Gluten Free Cinnamon Roll Sheet Pan Pancakes

Who loves pancakes? Who loves cinnamon rolls? Who loves EASY? Then you will love my Gluten Free Cinnamon Roll Sheet Pan Pancakes!

Pancake batter swirled with cinnamon sugar is cooked all at once in a sheet pan for the perfect combo of delicious and easy. Then the “cinnamon rolls” are drizzled with a simple powdered sugar glaze for extra sweetness. The drizzle can easily left off for less sugar. Have leftovers? They easily reheat in the microwave for 10 seconds and taste just as good!

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Why Make Gluten Free Cinnamon Roll Sheet Pan Pancakes?

I love standing over the stove making pancakes on a Saturday morning, but some mornings I need a breakfast I can pop in the oven and walk away from. These cinnamon rolls allow for that! Surprisingly, not all of my kids like cinnamon rolls when I have made them, but they all love the flavor of cinnamon rolls in the copycat gluten free version I make here. Plus this is WAY easier than from scratch cinnamon rolls!

1. Gluten Free- while gluten free doesn’t always mean healthier, it does here! Almond flour and tropical flour form the base for this recipe. Keeping things lower carb and higher protein. Your blood sugar and your gut thank you.
2. Sweetened with applesauce- these pancakes are refined sugar free! The drizzle has organic cane sugar but that can be substituted with 3 Tbs organic maple syrup if you prefer! And you can leave the glaze off too!
3. Easy but special- this breakfast reads like a treat but is easy to make and good for you! Wednesday morning or Christmas morning- this gluten free cinnamon roll sheet pan pancake could do it all!
4. Dairy Free Option- it is hard to find dairy free sweet breakfast ideas but this one is easily made dairy free by substituting the little bit of butter in the drizzle with coconut oil!

What You Need To Make Gluten Free Cinnamon Roll Sheet Pan Pancakes

Don’t be intimidated by this ingredient list! Most of it is straight from your pantry!

• 1 Large Baking Sheet
• unbleached Parchment Paper
• Medium Mixing Bowl
• squirt bottle (if you don’t have a squirt bottle, you can drizzle with a spoon.. your drizzle with just look a little less cohesive)
• 1 cup almond flour
• 1 cup tapioca flour
• 2 tsp Aluminum Free baking powder
• dash Salt 
• 4 large Eggs
• 2/3 cup Unsweetened Applesauce
• 1 tsp Vanilla Extract
• For Cinnamon Drizzle:
• 2 Tbs Grass Fed Butter (sub coconut oil for dairy free)
• 1/4 cup Organic Cane Sugar can sub coconut sugar or 2 Tbs maple syrup
• 2 Tbs Cinnamon 
• For Glaze:
• 1/2 cup Organic Powdered Sugar
• 1-2 tsp Water 

How To Make Gluten Free Cinnamon Roll Sheet Pan Pancakes

1. Read through the entire recipe so you understand how it flows. Gather all your ingredients and supplies in one spot. 
2. Heat oven to 400 degrees. Line a large baking sheet with parchment paper. 
3. Add almond flour, tapioca flour, baking powder and salt to a medium mixing bowl. Whisk together. Add eggs, applesauce and vanilla. Whisk to combine until smooth. Pour batter into parchment lined baking sheet. Spread into an even layer, leaving a little room all along the edges for the batter to expand a little as it bake.
4. Prepare drizzle. Melt butter. Add sugar and cinnamon. Stir to combine. Pour into a plastic squirt bottle. Drizzle in a circular pattern making 8 “cinnamon roll” swirls on the batter. Bake for 15 minutes. 
5. Put powdered sugar in a small bowl. Add water, 1 tsp at a time, and stir to get a smooth glaze. Brush the baked pancake with the glaze. Cut and serve! Store any leftovers in a covered container in the fridge for 3-4 days. 
   
   I love to serve this dish with Uncured Bacon or simple scrambled eggs. You can also make my delicious Cheesy Crustless Veggie Quiche.

Did you make this recipe and love it? Please leave star review and a comment!