Imagine waking up to the warm, inviting aroma of cinnamon rolls wafting through your kitchen, but with a twist that makes breakfast even easier and more delightful! Introducing Cinnamon Roll Sheet Pan Pancakes—a deliciously fluffy pancake rendition of your favorite gooey cinnamon rolls, all baked on a single sheet pan for effortless serving. This recipe not only satisfies your sweet tooth but also saves you time in the morning rush. In just 30 minutes, you can whip up a breakfast that will impress your family and friends. Ready to elevate your breakfast game? Let’s dive into this scrumptious recipe that’s sure to become a family favorite!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups milk
- 2 large eggs
- 1/4 cup melted butter
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
- 1 cup cream cheese frosting
Instructions
- Preheat the oven to 425°F (218°C) and line a large rimmed baking sheet (approximately 18x13 inches) with parchment paper, ensuring complete coverage with slight overhang.
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until well combined and no lumps remain.
- In a separate bowl, beat eggs, then add milk and melted butter. Whisk these wet ingredients until thoroughly incorporated.
- Pour wet ingredients into dry ingredients and mix gently until just combined. Be careful not to overmix; some small lumps are acceptable.
- In a small separate bowl, mix brown sugar and ground cinnamon until well blended.
- Pour pancake batter evenly across the prepared sheet pan, using a spatula to ensure smooth, uniform distribution.
- Sprinkle the cinnamon-brown sugar mixture evenly across the entire surface of the batter, creating a swirled pattern using the back of a spoon or a knife.
- Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Remove from oven and let cool for 5 minutes in the pan.
- Drizzle cream cheese frosting over the warm pancake sheet, cutting into squares or rectangles before serving.
Tips
- Don’t Overmix: When combining the wet and dry ingredients, mix gently. Overmixing can lead to tough pancakes, so it’s okay to have a few small lumps in the batter.
- Perfect Swirls: To create beautiful cinnamon swirls, sprinkle the cinnamon-brown sugar mixture evenly over the batter, then use the back of a spoon or a knife to gently swirl it through the pancake batter without fully mixing it in.
- Watch the Oven: Baking time can vary based on your oven, so keep an eye on the pancakes. They’re ready when the edges are golden brown and a toothpick inserted in the center comes out clean.
- Serve Warm: For the best experience, drizzle the cream cheese frosting over the pancakes while they’re still warm. This will allow the frosting to melt slightly, creating a deliciously gooey topping.
- Customize Your Toppings: Feel free to get creative! Add chopped nuts, chocolate chips, or even fresh fruits to the batter before baking for an extra layer of flavor.
- Make Ahead: You can prepare the dry ingredients in advance and store them in an airtight container. This way, you can whip up these pancakes even quicker on busy mornings!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 65g
Protein: 10g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 95mg
