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Cinnamon roll sheet cake: all the flavor with no rising needed
Recipe authorRenata Slezáková1 recipe on our websiteThis cinnamon roll sheet cake has a buttery cinnamon and cane sugar swirl and cream cheese frosting. Baked in a 22 × 33 cm pan, it serves 12.
Recipe at a glance
- Prep time
- 15 min
- Cook time
- 25 min
- Total time
- 40 min
- Temperature
- 180 °C (350 °F)
- Servings
- 12 servings
- Difficulty
- Easy
This cinnamon roll sheet cake tastes like cinnamon rolls, but the baking powder batter is simply mixed together and needs no rising. Spread it in a 22 × 33 cm pan, spoon over a filling of cinnamon, cane sugar, and melted butter, and swirl it into the batter with a skewer. Bake the cake for about 25 minutes at 180 °C (350 °F), then spread it with a lemon cream cheese frosting while still warm. One pan makes 12 pieces.
Ingredients
For the batter
For the filling
For the frosting
Tick off what you already have at home. Send the rest as a shopping list.
Instructions
Tip: tap a step to mark it as done.
Mix all the batter ingredients in a bowl until smooth.
Mix the filling ingredients in a second bowl.
Spread the batter in a 22 × 33 cm baking pan lined with parchment paper.
Drop teaspoonfuls of the filling over the batter, then use a skewer to swirl it into the batter in small spirals.
Bake in an oven preheated to 180 °C (350 °F) for about 25 minutes.
Meanwhile, mix the cream cheese, powdered sugar, butter, lemon juice, salt, and milk together to make the frosting.
Let the cake cool briefly, spread with the frosting while still warm, then let cool completely.
Tip: All ingredients should be at room temperature—take the milk and eggs out of the refrigerator ahead of time. Read more: How to adjust a recipe for your baking pan
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Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 302 kcal
- Protein
- 5.1 g
- Carbohydrates
- 36 g
- of which sugars
- 16 g
- Fat
- 16 g
- of which saturates
- 9.4 g
- Fiber
- 1.0 g
- Salt
- 0.4 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Vláčna škoricová buchta na plech: chutí ako škoricové slimáky, len cesto nemusí kysnúť
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