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Cinnamon Roll Sheet Cake
At a Glance
- Total
- 1 hr
- Servings
- 12.00
Categories
- Cake
- Dessert
- Baking
Allergens
- Wheat
- Eggs
- Milk
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Cinnamon Roll Sheet Cake brings together 2 (15 1/4 ounce) boxes store bought vanilla cake mix, 6 large eggs, 2/3 cup vegetable oil in a practical dish for home cooking. It takes about 1 hr to prepare and cook. It makes approximately 12 servings.
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Equipment
18 x 13 inch rimmed sheet tray, mixing bowls, hand mixer, knife
Ingredients
- 2 (15 1/4 ounce) boxes store bought vanilla cake mix
- 6 large eggs
- 2/3 cup vegetable oil
- 1/2 cup unsalted butter, softened
- 1/4 cup sugar
- 1/4 cup dark brown sugar
- 2 tablespoons ground cinnamon
- 1/2 teaspoon kosher salt
- 8 ounces cream cheese, softened at room temperature
- 1/2 cup unsalted butter, softened
- 2 cups confectioners' sugar
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Instructions
Cake:.
Preheat oven to 350 degrees. Grease and flour a 18 x 13 inch rimmed sheet tray.
In a large bowl use a hand mixer to beat the cake mix, eggs, oil and 1 ¼ cups of water. Beat at medium speed for about 2 minutes until the batter is very smooth.
Pour into the prepared sheet tray.
Divide the cinnamon filling on top of the cake batter by 12. Using a knife, gently swirl the filling into the cake batter.
Bake for 40 minutes until a toothpick inserted in the middle of the cake comes out clean. Allow to cool for 30 minutes before icing. Slice and serve.
Cinnamon Filling:.
In a bowl stir together all ingredients.
Cream Cheese Frosting:.
Using a hand mixer beat cream cheese and butter until light and fluffy. Add the confectioners sugar and beat until well combined.
Keep Cooking
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