Monday, January 23, 2012

Cinnamon Roll Cake

I made this last night on the fly and it was too good for words! Between my husband and I, we ate a 9-inch bread pans worth (definitely embarrassing). If you LOVE cinnamon rolls but aren't into making dough and letting it rise, give this a try. We ate it warm with ice cream on top ... TDF!

Ingredients for the Cake
1 box white or yellow cake mix
1 cup flour
1 cup sugar
2 eggs
1 teaspoon vanilla
1 1/3 cup water
2 tablespoons oil

Ingredients for the "Filling"
1 cup butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon

Ingredients for the Glaze
4 tablespoons butter
4 tablespoons cream cheese
8-12 ounce powdered sugar
1 teaspoon vanilla
Enough milk to make it a glaze (about 3 tablespoons)

Directions for the Cake
1. Preheat oven to 350 degrees. Grease a 9x13 pans.
2. Combine all ingredients. Mix on low for 30 seconds. Scrap down the sides of the bowl and mix on high for 2 minutes.
3. Place in the greased plan and set aside.

Directions for the "Filling"
1. Combine all ingredients.
2. Place dollops of the mixture on the top of the cake. Use a knife to swirl the dollops throughout the cake.
3. Bake the cake as directed on the box (about 30 minutes).

Directions for the Glaze
1. Cream together the butter and cream cheese.
2. Add the vanilla and powdered sugar and mix until smooth.
3. Add enough milk to make it the glaze consistency you want.
4. Pour onto the cake while warm.


  1. Oh my I make this in a much simpler way. 1 yellow cake mix, 4 eggs, 3/4 c. oil, 1 c. sour cream. Mix & pour into greased 13x9 pan. 1 c. brown sugar, 1 Tbsp. cinnamon mixed together; sprinkle over top of cake then swirl in with a knife. Bake at 325 for 40-50 minutes. Cool 10 minutes. Mix 2 c. powdered sugar + 3-5 Tbsp. milk (one at a time) until desired consistency - needs to me be somewhat thin. Pour over warm cake & spread evenly.

    1. I forgot to add, many times I decrease the oil to 1/4 c. and add 1/2 c. applesauce. I also throw in a Tbsp. of ground flax seed.

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