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Cinnamon Roll Sheet Cake

1 (15.25 oz.) box vanilla cake mix (could use white or yellow mix as well)
1 (3.4 oz.) package vanilla instant pudding mix
4 eggs
1 cup whole milk
1/2 cup vegetable oil
1/2 cup sour cream or plain Greek yogurt
1/4 cup (1/2 stick) unsalted butter
1/3 cup brown sugar
1 tablespoon cinnamon
1 teaspoon vanilla extract
1 (8 oz.) package cream cheese, room temperature
1 1/2 cups powdered sugar
1 cup warm milk, plus more, if needed
1 teaspoon vanilla extract

Preheat oven to 350º F and lightly grease a 13×18-inch dish with non-stick spray.
In a large bowl or mixer, whisk together vanilla cake mix and instant pudding mix together until combined, then beat in eggs, one at a time, oil, milk, sour cream (or yogurt, if using) and vanilla extract.
Once batter comes together (without over-mixing), pour into baking sheet.
In a microwaveable bowl, combine butter, brown sugar and cinnamon, and microwave until melted and smooth.
Pour mixture over cake batter, then use a knife to swirl mixture into cake. Be careful not to swirl mixture too much, or it won’t look as marbled.
Place baking sheet in oven and bake for 20-22 minutes, or until toothpick inserted in center comes out clean.
While cake bakes, in a bowl or mixer, beat together cream cheese, powdered sugar and vanilla extract, then gradually beat in milk until desired consistency is reached.
Remove cake from oven and let cool 10-15 minutes before pouring icing over. Slice, serve and enjoy!