Description
Make cinnamon rolls and pancakes together on one sheet pan for a simple, sweet breakfast with minimal cleanup.
Ingredients
Scale
- 1 (16.3 ounce) can refrigerated jumbo biscuits
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1/2 cup granulated sugar
- 2 tablespoons ground cinnamon
- 1/4 cup brown sugar (for swirl)
- 1/2 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a standard 13×18 inch baking sheet.
- Cut each refrigerated biscuit into quarters. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, whisk together the milk, egg, and melted butter until combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix.
- In a small bowl, mix the granulated sugar and ground cinnamon for the swirl mixture.
- Pour half of the pancake batter onto the prepared baking sheet and spread evenly.
- Sprinkle half of the cinnamon sugar mixture evenly over the batter layer.
- Arrange the cut biscuit pieces randomly over the cinnamon sugar layer.
- Pour the remaining pancake batter over the biscuits.
- Sprinkle the remaining cinnamon sugar mixture and the brown sugar over the top layer.
- Bake for 20 to 25 minutes, or until the center is set and the edges are golden brown.
- While baking, prepare the glaze by whisking together the powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth. Add more milk if needed to reach a drizzling consistency.
- Remove the bake from the oven and let it cool for 5 minutes. Drizzle the glaze over the warm bake before serving.
Notes
- Lining the sheet pan with parchment paper before greasing makes cleanup even easier.
- For more even cooking, ensure the biscuit pieces are not clumped together when you place them in the pan.
- You can prepare the glaze ahead of time and reheat it slightly before drizzling.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 28g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 35mg