Enjoy a quick and delicious breakfast with this 5-ingredient snickerdoodle sheet pan breakfast recipe. Perfect for busy mornings, this easy-to-make treat combines the classic flavors of snickerdoodle cookies with the convenience of a sheet pan breakfast.
Preheat your oven to 350°F (175°C). Lightly grease and flour a large cookie sheet pan, then set it aside.
In a bowl, stir together the self-rising flour, eggs, and milk until the mixture is smooth and resembles pancake batter.
Pour the batter into the prepared cookie sheet pan, spreading it evenly.
In another bowl, mix together the sugar, cinnamon, and water. Drop this mixture by tablespoons over the batter in the sheet pan. Use a knife to swirl it throughout the batter.
In a separate bowl, stir together the cinnamon and sugar. Sprinkle this evenly over the top of the batter in the sheet pan.
Bake in the preheated oven for 18-23 minutes, or until the edges are browned and a toothpick inserted into the center comes out clean.
Remove from the oven and allow the mixture to cool for several minutes before cutting into 20 squares.