Cinnamon Roll Cake Recipe
A simple and delicious Cinnamon Roll Cake that combines the flavors of cinnamon rolls with the ease of a boxed cake mix. Topped with a creamy glaze, it's perfect for breakfast, dessert, or any occasion.
Servings: 20 slices
Calories: 212kcal
Ingredients
Cake Base
- 15.25 oz White Cake Mix
- ½ cup sour cream
- ⅓ cup vegetable oil
- ¼ cup milk
- 3 egg
Filling
- ¼ cup butter unsalted, melted
- ½ tbsp cinnamon
- ½ cup brown sugar packed
Glaze
- 2 oz cream cheese softened at room temperature
- 1 cup powdered sugar sifted
- 4 tbsp milk
- ½ tsp vanilla extract
Instructions
For Cake:
- Preheat oven to 350°F and spray a 9x13-inch pan with nonstick cooking spray.
- In a large bowl, combine white cake mix, sour cream, vegetable oil, milk, and eggs. Mix until well combined.15.25 oz White Cake Mix, ½ cup sour cream, ⅓ cup vegetable oil, ¼ cup milk, 3 egg
- Spread batter evenly into prepared pan.
For Filling:
- In a small bowl, combine melted butter, cinnamon, and brown sugar. Stir until well mixed.¼ cup butter, ½ tbsp cinnamon, ½ cup brown sugar
- Drop dollops of cinnamon filling into cake batter.
- Use a butter knife to swirl filling into batter.
- Bake for about 30 minutes, or until a knife inserted into center comes out clean (about 33 minutes in my oven).
For Glaze:
- Whisk together softened cream cheese, powdered sugar, milk, and vanilla extract.2 oz cream cheese, 1 cup powdered sugar, 4 tbsp milk, ½ tsp vanilla extract
- Pour glaze over warm cake and serve.
Notes
- Mix eggs separately for even distribution.
- Store in an airtight container for up to 3 days.
Nutrition
Serving: 1slice | Calories: 212kcal | Carbohydrates: 30g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 192mg | Potassium: 52mg | Fiber: 0.3g | Sugar: 21g | Vitamin A: 191IU | Vitamin C: 0.1mg | Calcium: 74mg | Iron: 1mg