Cinnamon Roll Sheet Pan Pancakes
These Cinnamon Roll Sheet Pan Pancakes combine soft, fluffy pancake batter with a delicious buttery brown sugar cinnamon swirl. These pancakes are insanely delicious and easy to make. The convenience of the sheet pan pancakes eliminates the need to flip the pancakes, making this an easy breakfast or brunch to make. After baking, the pancakes are drizzled with a sweet cream cheese icing. I’ve also included a carrot cake cinnamon roll version, which is great for Easter and the spring season.
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Cinnamon Roll Sheet Pan Pancakes
- Total Time: 22 minutes
- Yield: 12 pancakes 1x
Description
These Cinnamon Roll Sheet Pan Pancakes combine soft, fluffy pancake batter with a delicious buttery brown sugar cinnamon swirl. These pancakes are insanely delicious and easy to make. The convenience of the sheet pan pancakes eliminates the need to flip the pancakes, making this an easy breakfast or brunch to make. After baking, the pancakes are drizzled with a sweet cream cheese icing. I’ve also included a carrot cake cinnamon roll version, which is great for Easter and the spring season.
Ingredients
Pancake Batter
- 2 tablespoons unsalted butter, melted
- 2 tablespoons vegetable oil
- 1/4 cup brown sugar
- 2 tablespoons granulated sugar
- 2 large eggs
- 1/4 cup Greek yogurt
- 1 3/4 cups whole milk
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Cinnamon Swirl
- 6 tablespoons unsalted butter, semi-melted
- 1/3 cup brown sugar
- 1 tablespoon cinnamon
Cream Cheese Icing
- 3/4 cup confectioners sugar
- 2 tablespoons cream cheese, softened
- 1 tablespoon whole milk or heavy cream
- 1/4 teaspoon vanilla extract
Carrot Cake Variation
- 1/2 cup carrot, grated
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
Instructions
1. Preheat oven to 425F. Line a rimmed half sheet pan with parchment paper. Spray with nonstick cooking spray and set aside.
2. In a large mixing bowl, add melted butter, vegetable oil, eggs, sugar, Greek yogurt and milk. Whisk to combine. Add in sifted flour, baking powder, baking soda and salt. Whisk just until combined.
3. Pour into prepared pan.
4. Make the cinnamon swirl. In a medium size bowl, mix together softened butter, brown sugar and cinnamon. Place in a piping bag or zip0-top bag with one corner snipped off. Pipe 12 cinnamon swirls over top of batter.
5. Bake in preheated oven for 11-13 minutes, or until a toothpick inserted into the center comes out clean and the pancakes are very lightly golden brown.
6. Make the cream cheese icing. In a medium size bowl, stir together cream cheese, powdered sugar, milk (or heavy cream) and vanilla extract, until smooth and combined. Drizzle over the pancakes. Enjoy as is, or add your favorite syrup or fresh berries.
Notes
- Flavor variations
- Carrot Cake – add in the spices, cinnamon, nutmeg and ginger at the same time as the flour, baking powder, baking soda and salt. After mixing in the dry ingredients, fold in the carrots. You can also add chopped pecans or walnuts and raisins.
- Prep Time: 10
- Cook Time: 12
- Category: Breakfast/Brunch
- Method: Oven
- Cuisine: American
