe swirls or zig-zags evenly over the pancake batter.
08 - Use a knife or skewer to gently drag through the cinnamon mixture and batter, creating swirled patterns throughout.
09 - Bake for 28 to 32 minutes, until the center is set and a toothpick inserted in the middle comes out clean.
10 - While baking, beat together softened cream cheese, powdered sugar, softened butter, 2 tablespoons milk, and vanilla extract until smooth and pourable. Add additional milk as needed for desired consistency.
11 - Remove casserole from oven and let cool for 5 to 10 minutes. Drizzle the cream cheese glaze evenly over the warm casserole.
12 - Slice into portions and serve warm, optionally topped with fresh berries or chopped pecans.

# Expert Tips:

01 -
  • You bake it all at once instead of cooking pancakes in batches, so you're actually sitting down with your people instead of being stuck at the stove.
  • The cinnamon swirl runs through every bite like a secret, and that cream cheese glaze on top tastes like you spent hours on this when you really didn't.
  • It's forgiving enough to assemble the night before and bake in the morning, which is basically breakfast magic.
02 -
  • Don't overmix the pancake batter or you'll develop the gluten and end up with something tough instead of tender; lumps are completely fine and actually good.
  • The cream cheese glaze absolutely has to be made with softened butter and cream cheese or you'll be beating it forever and still have a grainy mess.
03 -
  • Room temperature ingredients mix more smoothly and bake more evenly, so pull your eggs, butter, and cream cheese out about an hour before you start cooking.
  • If your glaze comes out too thick, a little milk fixes it instantly, but add it slowly or you'll overshoot and have to start over.
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