Cinnamon Roll Pancake Casserole (Printable)

Fluffy pancakes with cinnamon sugar swirls baked together and finished with a creamy 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

# Step-by-Step 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 smooth and fully combined.
04 - Add the wet ingredient mixture to the dry ingredients and stir gently until just combined. Avoid overmixing to maintain a tender crumb structure.
05 - Pour the pancake batter evenly into the prepared baking dish, spreading to an even layer.
06 - In a small bowl, combine melted butter, packed brown sugar, and ground cinnamon, stirring until well blended.
07 - Transfer the cinnamon mixture to a piping bag or a zip-top bag with one corner cut off. Pipe swirls or zig-zag patterns over the batter surface.
08 - Using a knife or skewer, gently drag through the cinnamon mixture to create marbling effects throughout the batter.
09 - Bake for 28 to 32 minutes, or until the center is set and a toothpick inserted into the middle comes out clean.
10 - While baking, beat softened cream cheese, powdered sugar, softened butter, milk, and vanilla extract with an electric mixer until smooth and pourable. Add additional milk as needed to achieve desired consistency.
11 - Remove casserole from oven and allow to cool for 5 to 10 minutes. Drizzle the cream cheese glaze over the entire surface.
12 - Slice into 8 portions and serve warm.

# Expert Hints:

01 -
  • It bakes all at once, so you're not standing over a griddle flipping pancakes while everyone's getting hungry.
  • The cream cheese glaze is ridiculously good and somehow makes the whole thing feel more special than the effort required.
  • You can assemble it the night before, which means your morning is actually relaxing instead of chaotic.
02 -
  • Don't overmix the pancake batter or you'll end up with something dense and rubbery instead of light and fluffy, even though it's tempting to keep stirring until it's perfectly smooth.
  • The cinnamon swirl needs to stay somewhat separated from the batter—if you swirl it too much, you lose those beautiful ribbons and it becomes one muddy brown color instead of a beautiful marbled effect.
03 -
  • Soften your cream cheese on the counter for 30 minutes before making the glaze; cold cream cheese will fight you the entire time and you'll end up with lumps no matter how much you beat it.
  • The cinnamon mixture doesn't need to be piped perfectly—rustic, slightly haphazard swirls actually look more homemade and beautiful than overly neat ones.
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