Cinnamon Roll Pancake Casserole (Printer View)

Fluffy pancakes with cinnamon sugar swirls, baked and topped with smooth cream cheese glaze.

# 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

# Method 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 well combined.
03 - In a separate bowl, whisk together eggs, buttermilk, melted butter, and vanilla extract until smooth and fully incorporated.
04 - Pour wet ingredient mixture into dry ingredients and stir until just combined. Do not overmix; small lumps are acceptable.
05 - Pour pancake batter evenly into the prepared baking dish, spreading to ensure uniform coverage.
06 - In a small bowl, combine melted butter, packed light brown sugar, and ground cinnamon until well blended.
07 - Transfer cinnamon mixture to a piping bag or zip-top bag with corner snipped off. Pipe swirls or zig-zag patterns over the pancake batter.
08 - Using a knife or skewer, gently swirl the cinnamon mixture into the batter to create a marbled appearance.
09 - Bake for 28 to 32 minutes until the center is set and a toothpick inserted in 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 if 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 garnished with fresh berries or chopped pecans.

# Expert Advice:

01 -
  • It looks impressive enough for guests but comes together faster than you'd think, making you feel like a breakfast hero without the stress.
  • The cream cheese glaze melts into warm pockets of the casserole, creating this indulgent sweetness that tastes like a cinnamon roll met a pancake and they had the most delicious baby.
02 -
  • The difference between overmixing and proper mixing is literally just a few more stirs, but it changes the texture from tender to rubbery, so trust your instinct when the dry ingredients almost disappear.
  • Cooling it for even just 5 minutes before glazing keeps the glaze from sliding off like it's on an ice rink, and that patience pays off in a more beautiful presentation.
03 -
  • Softening your cream cheese by leaving it on the counter for 20 minutes prevents lumps in the glaze and saves you from over-beating, which can make it grainy.
  • Piping the cinnamon swirl instead of drizzling it keeps the mixture from sinking into the batter during baking, so those swirls stay visible and beautiful on top.
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