Soft, buttery sheet cake is swirled with a luscious cinnamon roll filling and then drenched in sweet glaze.–this is one addicting cinnamon roll sheet cake!
The Friday that breakfast met dessert was, in fact, a FREAKING GOOD FRIDAY.
That is today and yes, there are cinnamon rolls, sheet cake, and glaze going down in dessert land. *hyperventilates*
Swirls is clearly the name of the game this week. I don’t know about you, but I am definitely not.hating.that.
Bring on more swirls, lez goooooo. I’ll take piles of glaze somewhere in there too, thanks for asking.
So this is just your basic run-of-the-mill sheet cake BUT it’s anything but basic cake biz once you throw a cinnamon roll swirl into the deal. This consists of melted butter + sugar + cinnamon. >>
Basically the same stuff you find in a cinnamon roll. So easy, yet such a game-changer. It’s rich, buttery, and plays MAJOR cake harmony with the soft vanilla-y sheet cake base.
And hey, GLAZE! Can’t have a cinnamon roll without it so you definitely can’t have a cinnamon swirl sheet cake without it either.
The way I see it is that this cinnamon roll swirl sheet cake has a breakfast food in the official title so when it’s all said and done, this cake = BREAKFAST.
You don’t have to tell me twice to get outta bed.
Cinnamon Roll Swirl Sheet Cake
- 1/2 cup butter, softened
- 3/4 cup coconut sugar (or brown sugar)
- 3 large eggs
- 3/4 cup milk
- 2 teaspoons vanilla extract
- 1-1/2 cups white whole wheat flour
- 2-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup melted butter
- 1/4 cup coconut sugar (or brown sugar)
- 2 teaspoons ground cinnamon
- 1/2 cup powdered sugar
- 1-2 tablespoons half and half cream
- 1/2 teaspoon vanilla extract
- Preheat oven to 350F. Lightly grease a 9x13 baking pan. Set aside. In a large bowl, beat butter and sugar together until completely creamy. Beat egg in one at a time until smooth, then add milk and vanilla.
- In a separate bowl, combine flour, baking powder, and salt. Fold into liquid mixture until batter is just combined. Scrape batter into prepared pan and set aside.
- In a small bowl, whisk melted butter, sugar, and cinnamon until smooth and creamy. Drop by the tablespoon over batter and gently use a knife to swirl the batter and cinnamon together.
- Bake sheet cake at 350F 20-25 minutes or until golden brown and a toothpick tests done. Cool on a wire cooling rack.
- In a small bowl, whisk all glaze ingredients until smooth. Drizzle over cooled cake and let stand 10 minutes before slicing and serving. Enjoy!
Janet Nish says
They’re tasty but perhaps a little too much butter? A tad greasy to the touch.