Cinnamon Roll Pancake Casserole (Printable)

Fluffy baked pancakes layered with cinnamon sugar swirls and topped 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 - 2-3 tablespoons whole milk
17 - 1/2 teaspoon vanilla extract

# How-To Steps:

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 completely smooth.
04 - Pour wet ingredients into dry ingredients and stir until just combined; avoid overmixing to maintain a tender crumb structure.
05 - Pour the pancake batter evenly into the prepared 9x13-inch baking dish, spreading to cover the bottom completely.
06 - In a small bowl, combine melted butter, packed brown sugar, and ground cinnamon, mixing until paste-like consistency is achieved.
07 - Transfer the cinnamon mixture to a piping bag or zip-top bag with a small corner snipped off. Pipe swirls or zig-zag patterns evenly over the pancake batter.
08 - Using a knife or skewer, gently drag through the piped cinnamon mixture to create marbled swirls throughout the batter.
09 - Bake for 28-32 minutes, or until the center is set and a toothpick inserted into the center emerges 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 for desired consistency.
11 - Remove casserole from oven and allow to cool for 5-10 minutes. Drizzle the cream cheese glaze evenly over the warm casserole.
12 - Slice into portions and serve warm from the baking dish.

# Expert Suggestions:

01 -
  • It feels like you spent hours in the kitchen, but the actual hands-on time is surprisingly short.
  • The cream cheese glaze is so good you might find yourself licking the plate when no one's looking.
  • You can assemble it the night before and bake it fresh in the morning, which is basically a superpower for hosting.
02 -
  • Don't overbake—I learned this the hard way when I thought 35 minutes would be better and ended up with edges that were slightly dry; stick to the 28–32 minute window and trust your toothpick.
  • The glaze consistency matters enormously; it should fall off a spoon in ribbons, not pour like water or sit in a blob, so add milk gradually and taste-test the texture as you go.
03 -
  • Softening your cream cheese in the microwave for 15 seconds before beating it into the glaze saves you from lumps and frustration.
  • The cinnamon swirl is more forgiving than you think—even if it looks sloppy before baking, it bakes into something that looks intentional and beautiful.
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