Saturday, May 23, 2009

Cinnamon Roll Cake with Cream Cheese Glaze

We were heading over to my in-law's and I wanted to take a dessert (go figure) but I wanted to bring something more "grown-up", meaning something that didn't have sprinkles, mini-chocolate chips or a gooey layer. A dessert that went well with their after-dinner tea. That's when I remembered this recipe from Cinnamon rolls crossed with cake is a beautiful thing. This recipe uses a box cake mix which feels like cheating but really, what's a cake mix ? It's just pre-measured ingredients, great for a busy mom whose toddler has run off with all her measuring cups. Doctoring up cake mixes (or making them exactly how you're told to on the box) is a perfectly acceptable baking practice, and totally yummy in my opinion.

Cinnamon Roll Cake

1 Boxed Yellow Cake Mix
4 eggs
¾ cup oil
1 cup sour cream
1 cup brown sugar
1 tbsp cinnamon


1. Mix the first 4 ingredients together and pour into a 11 x 9 greased baking pan.
2. Mix the brown sugar and cinnamon together and sprinkle over top of the batter and using a knife swirl the sugar mixture into the cake batter.
Bake at 325 degrees for 30-40 minutes. Let cake cool 10 – 15 minutes before icing.

Cream Cheese Glaze

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
4-5 tablespoons of milk


1. Beat ingredients together until smooth.
2. Pour over warm cake and serve.

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