✨delicious cinnamon roll cake✨( with box cake mix)
This cake is super easy to make and SO delicious, it’s perfect for any event!
ingredients:
- Yellow Butter Cake Mix ( you’ll use the ingredients on the back of the box such as the eggs, water, butter, etc.)
- butter
-ground cinnamon
- brown sugar
Cinnamon filling:
- 3/4 cup butter at room temperature
- 1 tablespoon of ground cinnamon
- 1 cup packed brown sugar
For the frosting ( I prefer cream cheese frosting):
- 1 stick of unsalted butter softened
- 8 oz of cream cheese softened ( must be brick cream cheese NOT spreadable)
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of salt
- 4 cups powdered sugar, (500g)
Instructions:
- preheat oven to 350° F
- prepare a baking dish with non- stick spray
- mix the cake batter according to the directions on the back of the box
- pour the cake batter into the baking dish
Make the cinnamon filling:
-using a mixer or spatula mixed together, the butter, cinnamon and brown sugar
-using a spoon put scoops of the cinnamon filling on top of the cake batter dish
-you will take a butter knife and swirl the cinnamon filling into the cake batter
bake the cake for 35 - 40 minutes or until done, making sure to use a toothpick to determine if the center is baked.
Make the cream cheese frosting
- combine cream cheese and butter in a bowl and using a hand mixer ( you may also use a stand mixer) beat until creamy and lump free
- Add vanilla and salt, mix until well combined
- While mixer is on low, slowly add powdered sugar and mix until completely combined!
Once cake is completely cooled add your frosting!
Enjoy 🎂🧁
If you're looking for a cozy dessert that combines the warm flavors of cinnamon rolls with the convenience of a boxed cake mix, this cinnamon roll cake is a fantastic option. One tip from my experience is to ensure your butter for the cinnamon filling is truly at room temperature; this helps it blend smoothly with the brown sugar and cinnamon, making the swirls in the cake more pronounced and flavorful. When swirling the cinnamon filling into the cake batter, don't be shy about creating visible marbled patterns. This not only looks appealing but also lets every bite deliver that rich cinnamon goodness. I’ve found that using a butter knife for swirling works best as it allows gentle mixing without fully blending the filling into the batter. Baking the cake requires patience—checking doneness with a toothpick around the 35-minute mark is crucial. I recommend tenting the cake with foil if the top browns too quickly to avoid burning while the center finishes baking. For the cream cheese frosting, using brick-style cream cheese is non-negotiable in my opinion; it yields the best creamy texture and tangy flavor. Make sure both the butter and cream cheese are softened to room temperature before mixing so your frosting is smooth and lump-free. Adding powdered sugar gradually while mixing helps prevent a sugar cloud and ensures you get a perfect consistency. Lastly, cooling the cake completely before frosting is key to avoid the frosting melting and sliding off. Once frosted, chilling the cake for a little while helps the frosting to set nicely. This cinnamon roll cake is wonderfully versatile—you can enjoy it warm or cold, and it pairs beautifully with a cup of coffee or tea. It's a crowd-pleaser for brunch, parties, or just a sweet treat at home. Happy baking and enjoy the delicious aroma and taste of this cinnamon roll cake anytime you want!
