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Cinnamon Roll Sheet Pan Pancakes Recipe

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Cinnamon Roll Sheet Pan Pancakes offer a fluffy pancake base infused with a sweet cinnamon swirl and topped with a smooth, buttery icing. This recipe transforms traditional cinnamon rolls into an easy-to-make breakfast or brunch treat baked in a single sheet pan, perfect for serving a crowd with minimal fuss and maximum flavor.

Ingredients

Dry Ingredients

  • 3 cups Bob’s Red Mill Organic Unbleached All Purpose Flour
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Wet Ingredients

  • 6 tablespoons butter, melted
  • 2 eggs
  • 2 1/2 cups buttermilk
  • 2 teaspoons vanilla extract

Cinnamon Swirl Filling

  • 1/2 cup butter, melted
  • 1/2 cup brown sugar, packed
  • 1 tablespoon ground cinnamon

Icing

  • 1 1/4 cups powdered sugar
  • 2 tablespoons butter, melted
  • 3 tablespoons milk

Other

  • 1-2 tablespoons neutral oil (for preparing baking sheet)

Instructions

  1. Preheat Oven: Preheat your oven to 425°F to ensure it reaches the perfect temperature for baking the pancakes evenly and achieving a golden crust.
  2. Prepare Baking Sheet: Pour neutral oil onto a baking sheet and brush it all over the bottom and sides thoroughly to prevent sticking.
  3. Make Dry Mix: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until fully combined.
  4. Make Wet Mix: In a separate bowl, whisk together the melted butter, eggs, buttermilk, and vanilla extract until smooth.
  5. Combine Batter: Add the wet ingredients into the dry ingredients and mix until just combined. A few lumps are fine; avoid over-mixing to keep the pancakes tender.
  6. Preheat Sheet Pan: Place the oiled baking sheet in the oven to heat while preparing the cinnamon swirl filling.
  7. Prepare Cinnamon Swirl: In a small bowl, combine melted butter, brown sugar, and ground cinnamon until evenly mixed.
  8. Pour Batter: Carefully remove the hot baking sheet from the oven, pour the pancake batter onto it, and spread evenly to the edges with a spatula.
  9. Add Cinnamon Swirl: Dollop spoonfuls of the cinnamon mixture across the batter, then use a knife to swirl it gently throughout for the signature cinnamon roll effect.
  10. Bake: Bake in the oven at 425°F for 15–20 minutes, or until the edges are golden brown and the center is puffed and set.
  11. Make Icing: While the pancakes are baking, whisk together powdered sugar, melted butter, and milk until smooth and creamy.
  12. Serve: Cut the sheet pan pancakes into squares and drizzle generously with the prepared icing. Serve warm for a delightful breakfast treat.

Notes

  • For extra softness, make sure not to over-mix the batter; some lumps are perfectly fine.
  • Using a preheated baking sheet helps the pancakes cook evenly and develop a slight crust on the bottom.
  • You can substitute buttermilk with milk and 1 tablespoon of lemon juice or vinegar if needed.
  • Adjust the cinnamon swirl quantity to your preference for a stronger or milder cinnamon flavor.
  • Serve immediately after adding the icing for the best texture and flavor.
  • Store leftovers covered in the refrigerator for up to 2 days and reheat gently in the oven or microwave.

Find it online: https://cookedbysarah.com/cinnamon-roll-sheet-pan-pancakes-recipe/