Cinnamon Roll Sheet Pan Pancakes

There’s something magical about breakfast foods that manage to combine warmth, comfort, and sweetness all in one bite. Imagine waking up to the smell of cinnamon wafting through your home as you prepare for a cozy morning with family or friends. That’s exactly what my Cinnamon Roll Sheet Pan Pancakes deliver – a delightful twist on a classic treat that brings everyone together. This recipe is special to me because it captures the essence of lazy Sundays and festive gatherings. Plus, it’s so easy that even rookie cooks can whip up a batch without any fuss. Trust me, your loved ones will be begging for seconds!

Why make this recipe?

If you’re on the fence about trying this recipe, let me give you a few reasons to dive right in. First off, the taste is out of this world! The delicious combination of rich brown sugar, warm cinnamon, and fluffy pancakes creates a breakfast experience that is simply irresistible.

You’ll love how quickly you can make this dish. In just about 30 minutes, you can prepare a warm and comforting breakfast that serves a crowd – perfect for those family gatherings or brunch with friends. No need to stand at the stove flipping pancakes one by one; this sheet pan method allows you to bake the entire batch at once.

Budget-friendly? Absolutely! The ingredients are basic pantry staples, which means you won’t break the bank to enjoy a mouthwatering breakfast. Plus, kids adore the sweet cinnamon goodness, so they’ll happily devour these pancakes faster than you can make them!

How to make Cinnamon Roll Sheet Pan Pancakes

This recipe is straightforward, making it an excellent choice for beginners or anyone looking to impress without spending hours in the kitchen. You’ll only need about 15 minutes to prep, and then the oven takes care of the rest, leaving you free to enjoy a cup of coffee and plan your day.

No special kitchen gadgets are necessary – just a large mixing bowl, a few measuring tools, and an 18×13-inch rimmed baking sheet. You can enjoy this comforting dish any day of the week or reserve it for special occasions. Either way, everyone will love diving into this warm platter of goodness.

Ingredients

Here’s what you need for these delicious Cinnamon Roll Sheet Pan Pancakes:

• 1 cup brown sugar
• 1/2 cup melted butter
• 2 tablespoons ground cinnamon
• PAM cooking spray
• 3 cups all-purpose flour
• 2 tablespoons cornstarch
• 2 tablespoons baking powder
• 2 teaspoons kosher salt
• 4 large eggs
• 2 1/2 cups buttermilk
• 2 teaspoons vanilla extract
• 4 tablespoons unsalted butter, melted
• 4 oz whipped cream cheese, softened
• 1 cup powdered sugar
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla extract

Step-by-step directions

Now, let’s get cooking! Follow these simple steps to create your own batch of Cinnamon Roll Sheet Pan Pancakes.

1. Preheat your oven to 425°F (220°C). This ensures that your pancakes bake evenly.
2. Spray an 18×13-inch rimmed baking sheet with PAM cooking spray. This step is key to avoiding a sticky mess!
3. In a large bowl, whisk together the flour, cornstarch, baking powder, and salt until well mixed.
4. In another bowl, beat together the eggs, buttermilk, melted butter, and vanilla extract until fully combined and smooth.
5. Pour your wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Be careful not to overmix!
6. Pour the batter onto the prepared baking sheet and spread it evenly across the sheet.
7. In a small bowl, mix together the melted butter, brown sugar, and cinnamon. Drizzle this mixture over the pancake batter and use a knife to swirl it throughout.
8. Bake in the preheated oven for 15-18 minutes or until the edges turn golden and a toothpick inserted in the center comes out clean.
9. While the pancakes bake, beat the cream cheese, powdered sugar, milk, and vanilla extract in a bowl until smooth and creamy.
10. Once the pancakes are done, drizzle the cream cheese glaze over the warm pancakes, slice them into squares, and serve immediately.

How to serve Cinnamon Roll Sheet Pan Pancakes?

These fluffy pancakes shine on their own, but if you want to elevate your breakfast experience, consider some delicious accompaniments. Fresh berries or sliced bananas add a burst of freshness that complements the sweet cinnamon flavor beautifully. A light dusting of powdered sugar or a dollop of whipped cream takes it over the top!

A side of crispy bacon or sausage can balance the sweetness with some savory goodness, creating a well-rounded meal. You could also pair these pancakes with a steaming cup of coffee or a refreshing glass of orange juice.

How to store Cinnamon Roll Sheet Pan Pancakes?

If you somehow manage to have leftovers (not likely!), storing your pancakes is a breeze. Place them in an airtight container and pop them in the fridge, where they’ll stay fresh for about 3-5 days.

For longer storage, you can freeze them! Just let them cool completely, then wrap them tightly in plastic wrap or aluminum foil and place them in a freezer-safe bag. They can last in the freezer for up to 2-3 months. When you’re ready to enjoy them, simply reheat in the oven at 350°F until warmed through, or use the microwave for a quicker option.

Tips for perfect Cinnamon Roll Sheet Pan Pancakes

1. Don’t overmix your batter: Gently fold the wet and dry ingredients until just combined. Overmixing can lead to tough pancakes.
2. Use fresh ingredients: Ensure your baking powder is fresh; this is key for achieving the perfect rise.
3. Swirl the cinnamon mixture gently: Don’t overdo it – you want beautiful swirls, not a fully mixed batter.
4. Check for doneness: Ovens can vary, so check your pancakes a minute or two before the suggested baking time to ensure they don’t overbake.
5. Serve warm: These pancakes taste best right out of the oven.

Variations

Feel like mixing things up? Here are a few fun twists on this classic recipe:

1. Add fruit: Throw in some fresh or frozen blueberries or diced apples to the pancake batter for a fruity surprise.
2. Nutty twist: Fold in a handful of chopped nuts like pecans or walnuts for added texture and flavor.
3. Chocolate lovers: Stir in some mini chocolate chips instead of cinnamon for a decadent dessert version.

FAQs about Cinnamon Roll Sheet Pan Pancakes

Can I substitute buttermilk?
Absolutely! If you don’t have buttermilk, you can create a quick substitute by mixing 2 1/2 cups of milk with 2 tablespoons of vinegar or lemon juice. Let it sit for about 5-10 minutes before using it.

What if my batter is too thick?
If your batter seems too thick after mixing, add a splash of milk a tablespoon at a time until you reach the desired consistency. Remember, it should be pourable but still thick.

Can I reduce the sugar in the recipe?
It’s tempting to cut down on sugar, but keep in mind that sugar not only adds sweetness but also moisture. If you want to reduce the sugar, try cutting it down by a quarter and see how you like it.

Making Cinnamon Roll Sheet Pan Pancakes is not just about the flavors; it’s about creating memories around the breakfast table. Every bite is a reminder of love, warmth, and joy. So gather your loved ones, roll up your sleeves, and enjoy this sweet, comforting dish together!

Cinnamon Roll Sheet Pan Pancakes

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• Author: mohamed175
• Total Time: 33 minutes
• Yield: 10 servings 1x
• Diet: Vegetarian

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Description

A delightful twist on a classic breakfast treat, these Cinnamon Roll Sheet Pan Pancakes are warm, comforting, and easy to make, perfect for gatherings or family brunch.

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Ingredients

Scale 1x2x3x

• 1 cup brown sugar
• 1/2 cup melted butter
• 2 tablespoons ground cinnamon
• PAM cooking spray
• 3 cups all-purpose flour
• 2 tablespoons cornstarch
• 2 tablespoons baking powder
• 2 teaspoons kosher salt
• 4 large eggs
• 2 1/2 cups buttermilk
• 2 teaspoons vanilla extract
• 4 tablespoons unsalted butter, melted
• 4 oz whipped cream cheese, softened
• 1 cup powdered sugar
• 2–3 tablespoons milk
• 1/2 teaspoon vanilla extract

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Instructions

1. Preheat your oven to 425°F (220°C).
2. Spray an 18×13-inch rimmed baking sheet with PAM cooking spray.
3. In a large bowl, whisk together the flour, cornstarch, baking powder, and salt until well mixed.
4. In another bowl, beat together the eggs, buttermilk, melted butter, and vanilla extract until fully combined.
5. Pour your wet ingredients into the dry ingredients and gently fold until just combined.
6. Pour the batter onto the prepared baking sheet and spread it evenly.
7. Mix together the melted butter, brown sugar, and cinnamon, and drizzle over the batter.
8. Bake for 15-18 minutes or until edges turn golden and a toothpick comes out clean.
9. Meanwhile, beat the cream cheese, powdered sugar, milk, and vanilla until smooth.
10. Drizzle the cream cheese glaze over the warm pancakes, slice into squares, and serve.

Notes

Serve with fresh berries, sliced bananas, or a dollop of whipped cream for an elevated breakfast experience.

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 28g
• Sodium: 450mg
• Fat: 14g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 80mg

Keywords: pancakes, breakfast, cinnamon rolls, sheet pan breakfast