The smell of cinnamon baking fills the house with a cozy warmth that feels just like home. This Cinnamon Roll Sheet Cake delivers all the warm, cozy flavors of classic cinnamon rolls but in an easy-to-make, crowd-friendly sheet cake.
I first whipped this up on a chilly weekend when I was craving cinnamon rolls but didn’t want to spend hours waiting for dough to rise. The result? A soft, fluffy cake swirled with gooey cinnamon-sugar goodness and topped with a rich cream cheese glaze.
It was love at first bite, and I can’t wait for you to try it.If you’re looking for a dessert (or even a sweet breakfast) that’s quick, simple, and absolutely irresistible, this Cinnamon Roll Sheet Cake is the perfect choice.
Let’s bake it together!
What’s Inside This Recipe?
Ingredients for Cinnamon Roll Sheet Cake
This dessert uses simple pantry staples, so there’s a good chance you already have everything you need. Here’s what you’ll need to make this delicious cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup whole milk (room temperature)
- 2 large eggs (room temperature)
- ⅔ cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
For the cinnamon swirl:
- ⅓ cup unsalted butter, melted
- ¾ cup brown sugar (light or dark works)
- 1 ½ tablespoons ground cinnamon
For the cream cheese glaze:
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons milk (add more if needed for consistency)
- ½ teaspoon vanilla extract
You’ll also need a 9×13-inch baking dish for this recipe. Ready? Let’s get started!
How to Make Cinnamon Roll Sheet Cake
This Cinnamon Roll Sheet Cake comes together in just a few steps. It’s beginner-friendly and perfect for when you’re short on time.
Step 1: Preheat and Prepare
Preheat your oven to 350°F and grease a 9×13-inch baking dish with butter or nonstick spray. This will keep the cake from sticking and make cleanup a breeze.
Step 2: Mix the Cake Batter
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, combine the milk, eggs, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix—your batter should be smooth but not overly worked.
Step 3: Make the Cinnamon Swirl
In a small bowl, mix the melted butter, brown sugar, and cinnamon until smooth. It should resemble a thick paste.
Step 4: Assemble the Cake
Pour the cake batter into your prepared baking dish, spreading it out evenly. Dollop the cinnamon mixture over the batter in small spoonfuls, then use a knife to gently swirl it into the batter. Don’t overdo it, just a few swirls will create that marbled effect.
Step 5: Bake the Cake
Place the cake in the preheated oven and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell absolutely heavenly as it bakes!
Step 6: Make the Cream Cheese Glaze
While the cake cools slightly, prepare the glaze. In a medium bowl, beat the softened cream cheese until smooth.
Add powdered sugar, milk, and vanilla extract, then mix until the glaze is creamy and pourable. You can add a little more milk if needed to reach your desired consistency.
Step 7: Glaze and Serve
Once the cake is slightly cooled but still warm, pour the cream cheese glaze over the top. Use a spatula to spread it evenly, letting it drip down the sides for that classic cinnamon roll look.
Slice into squares, serve, and enjoy!
Recipe Variations and Customization Ideas
This Cinnamon Roll Sheet Cake is already amazing, but there are plenty of ways to make it your own dessert . Here are a few ideas:
- Make it extra gooey: Double the cinnamon swirl mixture for an even more decadent, bakery-style bite.
- Gluten-free option: Use your favorite 1:1 gluten-free flour blend. Just keep an eye on the texture and don’t overmix the batter.
- Vegan-friendly: Swap the butter for plant-based margarine, use a dairy-free milk like almond or oat, and replace the eggs with flax eggs or your favorite vegan egg substitute.
- Add some crunch: Stir in chopped pecans or walnuts into the cinnamon swirl for texture and a little nutty flavor.
- Frosting twist: Try a simple vanilla glaze if you want something lighter, or go all in with a thick cream cheese frosting for that classic cinnamon roll taste.
- Make it mini: Pour the batter into muffin tins and create individual cinnamon roll cupcakes, perfect for parties or bake sales.
- Spice it up: Add a pinch of nutmeg or cardamom to the batter for a warm, spiced twist.
- Make-ahead tip: Bake the cake a day in advance and frost just before serving. It stays soft and flavorful!
Leftovers can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Just pop a slice in the microwave for a few seconds to warm it up before serving.
Frequently Asked Questions about Cinnamon Roll Sheet Cake
Can I use a different size pan?
Yes, but the baking time will change. For a thicker cake, use an 8×8-inch pan and bake for about 35–40 minutes. For a thinner cake, a larger pan will work, but check for doneness around 20 minutes.
Can I freeze this cake?
Absolutely! Wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the microwave.
Can I make this ahead of time?
You can! Bake the cake and store it (unglazed) at room temperature for up to 1 day. Add the glaze just before serving for the best texture.
What if I don’t have cream cheese?
No problem! A simple powdered sugar glaze or even a drizzle of maple syrup would be delicious.
Can I double this recipe?
Yes! Double the ingredients and bake in two 9×13-inch pans or a larger sheet pan. Perfect for parties or potlucks.
Let’s Make Magic in the Kitchen
This Cinnamon Roll Sheet Cake is a treat you’ll want to make again and again. It’s quick, easy, and has all the flavors of cinnamon rolls without the hassle. Whether you’re serving it for dessert, a holiday brunch, or just because, it’s sure to impress.
I’d love to hear how it turns out for you! Leave a comment below, rate the recipe, or share a photo on social media. Don’t forget to tag me so I can see your delicious creations.
Looking for more sweet treats? Try my classic Apple Cinnamon Muffins or my Easy Cinnamon Roll Pancakes next!
Happy baking,
Wanda
Cinnamon Roll Sheet Cake Recipe
Equipment
- 9×13-inch baking dish
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup whole milk room temperature
- 2 large eggs room temperature
- ⅔ cup unsalted butter melted and slightly cooled
- 1 teaspoon vanilla extract
For the cinnamon swirl:
- ⅓ cup unsalted butter melted
- ¾ cup brown sugar light or dark works
- 1 ½ tablespoons ground cinnamon
For the cream cheese glaze:
- 4 ounces cream cheese softened
- 1 cup powdered sugar
- 2 tablespoons milk add more if needed for consistency
- ½ teaspoon vanilla extract
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 350°F and grease a 9×13-inch baking dish with butter or nonstick spray. This will keep the cake from sticking and make cleanup a breeze.
Step 2: Mix the Cake Batter
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, combine the milk, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix—your batter should be smooth but not overly worked.
Step 3: Make the Cinnamon Swirl
- In a small bowl, mix the melted butter, brown sugar, and cinnamon until smooth. It should resemble a thick paste.
Step 4: Assemble the Cake
- Pour the cake batter into your prepared baking dish, spreading it out evenly. Dollop the cinnamon mixture over the batter in small spoonfuls, then use a knife to gently swirl it into the batter. Don’t overdo it—just a few swirls will create that marbled effect.
Step 5: Bake the Cake
- Place the cake in the preheated oven and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell absolutely heavenly as it bakes!
Step 6: Make the Cream Cheese Glaze
- While the cake cools slightly, prepare the glaze. In a medium bowl, beat the softened cream cheese until smooth.
- Add powdered sugar, milk, and vanilla extract, then mix until the glaze is creamy and pourable. You can add a little more milk if needed to reach your desired consistency.
Step 7: Glaze and Serve
- Once the cake is slightly cooled but still warm, pour the cream cheese glaze over the top. Use a spatula to spread it evenly, letting it drip down the sides for that classic cinnamon roll look.
- Slice into squares, serve, and enjoy!
