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Cinnabon Cinnamon Roll Sheet Cake [+Video]

145 Reviews

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!

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! ohsweetbasil.com

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!!

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!

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!!

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!

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.

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!

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.

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!

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!

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!

More CAKE RECIPES You Have to Try:


Cinnabon Cinnamon Roll Sheet Cake

Raised in the Kitchen - Carrian Cheney

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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!

Cinnabon Cinnamon Roll Sheet Cake

4.33 from 145 votes
Prep Time: 15 minutes
Cook Time: 24 minutes
Total Time: 39 minutes
Servings: 24 -36
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!



  • 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 sour cream plus 1 tablespoon
  • 3/4  cup  milk
  • 3 large eggs
  • 3 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 3 teaspoon baking powder
  • 3/4 teaspoon salt


  • 4 1/2 Tablespoon salted butter
  • 3/4 cup  sugar
  • 1 cup heavy whipping cream plus 2 tablespoons
  • 1 1/2 teaspoon vanilla extract
  • 4 1/2 teaspoon 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.
  • Serve warm.


Cake can be frozen for up to 3 months.
Nutrition Facts
Cinnabon Cinnamon Roll Sheet Cake
Amount Per Serving (1 g)
Calories 475 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 15g94%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 89mg30%
Sodium 199mg9%
Potassium 139mg4%
Carbohydrates 62g21%
Fiber 1g4%
Sugar 48g53%
Protein 3g6%
Vitamin A 830IU17%
Vitamin C 1mg1%
Calcium 89mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Classic Chocolate Sheet Cake

Mom’s classic chocolate sheet cake with cooked chocolate frosting!

My mom's chocolate sheet cake is probably the classic chocolate sheet cake recipe you grew up with, but in case you lost it, here it is along with a cooked chocolate frosting!  ohsweetbasil.com

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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating


  • My cake is still liquid in the center after 25 minutes..

    • Reply
    • That’s fine! Just keep baking until the center is set. Some ovens take longer than others!

      • Reply
  • Can this be made & baked a day ahead.

    • Reply
    • Absolutely! Just keep it covered and in the fridge and then let it come room temp before serving. Enjoy!

      • Reply
  • Pan size isn’t specified. What size???

    • Reply
    • Hi Angela! You’ll want to do a half sheet size pan – 18x13in.

      • Reply
  • If I could give this more stars, I would. Delicious! Thank you, thank you!

    • Reply
    • Thank you so much Jane! Love to hear this!

      • Reply
  • I just made this and of course had to take a taste and it is yummy

    • Reply
    • Yeah!! Thank you for the feedback!

      • Reply
  • I was looking for a different icing for my Cinnamon Rolls. Oh My Goodness it was sooo good on my cinnamon rolls. Thank you so much for sharing!

    • Reply
    • Ohhhh… I love that idea!! Thanks for the feedback Tasha!!

      • Reply
  • I made this for work, and it was a huge hit! Every slice was gone. Delicious recipe!

    • Reply
    • Yay! Love to hear that! Thank you so much for taking time to leave a comment!

      • Reply
  • Hello! Is this recipe 1 recipe or the 1.5 that fits in the pan?

    • Reply
    • Hi Kris! One recipe fits in a standard cookie sheet.

      • Reply
  • this sounds delicious. I am wondering what size is your cookie sheet? Also do you freeze it with or without the icing? thank You

    • Reply
    • Hi Mary! It is a half baking sheet which is 18×13 inches. I always freeze without the icing.

      • Reply
  • This is a wonderful recipe! I was wondering if you had any suggestions on how you could prep this ahead of time? Could you make the batter and store it in the fridge overnight? or would it be better to just make it all in advance?

    Thank you!

    • Reply
    • Hi Rachel! You could make it in advance either way. Make the batter and then store it in the fridge and bake the next day. Or you could bake it and let it cool completely and then cover it and then frost it before serving. Great question! Enjoy!

      • Reply
  • I have a question, pls. I made this on Saturday. Batter tasted great, all seemed to come together, looked great, etc., but when I went to slice it I discovered all of the cinnamon filling had gone to the bottom and stuck to the pan ( which I did coat well w/ spray) I couldn’t cut the cake with out it falling apart. Where did I go wrong please? Thank you!

    • Reply
    • Hello! It sounds like you swirled the cinnamon filling too deep. The toothpick or knife shouldn’t touch the bottom of the pan and the mixture should be dotted all over because if too much is in one area it is too heavy and will sink. Does that make sense? I hope this helps!!

      • Reply
  • I’m wondering if you bring your eggs and milk to room temperature before incorporating? I didn’t because the recipe doesn’t specify, and my batter curdled pretty badly. Still waiting for it to cool to see how much that changed the outcome.

    • Reply
    • Hey Nicole! I don’t usually bring them to room temperature, but it definitely wouldn’t hurt to do that. How did the cake turn out? It shouldn’t have curdled at all, but if your eggs were super cold, then it should have caused the separation. I hope it turned out ok!

      • Reply
  • Love these . All of the directions are easy to follow.

    • Reply
    • Thank Pam!

      • Reply
  • I used a cookie sheet pan, 15 ½ by 10 ½ inches, that proved to be too small and had about 1/2 cup over-flow into the oven. This recipe takes too long to make.
    Altho it may turn our delicious, I will not make again.

    • Reply
  • What size is the sheet pan you use?

    • Reply
    • Hi Ginny! A half size sheet pan…18in x 13in.

      • Reply
  • The Cinnabon Sheet Cake is delicious! It was devoured and not a scrap leftover. My family loved it and wants it again asap. Thank you!

    • Reply
    • That is exactly what happens every time I make it! Thanks for leaving a comment! So glad it was a hit!

      • Reply
  • I need to convert this recipe for a full size sheet pan …16×24. Can you help with this? Thanks.

    • Reply
    • Hi Diana! Yes, just one and a half the recipe and it will be perfect!

      • Reply
      • Thank you and the church thanks you!

      • Hooray!!

  • What size sheet pan do you make this in ?

    • Reply
    • Hi Judy! This works best in your standard cookie sheet pan – 12 x 16 in

      • Reply
  • I made this recipe yesterday for our Sunday breakfast….we liked the texture of the cake which is light and tender but it was too sweet and could have cut back on the amount of cinnamon   If I was to make this recipe again I would cut way back on the sugar and butter.
    There is a total of 3 and 3/4 cups of sugar in this one recipe.   It is a very sweet cake!!!! 
    For the cinnamon filling I would suggest to cut the brown sugar to 1 cup and cut the cinnamon back to 4 tablespoons….it was too strong with 6-7 Tablespoons of cinnamon. I love cinnamon and always add extra to my cakes and cookies.  I stead of using the amount of butter written use one stick of butter….this cake is sweet and too buttery….
    I cut back on the sugar also in the cake ingredients.
    For the icing….I had way to much and it was too runny….it isn’t necessary to add the corn syrup …it won’t affect the flavor of the icing and I would cut back on the butter and the amount of milk.. and powdered sugar.  I did like the idea of the cake baked in the cookie sheet as it wasn’t as thick like it is in a 9x 13 cake pan.  

    • Reply
    • Hi Paula! It is a very sweet cake. If you try it again with your alterations, take a picture and send it our way! We would love to hear how it goes!

      • Reply
  • I just tried this cake and we loved it! I did follow the suggestion of another baker and halved the recipe for the cinnamon filling . I put it in a zip lock, cut a small hole and used this to control the filling while putting it on top of the cake batter. Worked great, no big puddles and no over spillage! I also halved the frosting recipe and it was plenty. I will make this again, great moist texture and nice crumb! Thank you!

    • Reply
    • Hi Vicki! Thank you for leaving a comment, and so glad you enjoyed it!

      • Reply
  • Where is the recipe for the 9×13 inchc pan for the Cinnabon Cinnamon roll cake? I’ve searched your post on the cinnabon cinnamon roll cake recipe but I can’t find it. I read all your comments and one comment said they found it on your post. PLEASE emsil me and let me know where to look. The cake looks DIVINE. Thanks.

    • Reply
  • This is the 2ND time I have tried this. Now I have the right size baking sheet. I still have puddles if the cinnamon mixture on top of the cake. Any idea why?



    • Reply
    • Actually, the top is OK. Bigger challenge is the smoke from the drippings while baking. Recommend covering the bottom of the over before baking.

      • Reply
      • This is a great tip!

    • My guess is that you are under-swirling the cinnamon filling. There’s a delicate between over-swirled and under-swirled. I need to take a picture of what it looks like perfectly swirled and include it in this post!

      • Reply
  • The recipe calls for 3/4 Milk.  3/4 of what measurement?  The cake looks delicious!  Thank you.

    • Reply
    • Hi Sue, Not sure what happened there but it’s 3/4 cup

      • Reply
  • Made this today, 2 batches for church. The cake part turned out really good! Next time I will use HALF of the filling mixture as I think it was too much with the entire batch. I also made a simple cream cheese glaze instead of the extra sweetened frosting this recipe used. 23 minutes in the oven was just enough time for me. Can’t wait to make it again! Will mix up the recipe and make the cake, then serve with fresh fruit and whip cream. Again, the cake was really good!

    • Reply
    • Ahhhh I bet that glaze was wonderful and the fresh fruit idea is genius!

      • Reply
  • I made this for my husband’s birthday and the flavors are spot on, but I misunderstood about the size of the pan. I baked it in a 9 x13 cake pan which I have always called a sheet pan. I ended up with a soupy mess. I used 3 cups of xx sugar in the icing but it was still thin.The cake itself looked OK before I poured it on. It seemed like way too much icing. Maybe I swirled too much also ? I think that since it was in the smaller pan that I could have baked it longer although the toothpick came out clean after I baked it an extra 10 minutes.

    • Reply
    • Over swirling is something I’ve done as well and it can cause issues. This isn’t a very thick icing so you probably had it right.

      • Reply
  • Hi. 
    Question… 15 tablespoons of butter in the filling?  😳. Is it 1.5 or 15? 

    • Reply
    • It’s 15, which was easier than saying 1 cup minus 1 tablespoon 🙂

      • Reply
  • Love your recipes, wondering if you have ever considered using weigh measurements along with cups?  I have found it much easier to duplicate a recipe that way!

    • Reply
    • Hi Lorri, we haven’t but maybe in the future.

      • Reply
  • We made this over the weekend but I wish I would have read your whole post instead of skipping straight to the recipe (sorry…ack!).

    I was just making it for the family and it was a MASSIVE amount of cake! It was really tasty so I thought I might halve it (and possibly quarter the amount of icing and cinnamon filling) next time. But now that I actually READ I see there is already a recipe for a 13×9 pan. I’m such a dummy! Great recipe though!

    • Reply
    • Glad you enjoyed it!

      • Reply
  • The icing instructions say mix all except powdered sugar, but should also say cream cheese (I think)

    • Reply
    • Juli,

      Thank you so much for catching that, I’ve corrected it!

      • Reply
  • Can corn syrup be subsituted with something else? Thank you!

    • Reply
    • You can skip it if you need to.

      • Reply
      • Want to make this but want to half the recipe. What sized pan would you recommend?

      • I would move it to a 9×13 cake pan! Baking time shouldn’t change much if at all.

  • For the icing is it two to three cups of powdered sugar or 2/3 of a cup? Thanks!

    • Reply
    • It’s 2 to 3 cups of powdered sugar depending on it you want it to be more of a glaze or a thicker icing.

      • Reply
  • This sounds wonderful! However when you say use a cookie sheet, what size are you referring to?

    • Reply
    • A 12×18 jelly roll

      • Reply

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