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Easy Sheet Pan Cinnamon Roll Pancake Bake

Close-up of a square serving of Easy Sheet Pan Cinnamon Roll Pancake Bake drizzled with white icing.
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Make a simple, sweet breakfast by combining pancake batter and canned cinnamon rolls on one sheet pan for easy cleanup.

Ingredients

Scale
  • 1 (12.4 ounce) can refrigerated cinnamon rolls (8 rolls)
  • 1 box (10.5 ounces) complete pancake and waffle mix
  • Ingredients required by pancake mix (usually water, milk, or eggs)
  • 1/4 cup melted butter
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup heavy cream (for glaze)
  • 1/2 cup powdered sugar (for glaze)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a standard half-sheet pan (about 18×13 inches).
  2. Open the can of cinnamon rolls. Place the rolls evenly spaced on the prepared sheet pan.
  3. In a medium bowl, prepare the pancake batter according to the package directions, using the liquid amounts specified on the box.
  4. Pour the prepared pancake batter over and around the cinnamon rolls, filling the spaces between them.
  5. In a small bowl, mix the melted butter, brown sugar, and 1 teaspoon of cinnamon until combined. Sprinkle this mixture evenly over the top of the batter and rolls.
  6. Bake for 20 to 25 minutes, or until the pancake batter is set and the rolls are golden brown.
  7. While the bake cools slightly, prepare the glaze. Whisk together the powdered sugar and heavy cream until smooth.
  8. Drizzle the glaze over the warm bake before slicing and serving.

Notes

  • You can assemble this bake the night before. Cover the unbaked pan tightly with plastic wrap and refrigerate. Add 5 to 10 minutes to the baking time if baking directly from the refrigerator.
  • If you prefer a thicker glaze, use less heavy cream.
  • Use any brand of refrigerated cinnamon rolls for this recipe.

Nutrition

Find it online: https://tasteportfolio.com/easy-sheet-pan-cinnamon-roll-pancake-bake/