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!!!

What more could you want in a cake? Have it for breakfast or dessert!
5 from 2 votes
Cook Time 30 mins
Course Breakfast, Dessert
Servings 12 servings

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.
Keyword breakfast, cinnamon rolls, dessert, pancakes
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