Cinnamon Roll Sheet Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the cake:</li><li class="ingredients-single-item">340g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">240ml buttermilk (or 240ml milk + 1 tbsp lemon juice)</li><li class="ingredients-single-item">For the cinnamon swirl:</li><li class="ingredients-single-item">100g light brown sugar, packed</li><li class="ingredients-single-item">2 tbsp ground cinnamon</li><li class="ingredients-single-item">2 tbsp all-purpose flour</li><li class="ingredients-single-item">60g unsalted butter, melted</li><li class="ingredients-single-item">For the cream cheese frosting:</li><li class="ingredients-single-item">225g cream cheese, softened</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">300g powdered sugar, sifted</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Pinch of salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">33x23cm (13x9-inch) baking pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Grease your 33x23cm baking pan and line with parchment paper, leaving some overhang for easy removal later. This preparation step ensures your cake won't stick and will lift out beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, and salt. This even distribution of leavening agents will ensure your cake rises uniformly throughout.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Make the cinnamon swirl mixture by combining brown sugar, cinnamon, flour, and melted butter in a small bowl until it resembles wet sand. The flour in this mixture helps prevent the cinnamon sugar from simply melting into the cake batter - it creates that distinct swirl effect.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and sugar on medium-high speed for a full 3-4 minutes until light and fluffy. This extended creaming incorporates air into the butter, creating the foundation for a tender, light cake structure.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add eggs one at a time, beating well after each addition, then mix in the vanilla extract. Don't rush this step - proper incorporation of each egg provides structure and richness to your cake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gradually add the flour mixture to the butter mixture in three additions, alternating with the buttermilk, beginning and ending with the flour (flour-buttermilk-flour-buttermilk-flour). Mix on low speed just until combined after each addition. This alternating method prevents overmixing and keeps your cake tender.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour two-thirds of the batter into the prepared pan and spread evenly. Sprinkle half of the cinnamon mixture over the batter. Top with remaining batter, carefully spreading it to cover the cinnamon layer. Sprinkle the remaining cinnamon mixture on top.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Take a butter knife or skewer and gently swirl through the batter to create a marbled effect. Don't over-swirl - just 4-5 passes through the batter in a figure-eight pattern will create beautiful ribbons of cinnamon throughout your cake.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The cake will be golden brown on top and should spring back lightly when touched. Be careful not to overbake, as this will result in a dry cake.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the cake to cool completely in the pan on a wire rack before frosting. This cooling period is essential - frosting a warm cake will cause the frosting to melt and slide off.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the cream cheese frosting, beat cream cheese and butter together until smooth and creamy, about 2 minutes. The temperature of these ingredients is crucial - they should be softened but still cool to the touch for the perfect frosting consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Gradually add the sifted powdered sugar, vanilla extract, and salt, beating on low speed until combined, then on medium-high speed until light and fluffy, about 3 minutes. Sifting the powdered sugar prevents any lumps in your finished frosting.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Once the cake is completely cool, spread the frosting evenly over the top using an offset spatula. For a classic cinnamon roll look, create gentle swirls in the frosting rather than smoothing it completely flat.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>For the perfect slice, use a sharp knife dipped in hot water and wiped clean between cuts. Store any leftover cake covered in the refrigerator for up to 5 days, bringing to room temperature before serving for the best flavor and texture.</li></ol>