Cinnamon roll cake
Cinnamon Roll Cake
A houseful of family for the weekend definitely calls for something sweet, don’t you think? I’d bookmarked this cinnamon roll cake when I saw it at 3 B’s and I’m so glad I actually remembered it for this weekend! The whole family was here – Bea and Dani and their families and our mom. They usually get here once every summer, and I figured it was a good time to try this out. Sam actually did most of the baking, and we whipped it up Friday before anyone arrived at our house. I thought it’d be nice to have out for Saturday morning with the usual bagels and Jim’s famous pancakes. It was a huge hit though, and it was pretty much gone Friday night.
This cake is so easy to make and tastes like the best cinnamon roll you’ve ever eaten. Everyone loved it. For me, though, I found it a little over the top on the sweetness chart. Jim thinks I’m crazy for saying that, but eating a whole piece was too much for me. Not that it’s not delicious, though, because it most certainly is. I’ll make it again and I have a feeling Dani will be making it at her house too. I’ll just enjoy it in small doses.
Recipe: Cinnamon Roll Cake
(first seen and drooled over at 3 B’s)
boxed yellow cake mix
3/4 c. oil
1 c. sour cream
1 c. light brown sugar
1 Tbsp. cinnamon
2 c. powdered sugar
4 Tbsp. milk
Mix cake mix, eggs, oil, and sour cream by hand in a large bowl. Pour into greased 13×9″ baking pan.
In a separate bowl, combine brown sugar and cinnamon. Sprinkle all over top of cake mix and swirl with a knife. Bake at 325 degrees for 40 minutes. (I took mine out at 35 minutes and Ingrid said she baked her cake for 30 minutes.) Let cake cool for 10-15 minutes before icing.
Prepare icing by stirring together powdered sugar and milk. Pour over warm cake.