If you love cinnamon rolls then you've GOT to try this decadent Cinnamon Roll Cake topped with a layer of luscious cream cheese frosting!

Cinnamon Roll Sheet Cake

If you love cinnamon rolls then you've GOT to try this decadent Cinnamon Roll Sheet Cake topped with a layer of luscious cream cheese frosting!

Course Dessert
Cuisine American
Keyword cake, cinnamon rolls
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings 20
Calories 523 kcal
Author Stacey aka the Soccer Mom


For the filling:

  • 1 ½ cups brown sugar
  • 1 Tablespoon cinnamon
  • 15 Tablespoons butter melted

For the rolls:

  • 1 cup butter unsalted
  • 1 ½ cups granulated sugar
  • ½ cup sour cream
  • ¾ cup milk
  • 3 eggs large
  • 3 teaspoons vanilla extract
  • 3 cups flour
  • 3 teaspoons baking powder
  • ¾ teaspoon salt

For the icing:

  • 4 ½ Tablespoons salted butter
  • ¾ cup granulated sugar
  • 1 cup plus 2 tbsp heavy whipping cream
  • 1 ½ teaspoons vanilla
  • 4 ½ teaspoons corn syrup
  • 4 ounces cream cheese
  • 3 cups powdered sugar


To Make the Cinnamon Roll Cake:

  1. Preheat oven to 350°F.  Line an 9 x 13" sheet pan with parchment paper and set aside.

  2. Cream sugar and butter together in a large mixing bowl until light and airy.
  3. Add sour cream and milk to bowl and mix until incorporated.
  4. Add eggs and vanilla and mix.
  5. In a separate bowl, sift together dry ingredients.
  6. Add dry ingredients to the bowl of wet ingredients and mix until fully combined.
  7. To make the filling, combine the brown sugar and cinnamon in a medium mixing bowl. Add the butter and mix well. Set aside.
  8. Spread cinnamon roll cake batter into your prepared sheet pan. Cover with filling and spread gently to coat evenly.
  9. Bake for 23-25 minutes, then remove from oven and allow to cool.

To make the Icing:

  1. In a medium saucepan, add the butter, granulated sugar, whipping cream, vanilla and corn syrup and bring to a boil. Boil for 3-4 minutes and allow it to thicken slightly.
  2. Remove from heat and stir in the cream cheese.
  3. Return to burner and stir continuously until the cream cheese has melted.
  4. Remove from heat and add 3 cups powdered sugar (I do the last cup slowly to make sure I get the right consistency) stirring until well combined.
  5. Allow icing to cool slightly, then pour over the cinnamon rolls.
  6. Once icing sets, cut into squares and serve.

Recipe Notes

Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.

Nutrition Facts
Cinnamon Roll Sheet Cake
Amount Per Serving
Calories 523 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 15g94%
Cholesterol 88mg29%
Sodium 309mg13%
Potassium 144mg4%
Carbohydrates 74g25%
Sugar 58g64%
Protein 3g6%
Vitamin A 785IU16%
Vitamin C 0.1mg0%
Calcium 78mg8%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.