Preheat the oven to 425°, line an 11x16 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.