The line between dessert and breakfast is about to become even blurrier! Who doesn’t love cake for breakfast?! And who also doesn’t enjoy the sweet flavors of breakfast brought to your tastebuds after a savory dinner?! We deem both of those winners in our book, which is why Cinnamon Roll Sheet Cake is one of our favorites! This crumbly, tender vanilla cake has literal swirls of that sweet, sweet cinnamon sugar that we all know and love. Smothered in a rich, creamy, sugary, vanilla icing, it truly does feel like your fork is transporting bites of a cinnamon roll to your mouth. So, go ahead! We won’t judge when you eat Cinnamon Roll Sheet Cake, we just want you to enjoy it!
Ingredients
For the filling:
- 1 1/2 cups brown sugar, loosely packed
- 7 tablespoons ground cinnamon
- 15 tablespoons salted butter, melted
For the cake:
- 1 cup unsalted butter, at room temperature
- 1 1/2 cups sugar
- 1/2 cup plus 1 tablespoon sour cream
- 3/4 cup milk
- 3 large eggs
- 3 teaspoons vanilla extract
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 3/4 teaspoon salt
For the icing:
- 4 1/2 tablespoons salted butter
- 3/4 cup sugar
- 1 cup plus 2 tablespoons heavy whipping cream
- 1 1/2 teaspoons vanilla extract
- 4 1/2 teaspoons corn syrup
- 4 ounces cream cheese
- 2 cups powdered sugar, sifted
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 13×18-inch rimmed baking pan.
Step 3 –In a medium bowl, combine the brown sugar and the cinnamon.
Step 4 –Add 15 tablespoons of the melted butter to the cinnamon mixture and mix until it is combined. Set aside.
Step 5 –In a large bowl, combine 1 cup of the unsalted butter and 1 1/2 cups of the sugar and use an electric mixer to beat on medium speed until it is light and fluffy, about 3-4 minutes.
Step 6 –Add the sour cream to the butter mixture and mix until it is well incorporated.
Step 7 –Add the milk to the batter mixture and mix well until incorporated.
Step 8 –Add the eggs and 3 teaspoons of the vanilla to the batter mixture and mix until it is smooth.
Step 9 –In a separate bowl, combine the flour, the baking powder, and the salt together.
Step 10 –Add the dry ingredients to the wet ingredients and mix until the batter is smooth.
Step 11 –Pour the batter into the prepared pan and use a spatula to spread it out evenly.
Step 12 –Drizzle the cinnamon sugar mixture on top of the cake, then use a toothpick to swirl it around.
Step 13 –Bake the cake until a toothpick inserted in the center comes out with a few crumbs, about 20-25 minutes.
Step 14 –Allow the cake to cool in the pan.
Step 15 –While the cake is cooling, in a small saucepan over low heat, combine the remaining salted butter, the remaining sugar, the whipped cream, the remaining vanilla extract, and the corn syrup and cook until the sugar has melted.
Step 16 –Increase the heat to medium and bring the icing mixture to a boil.
Step 17 –Boil the icing mixture, stirring occasionally, for 3 minutes.
Step 18 –Transfer the icing mixture from the heat and immediately pour it into a heat-proof glass bowl.
Step 19 –Use an electric hand mixer to beat the cream cheese and the powdered sugar into the icing mixture.
Step 20 –Allow the icing to cool slightly and thicken.
Step 21 –Evenly pour the icing over the cake.
Step 22 –Slice and serve warm.