Cinnamon Roll Pancake Casserole (Printable Version)

Fluffy pancakes baked with cinnamon sugar and a smooth cream cheese glaze for a rich morning treat.

# 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

# 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 fully combined and smooth.
04 - Add wet ingredients to dry ingredients and stir until just combined, being careful not to overmix the batter.
05 - Distribute pancake batter evenly across the prepared 9x13-inch baking dish, smoothing the surface.
06 - In a small bowl, combine melted butter, packed light brown sugar, and ground cinnamon, stirring until well blended.
07 - Transfer cinnamon mixture to a piping bag or zip-top bag with one corner snipped off. Pipe swirls or zig-zag patterns evenly over the pancake batter.
08 - Using a knife or skewer, gently drag through the cinnamon mixture to create swirled patterns throughout the batter.
09 - Bake for 28 to 32 minutes, 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, adding additional milk if 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 topped with fresh berries or chopped pecans.

# Expert Advice:

01 -
  • You get all the cozy cinnamon roll vibes without the yeast, the rising time, or the stress of nailing the dough.
  • This is the kind of dish that looks fancy enough to serve guests but comes together in under an hour, start to finish.
  • The cream cheese glaze is genuinely addictive—tangy, sweet, and it pools into every soft pancake layer like you planned it that way.
02 -
  • Don't overmix your pancake batter—I learned this the hard way when I whisked it like I was making a smooth cake batter and ended up with tough, rubbery pancakes that tasted dense instead of fluffy.
  • Softening your cream cheese at room temperature is non-negotiable; I once tried to save time and used it straight from the fridge, and the glaze came out lumpy and separated, ruining the whole effect.
  • The 5-10 minute rest after baking is when the pancakes set properly and the glaze can drizzle without disappearing, so don't skip it even though you're hungry.
03 -
  • Pack your brown sugar firmly when making the cinnamon swirl so you get concentrated flavor in every bite instead of dry, powdery spice spots.
  • Don't skip the resting period after baking—those 5-10 minutes let the pancake structure set up so your slices come out clean and neat instead of falling apart.
  • Make your cream cheese glaze while the casserole bakes so it's ready the moment you need it, and if it gets too thick while you're waiting, a splash of milk brings it back to pourable consistency.
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