Name: Cinnamon Roll Sheet Cake
Yield: 4 servings
Ingredients: Cake; 2 (15 1/4 ounce) boxes store bought vanilla cake mix; 6 large eggs; 2/3 cup vegetable oil; Cinnamon Filling; 1/2 cup unsalted butter, softened; 1/4 cup sugar; 1/4 cup dark brown sugar; 2 tablespoons ground cinnamon; 1/2 teaspoon kosher salt; Cream Cheese Frosting; 8 ounces cream cheese, softened at room temperature; 1/2 cup unsalted butter, softened; 2 cups confectioners' sugar

Servings: 4 persons

Cake
2 (15 1/4 ounce) boxes store bought vanilla cake mix
6 large eggs
2/3 cup vegetable oil
Cinnamon Filling
1/2 cup unsalted butter, softened
1/4 cup sugar
1/4 cup dark brown sugar
2 tablespoons ground cinnamon
1/2 teaspoon kosher salt
Cream Cheese Frosting
8 ounces cream cheese, softened at room temperature
1/2 cup unsalted butter, softened
2 cups confectioners' sugar

1
Cake:
2
Preheat oven to 350 degrees. Grease and flour a 18 x 13 inch rimmed sheet tray.
3
In a large bowl use a hand mixer to beat the cake mix, eggs, oil and 1 1/4 cups of water. Beat at medium speed for about 2 minutes until the batter is very smooth.
4
Pour into the prepared sheet tray.
5
Divide the cinnamon filling on top of the cake batter by 12. Using a knife, gently swirl the filling into the cake batter.
6
Bake for 40 minutes until a toothpick inserted in the middle of the cake comes out clean. Allow to cool for 30 minutes before icing. Slice and serve.
7
Cinnamon Filling:
8
In a bowl stir together all ingredients.
9
Cream Cheese Frosting:
10
Using a hand mixer beat cream cheese and butter until light and fluffy. Add the confectioners sugar and beat until well combined.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Cinnamon Roll Sheet Cake

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