Sheet Pan Cinnamon Rolls
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Sheet Pan Cinnamon Rolls deliver bakery-style indulgence with just one rise, which means less prep time without sacrificing flavor or texture. Fluffy dough is swirled with cinnamon-sugar filling, then baked to golden perfection and topped with a rich, velvety cream cheese frosting. Make them for a cozy weekend brunch, a holiday treat, or just because… no matter the occasion, these homemade cinnamon rolls are a guaranteed crowd-pleaser!!
Table of Contents
Sheet Pan Cinnamon Rolls
There’s just something magical about a tray of homemade cinnamon rolls baking in the oven. The kind of smell that makes people wander into the kitchen like moths to a flame.
I just love how these puff up soft in the middle, golden at the edges… perfect for pulling apart and sneaking one before anyone notices.
You know I’m going to sneak in some bacon whenever I can, and the savory saltiness is the perfect balance to these rich and creamy large batch cinnamon rolls.
Add some fresh fruit and a sweet cream cold brew for the ultimate breakfast experience, or carve out a cantaloupe bowl for a gorgeous brunch table centerpiece.
This cinnamon roll sheet pan recipe is the one to bust out when you want applause at breakfast. Trust me, they won’t last long!
INGREDIENT NOTES
- All-Purpose Flour: No need to grab a separate bag of bread flour… though you can use that if you prefer.
AP flour provides just enough structure and a soft texture for the perfect sheet pan cinnamon rolls! - Sugar: Feeds the yeast and sweetens the dough.
- Instant Yeast: Rapid rise yeast works faster than active dry, no proofing needed.
- Kosher Salt: Less salty tasting than table salt. It strengthens the dough and enhances the overall flavor.
- Whole Milk: The fat is really important for a richer flavor and a more tender dough. Don’t try to use skim!
- Unsalted Butter: Melt some with the milk for the dough, then soften the rest for the frosting.
- Egg: Let this warm on the counter first (or set in a bowl of warm water for 10-15 minutes) so it mixes evenly into the dough.
- Cinnamon Roll Filling: Mix salted butter with light brown sugar and ground cinnamon.
- Cream Cheese Frosting: So easy to make yourself, and it tastes better too! Whip softened cream cheese and butter with powdered sugar and vanilla extract until fluffy.
VARIATIONS
Nutty Twist: Add ½ cup chopped pecans or walnuts to the filling for crunch.
Fruit-Filled: Spread a layer of apple butter or chopped dried cranberries over the cinnamon-sugar layer for a fall twist.
Extra Indulgent: Top finished rolls with a drizzle of warm caramel or white chocolate.
CINNAMON ROLL SHEET PAN FAQ
Add extra flour, 1 tablespoon at a time, until the dough becomes smooth and elastic. But don’t go overboard! Too much flour will cause the cinnamon rolls to become tough.
Yes, but be prepared for an arm workout! Mix the dough with a wooden spoon, then turn out the dough onto a floured surface and knead by hand for 10-12 minutes, or until smooth and elastic.
These large batch cinnamon rolls are just as delicious with a classic icing, and it’s just as easy to make! Whisk together the following ingredients until smooth, then drizzle over the top of the baked rolls:
1 ½ cups powdered sugar (sifted)
2-3 tablespoons milk or heavy cream
½ teaspoon vanilla extract
Pinch of salt
Add more milk or powdered sugar as needed until the consistency is just right!
MAKE AHEAD
After slicing the rolls, arrange them on your sheet pan and cover with plastic wrap. You want it to be airtight, so wrap the plastic all the way around the pan to keep it snug.
Slide the pan into the fridge overnight, then transfer to the counter in the morning. Remove the plastic (replace it with a clean kitchen towel) and allow the rolls to rise for 60-90 minutes before baking.
You can also freeze sheet pan cinnamon rolls before and after baking!
If unbaked, wrap the pan tightly with plastic wrap and foil and freeze for up to 3 months. Thaw in the fridge, then let them rise at room temp before baking.
Once baked, simply store the rolls (without icing) in an airtight container for the same amount of time. Warm in the microwave before frosting.
After over a decade of recipe testing, I’ve found that sheet pan cinnamon rolls are a game-changer for any baker looking for speed without sacrificing that classic fluffy interior.
The larger surface area helps them bake faster and more evenly, and rolling the dough tightly ensures those beautiful spirals hold their shape.
By using rapid rise yeast, we streamline the prep, and by keeping the dough slightly tacky, we ensure soft, bakery-style results.
The internal bake temperature of 195–200°F is the sweet spot to guarantee a fully cooked roll without drying out the edges.
DONNA’S PRO TIPS
- Floss Trick: Use unflavored dental floss for clean cuts. It won’t squish the spirals the way a knife can.
- Dough Check: When kneading, press a clean finger into the dough. If it springs back slowly, it’s ready.
- Overnight Option: If prepping the night before, cover tightly with plastic wrap to prevent drying.
- Don’t Overbake: Pull them as soon as they hit 195–200°F internally. Overbaking will dry them out fast.
TOOLS NEEDED
- Stand mixer with paddle & dough hook attachments
- Large mixing bowl
- 10×15-inch sheet pan
- Rolling pin
- Serrated knife or unflavored dental floss
- Whisk and spatula
- Measuring cups and spoons
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy Sheet Pan Recipes
Sheet Pan Cinnamon Rolls
Ingredients
For the Dough:
- 4 to 4 1/2 cups all-purpose flour, plus more for dusting
- 1/3 cup granulated sugar
- 1 envelope, 2 1/4 teaspoons rapid rise instant yeast
- 1 teaspoon kosher salt
- 1 cup whole milk
- 6 tablespoons unsalted butter
- 1 large egg, room temperature
For the Filling:
- 1/2 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 1/4 cup salted butter, softened
For the Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the Dough: In the bowl of a stand mixer, whisk together 4 cups of flour, granulated sugar, yeast, and salt.
- Warm the Milk & Butter: In a microwave-safe bowl, heat the milk and butter together for 30–60 seconds until warm to the touch but not hot (about 110°F). If the mixture is too hot, let it cool for a few minutes before adding it to the dry ingredients.
- Mix & Knead the Dough: Add the warmed milk mixture and egg to the dry ingredients. Mix with the paddle attachment until a soft dough forms. Switch to the dough hook and knead on medium speed for 6–8 minutes, or until the dough is smooth, soft, and slightly tacky to the touch. It should feel supple and slightly springy, bouncing back when gently pressed with a fingertip. If the dough is too sticky and clings excessively to your hands, add up to 1/2 cup additional flour, one tablespoon at a time, until it becomes easier to handle. *Avoid adding too much flour, as this can result in dry cinnamon rolls.
- Rest the Dough: Transfer the dough to a large, oiled bowl. Cover with plastic wrap or a clean kitchen towel and let rest for 10 minutes.
- Prepare the Filling: In a small bowl, whisk together the brown sugar and cinnamon. Set aside.
- Roll & Fill: Roll the dough out on a lightly floured surface into a 10 x 15-inch rectangle. Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture over the top.
- Roll & Slice: Starting from the long side, roll the dough into a tight log. Pinch the seam to seal. Using a sharp serrated knife or unflavored dental floss, cut into 12 even pieces.
- Second Rise: Place the rolls on a greased sheet pan about 1–2 inches apart. Cover with a clean kitchen towel and let rise in a warm place for 60–90 minutes, or until doubled in size.
- Cold Kitchen Tip: If your kitchen is cold, preheat the oven to 150°F, then turn it off. Place the rolls inside with the oven door cracked open for 30 minutes. Close the door for the remaining rise time.
- Bake: Preheat the oven to 350°F. Bake the rolls for 20–25 minutes, or until golden brown and cooked through. The internal temperature should be between 195–200°F.
- Make the Frosting: While the rolls bake, beat the cream cheese, butter, powdered sugar, and vanilla extract together in a mixing bowl using electric mixers or a stand mixer fitted with the paddle or whisk attachment. Beat until light and fluffy.
- Cool & Frost: Let the rolls cool for about 20 minutes before spreading the frosting over the top. Serve warm and enjoy!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
