Cinnamon Roll Sheet Pan Pancakes

These Cinnamon Roll Sheet Pan Pancakes are a *must* make for breakfast or brunch. Fluffy sheet pan pancake filled with cinnamon sugar and with a cream cheese frosting on top.

If you love cinnamon rolls and all things pancakes – you are going to swoon over these guys!

Sheet pan pancakes have become a blog favorite as you know. We have made many different variations and it saves so much time when you are cooking for a larger group. No need for standing around the stove every single time. Instead you can make the pancake batter, pour it into a baking sheet and bake basically 12 pancakes at once!

It is truly that simple. And to make things even more easy for us – we are using my forever favorite pancake mix from Krusteaz. Krusteaz Buttermilk Pancake Mix is a staple in our kitchen. My parents love it, my kids request it and it’s like a household classic. When I think of pancakes growing up and a buttermilk pancake especially – Krusteaz is always first to come to my mind. Plus they have the best tasting mix AND the easiest to make in my opinion.

Krusteaz mix works amazingly well in this recipe just like it did in those 5-ingredient Blueberry Pancake Cookies!, that Waffle Breakfast Sandwich and the Peach Crumb Pancake Bread.

This recipe is so easy and is ready in just 20 minutes! I cannot wait to hear what you think.

Tip: Make the cream cheese frosting as the sheet pan pancakes bake to save time!

What ingredients you need to make cinnamon roll pancakes with cream cheese frosting:

• Krusteaz Buttermilk Pancake Mix
• Water
• Coconut sugar
• Coconut oil, melted (or melted butter)
• Cinnamon
• Cream cheese, softened
• Milk
• Vanilla extract

How to make cinnamon roll sheet pan pancakes:

1. Preheat oven to 350 degrees and grease an 9×13 baking sheet
2. In a large bowl, mix together pancake mix and water until combined (it’s okay if there are some lumps)
3. Add the batter to baking sheet and spread across
4. In a medium bowl, mix together cinnamon swirl mix
5. Next add dollops of the cinnamon sugar mix across the top of pancakes then swirl with toothpick or knife
6. Bake in oven for 15-20 minutes or until fully cooked (if you stick toothpick in center and it comes out clean – it’s ready!)
7. While pancakes cool, cream together frosting ingredients using hand mixer
8. Glaze the top of the pancakes then slice and enjoy!

Tips for success:

• I make this in a 9×13 baking sheet. The size of the pan will impact baking time and the recipe itself. The larger the baking sheet, the thinner the pancake so I prefer something around 9×13!
• If you want to make these gluten-free, use Krusteaz gluten-free pancake mix instead!
• These sheet pan pancakes stay good in an airtight container in the fridge for 5 days or you can leave them in freezer for 2 months and reheat in microwave after defrosting the frozen pancake
• The cream cheese frosting is technically optional but I love adding it on top!! Mixed with the cinnamon swirl and fluffy cakes – it’s heavenly
• If you want some additional toppings try adding; banana, strawberries, raspberries, maple syrup, or your favorite jelly or jam!

A few other delicious brunch recipes to make:

Gluten-free Apple Pie Cinnamon Rolls

INSANE Blueberry Crumb Cake Pancake Skillet!

Gluten-free Sheet Pan Pancakes

The Dreamiest Vegan Banana Bread Crumb Cake (gluten-free)

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