Cinnamon Roll Sheet Cake is ready to devour in just 30 minutes and will make your whole house smell like cinnamon rolls!
Cinnamon Roll Sheet Cake has quickly become one of my kids’ favorite desserts. In fact, they want to eat this deliciously moist cake for every meal.
I’ve partnered up with Land O’Lakes again this month to share this perfectly sweet, perfectly gooey and perfectly delicious cake recipe with you. I figured what better way to jump into baking season than with this super quick and easy recipe?!
I know it’s a little hard to tell proportionally in this picture, but these little Land O Lakes® Unsalted Butter in Half Sticks are so tiny and cute! They’re measured out to be exactly 1/4 cup, which is perfect for small batch baking!
Or… for mixing up a killer buttery, brown sugar and cinnamon swirl to top your sheet cake. 😉
This delicious cake literally comes together in minutes, and since you don’t have to let it cool before frosting, it’s the perfect last minute treat!
I’m not kidding when I say that my kids have asked to eat a slice of this cake at every meal. They think that since it’s “Cinnamon Roll” cake that it’s perfectly suitable for breakfast. Who am I to argue with this sound logic?
I mean, this cake definitely comes together a whole lot faster than my classic Cinnamon Rolls Recipe… sooo…
Once you drizzle the buttery brown sugar mixture over the cake, just swirl it into the cake with a butter knife and pop it in the oven.
Since this is a sheet cake, it bakes up super quick – just 20 to 25 minutes!
The brown sugar swirls create crevices of gooey, buttery goodness. Top the whole cake with a sweet icing and you’re done!
The cake is moist and tender with bits of cinnamon and sugar swirled throughout.
This is definitely a cake you do not want to miss.
What do you think? Would you eat a slice of this Cinnamon Roll Sheet Cake for breakfast??
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Cinnamon Roll Sheet Cake
Ingredients
- 1 box vanilla cake MIX
- 3.4 oz vanilla instant pudding MIX
- 4 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1/2 cup sour cream
- 1/4 cup Land O Lakes Unsalted Butter, melted
- 1/3 cup brown sugar
- 1 tbsp ground cinnamon
For the Icing:
- 1 1/2 cup powdered sugar
- 1 to 2 tbsp milk
- dash of vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Lightly coat a baking sheet (13x18x1) with non stick baking spray and set aside.
- Combine the cake mix, vanilla pudding mix, eggs, milk, oil and sour cream in a large bowl and beat on low speed for 30 seconds, then medium speed for 1 1/2 minutes, scraping the sides of the bowl as needed. Pour the cake mix into the prepared pan.
- In a small dish combine the melted butter, brown sugar and cinnamon until smooth. Drizzle over the cake, then use a butter knife to swirl in the brown sugar mixture.
- Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
- Once finished baking, mix together the ingredients for the icing. Add more milk to thin the icing, more powdered sugar to make it thicker. Drizzle over the warm cake, slice and enjoy!
Video
Nutrition
Disclaimer: This post is in partnership with Land O’Lakes. All thoughts and opinions are 100% my own. Thank you for supporting the brands that help make I Wash You Dry possible.
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Watermelon Fruit Pizza
Robin
Absolutely delicious just as is. No substitutions. Made it many times. Baked it in the jelly roll pan or sheet pan. Love it that way. Always gobbled up. Always super moist and yummish. Lol. A hit and requested over and over again. Much thanks for this easy, delicious go-to recipe.
Judy
My boys ask me to make this cake over and over. Just brought it to a friends house and also a hit. Thanks so much for this recipe. Going to try variations using chocolate mixes next.
Shawn
That’s awesome! I’m so glad you are enjoying the cake and sharing it with others too. 🙂
Ronni
I made this cake. Absolutely delicious. Soft,fluffy,absolutely turned out the best. Definitely make it again and again.
Dianna
How long do you let it cool before putting on the frosting and how long till you can cut and serve it? thanks.
Cheryl
I see it says this only serves 4. Is this accurate? When I made it, it seems like it would serve quite a few more.
Shawn
No, sorry, it should say 16. When we transferred our recipe cards to a new system, some info got jumbled. I’ve corrected the mistake.
Jess
Can I use plain Greek yogurt instead of sour cream?
Shawn
Definitely!
Kalsey Harrison
This was a big hit in my household! I did use a 9X13 pan as I don’t have a flat pan for baking. I would recommend if doing the 9X13 pan to pour some of the cinnamon mix on half the batter and then pour the rest of the batter over it but either way this was an amazing dish.
Shawn
Love it! So glad you guys enjoyed it!
Laurie
I just did the same thing; used a 9×13 pan. It wasn’t done after only 25 minutes. How long did you bake yours?
Shawn
You’ll definitely need to bake longer in a 9×13″ pan. I’m not sure how much longer you’ll need, but use a toothpick to check the middle for doneness.
Bill Fish
Wow! Who needs to go to Cinnabon anymore? This was the first IWUD recipe I tried. My family ate this up in one day. Came out perfectly!
Shawn
Awesome! So glad you enjoyed the recipe!
Michelle Findley
Made this last night. Was a big hit! I needed 3 TB milk in the icing. Using 2 TB was still very thick.
Linda loy
Hi I was wondering if I could use french vanilla cake mix? Store was completely out of vanilla.
Shawn
Yes! You can definitely do that!
Sharon
This delicious cake is definitely a hit with everyone that I’ve made it for. (I have literally made 10 of them for many different occasions since finding this recipe in July!) The recipe is so easy and it feeds many-if they are willing to share LOL! Its now the new treat for my son and his college teammates for their away games. Thanks so much for sharing!
Shawn
Aw! That’s awesome! I’m so glad you guys are enjoying the recipe!
Margie McGee
What size was the box of cake mix. I have noticed that you always omit that in your recipes. Thanks.
Shawn
You’ll use your basic 9×13″ cake mix size. It can vary from 15.25oz to 16.5oz. You should get the same results with either size.
Linna Lindsey
I think this may work using mini bundy pans.
Any thoughts.
Shawn
I think that would work just fine! I would just check them with a toothpick for doneness around 15 minutes.
Linda
Made this today with a 9×13 pan. Used yellow cake mix and added walnuts. Baked 350 for 30 mins.
It came out fantastic! What an easy recipe to whip up for anytime.
Shawn
Love the addition of walnuts! Sounds fantastic!
Elaine
I made this for my grandkids this past weekend and it was awesome! I used a 9×13 pan and baked for about 35 minutes.
Catherine Buck Jose
Is there anyone who could help me how to make pudding mix? Its very hard to find it here…thanks
Bon Bon
Add to cake batter ingredients in addition to the amounts listed in the original recipe:
1 tsp vanilla extract
1/8 cup milk
1/8 cup oil
1/8 cup sour cream
1/8 cup brown sugar
Pudding mix adds flavor/moistness & is not essential to a good cinnamon roll cake. If you prefer you may substitute one extra egg in place of extra sour cream&extra oil.
Andi
I made this tonight for the first time but it definitely won’t be my last. My whole family loved it and that hardly ever happens. Thanks for sharing with us.
Shawn
Awesome! So glad you enjoyed it!
Vaday
Wow your amazing!!
Y. Munoz
Hi. Should I add the Icing to the cake if I’m making it a day ahead of time?
Shawn
The icing could go on the day you’re making it or when you’re going to serve it. Either one works fine.
Lin
How would i make this as a cupcakes?
Shawn
I bet that would be fantastic! Just pour the batter in cupcake tin and swirl in a little bit of the cinnamon mixture before baking. Start at 350 degrees for 18 minutes and test for doneness!
Lori
How many calories is one serving?
Doug Weller
Kris, I don’t understand the vanilla pudding mix. I expected it to be a dry mix, but it uses vanilla. How does that work? I do have vanilla powder.
Doug
John Usalis
The pudding will add to the cake body a bit denser. I use pudding mix in different recpes that use boxed cake mix.
2pots2cook2
You speak my language 🙂 Thank you !
Lori
Looks easy and ymmy for Fall dinners. Wonder if you’ve ever added chopped apple and rhubarb into the battter or thin slices of apple on the bottom of the sheet before pouring the cake batter in? Probably should cook the fruit a little first.
Suzie
Don’t know why you couldn’t swirl in some canned apple pie filling!
Shawn
That sounds like an awesome add! I would just make sure to dice the apples up a little so they spread evenly. 🙂
Cindy W
Have you frozen this?
Shawn
I actually did freeze this cake! I’m saving some for the kids for when we have a sitter watching them while my husband and I go on our anniversary trip next month! Just let the cake cool completely before freezing!
NickiDe
Have you ever made this in a 13×9 pan?
Shawn
I haven’t tried it in a 13×9 pan, but I’m sure it would work just fine. Just bake longer, until a toothpick inserted in the center comes out clean. I would guess to start at 28 minutes and see where it’s at. 🙂
John
I have tried it in a 13×9 and it came out great!!! It’s now one of my favorite cakes to make now. Everyone who tried it loved it!!!
Shawn
Fantastic! So glad you enjoyed it!
Liselotte Fahlström
This looks deliscious! Im in Sweden and i dont think we have the instant vanilla pudding, anything else i can substitute it with ?
Have a great day! Liselotte
Kris
Liselotte,
I found this with Google:
Use this homemade vanilla pudding mix as a substitute for any Amish Friendship Bread recipe that calls for a box of instant pudding.
3 cups nonfat dry milk.
4 cups sugar.
½ teaspoon nutmeg.
1 teaspoon salt.
3 cups cornstarch.
5 teaspoons vanilla extract.
Shawn
Thank you for your help on that Kris! 🙂
Diane
On that substitute vanilla pudding 3 cups corn starch seriously??
Mary
Of the homemade pudding mix, how much do you use to equal a small package of pudding?
Roy S.
Good question — maybe the equivalent amount of ounces in a small instant pudding box; but then again, you would need a kitchen scale for that.
Roy S.
“A simple conversion of dry ounces is as such; one dry ounce is equivalent to one-eighth of a cup. This is the equivalent of two tablespoons (and not just your usual dessert spoon but a proper measuring spoon) or 28.3 grams. If you lack a tablespoon or a simple digital scale but still want a very accurate measurement there is a simple calculation that can help you out. Simply take the number of dry ounces and multiply it by 0.125 and you will get its equivalent in cups. It is advisable to measure dry ounces using measuring cups which are specifically designed for this purpose. Once you have filled the top of the cup, you can sweep the top with a knife to allow you to get a more accurate measurement.” – www.howmanyouncesin.com/cup
Marabeth
Should read 3/4 cup cornstarch.