Cinnamon Roll Pancake Casserole (Print Version)

Baked fluffy pancakes with cinnamon swirls topped with rich cream cheese glaze—perfect for a cozy morning.

# Components:

→ 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 thoroughly with butter or cooking spray.
02 - In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
03 - In a separate bowl, whisk together eggs, buttermilk, melted butter, and vanilla extract until the mixture is smooth and well incorporated.
04 - Add the wet ingredient mixture to the dry ingredients and stir with a wooden spoon until just combined, being careful not to overmix the batter.
05 - Pour the pancake batter evenly into the prepared 9x13-inch baking dish, distributing it uniformly across the bottom.
06 - In a small bowl, combine melted butter, packed light brown sugar, and ground cinnamon, stirring until fully blended.
07 - Transfer the cinnamon mixture to a piping bag or zip-top bag with the corner snipped off, then pipe swirls and zig-zags over the pancake batter surface.
08 - Using a knife or wooden skewer, gently drag through the cinnamon mixture in a swirling pattern to create marbled layers throughout the batter.
09 - Bake for 28 to 32 minutes until the center is set and a toothpick inserted in the middle comes out 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, adding additional milk as needed for desired consistency.
11 - Remove casserole from oven and allow to cool for 5 to 10 minutes, then drizzle the cream cheese glaze evenly over the warm casserole.
12 - Cut into individual portions and serve warm, preferably with fresh berries or chopped pecans as garnish.

# Expert Advice:

01 -
  • You can prep it the night before and bake it fresh in the morning, which means sleeping in is actually possible.
  • It feeds eight people without requiring you to be a short-order cook, and everyone gets the same perfectly fluffy result.
  • The cream cheese glaze makes it feel like a bakery treat, not something you made at home in a regular pan.
02 -
  • Don't skip the resting period after baking, or the casserole will be too delicate and fall apart when you cut into it.
  • The cream cheese glaze must be made while the casserole is baking, never in advance, because it will separate and seize if it sits too long.
03 -
  • If your cream cheese is even slightly cold, it will seize when you try to beat it into a smooth glaze, so take it out of the fridge at least thirty minutes before making the frosting.
  • The moment you pour that glaze over the warm casserole and watch it flow into the crevices is the exact moment you'll understand why people fight over the last piece.
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