Cinnamon Roll Sheet Cake

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2 (15 1/4 ounce) boxesstore bought vanilla cake mix

6 large eggs

2⁄3 cup vegetable oil

Cinnamon Filling

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

Cream Cheese Frosting

8 ounces cream cheese, softened at room temperature

1⁄2 cup unsalted butter, softened

2 cups confectioners' sugar



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.

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