Ready in just half an hour, this cinnamon roll sheet cake delivers gooey swirls and vanilla glaze in every bite. Perfect for brunch or dessert, no yeast required.
Warm, buttery cinnamon paired with a fluffy vanilla base makes this cake a crowd-pleaser. It’s a no-fuss dessert that fills your kitchen with nostalgic, bakery-style aromas.
Sweet Essentials for Cinnamon Roll Sheet Cake
Vanilla cake mix – Forms the fluffy, moist base and cuts prep time dramatically.
Vanilla instant pudding mix – Adds richness and softness to the cake texture.
Eggs – Bind the batter and add structure and richness.
Milk – Helps achieve a smooth, pourable batter.
Vegetable oil – Ensures a tender crumb and moist bite.
Sour cream – Adds tang and enhances the cake’s moisture.
Butter (melted) – Blends with brown sugar and cinnamon for the signature swirl.
Brown sugar – Caramelizes slightly during baking for gooey sweetness.
Ground cinnamon – Brings that bold, warming cinnamon roll flavor.
Powdered sugar – The base of a creamy, sweet vanilla glaze.
Milk (for glaze) – Loosens the icing to the perfect drizzle consistency.
Vanilla extract – Deepens the sweetness and enhances the glaze’s flavor.
How to Swirl and Bake Cinnamon Roll Sheet Cake
Prepare the cake base and swirl in a cinnamon-sugar mix before baking to golden perfection. Drizzle warm icing on top for that unmistakable cinnamon roll finish.
Pro Tips for the Best Cinnamon Roll Sheet Cake
For thicker swirls, spoon dollops of the cinnamon mix and gently fold with a knife. Want extra gooeyness? Add a few tablespoons of cream cheese to the icing for tangy richness. Let the cake cool slightly before icing to prevent the glaze from soaking in completely.
Storage Tips for Cinnamon Roll Sheet Cake Leftovers
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze individual squares for up to 2 months. Reheat slices in the microwave for 10–15 seconds to revive softness and flavor.
Frequently Asked Questions
Can I make this ahead of time?
Yes, you can bake it a day in advance. Ice it just before serving for the best texture.
Can I use homemade cake batter instead of a box mix?
Absolutely—use your favorite vanilla cake recipe and adjust for a 13×18″ sheet pan.
Can I double this recipe?
Yes, double all ingredients and bake in two pans or in batches to ensure even cooking.
Is the icing necessary?
While optional, the icing gives the full cinnamon roll effect. Try cream cheese frosting for a twist.
30-Minute Cinnamon Roll Sheet Cake
A quick and indulgent dessert, this Cinnamon Roll Sheet Cake captures the warm, spiced aroma of classic cinnamon rolls—ready to serve in just half an hour.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Dessert
Cuisine: American
Servings: 16
Calories: 306 kcal
Ingredients
- 1/3 cup brown sugar
- 1 box vanilla cake mix
- 4 eggs
- 1 tbsp ground cinnamon
- 1 cup milk
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 1/4 cup unsalted butter, melted
- 3.4 oz vanilla instant pudding mix
For the Icing
- Dash of vanilla extract
- 1 to 2 tbsp milk
- 1 1/2 cups powdered sugar
Instructions
Preheat your oven to 350°F and prepare a 13x18x1-inch baking sheet by spraying it lightly with non-stick spray.
Set aside. In a large mixing bowl, add the vanilla cake mix, instant vanilla pudding mix, eggs, milk, vegetable oil, and sour cream.
Beat the mixture on low speed for 30 seconds, then increase to medium speed and continue for 1½ minutes, scraping the bowl’s sides intermittently. Pour the prepared batter into the greased baking pan.
In a separate small bowl, blend the melted butter with brown sugar and cinnamon until fully combined.
Drizzle this mixture evenly over the surface of the batter, then swirl it gently using a butter knife to create a marbled effect.
Place the pan in the oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center emerges clean.
While the cake bakes, prepare the icing by whisking together the powdered sugar, a dash of vanilla extract, and 1 to 2 tablespoons of milk until it reaches your desired consistency—add more milk to loosen or more powdered sugar to thicken.
Once the cake is out of the oven and still warm, drizzle the icing generously over the top. Slice and serve warm for best results.
