Cinnamon Roll Pancake Casserole (Print Version)

Fluffy baked casserole with cinnamon sugar swirls and a luscious cream cheese glaze finish.

# 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

# How to Make It:

01 - Preheat oven to 350°F. Lightly 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 together eggs, buttermilk, melted butter, and vanilla extract until the mixture is smooth and homogeneous.
04 - Pour the wet ingredient mixture into the dry ingredients and gently stir until just combined; avoid overmixing to maintain a light, airy texture.
05 - Pour the pancake batter evenly into the prepared baking dish, spreading to fill the entire surface.
06 - In a small bowl, combine melted butter, packed brown sugar, and ground cinnamon until well incorporated.
07 - Transfer the cinnamon mixture to a piping bag or zip-top bag with a small corner snipped off. Pipe swirling patterns or zig-zags across the pancake batter.
08 - Using a knife or wooden skewer, gently drag through the cinnamon swirls to create marbled patterns throughout the batter.
09 - Bake for 28 to 32 minutes, until the center is set and a toothpick inserted into the thickest portion comes out clean.
10 - While the casserole bakes, beat softened cream cheese, powdered sugar, softened butter, milk, and vanilla extract with an electric mixer until smooth and drizzle-able; add additional milk as needed to achieve desired consistency.
11 - Remove the casserole from the oven and allow to cool for 5 to 10 minutes. Drizzle the cream cheese glaze evenly across the surface.
12 - Cut into portions and serve warm, optionally garnished with fresh berries or chopped pecans.

# Additional Tips::

01 -
  • No flipping involved, which means you can actually sit down with your guests instead of standing over a griddle like you're working a short-order shift.
  • The cinnamon swirls bake right into the pancakes, creating pockets of spiced sweetness that feel way more luxurious than regular breakfast food.
  • Make it the night before and bake it fresh in the morning, so you're actually relaxed when people arrive.
02 -
  • Don't skip cooling the casserole for those few minutes, glaze on boiling-hot cake runs right off instead of coating it beautifully.
  • If your glaze seems too thick, thin it with milk one tablespoon at a time, too much at once and you'll have soup.
03 -
  • Room temperature ingredients blend more smoothly and create a more tender casserole than cold ones straight from the fridge.
  • If you don't have buttermilk, mix regular milk with a tablespoon of lemon juice or white vinegar and let it sit for five minutes before using it.
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