It’s happening!! I love sheet cakes! This Cinnabon cinnamon roll sheet cake is one of my newest obsessions. Plus, Cooked Vanilla Cream Cheese Frosting!
Sheet cakes are one of the greatest inventions (can you call recipes inventions?) of all time because you can feed a crowd with the exact same amount of work as any other dessert. #winning!!
How to Make a 9×13″ Cake into a Sheet Cake
This recipe was adapted from Life Love and Sugar’s Cinnamon Roll Snack Cake because I needed to take sheet cakes to a function and wasn’t wanting to make a cinnamon roll sheet cake that uses a cake mix. I have nothing against it, but I wanted a Cinnabon cinnamon roll sheet cake from scratch.
Suddenly I was stuck with the dilemma, how to make a 9×12″ cake into a sheet cake. For one who hates math it’s really quite amazing that I figured out that I could not merely double it as a sheet pan has a low lip compared to a cake pan, so I knew I’d had overflow.
I did a quick google search and found our that in order to make a cake in a sheet pan you needed to make 1.5 times the recipe instead of doubling it.
It turned out perfect!!
Cinnabon Cinnamon Roll Sheet Cake
A cinnamon roll sheet cake is soft and fluffy, a hint of buttery and then the most delicious cinnamon swirls all over inside.
When you are swirling in the cinnamon mixture it can be easy to keep swirling but remember that the cinnamon is getting swirled, you just can’t see it as well since it sinks a little, but baking will bring it right up again.
If you swirl too much you mix it all together and the cake won’t bake up correctly, and more importantly, you could end up with big gaps in the cake batter. No Cinnabon Cinnamon Roll Sheet Cake should have big holes in it, though it will be sunk in a little where the swirls are, that’s normal.
Cooked Vanilla Cream Cheese Frosting
We took the cooked vanilla frosting to a whole new level by turning it into a cooked vanilla cream cheese frosting. It’s the best of both worlds as the glazed cinnamon roll lovers get their thinner frosting while the cream cheese frosting lovers still get all of that delicious flavor.
Cinnabon Cinnamon Rolls
You know what it tastes like? Cinnabon. It tastes like cinnabon cinnamon rolls, but instead it’s a cinnabon cinnamon roll sheet cake and Cinnabon frosting but as a glaze. Man, it’s good!
Cinnabon Cinnamon Roll Sheet Cake
- 1 1/2 cup brown sugar, loosely packed
- 6-7 Tablespoons ground cinnamon
- 15 Tablespoons butter, melted
- 1 cup unsalted butter, room temperature
- 1 1/2 cup sugar
- 1/2 Cup plus 1 tablespoon (86g) sour cream
- 3/4 Cup milk
- 3 large eggs
- 3 tsp vanilla extract
- 3 cups all-purpose flour
- 3 tsp baking powder
- 3/4 tsp salt
- 4 1/2 tbsp salted butter
- 3/4 cup sugar
- 1 cup plus 2 tablespoons cup heavy whipping cream
- 1 1/2 tsp vanilla extract
- 4 1/2 tsp corn syrup
- 4 ounces cream cheese
- 2-3 cup powdered sugar, sifted
- Preheat oven to 350 grease a cookie sheet.
- To make the cinnamon filling, combine the brown sugar and cinnamon in a medium sized bowl.
- Add the melted butter and mix until combined. Set aside.
- To make the cake batter, combine the sugar and butter to a large mixer bowl and beat on medium speed until light in color and fluffy, 3-4 minutes. Make sure you beat it in order to give the right texture
- Add the sour cream and mix until well incorporated.
- Add the milk and mix until well incorporated.
- Add the eggs and vanilla extract and mix until smooth.
- Combine the dry ingredients in a separate bowl.
- Add the dry ingredients to the batter and mix until smooth.
- Pour the batter into the prepared pan and spread into an even layer.
- Drizzle the cinnamon sugar mixture over the top of the cake. It will cover most of the top of the cake.
- 12. Use a toothpick to swirl the cinnamon mixture around. the swirls will be hard to see
- Bake the cake for 22-24 minutes, or until a toothpick inserted comes out with a few crumbs, then remove from the oven to cool.
- To make the icing, combine all the icing ingredients except for the powdered sugar and cream cheese in a small sauce pan.
- Heat on low heat until the sugar is melted, then turn heat to medium to bring to a boil.
- Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl.
- Using a hand mixer, beat in the cream cheese and the powdered sugar and allow to cool slightly and thicken.
- Pour the icing evenly over the cake.
Amount Per Serving:Calories: 540 Total Fat: 27g Saturated Fat: 17g Trans Fat: 1g Unsaturated Fat: 8g Cholesterol: 96mg Sodium: 247mg Carbohydrates: 74g Fiber: 2g Sugar: 59g Protein: 4g
Mom’s classic chocolate sheet cake with cooked chocolate frosting!