Craving the warm, comforting taste of cinnamon rolls without the fuss? This cinnamon roll sheet cake recipe brings you all the gooey, spiced goodness in an easy-to-make sheet cake format. You’ll love how simple it is to prepare this crowd-pleasing dessert.
Key Ingredients & Substitutions:
- All-purpose flour: You can use a gluten-free all-purpose blend for a gluten-free sheet cake.
- Brown sugar: Light or dark brown sugar works well.
- Cream cheese: Full-fat cream cheese is best for the frosting.
- Unsalted butter: Salted butter can be used, just reduce any added salt in the recipe.
- Cinnamon: Freshly ground cinnamon provides the best flavor for this sheet cake.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Cinnamon Swirl:
- ½ cup unsalted butter, melted
- 1 cup packed light brown sugar
- 2 tablespoons ground cinnamon
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or cream
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Servings: 12-16
- Tools: 9×13 inch baking pan, electric mixer, mixing bowls
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, ensuring the bottom and sides are well-coated. This helps prevent your sheet cake from sticking.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside for a moment. This ensures all the leavening agents are evenly distributed.
3. Cream Wet Ingredients
In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract. Scrape down the sides of the bowl as needed to combine everything properly for your sheet cake.
4. Mix the Batter
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry. Mix until just combined, being careful not to overmix the batter. Pour the batter evenly into your prepared 9×13 inch baking pan.
5. Make the Cinnamon Swirl
In a small bowl, combine the melted butter, brown sugar, and ground cinnamon. Stir until a thick paste forms. Drop spoonfuls of this mixture over the top of the cake batter. Use a knife or skewer to gently swirl the cinnamon mixture into the batter.
6. Bake the Sheet Cake
Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack before frosting. Cooling ensures your frosting won’t melt.
7. Prepare the Cream Cheese Frosting
In a medium bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, mixing until creamy. Stir in the vanilla extract and then add milk or cream, one tablespoon at a time, until you reach your desired frosting consistency.
8. Frost and Serve
Once the cinnamon roll sheet cake is completely cool, spread the cream cheese frosting evenly over the top. You can serve it immediately or chill it slightly for firmer frosting. This makes a delightful sheet cake dessert.
Variation Ideas:
- Nutty Swirl: Add chopped pecans or walnuts to the cinnamon swirl mixture.
- Chocolate Drizzle: After frosting, drizzle melted chocolate over the top for extra decadence.
- Spiced Frosting: Add a pinch of nutmeg or cardamom to the cream cheese frosting.
Storage Instructions:
Store leftover cinnamon roll sheet cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerated, allow it to come to room temperature for the best texture before serving.
Frequently Asked Questions:
- Can I make this sheet cake ahead of time? Yes, you can bake the cake a day in advance and frost it just before serving.
- Why is my sheet cake dry? Overmixing the batter or overbaking can lead to a dry sheet cake. Follow the baking times closely.
- Can I use milk instead of buttermilk? You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes.
- How do I get a perfect swirl? Don’t over-swirl the cinnamon mixture; just a few gentle passes with a knife or skewer will create a beautiful pattern.
- Can I freeze this sheet cake? Yes, you can freeze unfrosted cake layers wrapped tightly for up to 2 months. Thaw before frosting.
- What kind of pan should I use for sheet cake recipes? A standard 9×13 inch baking pan is ideal for this sheet cake recipe.