Cinnamon Roll Pancake Casserole (Printable Version)

Fluffy pancakes infused with cinnamon sugar, baked and topped with a rich 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

# 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.
03 - In a separate bowl, whisk together eggs, buttermilk, melted butter, and vanilla extract until smooth and fully combined.
04 - Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix; lumps are acceptable.
05 - Pour the pancake batter evenly into the prepared baking dish, smoothing the surface.
06 - In a small bowl, combine melted butter, packed brown sugar, and ground cinnamon until well incorporated.
07 - Transfer cinnamon mixture to a piping bag or zip-top bag with the corner snipped off. Pipe swirls or zig-zag patterns over the pancake batter.
08 - Using a knife or skewer, gently drag through the cinnamon swirls to create a marbled effect throughout the batter.
09 - Bake for 28 to 32 minutes, until the center is set and a toothpick inserted into 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. Add additional milk as needed to reach desired consistency.
11 - Remove casserole from oven and allow to cool for 5 to 10 minutes. Drizzle cream cheese glaze over the warm casserole.
12 - Slice into portions and serve warm, optionally topped with fresh berries or chopped pecans.

# Additional Tips::

01 -
  • It feeds a crowd while you sip your first cup of coffee instead of manning the griddle.
  • The cinnamon swirl baked into every bite means no separate frosting drama.
  • You can assemble it the night before, so morning is just oven time and cleanup.
02 -
  • Don't skip the rest time before glazing—even five minutes makes a difference in how the glaze sets instead of sliding off.
  • If your cream cheese was cold, your glaze will be lumpy; warm it gently or let it sit out, then beat again until completely smooth.
03 -
  • Room-temperature cream cheese is the difference between a silky glaze and a lumpy disaster—set it out while you're preheating the oven.
  • The brown sugar in the swirl should be packed firmly so it doesn't scatter or become too spreadable.
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