Cinnamon Roll Pancake Casserole (Print version)

Fluffy baked pancakes with cinnamon swirls and a smooth cream cheese glaze for a comforting start to your day.

# 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.
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 ingredients into the dry ingredients and stir until just combined, being careful not to overmix the batter.
05 - Pour the pancake batter evenly into the prepared 9x13-inch baking dish, smoothing the surface.
06 - In a small bowl, combine melted butter, packed brown sugar, and ground cinnamon, stirring until well blended.
07 - Transfer the cinnamon mixture into a piping bag or a zip-top bag with one corner snipped off. Pipe swirls or zig-zags in a decorative pattern across the batter surface.
08 - Using a knife or wooden skewer, gently draw through the piped cinnamon mixture in a back-and-forth motion to create marbled swirls throughout the batter.
09 - Place in preheated oven and 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 together 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 the casserole from the oven and allow to cool for 5 to 10 minutes. Drizzle the cream cheese glaze evenly over the warm casserole.
12 - Cut into individual portions and serve while warm.

# Expert Tips:

01 -
  • No more standing at the griddle flipping pancakes while everyone waits hungrily at the table.
  • That cinnamon swirl happens naturally throughout, so every bite tastes intentional and indulgent.
  • One dish feeds a crowd and looks impressive without requiring restaurant-level skill.
02 -
  • Don't overmix the batter; it's tempting to smooth out every lump, but that's exactly when gluten develops and your casserole turns rubbery instead of fluffy.
  • The cinnamon swirl sinks and distributes during baking, so it won't stay on top looking pretty—that's the goal, because those pockets of sweetness throughout are what make each bite special.
  • Room temperature ingredients really do matter here; cold eggs and cream cheese create lumps no amount of whisking can fix.
03 -
  • A tiny pinch of nutmeg in the batter adds depth you can't quite identify but absolutely taste—it's the secret that makes people say this tastes like a fancy bakery version.
  • Fresh or frozen berries scattered on top before baking add tartness that balances the sweetness, and they release juice that pools beautifully.
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