Quick Cinnamon Roll Cake
photo by Izy Hossack
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
18
ingredients
- 1 (18 1/4 ounce) box yellow cake mix
- 4 eggs
- 3⁄4 cup oil
- 1 cup sour cream
- 1 cup brown sugar
- 1 tablespoon cinnamon
- 2 cups icing sugar
- 4 tablespoons milk
directions
- Preheat oven to 325°F Grease a 9 x 13 inch baking pan.
- Mix together cake mix, eggs, oil and sour cream. Pour into prepared baking pan.
- In a separate bowl combine brown sugar and cinnamon. Sprinkle evenly over cake batter then swirl into batter with a knife. The more you swirl, the more combined it will be so don't over-swirl otherwise the cinnamon/sugar will not be swirly.
- Bake for 40 minutes.
- For icing (optional) combine milk with icing sugar and mix thoroughly. Pour over slightly cooled (10-15 minutes on cooling rack) cake.
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Reviews
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This was good and fast. I prefer yeast-y cinnamon rolls, but that's definitely not fast. Next time, I think it would be better to put in 1/2 the batter, then 1/2 the cinnamon mix, repeat, and then swirl. Put 1 tsp vanilla in the icing and used Costco Saigon cinnamon which is pretty strong. Probably should have used part applesauce for the oil, but didn't.
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Easy AND delicious earning a 5 star rating. I substituted 3/4 c oil using 1/2 c oil and 1/4 c applesauce. I also used 1 c Truvia brown sugar and cinnamon for the streusel topping. I agree with previous posts about spreading 1/2 batter then use 1/2 of the streusel topping then batter and top off with remaining topping then swirl gently. I only used one half of the powdered sugar icing and milk. Cake was plenty sweet using half the icing. Next time I may add chopped pecans to streusel topping in a bunds pan. Hubby liked this recipe very much!! A sweet for my sweety!
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This was delicious, quick and easy. I used a sugar-free yellow cake mix and truvia brown sugar blend. I realized afterwards that they suggest using 1/2 the amount of truvia brown sugar blend as the amount of brown sugar called for in the recipe, so I did not frost the cake because it was very sweet. I doubled the cinnamon and subbed buttermilk for the sour cream. I look forward to trying it with the sour cream and seeing if there is a difference. I halved the recipe and cooked it for about 30 minutes.
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5 stars! I made the icing with water (mis-read the recipe), otherwise made as written. I used one of the grocery stores own brand of butter cake mix (that cost 60 cents) and it worked a treat. I let the cake stand for about 15 minutes, stabbed about 20 holes all over it (using a chop stick) and added the icing on top. Thanks for posting - I am making this one again!
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RECIPE SUBMITTED BY
i'm 25 years old and have had a passion for baking ever since i was 9 and baked my first mini whipped cream and fruit filled mini tarts. i am a dessert person all the way and a white chocolate lover. my biggest problem is that i like to bake so much that people around me can't eat fast enough to keep up. i have a baking blog at http://BUTTERCREAMBARBIE.blogspot.com