Description
This easy Cinnamon Roll Cake takes a breakfast favorite and turns it into a delicious dessert! Swirled with buttery cinnamon sugar and topped with a sweet cream cheese glaze, this is just the best cake ever!
Ingredients
Cake Base
- 1 (16.5oz) box white cake mix
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 1/4 cup whole milk
- 3 eggs
Cinnamon Filling
- 1/4 cup unsalted butter (melted)
- 1/2 tablespoon cinnamon
- 1/2 cup brown sugar (packed)
Glaze
- 2 oz cream cheese (softened at room temperature)
- 1 cup powdered sugar (sifted)
- 4 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
For the Cake
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Preheat oven to 350 degrees F and spray 9×13 pan with a nonstick cooking spray.
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In a large bowl, add white cake mix, sour cream, vegetable oil, milk eggs, and mix until well combined, then spread batter evenly into your baking dish.
For the Filling
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In a small bowl, add butter, cinnamon, sugar, and stir until well combined. Drop dollops of the cinnamon filling into the cake batter, then using a butter knife, swirl it to incorporate the two.
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Bake the cake for about 30 minutes, until a knife inserted into the center comes out clean
For the Glaze
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Whisk together the cream cheese, powdered sugar, milk, and vanilla extract.
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Pour the glaze over the warm cake and serve.
Notes
Mix eggs in a small bowl before adding it to the cake mixture. This will help distribute the eggs evenly.
Store in an airtight container for up to 3 days