Cinnamon Roll Pancake Casserole (Print page)

Fluffy pancakes swirled with cinnamon sugar and topped with rich cream cheese glaze for a satisfying brunch.

# 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

# 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 the mixture is smooth and homogeneous.
04 - Add the wet ingredient mixture to the dry ingredients, stirring gently until just combined. Do not overmix; lumps are acceptable.
05 - Pour the pancake batter evenly into the prepared baking dish, spreading gently to create an even layer.
06 - In a small bowl, combine melted butter, packed brown sugar, and ground cinnamon, mixing until well incorporated.
07 - Transfer the cinnamon mixture to a piping bag or a zip-top bag with one corner trimmed off. Pipe swirls or zigzag patterns across the pancake batter surface.
08 - Using a knife or skewer, gently drag through the piped cinnamon mixture in the batter to create a marbled pattern.
09 - Bake for 28 to 32 minutes, or until the center is set and a toothpick inserted in the center emerges clean.
10 - While the casserole bakes, beat softened cream cheese, powdered sugar, softened butter, milk, and vanilla extract using an electric mixer until smooth and pourable. Add additional milk as needed to achieve desired consistency.
11 - Remove the casserole from the oven and allow it to cool for 5 to 10 minutes. Drizzle the cream cheese glaze evenly across the surface.
12 - Slice into portions and serve while warm.

# Expert Advice:

01 -
  • It tastes like cinnamon roll decadence but comes together faster than you'd think, with none of the fussy rolling and rising time.
  • You can prep it the night before and bake it fresh in the morning, making it the perfect move for hosting without stress.
  • The cream cheese glaze melts into every warm crevice, turning something already indulgent into genuinely memorable.
02 -
  • Don't overmix the pancake batter—I learned this lesson by making dense, tough casseroles before realizing that pancake batters actually like a few lumps in them.
  • The cream cheese glaze needs to be pourable but not runny; if it's too thick, add milk one teaspoon at a time rather than drowning it all at once and starting over.
  • If you're assembling this the night before, cover it tightly and don't let it sit more than 12 hours, or the batter will absorb too much liquid and lose its lift.
03 -
  • If your cream cheese mixture ends up too thick, warm it gently over low heat or run the mixing bowl under warm water for a moment—this is easier than adding more milk and messing up the consistency.
  • Let the casserole cool for at least five minutes before glazing so the glaze doesn't melt away completely into the cracks; you want it visible and glossy on top.
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