Cinnamon Roll Sheet Cake - cooking recipe

Ingredients

Cake
2 (15 1/4 ounce) boxes store bought vanilla cake mix
6 large eggs
2/3 cup vegetable oil
Cinnamon Filling
1/2 cup unsalted butter, softened
1/4 cup sugar
1/4 cup dark brown sugar
2 tablespoons ground cinnamon
1/2 teaspoon kosher salt
Cream Cheese Frosting
8 ounces cream cheese, softened at room temperature
1/2 cup unsalted butter, softened
2 cups confectioners' sugar

Preparation

Cake:
Preheat oven to 350 degrees. Grease and flour a 18 x 13 inch rimmed sheet tray.
In a large bowl use a hand mixer to beat the cake mix, eggs, oil and 1 1/4 cups of water. Beat at medium speed for about 2 minutes until the batter is very smooth.
Pour into the prepared sheet tray.
Divide the cinnamon filling on top of the cake batter by 12. Using a knife, gently swirl the filling into the cake batter.
Bake for 40 minutes until a toothpick inserted in the middle of the cake comes out clean. Allow to cool for 30 minutes before icing. Slice and serve.
Cinnamon Filling:
In a bowl stir together all ingredients.
Cream Cheese Frosting:
Using a hand mixer beat cream cheese and butter until light and fluffy. Add the confectioners sugar and beat until well combined.