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Easy Cinnamon Roll Cake Recipe Made with a Cake Mix by top US food blogger, Practically Homemade

Easy Cinnamon Roll Cake Recipe Made with a Cake Mix

Save yourself the hassle of making time consuming cinnamon rolls from scratch and make this Easy Cinnamon Roll Cake instead. Using a cake mix as your starting ingredients will create a delicious and easy cake that gooey, warm and perfect for breakfast.

Course Breakfast
Cuisine American
Keyword breakfast cake, cinnamon roll cake
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 10

Ingredients

Filling Mixture

  • 1 cup brown sugar {packed} I prefer dark brown sugar
  • 1 tablespoon cinnamon

Cake

  • 1-15.25 ounce box yellow cake mix
  • ¾ cup vegetable oil
  • 4 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract

Glaze

  • 2 cups powdered sugar
  • 4-6 tablespoons milk or heavy cream

Instructions

  1. Preheat the oven to 350° and spray a 9x13 baking pan with nonstick cooking spray.

Filling

  1. Combine the brown sugar and cinnamon in a small bowl. Mix the two ingredients together.

Cake

  1. Combine the yellow cake mix, vegetable oil, eggs, sour cream and vanilla extract to a medium bowl. Use a handheld mixer {or mix by hand} to mix the ingredients together until you have a thick batter.

  2. Pour half of the cake batter into the prepared 9x13 baking pan and top with 2/3 of the filling mixture. Top with the remaining half of the cake batter and the remaining 1/3 of the filling mixture. Use a knife or skewer to swirl the ingredients together. NOTE: Be sure you are poking the knife or skewer into the bottom of the cake so that the filling is evenly distributed.

  3. Bake for 35-40 minutes or until a toothpick inserted near the center comes out with only a few crumbs. Remove from the oven.

Glaze

  1. As soon as you pull the cake from the oven, combine the powdered sugar and milk. Whisk until smooth. Pour the glaze over the warm cake and spread out into an even layer.

  2. Serve warm and enjoy. Refrigerate leftovers for 3-4 days or freeze for up to 3 months.

Recipe Notes

  • Add 1/3 cup of chopped nuts to the cake batter or filling for added crunch.