Cinnamon Roll Pancake Casserole (Print Version)

A baked breakfast combining fluffy pancakes with cinnamon swirls and a luscious 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 whole milk
17 - 1/2 teaspoon vanilla extract

# Steps:

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 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 the batter.
05 - Transfer pancake batter evenly into the prepared 9x13-inch baking dish, smoothing the top gently.
06 - In a small bowl, combine melted butter, packed brown sugar, and ground cinnamon, stirring until well mixed.
07 - Transfer cinnamon mixture to a piping bag or zip-top bag with a corner snipped off. Pipe swirls or zig-zag patterns over the pancake batter.
08 - Using a knife or wooden skewer, gently swirl the cinnamon mixture into the batter, creating marbled patterns throughout.
09 - Bake for 28 to 32 minutes, or until the center is set and a toothpick inserted in the middle 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 casserole into portions and serve warm, optionally topped with fresh berries or chopped pecans.

# Expert Advice:

01 -
  • It tastes like a cinnamon roll but bakes in half the time, leaving you looking like a breakfast hero without the stress.
  • Assemble it the night before and pop it in the oven while you're still in your pajamas, then watch people's faces light up when that cream cheese glaze hits the warm cake.
  • One pan, eight generous servings, and everyone asks for seconds because it's fluffy, rich, and somehow both indulgent and not heavy.
02 -
  • Don't overmix the pancake batter or you'll create gluten strands that make it tough and chewy instead of tender and fluffy.
  • The cinnamon swirl needs to stay somewhat separate from the batter—if you swirl too vigorously, it blends into brown streaks instead of creating distinct pockets of spiced sweetness.
  • Cold glaze ingredients beat smoother than room temperature ones, so let your cream cheese and butter chill for ten minutes before mixing if you have time.
03 -
  • Use a piping bag instead of a zip-top bag if you have one—you get more control and can create prettier swirls that actually show in the finished casserole.
  • If your cream cheese glaze seems too thick, warm it gently over low heat while stirring instead of adding more milk, which can make it thin and runny.
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