Cinnamon Roll Cake
a cinnamon roll turned into a gooey gooey delicious cake! With buttery cinnamon swirls and a sweet glaze, this cake is sure to be a favorite.
Equipment
- 9×13 baking dish
- Non-stick spray
- 3 mixing bowls
- Spatula
- Electric Mixer
- Spoon
- Butter knife
- Whisk
Ingredients
For the Cake:
- Yellow Butter Cake Mix (can also use plain yellow cake)
- Plus the ingredients on the back of the cake box like butter, water, and eggs - each brand varies.
For the Cinnamon Filling:
- ¾ cup butter at room temperature
- 1 tablespoon ground cinnamon
- 1 cup packed brown sugar
For the Glaze:
- 2 cup powder sugar
- 1 tablespoon vanilla extract
- 4 tablespoons milk
Instructions
Make the Cake Batter
- Preheat oven to 350℉
- Prepare a baking dish with non-stick spray
- Mix the cake batter according to the directions on the box
- Pour the cake batter in the baking dish
Make the Cinnamon Filling:
- Using an electric mixer, combine the soft butter, cinnamon, and brown sugar
- Using a spoon, put scoops of the cinnamon filling over the top of the entire dish of cake batter
- Take your butter knife and swirl the cinnamon filling around into the cake batter. This is so easy to do if you draw shapes of “8” throughout the dish.
- Bake the cake for 35-40 minutes or until done. Be sure to use a toothpick to determine if the center is baked.
- Let cool for at least 10 minutes
Make the Glaze:
- In the 3rd mixing bowl, whisk together the powdered sugar, vanilla, and milk
- I like to place the glaze in the refrigerator while the cake is cooling but this part is optional
- Drizzle the glaze over the entire cake or over individual pieces. I find that the leftover cake saves better if you drizzle individual pieces as opposed to the entire cake. Save the drizzle in a covered container in the refrigerator until you’re ready to use it.
Notes
Serve the cake warm or cooled. Leftover cake can be gently microwaved if desired. Great if served as a breakfast treat or with ice cream for dessert.