Easy Cinnamon Roll Cake is absolute perfection. It’s simple to make, crazy delicious loaded with cinnamon sugar and covered in sweet icing!
This cinnamon roll cake recipe is easily a favorite in my house. I actually thought I had shared the recipe for this cake a long time ago…turns out I didn’t. You see when you bake as often as I do things get jumbled. Maybe it’s all the sugar? Nah…
Anyhow, this is the world’s easiest cake. My kids even request it for their birthday cake which seems so weird to me…hello no buttercream…but we all know kids are weird. Or maybe they aren’t…this cake is that good.
Yes, my cake mix-phobic friends I short-cutted this. I know, I know, you are all probably so disappointed in me. I am always looking for doctored up yellow cake mix recipes, and this cinnamon roll cake is the perfect example of when it’s RIGHT to use a cake mix. But yes please, if you would like to use your own cake recipe please do so. Just start the recipe when you add cinnamon sugar…I’ll explain that in a minute.
But first let’s take a look…the gooey cake, the drippy icing, the swirly cinnamon.
Hold me.
How to make Easy Cinnamon Roll Cake
Like I said the cinnamon roll cake itself it super duper easy. You’re basically doctoring up a cake mix a little bit.
THEN you make a little (a lot) of cinnamon sugar.
You sprinkle that all over the top of the batter…
And gently swirl that in with a knife…
Don’t over swirl it though. You don’t want to mix it all in, you want gorgeous ribbons of cinnamon throughout.
Bake it up and it behold…
And then make a quick icing and behold again…
Your cake will be drowning in icing and loving every minute.
And if you can, wait until the icing sets up to cut it…
Or don’t. I get you.
Make it. Eat it. Love it.
This Easy Cinnamon Roll Cake Recipe will quickly become a favorite in your house!
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Easy Cinnamon Roll Cake
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: serves 10 1x
- Category: Cake
- Method: Baking
- Cuisine: Dessert
Description
This recipe is one of the most requested cake recipes in my house. My family loves it!
Ingredients
- 1 (15.25- ounce) box yellow cake mix
- 4 eggs
- 3/4 cup vegetable oil
- 1 teaspoon vanilla
- 1 cup sour cream (not light)
- 1 cup light brown sugar
- 1 tablespoon ground cinnamon
- 2 cups powdered sugar
- 3 tablespoons milk
Instructions
- Preheat the oven to 325°F. Coat a 9×13 pan with nonstick spray and set aside.
- In the bowl of your stand mixer combine the cake mix, eggs, oil, vanilla and sour cream. Mix on low for 30 seconds and then raise the speed to medium and mix for 2 minutes, scraping the sides of the bowl as necessary.
- Spread the cake batter into your prepared pan. In a medium bowl whisk together the brown sugar and cinnamon. Sprinkle this evenly on top of your cake.
- Using a butter knife gently swirl the cinnamon sugar into the cake batter. Don’t over-swirl, as you want ribbons of the mixture throughout the cake.
- Bake for 35-40 minutes or until a toothpick entered into the center of the cake comes out clean.
- Cool cake for 15-20 minutes.
- In a medium bowl whisk together the powdered sugar and milk. Pour this over the slightly warm cake. Allow the icing to set, or eat right away!
Notes
Store airtight at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 367
- Sugar: 36 g
- Sodium: 79.9 mg
- Fat: 21.9 g
- Carbohydrates: 40.3 g
- Protein: 4.5 g
- Cholesterol: 82.5 mg
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Helpful tip… Out of sour cream? Here’s a sour cream substitute!
If i need a larger cake mix i always add 6 tlbs flour and 1/4 tsp baking powder to any cake mix. its perfect!
Five stars! This cake was demolished by my family and a few of us almost ate three slices in one sitting. Super moist and flavorful without being too cloyingly sweet. It is a keeper. Thank you for this recipe!
SO glad you liked it! It’s a family favorite in my house!
I love sugar but the icing for this cake was way too sweet. If I made it again I would use cream cheese frosting.
My cake mix is o my 13.25 oz not 15. Will that make a difference? Should I use one less egg or does it not matter? Has anyone made it with the smaller cake mix box?
It shouldn’t matter! This recipe is really forgiving!
Rhea, I keep a couple of extra cake mixes – 1 chocolate & 1 yellow- so that if a recipe calls for a 15 or 18oz cake mix, i just take a couple Tbsp from them to add to it. The mixes seem to be shrinking these days, so this really helps! 😉
I’m confused on sour cream substitute. Is it just a cup of non fat yogurt or lemon juice and cream along with it. Or were those two different subs?
A cup of yogurt is a substitute for the sour cream OR the mixture of cream and lemon juice. They are two options for you!
Oh my, so sooo delicious! My family loved this cake & it quickly disappeared. So easy, too. I’m already making it again less than a week later, lol. Thanks for this recipe – it’s a keeper
Made this twice, and it’s Ahhhhmazing! Definitely a keeper.
I’ve made this recipe numerous times and it’s a big hit. Thank you for the recipe! The variations for me have been adding pecans to the cake batter and adding cream cheese to the icing.