A simple recipe for cinnamon roll-flavored pancakes baked in a sheet pan, topped with a rich brown sugar cinnamon swirl and a sweet powdered sugar icing.
Preheat oven to 400°F.
Mix pancake mix and water until smooth. Pour evenly over a parchment-lined or lightly greased full-sized baking sheet.
In a separate bowl, combine cinnamon roll topping ingredients (melted butter, brown sugar, cinnamon) and stir until thickened and smooth.
Pour the topping over the pancake batter and mix in with a dowel rod or spoon in a criss-cross design for even distribution.
Bake for 15-16 minutes at 400°F.
While the pancakes are cooling slightly, combine icing ingredients (powdered sugar, melted butter, vanilla, heavy cream) in a bowl and mix until no clumps remain.
Pour the icing over the pancakes while they are still warm so the icing spreads easier.
Cut and enjoy!
