Imagine a dessert where the classic charm of a cinnamon roll meets the grandeur of a Texas sheet cake. This Cinnamon Roll Texas Sheet Cake is like your favorite cinnamon roll, but super-sized and ready to party!
One of my favorite things is anything cinnamon. My dad always loved breakfast rolls in the morning and I enjoyed making him homemade cinnamon rolls or sticky rolls. While I was making this cake, I was just wishing he was around to try it, because I know he would have loved it.
I just love making homemade sheet cakes because they are so delicious and easy to make, plus they can serve so many people. You frost them while they are still warm, so the frosting spreads so easily across the entire cake and no worries about the cake crumbs which happen sometimes in the frosting stage.
If you want to try some other sheet cakes, try my Best Lemon Sheet Cake, Chocolate Texas Sheet Cake, Lemon Blueberry Texas Sheet Cake, or White Texas Sheet Cake.
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Ingredients for Cinnamon Roll Sheet Cake and Cream Cheese Frosting
Cake ingredients
- unsalted butter
- water
- granulated sugar
- brown sugar
- all-purpose flour
- eggs
- salt
- baking soda
- vanilla extract
- sour cream
Cinnamon filling
- brown sugar
- unsalted butter
- cinnamon
- flour
- salt (optional)
Cream cheese frosting
- cream cheese
- unsalted butter
- powdered sugar
- vanilla extract
FAQs
A Cinnamon Roll Texas Sheet Cake is a delicious dessert that combines the flavors of a classic cinnamon roll with the size and style of a Texas sheet cake. It features a moist, fluffy cake with cinnamon-sugar swirls and a rich cream cheese glaze on top.
Absolutely. After the cake has completely cooled, wrap it tightly in plastic wrap and then aluminum foil. It can be frozen for up to three months. Thaw in the refrigerator overnight before serving.
While the classic version uses a cream cheese glaze, you can also try a simple vanilla glaze or even a buttercream frosting if you prefer.
Top Tips
- You can use plain Greek yogurt in place of the sour cream, if desired.
- When adding the cinnamon filling, do not stir it in, but swirl it so you can get nooks and crannies for the icing to fall into.
- Be sure to add the glaze while the cake is still warm, so it has a better chance to soak into the cake and give it that wonderful gooey texture.
- If you do not eat the entire cake, cover with plastic wrap or place in an airtight container, refrigerate up to 3-4 days.
How to make Cinnamon Roll Texas Sheet Cake
- Preheat oven to 375 degrees. Prepare your half sheet pan (18x13x1) with parchment paper or cooking spray.
- In a large bowl or stand mixer, combine flour, granulated sugar, salt, baking soda, and brown sugar.
- Add eggs, sour cream, vanilla, mixing until combined.
- In a small saucepan, combine water and butter until boiling. Mix the water and butter mixture into the large bowl/stand mixer, until well combined.
- Pour batter into the prepared sheet pan.
- In a small bow, melt the butter for the filling. Mix in cinnamon, brown sugar, and flour with the butter. Mix until well combined.
- Place dollops of the filling around the prepared cake batter, evenly. Use a knife to gently swirl, but be careful to not mix. Bake 17-22 minutes or until golden and toothpick comes out clean.
- Once the cake is ready, let it rest while you make the frosting. Beat cream cheese and butter together in a large bowl or stand mixer, until fluffy. Add powdered sugar and vanilla. Beat about 3 minutes until well combined.
- Spread onto the warm cake evenly. Sprinkle with ground cinnamon, if desired. Then, let it set for about 20 minutes or just dig in with a spoon while it is still warm. Enjoy!
Easy Cinnamon Roll Sheet Cake Recipe
Ingredients
Cake ingredients
- 1 cup (2 sticks) butter
- 1 cup water
- 1 cup sugar
- 1 cup brown sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
Cinnamon filling
- 1 cup brown sugar
- ½ cup (1 stick) butter, melted
- 2 tablespoon cinnamon
- 1 tablespoon flour
- ⅛ teaspoon salt (optional)
Cream cheese frosting
- 8 ounces cream cheese, softened
- ½ cup (1 stick) butter
- 4 - 5 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Cinnamon Roll Cake
- Preheat oven to 375 degrees. Prepare your half sheet pan (18x13x1) with parchment paper or cooking spray.
- In a large bowl or stand mixer, combine flour, granulated sugar, salt, baking soda, and brown sugar.
- Add in eggs, sour cream, vanilla, mixing until combined.
- In a small saucepan, combine water and butter until boiling.
- Mix the water and butter mixture into the large bowl/stand mixer, until well combined.
- Pour batter into the prepared sheet pan.
Cinnamon Filling
- Next, you want to start making the cinnamon filling.
- First, melt the butter in a microwavable bowl, then combine the cinnamon, brown sugar and flour with the butter. Mix until well combined.
- Place dollops of the filling around the prepared cake batter, evenly. Use a knife to gently swirl, but be careful to not mix. Bake 17-22 minutes or until golden and toothpick comes out clean.
- Once the cake is ready, let it rest while you make the frosting.
Cream Cheese Frosting
- Beat cream cheese and butter together in a large bowl or stand mixer, until fluffy.
- Add powdered sugar and vanilla.
- Beat about 3 minutes, until well combined.
- Spread onto the warm cake evenly. Sprinkle with ground cinnamon, if desired. Then, let it set for about 20 minutes or just dig in with a spoon while it is still warm. Enjoy!
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