Cinnamon Roll Sheet Pan Pancakes
Imagine the warm, sweet smell of cinnamon rolls filling your kitchen but in pancake form—quick, easy, and perfect for sharing! Cinnamon Roll Sheet Pan Pancakes are the ultimate combination of two breakfast favorites. This recipe delivers fluffy, cinnamon-swirled pancakes topped with a creamy glaze, all in one baking sheet. Perfect for brunch gatherings or family breakfasts, these pancakes bring together the flavors you love without the hassle of making individual pancakes.
Ready in just about 20 minutes, this sheet pan pancake recipe is ideal for both novice and experienced home cooks. The cinnamon swirl effect makes for a fun presentation, and the final drizzle of glaze adds just the right amount of sweetness. Get your oven ready; breakfast has never looked (or tasted) this good!
Why You’ll Love Cinnamon Roll Sheet Pan Pancakes
- Easy and Fast: No flipping required! Just pour, bake, and serve.
- Cinnamon Roll Flavor: With a buttery cinnamon swirl, these pancakes mimic the taste of classic cinnamon rolls.
- Perfect for Crowds: One sheet pan yields 12 pancakes, making it perfect for family breakfasts or brunch with friends.
- Gluten-Free Friendly: Easily swap in a gluten-free flour blend for a delicious gluten-free option.
- Vegan Option: Use plant milk and vegan butter to make a fully plant-based version.
What You Need To Make Cinnamon Roll Sheet Pan Pancakes
Here’s what you’ll need to make these delicious sheet pan pancakes! You can find specific amounts in the recipe card below.
- All-Purpose Flour (or gluten-free all-purpose flour)
- Organic Cane Sugar and Brown Sugar
- Baking Powder and Sea Salt
- Ground Cinnamon
- Plant Milk (unsweetened soy or almond milk)
- Oil (canola or omit for a lower-fat version)
- Vanilla Extract
- Vegan Butter (for the cinnamon swirl)
- Confectioners Sugar (for the glaze)
How To Make Cinnamon Roll Sheet Pan Pancakes
- Preheat and Prep: Preheat the oven to 425°F and line an 11×16 sheet pan with parchment paper, allowing extra paper to hang over the edges. Spray the pan edges with cooking spray.
- Make the Pancake Batter: In a large bowl, whisk together the flour, cane sugar, baking powder, salt, and cinnamon. Add the milk, oil, and vanilla, stirring with a spatula until just combined (a few lumps are okay—don’t overmix!). Spread the batter evenly across the prepared sheet pan.
- Create the Cinnamon Swirl: In a small bowl, whisk together melted vegan butter, brown sugar, and cinnamon. Drizzle this mixture over the pancake batter. Use a butter knife to drag lines through the batter horizontally and vertically, creating a swirl effect.
- Bake: Bake the pancakes for 12-14 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let them cool for about 5 minutes.
- Make the Glaze: In a small bowl, whisk together the confectioners sugar and a bit of plant milk until smooth. Drizzle the glaze over the cooled pancakes for a finishing touch.
- Serve and Enjoy: Cut the sheet pan pancake into 12 squares and serve warm, with extra glaze or maple syrup if desired.
Frequently Asked Questions (FAQs)
Can I make these pancakes gluten-free?
Yes! Swap the all-purpose flour with a gluten-free blend, and you’ll still get fluffy, delicious pancakes.
What’s a good substitute for vegan butter?
If you don’t have vegan butter, you can use coconut oil or omit it for a lower-fat option.
Can I use regular milk instead of plant milk?
Yes, regular dairy milk works fine if you’re not following a vegan diet.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
Can I freeze these pancakes?
Absolutely! Freeze individual squares and reheat in the toaster or oven for a quick breakfast option.
Cinnamon Roll Sheet Pan Pancakes
Ingredients
For the pancakes
- Cooking spray
- 3 cups 375 g all purpose or gluten free all purpose flour
- ½ cup 50 g organic cane sugar
- 1 tablespoons 14 g baking powder
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- 2 cups 470 g unsweetened plain soy or almond milk
- ¼ cup canola oil optional, see note
- 2 teaspoons 10 g vanilla extract
- 3 tablespoons 56 g vegan butter, melted
- ¼ cup 60 g light brown sugar
- 1 tablespoon 7 g ground cinnamon
For the Glaze
- 1 cups 120 g confectioners sugar
- 1-2 teaspoons unsweetened plain soy or almond milk
Instructions
- Preheat the oven to 425°, line an 11×16 sheet pan with parchment paper, enough so that it goes up over the edge of the baking sheet. Spray the edges of the pan with cooking spray.
- To make the pancake batter base add the flour, sugar, baking powder, sea salt and cinnamon to a bowl and whisk until well combined. Add the milk, oil, and vanilla and use a spatula to mix until just combined with a few lumps, do not overmix. Transfer pancake batter to the sheet pan and spread out until evenly dispersed and flat.
- Whisk together the butter, brown sugar and cinnamon together in a small bowl until well combined. Drizzle the mixture over the pancakes, take a butter knife and drag the tip of the knife through the batter from one end of the sheet pan to the other in three different lines from one side of the tray to the other. Then do the same dragging the butter knife from top to bottom in four lines, creating a variation of swirls with the cinnamon mixture in the batter. Follow baking directions as written below.
- Bake the pancakes for 12-14 minutes or until a toothpick inserted in the middle comes out clean.
- To make the glaze for the cinnamon roll pancakes add the confectioners sugar and milk or water to a bowl and whisk until smooth and creamy. Drizzle the glaze over the top after pancakes have cooled briefly for 5 minutes.