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Sheet Pan Cinnamon Roll Pancakes

Close-up of a thick slice of sheet pan cinnamon roll pancakes, layered with cinnamon filling and drizzled heavily with white icing.
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Make a giant, fluffy pancake swirled with cinnamon filling and topped with cream cheese glaze, all baked on one sheet pan for easy cleanup.

Ingredients

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  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 3/4 cups milk
  • 2 large eggs
  • 1/4 cup melted butter, plus more for greasing
  • 1 teaspoon vanilla extract
  • For the Cinnamon Swirl:
  • 1/2 cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 cup softened butter
  • For the Cream Cheese Glaze:
  • 4 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease a 13×9 inch baking pan well with butter or cooking spray.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt for the pancake batter.
  3. In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix. A few lumps are fine.
  5. Prepare the cinnamon swirl filling: In a small bowl, mix the brown sugar and cinnamon. Cut in the softened butter until the mixture resembles coarse crumbs.
  6. Pour half of the pancake batter into the prepared baking pan and spread evenly.
  7. Sprinkle the cinnamon sugar mixture evenly over the batter layer.
  8. Gently pour the remaining pancake batter over the cinnamon layer. Use a knife or skewer to gently swirl the top layer into the bottom layer to create the cinnamon roll effect.
  9. Bake for 20 to 25 minutes, or until the pancake is set in the center and lightly golden brown.
  10. While the pancake bakes, prepare the glaze: Beat the softened cream cheese until smooth. Gradually beat in the powdered sugar, milk, and vanilla extract until you have a smooth, pourable glaze.
  11. Remove the sheet pan pancake from the oven and let it cool slightly on a wire rack for about 10 minutes.
  12. Drizzle the cream cheese glaze generously over the warm pancake before slicing and serving.

Notes

  • For a richer flavor, substitute buttermilk for regular milk in the batter.
  • If you like nuts in your cinnamon rolls, sprinkle 1/2 cup of chopped pecans or walnuts over the cinnamon layer before adding the top batter layer.
  • This recipe works well for a make ahead breakfast bake; cool completely, cover, and store leftovers in the refrigerator for up to three days. Reheat slices in the microwave.

Nutrition

Find it online: https://cookingbycarla.com/sheet-pan-cinnamon-roll-pancakes/