Sheet Pan Christmas Cinnamon Roll Cake Feed A Crowd

There is nothing quite like the aroma of warm cinnamon and sweet vanilla wafting through the house on a chilly Christmas morning. While traditional cinnamon rolls are a holiday staple, rolling and cutting individual buns for a large group can feel like a marathon before you even have your first cup of coffee. That is where the Sheet Pan Christmas Cinnamon Roll Cake comes in to save your holiday brunch. This recipe delivers all the gooey, buttery, spice-filled goodness of a classic cinnamon roll but in a fraction of the time. It feeds a hungry crowd with ease, looks stunning on a festive table, and ensures every single bite is perfectly soft and covered in glaze.

Recipe Information

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 24 servings
• Difficulty: Easy

Nutrition values

• Calories: 310 kcal
• Protein: 4g
• Carbs: 46g

Why Make This Sheet Pan Christmas Cinnamon Roll Cake Feed A Crowd

This recipe is a game-changer for holiday hosting. Instead of the tedious process of proofing yeast, rolling out dough, and slicing individual rolls, you simply whisk together a rich cake batter and swirl in a decadent cinnamon-sugar mixture. The sheet pan method ensures that the cake stays moist and provides a massive surface area for that iconic white glaze and festive sprinkles. It is portable, easy to slice into squares, and much faster than traditional baking. Plus, it fills the house with a nostalgic scent that instantly puts everyone in the Christmas spirit.

Ingredients

For the Cake Batter:

• 3 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 4 teaspoons baking powder
• 1 1/2 cups milk (room temperature)
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup salted butter, melted

For the Cinnamon Swirl:

• 1 cup salted butter, softened (but not melted)
• 1 cup light brown sugar, packed
• 2 tablespoons all-purpose flour
• 1 tablespoon ground cinnamon

For the Glaze:

• 2 cups powdered sugar
• 5 tablespoons whole milk
• 1 teaspoon vanilla extract
• Red and green festive sprinkles (optional)

Directions

Step 1: Preparation

Preheat your oven to 350°F (175°C). Generously grease a 13×18-inch rimmed sheet pan (jelly roll pan) with butter or non-stick cooking spray. In a large mixing bowl, whisk together the flour, salt, sugar, and baking powder until well combined.

Step 2: Mix the Batter

In a separate medium bowl, whisk together the milk, eggs, and vanilla extract. Slowly pour the wet ingredients into the dry ingredients. Add the 1/2 cup of melted butter and stir until just combined. Be careful not to overmix, as this can make the cake tough. Spread the batter evenly into your prepared sheet pan.

Step 3: Prepare the Cinnamon Swirl

In a small bowl, combine the softened butter, brown sugar, flour, and cinnamon. Use a fork to cream the ingredients together until you have a smooth, thick paste. This mixture will create those delicious “gutters” of cinnamon sugar throughout the cake.

Step 4: Create the Swirls

Drop small dollops of the cinnamon mixture all over the top of the cake batter. Use a butter knife or a skewer to gently swirl the cinnamon mixture into the batter. Do not over-swirl; you want to see distinct ribbons of cinnamon sugar throughout the cake for the best appearance and flavor.

Step 5: Baking

Place the sheet pan in the center of the oven and bake for 22 to 25 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The edges should be lightly golden brown. Remove the pan from the oven and let it cool for about 10 minutes.

Step 6: Glazing and Serving

While the cake cools slightly, whisk together the powdered sugar, milk, and vanilla in a small bowl until smooth. Drizzle the glaze evenly over the warm cake. The warmth will help the glaze seep into the cinnamon cracks. Immediately top with Christmas sprinkles if desired. Slice into squares and serve warm.

Expert Tips for Perfect Sheet Pan Christmas Cinnamon Roll Cake Feed A Crowd

To achieve the best results, always use room temperature milk and eggs. This ensures the batter emulsifies properly and rises evenly in the oven. When creating the cinnamon swirl, ensure your butter is soft enough to mix but not oily. If you want a thicker, “bakery-style” glaze, reduce the milk by one tablespoon. For the most festive look, wait until the glaze has set for about two minutes before adding sprinkles so they don’t sink or bleed into the white icing.

Delicious Variations

You can easily customize this recipe to suit your family’s preferences. Add a half-cup of chopped pecans or walnuts to the cinnamon swirl for a delightful crunch. For a more sophisticated flavor, swap the milk in the glaze for eggnog to create an “Eggnog Cinnamon Roll Cake.” If you love citrus, add the zest of one orange to the cake batter. You can also replace the simple milk glaze with a cream cheese frosting by beating 4 ounces of cream cheese with 1 cup of powdered sugar and a splash of milk.

Frequently Asked Questions

Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance. Store it tightly covered at room temperature. For the best taste, wait to glaze the cake until you are ready to serve, or gently reheat the glazed cake in a low oven for 5-10 minutes to soften the icing.

Can I use a different size pan?

If you do not have a 13×18 sheet pan, you can use two 9×13-inch baking dishes. Keep in mind that the cake might be slightly thicker, so you may need to increase the baking time by 5 to 7 minutes.

How do I store leftovers?

Store any leftover squares in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to 5 days, but the cake tastes best when slightly warmed in the microwave before eating.

Can I freeze this cinnamon roll cake?

Absolutely. Wrap individual squares or the entire unglazed cake in plastic wrap and then foil. Freeze for up to 3 months. Thaw at room temperature and apply fresh glaze before serving for the best texture.

Why did my cinnamon swirl sink to the bottom?

If the cinnamon mixture is too heavy or the cake batter is too thin, the swirl may sink. Ensure you measure your flour correctly using the “spoon and level” method and make sure your swirl mixture includes the small amount of flour mentioned in the ingredients to help it stay suspended.

Conclusion

The Sheet Pan Christmas Cinnamon Roll Cake is the ultimate holiday breakfast solution. It captures the heart-warming flavors of a traditional cinnamon roll without the stress and labor of yeast dough. Whether you are hosting a large family gathering or a festive brunch with friends, this cake is guaranteed to be the star of the show. Serve it warm with a hot cup of coffee, and watch it disappear in minutes. Happy holidays and happy baking!