Cinnamon Roll Cake

What Ingredients do I need? 

• Box Yellow Cake Mix - One standard box serves as the foundation. Using a mix ensures a consistent, fluffy texture every time.
• Eggs - You will typically need three or four eggs, depending on the mix instructions. These provide the structure and help the cake rise properly.
• Oil - Can use vegetable or canola oil
• Sour cream
• Butter - is the most commonly used type of butter in baking, as it allows for more control over the amount of salt in the recipe.
• Brown Sugar - Is made by combining granulated white sugar with molasses, which gives it a brown color and a slightly different taste than regular white sugar.
• Cinnamon - is a spice that comes from the inner bark of several trees from the genus Cinnamomum.
• Powdered sugar - Is also known as confectioner's sugar or icing sugar, it is a finely ground sugar that is commonly used in baking and dessert making.
• Milk - Dairy does not like me at all so I go for a lactose-free milk such as Fairlife. It also has more protein in it.
• Vanilla - It is made by macerating and soaking vanilla beans in a mixture of water and Vodka. Use a good pure vanilla instead of the imitation vanilla extract.
• See the recipe card below for a full list of ingredients and measurements.

Substitutions and Tips

• Use Greek yogurt instead of sour cream
• Swap oil for melted butter for richer flavor
• Add cream cheese to the glaze for a frosting vibe
• Use spice cake mix for extra flavor

 How to make Cinnamon Roll Cake 

Step 1 Preheat the oven to 325 degrees. 

Step 2 Mix the first 4 ingredients by hand or with a mixer till blended. Do not use ingredients on the back of the box. 

Step 4 Pour into a 9 x 13 inch baking pan. 8X8 works as well

Step 5 Mix together brown sugar, melted butter and cinnamon in a smaller bowl. Swirl into batter with a knife. I did this, by dropping tablespoons of the butter/sugar mixture on top of the cake so they were evenly distributed, and used a knife to swirl the mixture around. 

Step 6 Bake at 325 for 35-40 minutes. Let cake cool 10-15 minutes before icing. Mix together powdered sugar and milk. Pour over warm cake.

Pro Tips Baking Tips

Using room temperature eggs and milk will help the batter emulsify better, leading to a more even bake.

When creating your swirl, try to keep the cinnamon mixture slightly away from the very edges of the pan. The sugar in the swirl can caramelize and stick to the sides of the pan if it is directly touching the metal, which makes serving the first slice a bit difficult.

For an extra layer of texture, you can add finely chopped pecans or walnuts to the cinnamon sugar mixture. This adds a nice crunch!

Finally, always let the cake cool for at least fifteen minutes before slicing. This allows the internal structure to set so you get clean, beautiful squares.

Low-Point Tips

If you are looking to lighten up this recipe while keeping it delicious, there are several easy swaps you can make.

• Replace the fat in the cake mix instructions with an equal amount of unsweetened applesauce. This significantly reduces the points while keeping the cake incredibly moist.
• You can use a brown sugar substitute for the swirl. Many monk fruit or erythritol blends bake very well and provide that same sandy texture without the calorie count.

Storage

This cake stays moist for several days if stored properly. Once the cake has cooled completely, cover the pan tightly with plastic wrap or aluminum foil. You can keep it on the counter at room temperature for up to three days.

Other Recipes to Try 

• Cool Whip Easter Eggs
• Easter Crack
• Peeps Cake
• Fruit Cocktail Salad

Recipe FAQS