It’s been so rainy and cold here lately, but hey at least it isn’t snowing. Makes me want a warm piece of cake, coffee cake that is. The ice cream pie is gone so onto my next dessert. The cinnamon roll cake! I posted this recipe on my facebook page in 2 days it had over 1,000 shares so I knew I had to give it a try.
Cinnamon roll cake takes your basic yellow cake mix box to the next level! The top of the cake batter is swirled with cinnamon and brown sugar (the part that goes in the middle of the cinnamon rolls. Then, the cake is topped with a powdered sugar glaze. You could almost eat this cake for breakfast, cause it reminds me of a coffee cake, yet in the form of a cinnamon roll. That, and it’s much more easier to make than a cinnamon roll. This cake is quite possibly the best cake I’ve ever made!
Recipe adapated from Chef – in – Training
- 1 Box Yellow Cake Mix
- 4 eggs
- ¾ cup oil
- 1 cup sour cream
- 1 cup of melted butter
- 1 cup brown Sugar
- 1 tablespoon cinnamon
- 2 cups powdered sugar
- 4 tablespoons milk
- 1 tsp of vanilla
- Mix first 4 ingredients by hand or with mixer till blended. Pour into 9 x 13 inch baking pan. Mix together brown sugar, melted butter and cinnamon and swirl into batter with 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. 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.