Brown Sugar Cinnamon Roll Cake

Brown Sugar Cinnamon Roll Cake

When you want those ooey-gooey sweet rolls but need the convenience of a sheet cake recipe, this delicious hybrid Cinnamon Roll Cake will deliver. To create this slice of heaven, we’ve traded yeast for baking powder and packed the all-time favorite flavors of cinnamon rolls—warm cinnamon, caramelized sugar, and an irresistibly velvety glaze—into the ultimate sliceable sheet cake. Just when you think this recipe couldn’t get any better, crème fraîche and brown sugar take it up a notch. A snap to pull together and bursting with flavor, this is your new go-to treat.

We’ve simplified creating swirls of sticky, sweet cinnamon with this Cinnamon Roll Cake and to make it even easier, we use precut parchment from Kana. Each precut sheet perfectly fits into the bottom of a 13×9-inch pan, reducing waste and creating a nonstick surface to easily remove this beautiful cake from the pan. Kana parchment sheets are responsibly made from wood pulp sourced exclusively from sustainably managed forests in Finland and coated with a natural silicone, giving them a high-performance nonstick and greaseproof finish that offers a healthier way to bake. Not only are these sourced with sustainability in mind, but the sheets are also completely compostable and biodegradable. With an irresistible sheet cake recipe in hand, it’s an all-around win, so grab a sheet and preheat your oven!

Don’t miss our giveaway on Instagram with Kana! Find giveaway rules and details here.

Brown Sugar Cinnamon Roll Cake

  • ¾ cup (150 grams) granulated sugar
  • ¾ cup (180 grams) crème fraîche, room temperature
  • ¾ cup (180 grams) water, room temperature
  • ½ cup (113 grams) unsalted butter, melted and cooled for 10 minutes
  • 2 large eggs (100 grams), room temperature
  • 1¼ cups (275 grams) firmly packed light brown sugar, divided
  • 1 teaspoon (6 grams) vanilla bean paste
  • 3 cups (375 grams) unbleached cake flour
  • 3¾ teaspoons (18.75 grams) baking powder
  • 1 teaspoon (2.25 grams) kosher salt, divided
  • ½ cup (113 grams) unsalted butter, room temperature
  • 2 tablespoons (12 grams) ground cinnamon
  • ¼ teaspoon ground nutmeg
  1. Preheat oven to 350°F (180°C). Spray a 13×9-inch baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
  2. In a large bowl, whisk together granulated sugar, crème fraîche, ¾ cup (180 grams) water, melted butter, eggs, ¼ cup (55 grams) brown sugar, and vanilla bean paste until well combined.
  3. In a medium bowl, whisk together flour, baking powder, and ¾ teaspoon (2.25 grams) salt. Gradually whisk flour mixture into sugar mixture just until combined and no large flour pockets remain. (It’s OK if batter has some small lumps.) Reserve ⅓ cup (90 grams) batter. Spoon remaining batter into prepared pan; smooth into an even layer using a small offset spatula. Tap pan on a kitchen towel-lined counter a few times to settle batter and release any air bubbles.
  4. In a medium bowl, stir together room temperature butter, cinnamon, nutmeg, remaining 1 cup (220 grams) brown sugar, and remaining ¼ teaspoon salt until well combined; stir in reserved ⅓ cup (90 grams) batter until well combined. Drop butter mixture by tablespoonfuls (about 15 grams each) over batter, leaving ¼-inch border around edges; using a wooden pick, swirl into batter as desired.
  5. Bake until a wooden pick inserted in center comes out clean and an instant-read thermometer inserted in center registers at least 200°F (93°C), 28 to 35 minutes. Let cool in pan on a wire rack for 20 minutes. Using excess parchment as handles, carefully remove from pan. Spoon and spread Vanilla Bean Glaze onto warm cake as desired. Serve warm or at room temperature. (See Note.)

Warm cake is delicious but also very soft and tender when cut. If you desire cleaner slices, let the cake cool completely before slicing.

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Vanilla Bean Glaze

  • 2¾ cups (330 grams) confectioners’ sugar
  • 2 tablespoons (30 grams) crème fraîche
  • 2 tablespoons (30 grams) water, room temperature
  • 2 tablespoons (28 grams) unsalted butter, melted
  • 1 teaspoon (6 grams) vanilla bean paste
  • ⅛ teaspoon kosher salt
  1. In a medium bowl, stir together confectioners’ sugar, crème fraîche, 2 tablespoons (30 grams) water, melted butter, vanilla bean paste, and salt until smooth and well combined. Use immediately.

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