Cinnamon Roll Pancake Casserole Glaze (Print Version)

Fluffy pancakes baked with cinnamon swirl and cream cheese glaze, perfect for breakfast or brunch gatherings.

# 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 milk
17 - 1/2 teaspoon vanilla extract

# Steps to Follow:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish thoroughly with butter or nonstick spray.
02 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until uniformly blended.
03 - In a separate bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract until mixture is smooth and well combined.
04 - Pour wet ingredients into the bowl of dry ingredients. Gently fold mixture together until just combined to maintain a tender pancake texture; avoid overmixing.
05 - Transfer pancake batter evenly into the prepared baking dish, smoothing the surface with a spatula.
06 - Mix melted butter, packed light brown sugar, and ground cinnamon in a small bowl until a smooth paste forms.
07 - Spoon cinnamon mixture into a piping bag or zip-top bag with the corner snipped. Pipe swirls or zig-zag patterns across the surface of the pancake batter.
08 - Drag a knife or skewer gently through the batter to marble the cinnamon mixture without overcombining.
09 - Place baking dish in oven and bake for 28 to 32 minutes until center is set and a toothpick inserted into the middle emerges clean.
10 - While casserole bakes, beat softened cream cheese, powdered sugar, softened butter, milk, and vanilla extract with an electric mixer or hand whisk until glaze is smooth and pourable. Add extra milk to adjust consistency if needed.
11 - Remove from oven and allow to cool for 5 to 10 minutes. Drizzle cream cheese glaze evenly over the warm casserole.
12 - Slice and serve warm. Optionally, garnish with fresh berries or chopped pecans for additional texture.

# Additional Tips::

01 -
  • The swirl of cinnamon melts into the pancake batter, creating gooey pockets you just can't predict.
  • This casserole turns breakfast into a celebration with almost zero effort—the oven does most of the work.
02 -
  • Once I baked it too long and lost all that pillowy softness; so check early, every oven is different.
  • Letting the casserole cool before glazing prevents the icing from melting away, leaving perfect ripples instead.
03 -
  • Letting the cream cheese soften gives the glaze a silky finish without any lumps.
  • A quick swirl with a skewer creates those beautiful marbled pockets of cinnamon—don’t overthink it.
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