{"id":9463,"date":"2020-04-22T04:00:42","date_gmt":"2020-04-22T08:00:42","guid":{"rendered":"https:\/\/www.somethingswanky.com\/?p=9463"},"modified":"2021-12-06T08:36:02","modified_gmt":"2021-12-06T12:36:02","slug":"cinnamon-roll-sheet-cake","status":"publish","type":"post","link":"https:\/\/www.somethingswanky.com\/cinnamon-roll-sheet-cake\/","title":{"rendered":"Cinnamon Roll Cake Recipe"},"content":{"rendered":"

This Cinnamon Roll Cake is heaven in a pan! You’ll like these better than actual cinnamon rolls, no joke.<\/em><\/p>\n

Check out my Breakfast & Brunch Recipes<\/a>.<\/h3>\n

\"Cinnamon<\/p>\n

Main Ingredients Needed for Cinnamon Roll Cake<\/h2>\n
    \n
  • butter<\/li>\n
  • flour<\/li>\n
  • sugar<\/li>\n
  • eggs<\/li>\n
  • sour cream<\/li>\n
  • brown sugar<\/li>\n
  • cinnamon<\/li>\n
  • powdered sugar<\/li>\n<\/ul>\n

    \"Cinnamon<\/p>\n

    How to Make Cinnamon Roll Cake<\/h2>\n

    1. Whisk up the batter.<\/h3>\n

    It’s really important in any<\/em> cake recipe to make sure ingredients are at room temperature. You actually have a little wiggle room with this cake (it’s turns out nice and moist pretty much no matter what), but it’s still a good practice to bring your ingredients to room temp before starting.<\/p>\n

    A couple of tricks I use for room temperature ingredients in this cake:<\/p>\n

      \n
    • Mix the cold sour cream into the hot butter. It “neutralizes” the temperature of both and becomes a lukewarm mixture.<\/li>\n
    • Run the cold eggs under hot water for a few minutes and then let them sit in the bowl of hot water for a few more. That should do the trick.<\/li>\n
    • Make sure the water is tepid.<\/li>\n<\/ul>\n

      2. Pour the batter into the CORRECT size pan. <\/h3>\n

      This recipe calls for a 10×15 baking dish, which is a little larger than the standard size baking dish (which is 9×13).<\/p>\n

      If you don’t have a 10×15 baking dish, simply discard 1\/2 cup of batter and 1 tablespoon of the filling before adding them to the baking dish.<\/p>\n

      3.  Mix the filling and drop it in the batter.<\/h3>\n

      It will sink to the bottom– that’s fine. That’s what it’s supposed to do. You should still be able to create a nice marbled effect by swirling the filling into the batter.<\/p>\n

      \"Cinnamon<\/p>\n

       <\/p>\n

      4. Bake and frost it while warm.<\/h3>\n

      \"Cinnamon<\/p>\n

      The original recipe I worked off called for a cream cheese frosting. Which is fine, you can definitely do that. But I have an AMAZING cinnamon roll frosting recipe that I created years ago, and I prefer that on top of this cake over the cream cheese frosting.<\/p>\n

      Trust me– it’s GOOD.<\/p>\n

      5. Dig in.<\/h3>\n

      Eat it fresh and warm, room temp, or nuked days later. It will be incredible every. single. time. Enjoy!<\/p>\n