Cinnamon Roll Pancake Casserole (Printable)

A baked breakfast dish featuring fluffy pancakes, cinnamon swirls, and a silky cream cheese glaze.

# What You 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

# How To Make It:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or non-stick 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 eggs, buttermilk, melted butter, and vanilla extract until smooth and fully combined.
04 - Pour wet ingredients into dry ingredients and stir until just combined, being careful not to overmix to maintain fluffiness.
05 - Pour pancake batter evenly into the prepared baking dish, spreading to cover the bottom completely.
06 - In a small bowl, combine melted butter, packed light brown sugar, and ground cinnamon, stirring until fully blended.
07 - Transfer cinnamon mixture to a piping bag or zip-top bag with one corner snipped off. Pipe swirls or zig-zag patterns across the pancake batter.
08 - Using a knife or skewer, gently swirl the cinnamon mixture into the batter to create a marbled effect without fully blending.
09 - Bake for 28 to 32 minutes, or until the center is set and a toothpick inserted in the center 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 as needed for desired consistency.
11 - Remove casserole from oven and allow to cool for 5 to 10 minutes. Drizzle cream cheese glaze evenly over the warm casserole.
12 - Slice into portions and serve warm, optionally garnished with fresh berries or chopped pecans.

# Helpful Tips:

01 -
  • It feels fancy enough for brunch guests but comes together faster than making pancakes one by one, which honestly saves your sanity.
  • The cream cheese glaze is your secret weapon—sweet, tangy, and somehow makes everything taste like a bakery did the work.
  • You can prep it the night before and just pop it in the oven in the morning, which means more sleep and less stress.
02 -
  • Don't let the batter sit too long after mixing or the baking powder starts losing its lift—get it into the oven within a few minutes of combining.
  • A room-temperature cream cheese makes all the difference in the glaze; cold cream cheese will seize up and turn grainy no matter how much you beat it.
03 -
  • Use an offset spatula or the back of a spoon to smooth the batter evenly—this small move creates consistent baking and a polished finished product.
  • The cream cheese glaze should be made just before serving so it stays silky and doesn't begin to thicken up as it sits.
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