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Cinnamon Roll Sheet Pan Pancakes

★★★★★

5 from 2 reviews

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.

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins

Yield: Makes 12 pancakes 1x

Ingredients

Scale

Sheet pan pancakes:

Cinnamon swirl:

  • 1/2 cup coconut sugar
  • 4 tablespoons coconut oil, melted (or melted butter)
  • 1 teaspoon cinnamon

Cream cheese frosting:

  • 4 ounces cream cheese, softened
  • 1/4 cup milk
  • 2 tablespoons coconut sugar
  • 1/2 teaspoon vanilla extract

Instructions

  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!

Notes

*Store in fridge for 5 days or freeze for 2 months. To reheat, warm in microwave!

  • Author: Rachel

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https://rachlmansfield.com/cinnamon-roll-sheet-pan-pancakes/