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Cinnamon Roll Sheet Pan Pancake

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5 from 1 vote

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These are the easiest cinnamon roll pancakes you’ll ever make. Why? Because they’re made in a sheet pan! Each fluffy slice of sheet pan pancake has a cinnamon swirl and is drizzled with cream cheese icing. They taste just like cinnamon buns!

Want to make a fluffy stack of pancakes that taste just like cinnamon buns – without standing in front of the stove for a good bit? Friends, let me introduce you to these sheet pan pancakes. Today we are going to make a giant pancake with cinnamon swirls, then we’ll cut it into slices and drizzle cream cheese icing on top. Sound good? It is. 😋

Why You’ll Love These Cinnamon Roll Pancakes

  • EASY. Usually cinnamon roll pancakes are made by piping a swirl onto your pancakes before they are flipped. While this method does work, it’s also tricky. Usually the cinnamon swirl caramelizes in the pan and can fall out of the pancake. But if you use a sheet pan things are simple! No fuss, no mess and no hassle – just perfect cinnamon roll pancakes.
  • They taste like cinnamon rolls. The first time I made these pancakes for my family they couldn’t get over how much they like cinnamon rolls. Between the cinnamon swirl in each pancake and the cream cheese icing, these fluffy pancakes really hit all the right notes.
  • Impressive. Despite being incredibly easy to make, this cinnamon roll pancake recipe feels fancy and festive. It’s ideal for breakfast on holiday mornings, or anytime you’re craving a breakfast treat.

p.s. If you like this recipe, you also might like my cinnamon roll casserole!

A slice of cinnamon roll sheet pan pancake being lifted on a spatula.

What Is a Sheet Pan Pancake?

A sheet pan pancake is exactly what it sounds like: it’s a giant pancake made in a sheet pan. First you’ll mix up the pancake batter, then you pour it into a prepared sheet pan and bake it in the oven. Once the pancake is done you just let it cool for a bit, then slice and serve.

What size pan do I need?

I used a small cookie sheet pan for this cinnamon roll pancake recipe. The pan size is 15.25 inches long, 10.25 inches wide, and about 1-inch high. It’s the smaller cookie sheet from this Wilton set.

How to Make Cinnamon Roll Sheet Pan Pancakes

Ready to bake up a fluffy giant cinnamon roll pancake? Here’s how to do it. Be sure to scroll down to the recipe card for a printable ingredient list and instructions.

  • Make the cinnamon filling. Whisk the melted butter, sugar and cinnamon in a bowl until well combined. Spoon into a small ziplock bag (or piping bag) and set aside.
  • Make the cream cheese icing. In a small pot over very low heat, combine the butter and cream cheese until melted, gently whisking until smooth. Whisk in the powdered sugar and vanilla. You want a smooth icing that is pourable but not thin.

Make the Pancakes

  • Prep your tools. Preheat your oven to 425F. Spray a 15.25 x 10.25 pan with PAM or cooking spray, then line the bottom of the pan with parchment paper.
  • Combine the dry ingredients. In a large bowl, combine the flour, powdered sugar, cornstarch, baking powder, cinnamon and salt. Mix well.
  • Add wet ingredients. Make a well in the center. Add the eggs, buttermilk, vanilla and warm (not hot) melted butter. Mix until no dry bits of batter are visible. Be careful not to overmix, small lumps are ok.
  • Add cinnamon swirl. Pour the batter into the prepared pan and spread it out with the back of a spoon. Cut a hole in the corner of your ziplock bag. Pipe the cinnamon filling into the batter in pretty swirl patterns.
  • Bake. Place the pancake in the oven and bake for 10-12 minutes, until light golden brown and fluffy.
  • Serve. Let the pancake cool for a couple minutes, then slice and serve. Drizzle each pancake slice with cream cheese icing, making a pretty pattern so that the pancakes resemble cinnamon rolls.
Drizzling icing on a slice of sheet pan pancakes.

Tips & FAQs

  • When to add the icing: I recommend adding the icing to the slices pancake. If you drizzle it over the entire pancake, then you can’t heat up extras later. However, if you have a big group and know the entire sheet pan pancake will be devoured then you can ice the entire thing. 🙂
  • Don’t skip the cornstarch: It helps make the finished pancakes nice and fluffy.
  • Can I add fruit? Yes, you can add thinly sliced strawberries (patted dry) or blueberries to the pancake batter before baking your sheet pan pancake.
  • Topping ideas: The cream cheese icing is plenty sweet for serving. But instead of the icing you could use maple syrup, confectioners sugar, whipped cream or fresh fruit.

How to Store and Reheat Extras

  • Fridge: Store cooled slices in an airtight container in the fridge for up to 4 days. The icing can also be stored separately in an airtight container.
  • Freezer: Slices can be frozen for up to 3 months in an airtight, freezer-safe container. (The icing does not freeze well, however.)
  • To Reheat: Warm slices in the microwave until heated through, or in an oven preheated to 350F until your desired temperature is reached. Timing will depend on how many slices you are reheating. Start with 5 minutes and test from there. You can also reheat the icing in the microwave in 15 second intervals, stirring each time. You may need to add a teaspoon or so of milk to loosen it up.

More Pancake Recipes

Cinnamon Roll Sheet Pan Pancake

5 from 1 vote
This easy sheet pan pancake recipe makes a giant cinnamon roll pancake. Cut into slices and serve with a drizzle of cream cheese icing.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Yield: 12 slices

Ingredients

For the Cinnamon Swirl

  • ¾ cup brown sugar, packed
  • ½ cup butter, melted
  • 2 teaspoons ground cinnamon

For the Sheet Pan Pancake

  • PAM
  • 2 ⅓ cups flour
  • cup powdered sugar
  • cup cornstarch
  • 2 tablespoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 2 large eggs
  • 2 cups buttermilk
  • 1 teaspoon vanilla
  • 4 tablespoons melted butter

For the Icing

  • ¼ cup unsalted butter, softened
  • 4 tablespoons whipped cream cheese, at room temperature
  • 1 ¼ cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  • Make the cinnamon filling. Whisk the melted butter, sugar and cinnamon in a bowl until well combined. Spoon into a small ziplock bag (or piping bag fitted with a tip) and set aside.
  • Make the cream cheese glaze. In a small pot over very low heat, combine the butter and cream cheese until melted, gently whisking until smooth. Whisk in the powdered sugar and vanilla. You want a smooth icing that is pourable but not thin. (You can also do this while your pancake is baking.)

Make the Pancakes

  • Prep your tools. Preheat your oven to 425F. Spray a 15.25 x 10.25 pan with PAM or cooking spray, then line the bottom of the pan with parchment paper.
  • Combine the dry ingredients. In a large bowl, combine the flour, powdered sugar, cornstarch, baking powder, cinnamon and salt. Mix well.
  • Add wet ingredients. Make a well in the center. Add the eggs, buttermilk, vanilla and warm (not hot) melted butter. Mix until no dry bits of batter are visible. Be careful not to overmix, small lumps are ok.
  • Add cinnamon swirl. Pour the batter into the prepared pan and spread it out with the back of a spoon. Cut a hole in the corner of your ziplock bag. Pipe the cinnamon filling into the batter in pretty swirl patterns.
  • Bake. Place the pancake in the oven and bake for 10-12 minutes, until light golden brown and fluffy.
  • Serve. Let the pancake cool for a couple minutes, then slice and serve. Drizzle each pancake slice with cream cheese icing, making a pretty pattern so that the pancakes resemble cinnamon rolls.
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Nutrition

Calories: 401kcal | Carbohydrates: 55g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 476mg | Potassium: 129mg | Fiber: 1g | Sugar: 31g | Vitamin A: 606IU | Vitamin C: 0.02mg | Calcium: 200mg | Iron: 2mg
Nutritional info is an estimate and provided as a courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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Reader Questions and Reviews

    1. Rustic Family Recipes

      I do it every time I make this recipe. πŸ™‚

      – Melt butter in the microwave and mix with sugar: 2 minutes
      – Warm cream cheese with sugar for the icing: 3 minutes
      – Mix a simple pancake batter: 5 minutes
      – Spread the batter in a pan and pipe swirls on top: 5 minutes (actually takes less than 5 min but I rounded up)

    2. Rustic Family Recipes

      It may take you a few minutes more the first time you make the recipe, but this is really a super simple sheet pan pancake. Once you’re familiar with the process it comes together in a snap. I can see how you might feel intimidated though since the end results are so pretty! Give it a try! Don’t count yourself out of something before even trying. πŸ™‚

    1. Rustic Family Recipes

      I used a 15.25 x 10.25 pan. You can see which one I used in the section titled “What size pan do I need?” πŸ™‚