September 30, 2021
Cinnamon Roll Cake!!!
Cinnamon rolls = love language so this cake is totally a dream come true. I have yet to make cinnamon rolls the proper way and feel really good about them… I’ve tried about 20 times. So I skipped all the technical stuff and used a boxed organic vanilla cake mix and other items I had in my pantry. It’s easily my most favorite cake I’ve ever made!
Cinnamon Roll Cake:
* Vanilla cake batter, prepped and poured into an 9 x 13 baking dishes sprayed with nonstick spray and lined with parchment paper
* 1 cup butter or ghee, softened
* 1/4 cup softened cream cheese
* 1/2-3/4 cup brown sugar or coconut sugar, depending on how sweet you want to topping
* 1 tbsp cinnamon
Glaze:
* 1/2 cup softened cream cheese
* 1/4-1/3 cup powdered sugar
* 1 tbsp maple syrup
* Small splash of vanilla extract
* Pinch of sea salt
* 1 scoop Four Sigmatic sweet vanilla protein powder, “whatrobineats” for a discount
* Dash of cinnamon
* 3-4 tbsps of milk depending on desired consistency, you might need more or less! I wanted my glaze really thin so I used more.
Instructions:
* Prepare vanilla cake batter as directed on the box or website. I used Miss Jones boxed cake but you could use Sweet Laurel’s vanilla cake recipe as well! Just make sure you follow the bake time on the cake recipe and use a different baking dish size if there’s less batter. You want the cake batter about two inches thick or so in the baking dish.
* Combine the 1 cup butter/ghee, brown sugar, cream cheese, and cinnamon together and dollop on top of your poured cake batter. Swirl around with the end of a steak knife. Don’t over swirl!
* Bake for 25-30 minutes or until a toothpick comes out clean.
* Prepare you glaze by mixing it until smooth.
* Let your cake cool slightly before glazing and enjoying! Store in the refrigerator for up to 5 days.
Let me know what you think when you make this!
Cinnamon Roll Cake!!!
Ingredients
- Vanilla cake batter, prepped and poured into an 9 x 13 baking dishes sprayed with nonstick spray and lined with parchment paper
- 1 cup butter or ghee, softened
- 1/2 - 3/4 cup brown sugar or coconut sugar, depending on how sweet you want to topping
- 1 tbsp cinnamon
Glaze
- 1/2 cup softened cream cheese
- 1/4 - 1/3 cup powdered sugar
- 1 tbsp maple. syrup
- Small splash of vanilla extract
- 1 scoop Four Sigmatic sweet vanilla protein powder, “whatrobineats” for a discount
- Dash of cinnamon
- 3-4 tbsps milk depending on desired consistency, you might need more or less! I wanted my glaze really thin so I used more
Instructions
- Prepare vanilla cake batter as directed on the box or website. I used Miss Jones boxed cake but you could use Sweet Laurel's vanilla cake recipe as well! Just make sure you follow the bake time on the cake recipe and use a different baking dish size if there’s less batter. You want the cake batter about two inches thick or so in the baking dish.
- Combine the 1 cup butter/ghee, brown sugar, cream cheese, and cinnamon together and dollop on top of your poured cake batter. Swirl around with the end of a steak knife. Don’t over swirl!
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Prepare you glaze by mixing it until smooth.
- Let your cake cool slightly before glazing and enjoying! Store in the refrigerator for up to 5 days.
