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.
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!Print
This recipe is one of the most requested cake recipes in my house. My family loves it!
- 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
- 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!
Store airtight at room temperature for up to 3 days.
Keywords: cake, yellow cake mix, cinnamon roll, breakfast
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Helpful tip… Out of sour cream? Here’s a sour cream substitute!