Cinnamon Roll Sheet Cake

Do you love cinnamon rolls with every fiber of your being, but don’t feel quite ready yet to tackle making them from scratch? We totally understand that. While they’re actually easier to make than you’d think, we’ve got a different dessert for you today that is actually ridiculously easy to throw together, that gives you the same cinnamon roll satisfaction with half the effort. Cinnamon roll sheet cake! That’s right, all the cinnamon-swirl goodness we love about the original, plus, some seriously decadent icing, all wrapped up in one sheet cake that can easily serve a crowd…or just a couple of really hungry people (- each with a really intense sweet tooth).

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!

Recipe adapted from I Wash You Dry