Cinnamon Roll TEXAS SHEET CAKE.
I love white Texas sheet cakes so I decided to make a cinnamon roll version with a buttercream icing and I’m loving it! I’ve made it several times now. You can still make the traditional frosting if you want. The traditional time that usually goes with Texas sheet cakes is more watered down and thin, I wanted more of a buttercream icing that was thicker and creamier so I changed it.
This is a mini version of sheet cake that bakes in an 8×11″ baking dish so if you want the full size to make in a jelly roll/half sheet baking pan that is 15″x 10″x 1″ you will need to double the recipe I have listed below.
*Tip* You can also bake the recipe below in a 9×13″ baking pan but it will be thinner and requires less baking time.
You drop spoonfuls of the cinnamon/sugar mix over the top then use a butter knife to swirl it around.
I’d classify this cake as super moist, thin and an easy to make cake. It’s a great cake to make for parties. The full size recipe normally call for a jelly roll pan (amazon affiliate) that is 15″x 10″x 1″ which makes a nice thin cake. The recipe below is for a smaller batch and uses a 11″ x 8″ pan (amazon affiliate).
Photos of the process above.
I seriously love this cinnamon roll cake and I hope you will too!
Cinnamon Roll Sheet Cake with Buttercream Frosting.
*If you want to bake in a 15″x 10″x 1″ half sheet pan you will need to double the recipe I have listed below.*
*You can also bake the recipe below in a 9×13″ baking pan. I have tried this and it just makes for a thinner cake but it works, reduce baking time to 18-20 minutes.
- -Cake Batter-
- ½ cup salted butter (1 stick) softened (if using unsalted add ¼ teaspoon salt)
- ½ cup water
- 1 cup flour (all purpose)
- 1 cup sugar
- 1 large egg
- ¼ cup sour cream (I used Daisy)
- ½ teaspoon vanilla
- ½ teaspoon baking soda
- -Cinnamon Filling-
- ½ cup brown sugar
- 2 Tablespoon butter, melted
- ½ teaspoon cinnamon
- -Frosting-
- ½ cup (1 stick) butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Preheat oven to 375 F. degrees. Grease an 11x8" baking pan.
- In a medium sized saucepan, bring butter and water to boil.
- In a large mixing bowl, combine flour and sugar.
- Add in eggs, sour cream, vanilla, & baking soda. Slowly pour in the boiling butter/water mixture. Stir until smooth.
- Pour into greased baking pan.
- Make the filling by mixing brown sugar, butter and cinnamon together in a small bowl. Drop by the teaspoon full across the top of the cake batter, swirl with a butter knife.
- Bake at 375 F.degrees for 20-22 minutes or until golden brown & toothpick inserted in center comes out clean.
- Cool cake for 20 minutes.
- For Frosting: In a mixing bowl add butter, powdered sugar and vanilla together and use an electric mixer to whip until well mixing. Spread over cooled cake and serve.
- Preheat oven to 375 degrees F. Grease a 11×8″ baking pan.
- In a medium sized saucepan, bring butter and water to boil.
- In a large bowl, combine flour and sugar. Mix.
- Add in eggs, sour cream, vanilla, & baking soda. Slowly pour in the boiling butter/water mixture. Stir until smooth.
- Pour into greased baking pan.
- Make the filling by mixing brown sugar, butter, and cinnamon together in a small bowl. Drop by the teaspoon full across the top of the cake batter, swirl with a butter knife.
- Bake at 375 degrees F. for 20-22 minutes or until golden brown & toothpick inserted in center comes out clean. Cool cake for 20 minutes.
- For Frosting: In a mixing bowl add butter, powdered sugar, vanilla together and use an electric mixer to whip until done. Spread over cooled cake and serve.