This Cinnamon Roll Sheet Cake brings together everything you love about classic cinnamon rolls and soft vanilla cake in one easy, crowd-pleasing dessert. A tender vanilla sheet cake is layered with a cinnamon chocolate brown sugar filling and finished with a smooth cinnamon cream cheese buttercream. It delivers the familiar warmth and sweetness of a cinnamon roll, but in cake form, making it perfect for birthdays, gatherings, or any time you want a comforting homemade treat.

Why You’ll Love This Recipe

This recipe is simple to prepare yet impressive to serve, making it ideal for both beginner and experienced bakers. It feeds a crowd without the extra effort of rolling and shaping dough. The cinnamon filling adds depth and texture, while the cream cheese buttercream balances the sweetness perfectly. It also slices cleanly, stores well, and can even be adapted into cupcakes if needed.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake batter
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup buttermilk, at room temperature

For the cinnamon chocolate filling
8 ounces bittersweet chocolate, finely chopped or chocolate chips
1 cup crispy rice cereal
1/4 cup light brown sugar, packed
2 teaspoons ground cinnamon

For the cinnamon buttercream
1/2 cup unsalted butter, softened
8 ounces cream cheese, softened
3 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
3 tablespoons heavy cream or half and half

Directions

Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper and lightly grease it.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat the butter and granulated sugar until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Add the dry ingredients to the butter mixture in alternating additions with the buttermilk, beginning and ending with the dry ingredients. Mix just until smooth and combined.

In a food processor, combine the chopped chocolate, crispy rice cereal, brown sugar, and cinnamon. Pulse until the mixture resembles fine sand.

Spread half of the cake batter evenly into the prepared pan. Sprinkle the cinnamon chocolate filling evenly over the batter. Carefully spread the remaining cake batter over the top, smoothing it as evenly as possible.

Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for about 25 minutes, then turn out onto a wire rack to cool completely.

To make the buttercream, beat the butter and cream cheese together until smooth and fluffy, about 5 minutes. Add half of the powdered sugar and mix until combined. Add the vanilla extract, cinnamon, and cream, mixing until smooth. Add the remaining powdered sugar and beat on high speed for about 3 minutes, until light and fluffy.

Once the cake is completely cool, spread the buttercream evenly over the top. Slice and serve.

Servings and timing

This recipe makes approximately 18 generous servings.

Preparation time is about 25 minutes.
Baking time is 30 to 35 minutes.
Cooling time is about 2 hours.
Total time from start to finish is roughly 2 hours and 55 minutes.

Variations

For a stronger cinnamon flavor, increase the cinnamon in the filling by an additional half teaspoon.
You can replace the bittersweet chocolate with semi-sweet chocolate for a sweeter filling.
To turn this recipe into cupcakes, divide half of the batter among lined cupcake tins, sprinkle with filling, top with remaining batter, and bake for 18 to 20 minutes.
A simple vanilla glaze can be used instead of buttercream for a lighter finish.

Storage/Reheating

Store leftover cake tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 3 days. Before serving, allow slices to come to room temperature for the best texture and flavor. This cake does not require reheating, but a brief 10-second warm-up can enhance the cinnamon aroma if desired.

FAQs

Can I make this cake ahead of time?

Yes, the cake can be baked a day in advance and frosted the next day for best results.

Does this cake need to be refrigerated?

Because of the cream cheese buttercream, it should be stored in the refrigerator.

Can I freeze this cake?

The unfrosted cake can be frozen for up to one month. Thaw completely before frosting.

What can I use instead of buttermilk?

You can use regular milk mixed with one tablespoon of lemon juice or vinegar as a substitute.

Can I skip the chocolate in the filling?

Yes, you can omit the chocolate and keep a classic cinnamon-sugar filling if preferred.

How do I prevent the filling from sinking?

Spreading the batter evenly and layering carefully helps keep the filling well distributed.

Is this cake very sweet?

It is well balanced, with the tangy cream cheese buttercream offsetting the sweetness.

Can I use a different pan size?

A 9×13-inch pan works best. Using a smaller pan may require a longer baking time.

How do I know when the cake is done?

A toothpick inserted into the center should come out clean or with a few moist crumbs.

Can I serve this cake warm?

It is best served at room temperature, but slightly warm slices are also enjoyable.

Conclusion

Cinnamon Roll Sheet Cake is the perfect dessert when you want the comforting flavors of cinnamon rolls without the extra work. Soft, flavorful, and generously frosted, it’s a reliable recipe for celebrations or simple family desserts. Once you try it, it’s sure to become a favorite go-to cake for any occasion.

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