Cinnamon rolls are one of my favorite things. Who doesn’t love the warm and delicious flavors of cinnamon, brown sugar, and a creamy cream cheese glaze? However, traditional cinnamon rolls can take a long time to make and involve a lot of work. My cinnamon roll cake has all the delicious flavors of a sweet and gooey cinnamon roll, but without all the time and effort. And what makes this treat even better is that it can be enjoyed for breakfast or for dessert.

Belle’s Cinnamon Roll Cake

Cake:

  • 1 box yellow cake mix
  • 4 eggs
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • 4 tablespoons butter, melted
  • 1 cup light brown sugar
  • 1 tablespoon ground cinnamon
  • 1 cup powdered sugar

Cream Cheese Glaze:

  • 3 ounces cream cheese
  • 2 cups powdered sugar
  • 5 tablespoons milk
  • 1 teaspoon vanilla

In a large bowl, mix together the dry cake mix, eggs, oil, vanilla, and sour cream. Use stand mixer or using an electric hand mixer, and beat on medium for 2 minutes. Pour batter into a greased 9 by 13 inch baking pan.

In another bowl, mix together the butter, brown sugar and cinnamon until it is the consistency of wet sand. Sprinkle this over the cake batter and then take a knife and swirl in around. Don’t mix it in, just swirl it.

Bake at 350 degrees for about 30 minutes or until a toothpick comes out nearly clean from the center. While the cake is baking, beat together the cream cheese, powdered sugar, vanilla, and just enough of the milk so you can drizzle it over the cake. When the cake is done, let it cool slightly and then drizzle the glaze over the top.

Brenda Stanley is the mother of five children, including two sets of twins and a grandmother of eight. She is a cookbook author and novelist. For more recipes and information, visit her website www.brendastanleybooks.com.