When I want all the cozy flavor of a homemade cinnamon roll without the yeast, the waiting, or the sticky cleanup, I make this easy cinnamon roll cake with cake mix. With a rich cinnamon-sugar swirl and cream cheese icing, this cake is so quick and easy to throw together!
Cake Mix Cinnamon Roll Cake with Cream Cheese Frosting
I make my cinnamon roll cake with cake mix because it gives me reliable texture every single time. To boost the moisture and give it a homemade taste, I also add a bit of sour cream. The cinnamon-brown sugar filling bakes into a beautiful ribbon of gooeyness that’s just like a real cinnamon roll. This method gives me all the cinnamon roll flavor without the long rise times or kneading–just mix, swirl, and bake!
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Prevent the Cinnamon Swirl from Sinking!
I love the extra-gooey pockets of cinnamon sugar in this cake, but I’ve learned that it can easily go from flavorful to overwhelming if I don’t mix the swirl just right. When you marble the filling, guide your knife or skewer only halfway into the batter–never all the way to the bottom. You should feel the batter’s resistance, not the pan. This keeps the cinnamon layer suspended as it bakes, prevents burnt sugar at the base, and gives you that perfect “cinnamon roll ribbon” in every slice.
Cinnamon Roll Cake Recipe (with Cake Mix)
Equipment
- Kitchen Scale (optional)
- 9×13 Baking Pan
Ingredients
For the Cake Base
- 15.25 ounces white cake mix (1 box)*
- ½ cup sour cream
- ⅓ cup unsalted butter melted (⅔ stick)
- ¼ cup milk
- 3 large eggs
For the Filling
- ¼ cup unsalted butter melted (½ stick)
- ½ tablespoon ground cinnamon
- ½ cup brown sugar
For the Glaze
- 2 ounces cream cheese room temperature (¼ brick)
- 1 cup powdered sugar sifted
- 4 tablespoons milk
- ½ teaspoon pure vanilla extract
Instructions
For the Cake
- Preheat oven to 350°F and spray a 9×13-inch baking pan with nonstick cooking spray. Set aside.
- In a large bowl, add the white cake mix, sour cream, butter, milk, and eggs, and mix until well combined.15.25 ounces white cake mix, ½ cup sour cream, ⅓ cup unsalted butter, ¼ cup milk, 3 large eggs
- Spread the batter evenly into the baking dish. Set aside.
For the Filling
- In a small bowl, add the butter, cinnamon, and sugar, and stir until well combined.¼ cup unsalted butter, ½ tablespoon ground cinnamon, ½ cup brown sugar
- Drop dollops of the cinnamon filling into the cake batter.
- Using a butter knife, swirl it to incorporate the two.
- Bake the cake for about 30 minutes (I baked it for about 33 minutes in my oven), until a knife inserted into the center comes out clean
For the Glaze
- Whisk together the cream cheese, powdered sugar, milk, and vanilla extract.2 ounces cream cheese , 1 cup powdered sugar, 4 tablespoons milk, ½ teaspoon pure vanilla extract
- Pour the glaze over the warm cake and serve.
Notes
- You can also line the pan with parchment for easier slicing and removal.
- Use room-temperature ingredients for a smoother batter and a more even rise.
- Mix your eggs in their own bowl before pouring them into the bowl full of other cake ingredients. The eggs blend in better when they are pre-mixed.
- Tap the pan gently before swirling to release large air bubbles for a more even crumb.
- Don’t overswirl the filling; a few big figure-8 motions keep those gooey cinnamon pockets intact.
- Rotate the pan halfway through baking if your oven has hot spots; this prevents overbrowning on one side.
- Check the cake early (around the 27-minute mark) so it stays soft and doesn’t dry out. It’s ready when a toothpick inserted in the center comes out dry or with just a few moist crumbs and cinnamon.
- Let the cake cool for 5-10 minutes before glazing to prevent the glaze from fully absorbing and disappearing.
- You can warm the glaze slightly (5-10 seconds in the microwave) so it pours more easily.
- For extra moisture, poke small holes into the cake with a skewer and let a bit of glaze seep in before pouring the rest.
- If you want to skip the glaze, you can always just sprinkle powdered sugar and cinnamon on top of the cake.
How to Store and Freeze
Store leftover cinnamon roll cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
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