A simple cake mix, cinnamon swirl, and cream cheese glaze make this cinnamon roll cake delightful. Get all the morning traditional flavors in a fraction of the time!
Ingredient
For the batter– 3 cups all-purpose flour– 1 tablespoon baking powder– 1 teaspoon baking soda– ½ cup salted butter browned and cooled–1 cup granulated sugar– 2 egg– 1 cup whole milk– ½ cup sour cream– 2 teaspoons vanilla extract or vanilla bean paste
Ingredient
For the cinnamon swirl:
¾ cup salted butter browned and cooled
1 cup packed brown sugar
1 tablespoon ground cinnamon
2 tablespoons all-purpose flour
For the glaze:
2 tablespoons salted butter room temperature
4 ounces cream cheese room temperature
2 cups powdered sugar
1 teaspoon vanilla extract or vanilla bean paste
2-3 tablespoons whole milk
Instruction
For the batterMix flour, baking powder, and baking soda in a large bowl and set aside. In another large basin, mix butter and sugar. Whisk in each egg until well integrated. Whisk milk, sour cream, and vanilla until smooth. Gradually add flour until smooth and clump-free. Pour batter into pan.
1
For the cinnamon swirlMix butter, brown sugar, cinnamon, and flour in a large bowl. Pour dollops of the mixture over the cake batter and swirl with a knife or chopstick.Bake 40 minutes in preheated oven. Before glazing, let the cake cool on a wire rack for 5-10 minutes.
2
For the glazeIn a large bowl with an electric mixer, beat butter and cream cheese until creamy. Add powdered sugar, vanilla, and milk and beat for 3 minutes. Mixture too thick? Add milk 1 teaspoon at a time until desired consistency is reached. Glaze heated cake.