Cinnamon Swirl Sheet Cake

Sweet cinnamon swirl cake with browned butter cake, cinnamon and brown sugar swirl and tangy cream cheese icing.

Everything that you love about a cinnamon, the cinnamon and icing, but doesn't take as long to prepare and doesn't have to proof.

You heard right, cinnamon swirl cake. Whip this up for a Easter dinner or make whenever you have a craving for cinnamon rolls but don't want to wait.

This cake is baked in a sheet pan so you would have enough for party. Won't have deal with laying a cake and easier for travel.

Probably could eat it for breakfast since it is like your regular cinnamon rolls.

You may think it is a lot of butter but once it browns it reduces to around 1 1/4 cups of butter.

Recipes you might like:
Maple Browned Butter Cinnamon Rolls
Carrot Cake Doughnut Muffins
Maple Pumpkin Pie Cobbler

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Cinnamon Roll Sheet Cake

Time:
Prep- 20 minutes
Baking- 25 to 30 minutes
Cooling- 1 hour

Ingredients

Browned Butter Sheet Cake
1 1/2 cups Unsalted Butter, browned and cooled
3 1/4 cups Unbleached All Purpose Flour
1 cup Granulated Cane Sugar
1 2/3 cups Buttermilk
3 large eggs, room temperature
2 large egg yolks
1 Tablespoon Baking Powder
1 1/2 teaspoons Baking Soda
1 teaspoon Fine Sea Salt
1 Tablespoon Pure Vanilla Extract

Cinnamon Roll Swirl
1/2 cup Unsalted Butter, melted
3/4 cup Dark Brown Sugar
2 Tablespoons Unsalted All Purpose Flour
1 1/2 Tablespoons Ground Cinnamon
1/2 teaspoon Nutmeg

Cream Cheese Glaze
1/2 cup Unsalted Butter, room temperature
1/2 package Cream Cheese, room temperature
2 1/2 cups Confectioners' Sugar
3 to 4 Tablespoon Milk
1 teaspoon Pure Vanilla Extract
Pinch of Fine Sea Salt


1. In a medium sauce pan, brown 1 1/2 cups of butter for 6 to 8 minutes or until nutty in frangrant and golden brown. Let it cool in the in the pan for 10 minutes then pour through a mess strainer then completely chill until solid. May take 1 to 1 1/2 hours.
2. Preheat oven to 350 degrees. Grease with nonstick spray and line with parchment. Set aside.
3. In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, cream together cooled browned butter and sugar until light and fluffy, about 3 minutes. Add in vanilla and eggs one at a time until smooth.
4. Alternate flour mixture and buttermilk. Starting flour then buttermilk, starting and stop in that pattern.
5. Mix together melted butter, brown sugar, flour, cinnamon and nutmeg. Drop cinnamon mixture on top then swirl.
6. Baked in the oven for 25 to 30 minutes or until a toothpick comes clean. Remove and let cool on a wired rack completely.
7. Whisk together butter, cream cheese, confectioners' sugar,  and vanilla. Add milk to a to thin out enough to drizzle on the cooled cake.
8. Cover tightly and store in a cool place.
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