Cinnamon Roll Cake Recipe (with Cake Mix)

Cinnamon Roll Cake Recipe (with Cake Mix)

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: pieces

Calories: 354kcal

Author: Becky Hardin

This cinnamon roll cake is everything I love about cinnamon rolls--warm cinnamon swirls, buttery flavor, and creamy icing--made the easy way with cake mix. It’s soft, quick to throw together, and perfect for breakfast, brunch, or dessert.

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
9x13 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 9x13-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.

Video

Notes

*If you'd prefer a homemade cake, use my favorite vanilla sheet cake recipe as the base!

Tips:

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.

Make-Ahead: You can bake this cake up to 24 hours in advance of when you plan to serve it. Cover tightly with plastic wrap and leave at room temperature, then glaze just before serving.

Storage: Store 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.

Nutrition