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Cinnamon Roll Cake Recipe

4.80 from 24 votes

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This Cinnamon Roll Cake Recipe is SO easy and SO delicious! After tasting this you will never want to make regular cinnamon rolls again!

I tried to avoid posting this Cinnamon Roll Cake Recipe for a few weeks because I always like adding lots of dessert recipes to my blog much closer to Christmas. But, somehow, I couldn’t NOT post it because its one if the easiest and tastiest cakes I’ve made in a while.

Cinnamon Roll Cake

I took some help from the store by using a cake mix to speed things up {because the holidays mean a lot less time spent in the kitchen…at least it does for me!} but if you wanted to make this from scratch, you could definitely use my Double Vanilla Sour Cream Cupcake recipe, swirled with the butter-cinnamon mixture and baked the same way as described below in the recipe.

In case you were wondering, this cake is the bomb dot com. It’s filled with lots of sweet and buttery crevices that are drizzled and filled with icing. SO good!!

Scroll down to get the printable recipe.

Have a wonderful weekend!

PS–if cinnamon cake isn’t your thing, try my perfect chocolate cake recipe with accompanying frosting. It’s one of my most popular recipes!

Cinnamon Roll Cake
Cinnamon Roll Cake
Cinnamon Roll Cake
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4.80 from 24 votes

Cinnamon Roll Cake Recipe

This Cinnamon Roll Cake Recipe is SO easy and SO delicious! After tasting this you will never want to make regular cinnamon rolls again!
servings 12 servings
Prep Time 15 mins
Cook Time 15 mins


for the cake mix-

  • 1 package white cake mix
  • 3 eggs
  • 1/2 cup oil
  • 1 cup water

for the cinnamon mixture-

  • 1/3 cup melted butter
  • 1/3 cup brown sugar
  • 1 tablespoon cinnamon

for the icing-


  • Preheat oven to 350 degrees.
  • Line half sheet pan with parchment paper and lightly spray with nonstick cooking spray. Set aside.
  • Make cake mix according to package directions and spread evenly into a sheet pan.
  • Mix melted butter, brown sugar and cinnamon together and drizzle across cake batter. Using a butter knife, swirl cinnamon mixture through cake batter.
  • Bake about 15 minutes or until toothpick comes out clean after being inserted into the cake.
  • While cake bakes, stir powdered sugar, vanilla, and just enough milk to create icing the consistency of white glue.
  • Remove from oven and cool 5-10 minutes before drizzling with icing. Serve warm or at room temperature.


Calories: 367kcal | Carbohydrates: 51g | Protein: 3g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 54mg | Sodium: 362mg | Potassium: 50mg | Sugar: 33g | Vitamin A: 215IU | Calcium: 114mg | Iron: 1.1mg
Course: Breakfast, Dessert
Cuisine: American
Keyword: cinnamon role, sheet cake

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Recipe Rating

177 Responses
  1. Jacque

    It must be me but I thought this was just okay nothing special. Maybe should be called cinnamon cake, I was expecting more of a cinnamon roll taste.

  2. Jae

    5 stars
    I used a Gluten Free white box cake mix in place of a regular box due to allergies and the result was AMAZING. I haven’t tasted such a good cinnamon roll recipe in YEARS.

  3. Riva

    Can anyone tell me what size cake mix is used in this recipe. The original cake mix size was 18.25 ounces and now they have changed them to 15.25 ounces. Thanks.

  4. Jenna J

    4 stars
    Was really yummy. I mixed extra butter, brown sugar and cinnamon together drizzled over top after cooking… Then drizzled icing on.

  5. Carol Berger

    I’m trying to figure out why only half the sheet pan is lined with parchment paper? And when we spread the batter out onto the pan, do we use the entire pan or just the half that has been lined? Kind of confusing!

    1. Lauren

      Hi Carol! The size of the pan I use is called a ‘half sheet pan’ (26″ x 18″). So you’re lining the entire ‘half sheet pan’ with parchment paper and spreading the batter throughout the whole thing. Not just using half of the sheet pan. Does that make sense?

  6. Lorelei

    5 stars
    I made this for a fundraiser with a Rum Chata cream cheese icing. It was auctioned for $120!!!! And the person who bought it said it was “ so so so delicious “ and “ worth ten times what they paid for it.

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  8. Sarah

    I don’t own a 1/2 sheet pan. What is a good replacement? I have 9×13 casserole dish how would that change the cooking time? Is it too small? I don’t want a giant mess to clean up in the oven. I’m 9 months pregnant and trying to use what I have with minimal cooking drama. Any help would be great! Thanks

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  10. Mary Ann

    Hi! Just made the cake. It is light and yummy. The only problem is, the cinnamon mix sunk to the bottom of the pan. I used a yellow cake mix in a 9×13 pan. The cake did not crackle like in the picture either. It looked rose like a regular sheet cake.

  11. Terry

    5 stars
    I was up at 430am this morning and made this to surprise my husband with something different with his coffee and I tried this recipe! IT WAS A HIT! He asked if I could do this for him everyday!! Thank you

  12. Lisa OHara

    5 stars
    Made this for a football tailgate and it was gone before we finished cooking breakfast. Easy to make early in the morning, pop it into a warming bag, and pull out all the warm, cinnamon-y goodness on a cold morning. I get requests for it still.

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  14. Tiesha Anderson

    This is a very delicious recipe, and although it is not a dough, it can be substituted for a quick version of cinnamon rolls. I liked mine thicker, so I put them in 2 round cake pans. Also, when adding the milk to the powder sugar for the icing on top, start with like a tsp of milk and work your way up from their. Thanks Lauren!!