Easy Sheet-Pan Cinnamon Roll Cake
A ridiculously simple shortcut to cinnamon roll flavor — no rolling, no proofing, and it feeds a crowd. Perfect for brunch or potlucks! 🍽️✨
Why people love it
“Oh my gosh…this recipe is the bomb! If you don’t want to spend time making cinnamon rolls the traditional way, this sheet-pan version delivers the same gooey, cinnamony joy with a fraction of the effort.”
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup (240 ml) milk
- 1/3 cup (80 ml) vegetable oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
- Cinnamon swirl: 1/2 cup (100 g) brown sugar, 2 tbsp ground cinnamon, 3 tbsp melted butter
- Glaze: 1 cup (120 g) powdered sugar, 2–3 tbsp milk or cream, 1/2 tsp vanilla
Directions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch sheet pan.
- Whisk flour, sugar, baking powder and salt in a bowl.
- Whisk milk, oil (or butter), eggs and vanilla in another bowl. Combine with dry ingredients until just mixed.
- Pour batter into the pan and smooth the top.
- Stir brown sugar, cinnamon and melted butter to make the swirl paste. Drop spoonfuls over batter and drag a knife/skewer to marble the cinnamon through the batter.
- Bake 28–32 minutes until a skewer shows a few moist crumbs. Cool slightly.
- Whisk glaze ingredients until smooth; drizzle over warm cake. Slice and serve warm for the best gooey effect.
💡 Pro tip: For extra gooey pockets, dollop small spoonfuls of softened cream cheese (sweetened with a tsp powdered sugar) into the batter along with the cinnamon swirl before baking.
