We all know that traditional cinnamon rolls take time to prepare, but when you’re craving a quick and delicious homemade cinnamon breakfast, this recipe is the perfect solution! It comes together effortlessly, looks absolutely beautiful, and best of all, the kids love it. With warm cinnamon flavor in every bite, it’s a must-try for busy mornings or whenever you need a cozy, comforting treat!
Batter Ingredients:
1 1/2 cups Unbleached Flour
2 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Celtic Salt
1 1/4 cup Whole Milk
1 cup Sourdough Discard
4 Tbsp. Melted Butter
2 large Eggs
Cinnamon Swirl Ingredients:
4 Tbsp. Melted Butter
1/3 cup Brown Sugar (light or dark)
1 tsp. Ceylon Cinnamon
Maple Icing Ingredients:
1/2 cup Powder Sugar
1 Tbsp. Whole Milk
2 Tbsp. Pure Maple Syrup
Batter Instructions:
- Mix flour, baking powder, baking soda, and salt in a large mixing bowl.
- In a second mixing bowl, blend the milk, sourdough discard, melted butter, and eggs together.
- Add the dry ingredients to the wet ingredients and whisk together until smooth. (The immersion blender works wonders here!)
- Pour into an ungreased 9×13 baking pan.
Cinnamon Swirl Instructions:
- Melt 4 tablespoons of butter.
- Add brown sugar and cinnamon and stir well.
- Using a spoon, drizzle the cinnamon mixer in rows over the top of the batter in your 9×13 pan.
- Use a butter knife and drag the knife through the batter in the opposite direction of your cinnamon drizzle rows.
- Bake at 350 degrees Fahrenheit for 23 minutes.
Maple Icing:
- In a bowl add powder sugar, milk, and pure maple syrup and stir until smooth.
- Set aside until the sheet pancake is done baking.
- Stir again before using.
- Serve the sheet pancake on plates.
- Drizzle Maple Icing by a spoonful over the serving.
- Enjoy!