Cinnamon Roll Cake

This cake is all kinds of fabulous. And dangerous to have around! Thankfully I had a brunch to take it to, which kept me from face planting into it’s cinnamon goodness.

It’s very easy to throw together, as it starts with a cake mix. I was able to make it the morning of, so it was still nice and warm when we cut into it. We had it for brunch, but add a scoop of ice cream and it could very easily be dessert!
Icing, cinnamon sugar topping and swirled throughout, fluffy cake…and it got several compliments. #win. Oh, and it’s easy to make #doublewin.

Cinnamon Roll Cake

Cake:
1 box yellow cake mix
4 eggs
3/4 cup canola oil
1 cup sour cream (or plain Greek yogurt – I used a combination of both)
Topping:
1 cup brown sugar
1 tbsp cinnamon
Icing:
 2 cups powdered sugar
4 tablespoons half and half (or milk)
  •  Preheat oven to 350 degrees F.
  • In a large mixing bowl, stir together the yellow cake mix, eggs, canola oil and sour cream until combined. Pour into a greased 9 x 13 baking pan. 
  • In a small bowl, mix together the brown sugar and cinnamon.
  • Sprinkle sugar mixture over cake batter then take a knife and swirl the mixture into the batter. You want some cinnamon sugar on top and some mixed into the cake.
  • Bake approx 40 minutes. 
  • Remove from oven and cool 10-15 minutes before icing.
  • While cake is cooling, mix 2 cups powdered sugar and up to 4 tablespoons creamer, until desired consistency is reached. Pour over warm cake. 
Recipe Source: Keeper Worthy Recipes
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3 thoughts on “Cinnamon Roll Cake

  1. Hi Kim,
    I can't wait to make your Cinnamon Roll Cake, our family will love it. Thanks so much for sharing your awesome post with Full Plate Thursday and have a fabulous day!
    Hope to see you soon,
    Miz Helen

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