Cinnamon Roll Sheet Cake: A Soft, Buttery Dessert with All the Comfort of a Classic Cinnamon Roll

There is something irresistible about the combination of warm cinnamon, buttery brown sugar, and sweet vanilla glaze. A traditional cinnamon roll delivers all of those flavors, but making individual rolls can take time. This Cinnamon Roll Sheet Cake offers an easier way to enjoy the same cozy flavor in a soft, tender cake that can be baked in one pan and sliced into squares.

Instead of rolling and shaping dough, this recipe creates a fluffy vanilla cake, swirls a buttery cinnamon-brown-sugar mixture throughout the batter, and finishes everything with a simple glaze. The result is a dessert that feels somewhere between a cinnamon roll and a coffee cake—soft in the center, fragrant with cinnamon, and wonderfully sweet on top.

It is especially good for weekend breakfasts, brunches, holidays, potlucks, or whenever you want a homemade cinnamon treat without spending hours in the kitchen.

Why You’ll Love This Cinnamon Roll Sheet Cake

This recipe is designed to be simple without sacrificing flavor.

• No yeast or rising time is required.
• Everything is baked in one sheet pan.
• The cinnamon filling creates delicious swirls throughout the cake.
• The cake stays soft and tender beneath a buttery topping.
• A quick vanilla glaze adds the finishing touch.
• It can be prepared ahead of time and sliced when ready to serve.

Ingredients You’ll Need

For the Cake

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 large eggs
• 1 cup whole milk
• ½ cup unsalted butter, melted and slightly cooled
• 2 teaspoons vanilla extract

For the Cinnamon Swirl

• ½ cup unsalted butter, softened
• ¾ cup packed light brown sugar
• 1½ tablespoons ground cinnamon
• 2 tablespoons all-purpose flour

For the Glaze

• 1½ cups powdered sugar
• 2–3 tablespoons milk
• 1 teaspoon vanilla extract
• Pinch of salt

Step-by-Step Method

1. Prepare the Baking Pan

Begin by preheating your oven to 350°F (175°C).

Lightly grease a 9×13-inch baking pan. For easier removal, you can also line the bottom with parchment paper, leaving a little overhang along the sides.

Set the pan aside while you prepare the batter.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.

Mixing the dry ingredients first helps distribute the baking powder and salt evenly throughout the flour, which encourages the cake to rise consistently.

3. Prepare the Wet Ingredients

In a separate large bowl, whisk the eggs until lightly beaten.

Add the milk, melted butter, and vanilla extract. Whisk until everything is well combined.

Make sure the melted butter has cooled slightly before adding it. Very hot butter can affect the eggs and create an uneven batter.

4. Combine the Batter

Gradually add the dry ingredients to the bowl containing the wet ingredients.

Stir gently until the flour is just incorporated. Do not overmix the batter. A few small lumps are perfectly fine.

Overmixing can develop too much gluten and make the finished cake less tender.

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