Cinnamon Roll Sheet Pan Pancakes
These soft and fluffy Cinnamon Roll Sheet Pan Pancakes have buttery brown sugar cinnamon swirls baked right into the batter, then get topped with cream cheese frosting. The whole pan looks and tastes like freshly baked cinnamon rolls - without yeast or flipping a single pancake.
Servings: 12 pancakes
Calories: 239kcal
Equipment
- Piping bag OR
Ingredients
Pancake Batter
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup milk room temperature
- 2 large eggs room temperature
- 1 ½ teaspoons vanilla extract
- 4 tablespoons unsalted butter melted and cooled
- Butter or nonstick cooking spray for generously greasing the pan
Cinnamon Sugar Swirl
- 2 tablespoons unsalted butter melted
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- Pinch of kosher salt
- ¼ cup prepared pancake batter
Cream Cheese Frosting
- 2 tablespoons unsalted butter softened
- 2 ounces cream cheese 4 tablespoons, softened
- 1 cup powdered sugar
- 1 to 2 tablespoons milk as needed
- Pinch of kosher salt
Instructions
Prepare the Pan
- Heat oven to 425°F Generously grease the bottom and sides of a 9 x 13-inch rimmed quarter sheet pan with butter or nonstick cooking spray. Pay particular attention to the corners so the baked pancake releases easily.
Make the Pancake Batter
- Melt the 4 tablespoons of butter in the microwave or on the stovetop and set aside to cool slightly.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl or large measuring cup, whisk together the milk, eggs, and vanilla. Continue mixing while slowly drizzling in the melted and cooled butter.
- Pour the wet ingredients into the dry ingredients and begin gently mixing together.
- Stop mixing as soon as everything is incorporated. A few small lumps are fine.
Make the Cinnamon Sugar Swirl
- In a small bowl, combine the 2 tablespoons melted butter, brown sugar, cinnamon, and a pinch of kosher salt.
- Remove ¼ cup of the prepared pancake batter and stir it into the cinnamon sugar mixture until evenly combined.
- Transfer the cinnamon mixture to a piping bag or small zip-top bag.
Assemble the Sheet Pan Pancakes
- Pour the remaining pancake batter into the prepared sheet pan and gently spread it into an even layer, all the way to the corners.
- Snip a small opening from the cinnamon swirl piping bag.
- Imagine the pan divided into 12 portions, with 3 rows of 4 pancakes.
- Pipe one cinnamon spiral in the center of each portion, starting near the center and working outward, so you have 12 cinnamon roll-shaped swirls across the pan.
Bake
- Bake at 425°F for 15 minutes, or until the pancake is puffed, the center is set, and a toothpick inserted into the pancake portion comes out clean or with a few moist crumbs.
- Remove from the oven and let cool in the pan for 10 minutes.
Make the Cream Cheese Frosting
- In a medium bowl, combine the softened cream cheese, softened butter, powdered sugar, and a pinch of kosher salt.
- Beat with a hand mixer, or whisk vigorously by hand, until completely smooth.
- Add 1 tablespoon of milk and beat again. Add additional milk, 1 teaspoon at a time, only as needed to make a thick but pipeable frosting.
- Transfer the frosting to a piping bag or zip-top bag and set aside.
Frost and Serve
- Snip the end of the piping bag containing the cream cheese frosting.
- Pipe the frosting in a zigzag pattern over the entire pan.
- Use the back of a spoon to gently swirl and spread the frosting over each individual cinnamon swirl, following its round shape. This gives each portion the appearance of an individual frosted cinnamon roll.
- Cut between the swirls into 12 individual portions and serve warm.
Video
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 4 days because of the cream cheese frosting.
- Reheating: Microwave individual portions for 15 to 30 seconds, just until warm.
- Freezing: For best results, freeze the pancakes unfrosted for up to 2 months. Thaw or reheat, then add the frosting.
- Pan size: Use a 9 x 13-inch rimmed quarter sheet pan. A larger pan will make the pancakes too thin.
Nutrition
Calories: 239kcal | Carbohydrates: 32g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 239mg | Potassium: 76mg | Fiber: 1g | Sugar: 20g | Vitamin A: 372IU | Vitamin C: 0.01mg | Calcium: 104mg | Iron: 1mg
