Easy Cinnamon Roll Pancake Casserole – One-Pan Breakfast

There are mornings when the aroma of cinnamon rolls fills the kitchen, but the time to make them from scratch just isn't there. That's where this pancake casserole comes in—it gives you all that cozy, sweet-spiced goodness with a fraction of the effort. I started making this on busy weekends when my kids have friends over for sleepovers, and it's become our go-to for making everyone feel special without spending the whole morning in the kitchen.

This dish is essentially a giant pancake baked in a casserole dish, layered with a buttery cinnamon swirl and topped with a simple glaze. It's soft, fluffy, and absolutely irresistible. The best part? You can prep it the night before and pop it in the oven in the morning, giving you more time to sip your coffee and enjoy the moment. Whether it's a holiday morning or a lazy Sunday, this casserole brings warmth to the table.

About the Ingredients

2 cups (240g) all-purpose flour

All-purpose flour gives the casserole structure. For a whole-grain twist, substitute up to half with whole wheat flour.

2 tablespoons granulated sugar

Adds a touch of sweetness to the pancake base. You can use coconut sugar for a less refined option.

1 tablespoon baking powder

Helps the pancake rise and become fluffy. Make sure it's fresh for the best lift.

1/2 teaspoon salt

Balances the sweetness and enhances flavors.

1 1/2 cups (360ml) milk

Use any milk you like—dairy, almond, or oat all work. For a richer casserole, use buttermilk.

2 large eggs

Bind the batter and add richness. For a vegan version, use flax eggs (2 tbsp ground flax + 6 tbsp water).

1/4 cup (57g) unsalted butter, melted

Melted butter adds moisture and flavor. You can use coconut oil for a dairy-free option.

1 teaspoon vanilla extract

Enhances the overall flavor. Use pure vanilla if possible.

1/2 cup (100g) packed brown sugar

Creates the sweet cinnamon swirl. Dark brown sugar gives a deeper molasses flavor.

1 tablespoon ground cinnamon

The star spice of the cinnamon roll flavor. Feel free to adjust to your taste.

1/2 cup (113g) unsalted butter, softened (for swirl and topping)

Softened butter mixes easily with the cinnamon sugar. Use plant-based butter for dairy-free.

1 cup (120g) powdered sugar

For the glaze. Sift if lumpy. You can also use a simple syrup alternative.

2-3 tablespoons milk (for glaze)

Thins the glaze to drizzling consistency. Add more or less as needed.

Tips & Tricks

Tip 1

Don't overmix the batter—lumps are okay. Overmixing develops gluten, making the casserole tough.

Tip 2

For a gooey swirl, drop the cinnamon butter in small dollops over the batter and use a knife to gently swirl, rather than mixing it in completely.

Tip 3

Let the casserole rest for 5 minutes after baking before glazing. This helps it set and makes slicing easier.

Step-by-Step Instructions

1. Preheat and Prepare Pan

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.

2. Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt. This ensures even distribution.

3. Combine Wet Ingredients

In another bowl, whisk the milk, eggs, melted butter, and vanilla extract until well combined.

4. Make the Batter

Pour the wet ingredients into the dry and stir just until combined—lumps are fine. Pour the batter into the prepared dish and spread evenly.

5. Create Cinnamon Swirl

In a small bowl, mix the brown sugar and cinnamon. Add the softened butter and mix until a paste forms. Drop spoonfuls over the batter and use a knife to swirl gently.

6. Bake the Casserole

Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. The edges should look slightly crispy.

7. Make the Glaze

While the casserole bakes, whisk together the powdered sugar and 2-3 tablespoons of milk until smooth. Add more milk if needed for a drizzling consistency.

8. Glaze and Serve

Let the casserole cool for 5 minutes, then drizzle the glaze over the top. Slice and serve warm.

Delicious Variations

• Add a cup of fresh blueberries or sliced bananas to the batter before baking for a fruity twist.
• Swap the cinnamon for pumpkin pie spice and add a can of pumpkin puree for a fall-inspired version.
• For a protein boost, add a scoop of vanilla protein powder to the dry ingredients and increase the milk by 1/4 cup.

How to Store Cinnamon Roll Pancake Casserole

Frequently Asked Questions

I hope this pancake casserole brings warmth and joy to your breakfast table. Give it a try, and don't forget to share your favorite variations in the comments below. Happy cooking!

Cinnamon Roll Pancake Casserole

This Easy Cinnamon Roll Pancake Casserole tastes like a cinnamon roll but is a simple one-pan breakfast the whole family will love.

★★★★½ 4.8 (127 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 2 cups (240g) all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups (360ml) milk
• 2 large eggs
• 1/4 cup (57g) unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 cup (100g) packed brown sugar
• 1 tablespoon ground cinnamon
• 1/2 cup (113g) unsalted butter, softened (for swirl and topping)
• 1 cup (120g) powdered sugar
• 2-3 tablespoons milk (for glaze)

📋 Instructions

1. 1Preheat and Prepare Pan — Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
2. 2Mix Dry Ingredients — In a large bowl, whisk together the flour, sugar, baking powder, and salt. This ensures even distribution.
3. 3Combine Wet Ingredients — In another bowl, whisk the milk, eggs, melted butter, and vanilla extract until well combined.
4. 4Make the Batter — Pour the wet ingredients into the dry and stir just until combined—lumps are fine. Pour the batter into the prepared dish and spread evenly.
5. 5Create Cinnamon Swirl — In a small bowl, mix the brown sugar and cinnamon. Add the softened butter and mix until a paste forms. Drop spoonfuls over the batter and use a knife to swirl gently.
6. 6Bake the Casserole — Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. The edges should look slightly crispy.
7. 7Make the Glaze — While the casserole bakes, whisk together the powdered sugar and 2-3 tablespoons of milk until smooth. Add more milk if needed for a drizzling consistency.
8. 8Glaze and Serve — Let the casserole cool for 5 minutes, then drizzle the glaze over the top. Slice and serve warm.

👨‍🍳 Chef's Note: For an extra special touch, sprinkle some chopped pecans or walnuts over the top before baking for added crunch.

Servings: 6

Cuisine: American

Course: Breakfast

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Aisha Khan

Aisha writes about parenting and child development, sharing insights from her own journey raising two kids. Her articles focus on nurturing emotional intelligence and creating a calm, connected family life.