This post may contain affiliate links and we will earn a commission if you purchase through those links. Thank you for supporting us!
If you like cinnamon rolls, you are going to love these sheet pan cinnamon roll pancakes! They have all the warm cinnamon flavor and cozy sweetness you expect, but with a lighter, easier, high-protein twist! They’re made with Kodiak Cakes pancake mix, eggs, and Greek yogurt for a soft, fluffy texture and a boost of protein. The best part is that everything bakes together on one sheet pan, and there’s no flipping required!
Our popular sheet pan protein pancakes and the same easy sheet pan method inspired this recipe. I wanted to take that simple approach and turn it into a cinnamon roll version! It delivers all the cinnamon roll flavor without the rolling, waiting, or extra mess. Plus, it’s protein-packed, quick to make, and perfect for an easy breakfast. If you love this flavor, try our easy cinnamon roll mug cake or cinnamon roll baked oats next!
Table of Contents
🔍 Quick Look: Sheet Pan Cinnamon Roll Pancakes
- ⏱️ Prep Time: 10 minutes
- ⏱️ Cook Time: 10 minutes
- 🕒 Total Time: 20 minutes
- 🍽 Calories: ~104 kcal per serving (based on nutrition panel)
- 👥 Servings: 8 servings
- 🥣 Key Ingredients: Kodiak Cakes pancake mix, eggs, Greek yogurt, milk, cinnamon
- 📖 Dietary Information: High-protein, meal prep-friendly, vegetarian
- 👩🍳 Cook Method: Baked on a sheet pan
- ⭐ Difficulty: Easy
Summarize & Save This Content On
Why You Will Love This Recipe
- Ready in 20 Minutes: These sheet pan cinnamon roll pancakes are ready in just about 20 minutes with only 10 minutes of prep and 10 minutes of baking! They’re perfect for busy mornings, weekend brunch, or meal prep.
- Healthy: These pancakes are packed with all the delicious, cozy cinnamon roll flavors you love while being a healthier option. They’re made without butter or oil, but are still incredibly soft and fluffy.
- High-Protein: These pancakes are protein-packed from the Kodiak Cakes pancake mix, eggs, and Greek yogurt.
- Easy to Make: They’re so much easier and healthier than making cinnamon rolls from scratch, but you get all those delicious flavors!
- Delicious: After many rounds of testing, we perfected the balance of sweetness and cinnamon flavor, creating well-balanced pancakes that aren’t overly sweet or overpowering. Finished with a drizzle of icing, they deliver delicious cinnamon roll flavor in every bite. They’re so good!
- No Flipping Required: I don’t know about you, but I love pancakes. However, flipping them on the stovetop can take so much time and is honestly my least favorite part. This recipe completely solves that problem because the pancakes cook all at once on one sheet pan in the oven. It’s easy, mostly hands-off, and perfect when you want pancakes without standing over the stove flipping batch after batch.
“I just made these cinnamon roll pancakes for breakfast this morning, and they were delicious! They tasted just like cinnamon rolls!! I used Kodiak Cakes, and it turned out great. I’m so glad I found this recipe, it will be in my rotation for sure!”
– michelle
Key Ingredients
- Kodiak Cakes: Kodiak Cakes Buttermilk Pancake Mix is the base of these sheet pan pancakes. It makes them light and fluffy while adding extra protein.
- Sweetener: Brown sugar or brown monk fruit sweetener adds the perfect cinnamon roll-style sweetness and rich flavor.
- Cinnamon: Cinnamon is essential for giving these pancakes that classic warm and cozy cinnamon roll flavor.
- Eggs: Two eggs help the batter come together while making the pancakes soft and fluffy.
- Greek Yogurt: Greek yogurt boosts the protein and helps keep these pancakes incredibly moist.
- Milk: We used unsweetened vanilla almond milk, but any milk of your choice works well in this recipe.
- Glaze: The simple glaze is made with powdered sugar or powdered monk fruit sweetener, milk, and vanilla extract for the perfect sweet finishing touch.
Find the full measurements in the recipe card below.
Substitutions & Variations
- Brown Sugar Swap: If you don’t have brown sugar, you can easily substitute it with regular granulated sugar.
- Sugar-Free Option: To make this recipe sugar-free, use a sugar-free pancake mix along with a 1:1 sugar substitute for both the pancakes and glaze.
- Milk Options: We like using unsweetened vanilla almond milk, but any milk of your choice works well here. Unsweetened oat milk, cashew milk, or 1% milk are all great options.
- Pancake Mix Options: If you don’t have Kodiak Cakes, feel free to substitute it with your favorite pancake mix.
- Add Nuts: As an option, you can mix about 1/4 cup of chopped nuts into the batter. Pecans or walnuts taste especially delicious with the cinnamon roll flavors.
How To Make Sheet Pan Cinnamon Roll Pancakes
- In a large bowl, mix the Kodiak Cakes pancake mix, sweetener, cinnamon, and baking powder until well combined.
- In a separate medium bowl, whisk the eggs and Greek yogurt together until smooth and lump-free. Then, whisk in the milk and vanilla extract until fully combined.
- Slowly pour the wet ingredients into the dry ingredients, mixing just until combined. Be careful not to over-mix.
- Line a 9×13-inch sheet pan with parchment paper or lightly coat with oil spray. Pour the batter into the pan and spread it evenly into all corners.
- Bake the pancakes at 400°F for 9-11 minutes, until the center is set and the edges are lightly golden. Once done, let them cool for about 3-5 minutes before adding the glaze.
- To make the glaze, mix the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
- Drizzle the glaze over the cooled pancakes, then slice into 8 pieces and serve.
Expert Tips
- Let Them Cool Before Glazing: Allow the pancakes to cool for about 3 to 5 minutes before adding the glaze. This helps the glaze set properly instead of melting and running all over the top.
- Adjust Batter Consistency if Needed: If using a sugar-free sweetener, keep in mind that some sugar-free sweeteners absorb more liquid than regular sugar. If your batter becomes too thick, simply add 1 to 2 tablespoons of milk until it reaches a smooth, pourable consistency.
- Perfect Glaze Texture: If your glaze is too thick, add a few drops of milk at a time. If it becomes too thin, whisk in a little more powdered sugar until you reach the desired consistency.
- Spread Evenly for Even Baking: Make sure to spread the batter evenly across the sheet pan so the pancakes bake evenly, and you get consistent portions in every slice.
- Whisk Wet Ingredients for the Smoothest Batter: From my experience, it’s much easier to get a smooth, lump-free batter when you whisk the eggs and Greek yogurt together first. Then add the milk and vanilla extract. This simple order helps everything combine more evenly and creates a smoother, more consistent batter with better texture in the final pancakes.
Serving Suggestions
Let the pancakes cool slightly before adding the glaze so it sets nicely on top. If you’re skipping the glaze, a drizzle of maple syrup or sugar-free maple syrup is another great option. For a fresh twist, you can top them with sliced strawberries or blueberries for extra flavor.
We like to enjoy these sheet pan cinnamon roll pancakes with protein coffee or a green protein smoothie. For a protein-packed brunch spread, serve them alongside a cottage cheese fruit bowl, scrambled eggs with cottage cheese, or our cottage cheese quiche.
Storage Instructions
Store leftover sheet pan cinnamon roll pancakes in an airtight container in the refrigerator for 2-3 days. Or, you can freeze leftovers for later! To freeze, place slices in a freezer-safe bag or container and freeze for up to 1-2 months.
More Healthy Pancake Recipes to Try!
If you try this recipe, please be sure to leave us a comment and star rating, ★★★★★, letting us know how it turns out for you.
Sheet Pan Cinnamon Roll Pancakes
Ingredients
For the Cinnamon Roll Pancakes:
- 1 ½ cups Kodiak Cakes Buttermilk Power Cakes Pancake Mix
- 1/2 cup brown sugar or brown monk fruit
- 1 tablespoon cinnamon
- 1/2 teaspoon baking powder
- 2 eggs, whisked
- 1/2 cup plain 0-fat Greek yogurt
- 3/4 cup unsweetened almond milk or milk of choice
- 1 teaspoon vanilla extract
For the Glaze:
- 1/2 cup powdered sugar or powdered monk fruit
- 2 teaspoons unsweetened vanilla almond milk or milk of choice
- 1/2 teaspoon vanilla extract
Instructions
- In a large bowl, mix the Kodiak Cakes pancake mix, sweetener, cinnamon, and baking powder until well combined.
- In a separate medium bowl, whisk the eggs and Greek yogurt together until smooth and lump-free. Then, whisk in the milk and vanilla extract until fully combined.
- Slowly pour the wet ingredients into the dry ingredients, mixing just until combined. Be careful not to over-mix.
- Line a 9×13-inch sheet pan with parchment paper or lightly coat with oil spray. Pour the batter into the pan and spread it evenly into all corners.
- Bake the pancakes at 400°F for 9-11 minutes, until the center is set and the edges are lightly golden. Once done, let them cool for about 3-5 minutes before adding the glaze.
- To make the glaze, mix the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
- Drizzle the glaze over the cooled pancakes, then slice into 8 pieces and serve.
Video
Notes
- Glaze Substitution: If you’re skipping the glaze, a drizzle of maple syrup or sugar-free maple syrup is another great option.
- Adjust Batter Consistency if Needed: If using a sugar-free sweetener, keep in mind that some sugar-free sweeteners absorb more liquid than regular sugar. If your batter becomes too thick, simply add 1 to 2 tablespoons of milk until it reaches a smooth, pourable consistency.
- Perfect Glaze Texture: If your glaze is too thick, add a few drops of milk at a time. If it becomes too thin, whisk in a little more powdered sugar until you reach the desired consistency.
- Pancake Mix Options: If you don’t have Kodiak Cakes, feel free to substitute it with your favorite pancake mix.
- Sweetener Options: If you don’t have brown sugar, you can substitute it with an equal amount of granulated sugar, brown monk fruit sweetener, or regular monk fruit sweetener.
- Let Them Cool Before Glazing: Allow the pancakes to cool for about 3 to 5 minutes before adding the glaze. This helps the glaze set properly instead of melting and running all over the top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just made these cinnamon roll pancakes for breakfast this morning and they were delicious! They tasted just like cinnamon rolls!! I used Kodiak Cakes and it turned out great. I’m so glad I found this recipe, it will be in my rotation for sure!
This makes me so happy to hear! I’m so glad these pancakes tasted like cinnamon rolls and that you enjoyed them for a delicious breakfast! Thanks so much for sharing how you enjoyed them.
If you love cinnamon rolls, you’re going to love these protein-packed Sheet Pan Cinnamon Roll Pancakes! They have all the cozy cinnamon roll flavor you love in a healthier, easier breakfast. No flipping required, but you just might flip out over how good they are!
O! so delicious. I’ll keep this recipe .
Hi Mary, I’m so happy this recipe is a keeper! I hope you enjoy, it’s super delicious and easy to make!