Cinnamon Roll Cake Recipe posted by Something Swanky Pin Share Tweet Email Jump to Recipe SomethingSwanky is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. This Cinnamon Roll Cake is heaven in a pan! You’ll like these better than actual cinnamon rolls, no joke. Check out my Breakfast & Brunch Recipes. Main Ingredients Needed for Cinnamon Roll Cake butter flour sugar eggs sour cream brown sugar cinnamon powdered sugar How to Make Cinnamon Roll Cake 1. Whisk up the batter. It’s really important in any cake recipe to make sure ingredients are at room temperature. You actually have a little wiggle room with this cake (it’s turns out nice and moist pretty much no matter what), but it’s still a good practice to bring your ingredients to room temp before starting. A couple of tricks I use for room temperature ingredients in this cake: Mix the cold sour cream into the hot butter. It “neutralizes” the temperature of both and becomes a lukewarm mixture. Run the cold eggs under hot water for a few minutes and then let them sit in the bowl of hot water for a few more. That should do the trick. Make sure the water is tepid. 2. Pour the batter into the CORRECT size pan. This recipe calls for a 10×15 baking dish, which is a little larger than the standard size baking dish (which is 9×13). If you don’t have a 10×15 baking dish, simply discard 1/2 cup of batter and 1 tablespoon of the filling before adding them to the baking dish. 3. Mix the filling and drop it in the batter. It will sink to the bottom– that’s fine. That’s what it’s supposed to do. You should still be able to create a nice marbled effect by swirling the filling into the batter. 4. Bake and frost it while warm. The original recipe I worked off called for a cream cheese frosting. Which is fine, you can definitely do that. But I have an AMAZING cinnamon roll frosting recipe that I created years ago, and I prefer that on top of this cake over the cream cheese frosting. Trust me– it’s GOOD. 5. Dig in. Eat it fresh and warm, room temp, or nuked days later. It will be incredible every. single. time. Enjoy! Continue to Content Cinnamon Roll Sheet Cake Yield: 24 servings This Cinnamon Roll Cake is heaven in a pan! You'll like these better than actual cinnamon rolls, no joke. Print Ingredients Cake 1 cup butter, melted 1/2 cup sour cream 1 cup water, lukewarm 2 cups sugar 2 eggs 1 tsp vanilla 1 tsp baking soda 1 tsp salt 2 cups flour Cinnamon Swirl Filling 1 cup brown sugar 1/2 cup butter, melted 1 1/2 tbsp ground cinnamon 1 tbsp flour Cinnamon Roll Icing 6 tbsp melted butter 2 tsp vanilla 2-3 tbsp milk 2 cup powdered sugar Instructions Preheat the oven to 375ºF and grease a 15x10x1 baking pan.CakeWhisk the sour cream and the butter together. Whisk in the water as well.Mix in the sugar.Add the eggs, vanilla, baking soda, and salt. Mix well, and then whisk in the flour.Pour the batter into a 10x15 baking dish. Preheat the oven to 375ºF. Make the filling.FillingIn a small bowl, mix together the brown sugar, butter, cinnamon, and flour.Drop tablespoons of the filling onto the cake batter. Use a knife to swirl the cinnamon, but don't over mix.Bake for 30 minutes, or until golden brown. It won't be firm, but it should pass the toothpick test.Let cool 5-10 minutes before icing.FrostingWhisk together the melted butter, vanilla, milk, and powdered sugar until it's smooth. Notes Cover and store at room temperature. I liked eating this best warm-- about 15 seconds in the microwave is perfect! Nutrition Information: Yield: 24 Serving Size: 1 Amount Per Serving: Calories: 315Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 57mgSodium: 276mgCarbohydrates: 42gFiber: 1gSugar: 33gProtein: 2g Love Cinnamon Rolls? Check out my Cinnamon Roll Recipes! Big, Fat 1-Hour Cinnamon Rolls Quick & Easy Cinnamon Rolls Maple Bacon Cinnamon Rolls
This looks like an amazing cake! I mean the cream cheese frosting alone, mmmm, yes! Funny you say that about fat pants on, I’m juice cleansing but when I’m done, I’d love a huge slice of this! And congrats to Christy on her book…I love the stories you shared about meeting her!
Just a comment. I love recipes but hate to waste paper. I’ve got just so much room to store.recipes. So it would be helpful if you could trim your recipes down a bit. Make single space and fix it so we can leave out photo if we want to. I know I can fix using another program but it would be so great if could just click and print just on single sheet of paper. Thanks so much.
Does this freeze well? (without the icing I imagine) would love to make a few of these ahead of time for my Thanksgiving guests!
I think that’s the nice thing about being 8-9 months pregnant this time of year — the fat pants are here to stay! At least until well after Christmas. This looks seriously good!
Ashton, You are so nice. I’m so sorry I’m just now seeing your post. Your cake looks better than mine. So happy I met you too. You are so genuine. Thank you! Can’t wait for your book!
It’s a 15x10x1 (it’s in that first line with the preheating directions– it’s in pink, so it might be easy to miss!) 🙂
