Cinnamon Roll Sheet Pan Dessert for a Crowd

So you want all the cinnamon roll vibes without rolling individual buns for hours? Enter the Cinnamon Roll Sheet Pan Dessert—soft, pillowy, swirled with cinnamon sugar, and topped with luscious glaze. It’s basically cinnamon roll magic, but in one pan that feeds a crowd and saves your sanity.

This dessert smells like heaven and disappears even faster.

Why This Recipe is Awesome

First, sheet pan = stress-free crowd feeding. No intricate rolls, no uneven sizes, just a giant, swirly slab of cinnamon-y goodness.

Second, it’s soft, gooey, and indulgent. Cinnamon sugar swirls sink into the dough, and the glaze? Chef’s kiss.

Third, it’s super flexible. You can make it fresh for breakfast, dessert, or anytime you need to impress without effort.

And finally, it’s forgiving. Dough slightly off? Glaze covers mistakes. Uneven swirls? Nobody cares after the first bite.

Ingredients You’ll Need

For the dough:

• All-purpose flour – solid base
• Granulated sugar – for sweetness
• Salt – balances flavor
• Active dry yeast – the rise hero
• Warm milk – activates the yeast
• Unsalted butter, melted – richness
• Eggs – structure
• Vanilla extract – flavor boost

For the filling:

• Brown sugar – deep, caramel-y sweetness
• Ground cinnamon – the star
• Unsalted butter, softened – sticky layer magic

For the glaze:

• Powdered sugar – smooth sweetness
• Milk – pourable magic
• Vanilla extract – subtle finish

Optional: chopped nuts or raisins – extra personality

Step-by-Step Instructions

1. Activate the yeast.
   Mix warm milk, sugar, and yeast. Let it sit 5–10 minutes until foamy.
2. Make the dough.
   Combine flour, salt, melted butter, eggs, and vanilla with the yeast mixture. Knead until smooth and elastic.
3. First rise.
   Place dough in a greased bowl, cover, and let it double in size (about 1 hour).
4. Prepare the filling.
   Mix brown sugar, cinnamon, and softened butter into a paste.
5. Roll out the dough.
   On a floured surface, roll dough into a large rectangle, about the size of your sheet pan.
6. Add the filling.
   Spread cinnamon sugar mixture evenly over the dough. Sprinkle optional nuts or raisins if desired.
7. Roll and slice.
   Roll dough tightly into a log. Slice into even pieces and arrange in a greased sheet pan.
8. Second rise.
   Cover pan and let rolls rise for 20–30 minutes until puffy.
9. Bake.
   Bake at 350°F (175°C) for 20–25 minutes, until golden brown.
10. Glaze it.
    Mix powdered sugar, milk, and vanilla. Drizzle generously over warm rolls.

Common Mistakes to Avoid

• Using hot milk for yeast.
  It kills the yeast. Lukewarm is key.
• Skipping the second rise.
  Puffy rolls = happiness. Dense rolls = regret.
• Overbaking.
  Slightly golden tops are perfect; dry edges are not.
• Glazing while cold.
  Warm rolls absorb the glaze best. Don’t be impatient.
• Uneven slices.
  Try to cut similar sizes so baking is consistent.

Alternatives & Substitutions

No brown sugar? Use granulated sugar with a dash of molasses. Close enough.

Want a twist? Add cream cheese frosting instead of glaze. Rich and tangy.

Dairy-free? Use plant-based butter and milk. Works surprisingly well.

Nut allergies? Skip nuts entirely. Still classic cinnamon roll vibes.

FAQ (Frequently Asked Questions)

Does this really feed a crowd?
Yes. One sheet pan yields 12–16 generous rolls or 20 smaller servings.

Can I make the dough ahead?
Yes. Refrigerate after the first rise and bake the next day.

Do I need a stand mixer?
Nope. Hands work fine—just knead patiently.

Can I freeze it?
Freeze unbaked rolls in the pan, then thaw and bake when ready.

Why isn’t my dough rising?
Check yeast freshness and milk temperature. Both matter.

Can I add extras to the filling?
Yes! Nuts, chocolate chips, or raisins all work.

Final Thoughts

This Cinnamon Roll Sheet Pan Dessert for a Crowd is soft, gooey, and ridiculously satisfying. It feeds a lot of people with minimal stress and maximum “wow” factor.

Make it once, and suddenly every brunch or gathering has your signature cinnamon rolls.