Cinnamon Roll Sheet Cake
User Reviews
5.0
3 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
42 mins
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Servings
24 servings
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Course
Cake
Cinnamon Roll Sheet Cake
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Filled with cinnamon, spice and everything nice, this sheet cake is super tender and moist and addictive!
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Ingredients
Cake
- 1 cup butter
- 1 cup water
- 2 cups flour
- 2 cups sugar
- 2 eggs beaten
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
Filling
- 1 cup brown sugar
- 1/2 cup butter melted
- 1 1/2 tablespoons cinnamon
- 1 tablespoon flour
Frosting
- 4 oz. cream cheese softened
- 4 oz. butter softened
- 2 cups powdered sugar
- 1/2 teaspoon vanilla
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Instructions
- Preheat the oven to 375ºF. Grease a 10x15x1-inch baking pan.
- In a saucepan, combine the butter and the water and bring to a boil. Meanwhile, in a large bowl, combine the flour and sugar. Add in the eggs, sour cream, vanilla, baking soda and salt. Mix to combine.
- Pour the boiling water/butter mixture into the flour mixture, a little at a time, stirring constantly. The batter will be very thin. Pour the batter into the prepared pan.
- In a small bowl, combine the brown sugar, butter, cinnamon and flour. Place dollops of the mixture over the cake batter, distributing it evenly. Use a knife to gently swirl the filling, making sure not to mix.
- Bake the cake for 18-22 minutes, or until golden brown. Remove from the oven and let the cake cool at least 5-10 minutes before frosting.
- To make the frosting, beat together the cream cheese and butter until fluffy. Add in the powdered sugar a little at a time, then add the vanilla. Beat for 2-3 minutes. Spread onto the cake. Cut the cake into squares to serve.
Notes
- source: The Girl Who Ate Everything
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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