Cinnamon Roll Sheet Pan Pancakes
on Apr 28, 2026
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These cinnamon roll sheet pan pancakes are such an easy way to make breakfast feel fun without doing anything complicated. Soft pancake batter gets baked in one pan with swirls of buttery cinnamon sugar on top, then topped with a creamy glaze for that classic cinnamon roll flavor.
If you love pancakes but don’t love standing over the stove flipping them one by one, sheet pan pancakes are such a lifesaver. Everything bakes together in the oven, which makes this recipe perfect for busy mornings, slow weekends, or anytime you need to feed a hungry group without much fuss. This cinnamon roll version is always a fun one when we want something sweet and comforting.
Looking for more breakfast favorites? You’ll love these copycat Eggo-style mini waffles and this easy sourdough French toast casserole. For more cozy baked breakfasts, be sure to try these banana blackberry muffins and this cottage cheese casserole for a simple savory option!
Table of Contents
What You’ll Need
Here is what you’ll need to make these cinnamon roll sheet pan pancakes:
- All-Purpose Flour: Forms the base of the pancake batter and gives the pancakes structure.
- Baking Powder/Baking Soda: The leavening agents that help the pancakes rise and bake up soft and fluffy.
- Salt: Balances the sweetness and enhances the flavor.
- Melted Butter: Adds richness and moisture to both the pancake batter and cinnamon swirl.
- Eggs: Help bind the batter together and create a tender texture.
- Milk: Adds moisture and helps create a smooth, pourable batter.
- Maple Syrup: Naturally sweetens the pancakes and adds a subtle, warm flavor.
- Vanilla Extract: Enhances the sweetness.
- Brown Sugar: Sweetens the cinnamon swirl and creates that classic cinnamon roll filling taste.
- Ground Cinnamon: Adds warm spice and cinnamon roll flavor.
- Cream Cheese/Powdered Sugar: Used for the optional creamy glaze.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- All-Purpose Flour: Swap with a 1:1 gluten-free flour blend.
- Milk: Swap with any plant-based milk, such as almond, oat, or soy milk.
- Butter: Replace with coconut oil or a neutral oil like avocado oil.
- Egg: Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) or a store-bought egg replacer like the brand Just Egg.
- Maple Syrup: You can swap it with honey (for children over 1 year old), though the flavor of the pancakes will be a little different. You can also swap it with equal parts of granulated sugar, just add an extra tablespoon of milk to account for the missing moisture.
Step-by-Step Instructions
STEP 1: Preheat the oven to 425°F and grease a 9×13-inch baking pan.
STEP 2: In a small bowl, whisk together the melted butter, brown sugar, ground cinnamon, and flour for the cinnamon swirl mixture. Set aside to thicken slightly while you prepare the pancake batter (Images 1 & 2).
STEP 3: In a medium bowl, combine the flour, baking powder, baking soda, and salt (Image 3).
STEP 4: In a separate large bowl, whisk together the eggs and melted butter until smooth (Image 4). Add in the milk, maple syrup, and vanilla extract, whisking until fully combined (Images 5 & 6).
STEP 5: Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix. Let the batter rest for 5 minutes. This helps the flour hydrate and gives the pancakes a fluffier texture (Images 7 & 8).
STEP 6: After 5 minutes, give the batter a gentle stir, then pour it into the prepared baking dish and spread evenly (Image 9). Transfer the cinnamon swirl mixture to a piping bag or small zip-top bag with the corner snipped off. Pipe swirls all over the top of the pancake batter (Image 10).
STEP 7: Bake for 12 to 15 minutes, or until the center is set and the top is lightly golden (Image 11). For optional glaze: Whisk together the softened cream cheese, powdered sugar, and milk until smooth. Spread or drizzle over the warm pancakes (Image 12), then slice into squares and serve.
Storage Instructions
Store leftover sheet pan pancakes in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave for 20–30 seconds until warmed through. To freeze, allow pancakes to cool completely, then slice into squares and store in a freezer-safe container or zip-top bag for up to 3 months. Reheat from frozen in the microwave or toaster oven.
Tips For Success
- Let the cinnamon swirl mixture sit while you make the batter so it thickens and isn’t liquidy in consistency. This helps it pipe more cleanly onto the pancake batter without sinking in.
- Do not overmix the pancake batter. A few small lumps are fine and will keep the pancakes light and fluffy.
- Grease the baking pan well so the pancake slices don’t stick when baking.
- Watch closely near the end of bake time. You want the center set but not overbaked, or the pancakes can dry out.
- For the smoothest glaze, make sure the cream cheese is softened to room temperature before whisking.
Recipe FAQs
Yes! Bake, cool, and slice the pancakes, then store them in the fridge. Reheat individual portions and glaze just before serving if desired.
The center should look set and no longer wet, and the edges should be lightly golden. A toothpick inserted in the middle should come out mostly clean.
The small amount of flour helps thicken the cinnamon swirl so it sits nicely on top of the pancake batter instead of immediately sinking in. It also helps create defined cinnamon swirls throughout the pancakes while baking, rather than the butter and sugar simply melting into the batter.
More Cinnamon Recipes You’ll Love
Cinnamon Apple Pancakes
Crescent Roll Cinnamon Rolls
Cinnamon Apple Croissants
If you tried these Cinnamon Roll Sheet Pan Pancakes, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Cinnamon Roll Sheet Pan Pancakes
Ingredients
Pancake Batter
- 2 cups all-purpose flour
- 4 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 4 tbsp butter, melted and cooled
- 2 eggs
- 1 ⅓ cup milk
- ¼ cup maple syrup
- 2 tsp vanilla extract
Cinnamon Sugar Swirl
- 3 tbsp melted butter
- ¼ cup brown sugar
- 2 tsp ground cinnamon
- 1 tbsp all purpose flour
Optional Cream Cheese Glaze
- 4 tbsp cream cheese, softened
- 4 tbsp powdered sugar
- 1 tbsp milk
Instructions
- Preheat the oven to 425°F and grease a 9×13-inch baking pan.
- In a small bowl, whisk together the melted butter, brown sugar, ground cinnamon, and flour for the cinnamon swirl mixture. Set aside to thicken slightly while you prepare the pancake batter.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt.
- In a separate large bowl, whisk together the eggs and melted butter until smooth. Add in the milk, maple syrup, and vanilla extract, whisking until fully combined.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix. Let the batter rest for 5 minutes. This helps the flour hydrate and gives the pancakes a fluffier texture.
- After 5 minutes, give the batter a gentle stir, then pour it into the prepared baking dish and spread evenly. Transfer the cinnamon swirl mixture to a piping bag or small zip-top bag with the corner snipped off. Pipe swirls all over the top of the pancake batter.
- Bake for 12 to 15 minutes, or until the center is set and the top is lightly golden. For an optional glaze, whisk together the softened cream cheese, powdered sugar, and milk until smooth. Spread or drizzle over the warm pancakes, then slice into squares and serve.
Notes
- Let the cinnamon swirl mixture sit while you make the batter so it thickens and isn’t liquidy in consistency. This helps it pipe more cleanly onto the pancake batter without sinking in.
- Do not overmix the pancake batter. A few small lumps are fine and will keep the pancakes light and fluffy.
- Grease the baking pan well so the pancake slices don’t stick when baking.
- Watch closely near the end of bake time. You want the center set but not overbaked, or the pancakes can dry out.
- For the smoothest glaze, make sure the cream cheese is softened to room temperature before whisking.
