Cinnamon Roll Pancake Casserole (Printable Version)

A baked breakfast casserole blending fluffy pancakes with cinnamon swirls and a smooth cream cheese glaze.

# 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. Grease a 9x13-inch baking dish with butter or cooking spray to prevent sticking.
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 well combined.
04 - Pour the wet ingredient mixture into the bowl with dry ingredients and stir gently until just combined. Do not overmix, as this will result in tough pancakes.
05 - Transfer the pancake batter evenly into the prepared 9x13-inch baking dish, spreading it to the edges with a spatula.
06 - In a small bowl, combine melted butter, packed brown sugar, and ground cinnamon, stirring until a thick paste forms.
07 - Transfer the cinnamon mixture into a piping bag or zip-top bag with a small corner snipped off. Pipe swirls or zig-zag patterns over the pancake batter surface.
08 - Using a knife or skewer, gently swirl the piped cinnamon mixture into the batter to create marbled patterns, being careful not to overmix.
09 - Place in preheated oven and bake for 28 to 32 minutes, or until the center is set and a toothpick inserted in the middle comes out clean.
10 - While the casserole bakes, beat together softened cream cheese, powdered sugar, softened butter, milk, and vanilla extract using an electric mixer or hand whisk until smooth and pourable. Add additional milk if needed to achieve desired consistency.
11 - Remove casserole from oven and allow to cool for 5 to 10 minutes. Drizzle the cream cheese glaze evenly over the warm casserole.
12 - Slice into portions and serve warm. Pair with fresh berries or chopped pecans if desired.

# Expert Advice:

01 -
  • It tastes like cinnamon rolls without the stress of working with yeast or waiting for rise times.
  • One baking dish means less cleanup and more time enjoying breakfast with people you love.
  • The cream cheese glaze drips into warm pockets of cinnamon sugar, creating pools of indulgence in every bite.
02 -
  • Don't skip the resting period after baking; the casserole is still cooking internally and cutting too early results in a gloppy mess that won't slice cleanly.
  • If you assemble this the night before, cover it tightly with plastic wrap and refrigerate, then bake directly from cold—add 5 extra minutes to your baking time.
03 -
  • Make your cream cheese glaze right before serving so it stays pourable and glossy instead of thickening up as it sits.
  • If you're nervous about the swirl technique, remember that imperfect swirls taste exactly the same as perfect ones and honestly look more homemade and inviting.
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