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Cinnamon Roll Sheet Cake

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Cinnamon Roll Sheet Cake combines the comforting flavors of cinnamon rolls with the ease of a vanilla sheet cake. With layers of cinnamon chocolate filling and a rich cream cheese buttercream, it’s perfect for feeding a crowd at any gathering or celebration.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 2 hours 55 minutes
  • Yield: 18 servings
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

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

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease it.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat butter and granulated sugar until light and fluffy (about 5 minutes). Add eggs one at a time, mixing well. Stir in vanilla extract.
  4. Add dry ingredients to the butter mixture in three additions, alternating with buttermilk. Mix until just combined.
  5. In a food processor, pulse chocolate, crispy rice cereal, brown sugar, and cinnamon until it resembles fine sand.
  6. Spread half the batter in the prepared pan. Sprinkle the cinnamon chocolate filling evenly. Top with remaining batter and smooth the surface.
  7. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 25 minutes, then transfer to a wire rack to cool completely.
  8. To make the buttercream: Beat butter and cream cheese until smooth (5 minutes). Add half the powdered sugar and mix. Add vanilla, cinnamon, and cream; mix until smooth. Add remaining sugar and beat on high speed until fluffy (3 minutes).
  9. Once the cake is cool, frost evenly with the cinnamon cream cheese buttercream. Slice and serve.

Notes

  • Ensure the cake is fully cooled before frosting to prevent melting.
  • The chocolate can be swapped for semi-sweet for a sweeter flavor.
  • You can use a simple glaze instead of buttercream for a lighter option.
  • For cupcakes, bake 18–20 minutes and adjust filling accordingly.
  • Allow slices to come to room temperature before serving from the fridge.

Nutrition

Find it online: https://savorymomskitchen.com/cinnamon-roll-sheet-cake/