Homemade Cinnamon Roll Cake ((using your own homemade cake mix!))

I am happy to share my newest recipe using my “Make Your Own Cake Mix” recipe. If you haven’t checked out my 4-ingredient cake mix, take a second and read about it here :: 

Make Your Own Cake Mix ((in bulk)) — for the Best ((and easiest)) Cake

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A few steps saved, thanks to storing my cake mix in a large air-tight canister! Am I the only one who doesn’t like measuring out dry ingredients?

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For this recipe, I used 4 cups of dry mix and combined it with:

  • eggs
  • Greek yogurt
  • water
  • oil
  • vanilla

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Stir to combine

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and pour half of the cake batter into a 9″ x 13″ prepared baking dish.

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Combine the filling ingredients:

  • cinnamon
  • cinnamon chips
  • butter
  • brown sugar
  • salt

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and evenly sprinkle the filling over the bottom layer of cake batter. ((Um – can you imagine how good this will be?!))

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Now for a little magic – pour the remaining batter over the filling and swirl the layers together. I tried to create swirls so that they appeared to actually be 2 rows of 4 cinnamon rolls.

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Bake for 45-60 minutes at 350° ((until center in set)).

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While the cake is baking, it’s time for one final ((and VERY)) important step :: The Glaze.

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The prefect cinnamon roll glaze needs the following:

  • powdered sugar
  • milk
  • corn syrup (this is the key for a perfectly pourable glossy glaze))
  • salt
  • vanilla

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While the cake is still hot, pour the glaze over the entire cake. I could tell you how moist & delicious, how cinnamon roll-esque, how heavenly, how there is the perfect amount of cinnamon filling to thick vanilla glaze to buttery cake, how this may be the be breakfast EVER or how dessert will never be the same BUT:  a picture is worth 1,000 words, right??  

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Let’s all pause and drool over the most beloved part of this cake — the corner. Be still my heart. ((and don’t tell anyone about this prized part of the cake. Silently serve your loved ones the edges and center ((taking care to save yourself at least one of each)) and then, meekly place a corner on your plate – taking EXTRA care not to draw attention to yourself as you scarf down every last crispy bit of candied cinnamon filling that has combined with the extra pools of glaze. 

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So – very – good. So-very-very-good.

Homemade Cinnamon Roll Cake
Serves 16
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Prep Time
15 min
Cook Time
1 hr
Prep Time
15 min
Cook Time
1 hr
Cake
  1. 4 c pre-mixed homemade cake mix*
  2. 1 c Greek yogurt
  3. 3 eggs**
  4. 1 c canola oil
  5. 1/3 c water
  6. 2 t vanilla
Cinnamon Sugar Filling
  1. 2 T salted butter, softened
  2. 2 c brown sugar
  3. 1 T ground cinnamon
  4. ½ t salt
  5. ¼ c cinnamon chips ((leave out if you can't find them - they are seasonal in some areas))
Glaze
  1. 2 c powdered sugar
  2. 1 t vanilla
  3. ¼ c whole milk ((2% will work too))
  4. pinch of salt
  5. 1 T corn syrup
Instructions
  1. Preheat oven to 350°. Spray and line ((with parchment)) a 9"x13" baking dish. In a large mixing bowl, combine dry cake mix* and remaining cake ingredients as listed above.
  2. Pour ½ of the cake batter into the bottom of the prepared pan, spreading out to cover the entire bottom.
  3. In a medium mixing bowl, combine the cinnamon sugar filling ingredients, stirring until everything is incorporated. Sprinkle the filling on top of the cake batter, spreading evenly.
  4. Pour remaining cake batter atop the filling.
  5. Using a knife, make 8 swirls in the cake batter (2 rows of 4) to resemble cinnamon rolls. While swirling, try to lift & pull the filling into the top and bottom layers of cake batter. Try not to tear the parchment lining in the process. One more caution, try not to over-mix. A nice thick layer of cinnamon sugar is a real treat in this cake.
  6. Once the cake is adequately swirled, place it on the middle rack of the preheated oven. Bake for between 45-60 minutes, depending on pan type and oven calibrations. You will know it's done when the center is set ((doesn't jiggle)) and an inserted toothpick comes out clean.
  7. While the cake is baking, mix the glaze ingredients in a small bowl.
  8. When the cake is done baking, remove from the oven & pour the glaze evenly over the warm cake.
  9. Allow the cake to cool for at least 30 minutes before serving.
  10. Serves 16
Notes
  1. *The direct link to my Homemade Cake Mix can be found in the body of this post. I triple the recipe and store it in an air tight container, measuring out the pre-mixed cake mix as needed.
If you don't want to keep the homemade mix in bulk, simply combine the following ingredients and then continue with the recipe as stated above
  1. 2 ½ c all purpose flour
  2. 1 ½ c fine granulated pure cane sugar (baking sugar)
  3. 2 ½ t baking powder
  4. 1 t kosher salt
  5. **I originally used 4 whole eggs when making this cake but found that three works better. You may notice 4 eggs in a few of the photos.
Food for a Year: https://foodforayear.com/
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2 Comments

  1. Nikki says:

    I’m wanting to use this recipe but the filling ingredient list seems to be missing the butter. The picture of the filling and the text below says butter is needed but there isn’t an amount in the main text. How much butter do you use?

    • Emily says:

      Thanks for letting me know about the missing butter! It needs 2 T of softened butter added to the cinamon brown sugar mixture. I am fixing the recipe now!

In true show & tell form: "I am open for questions & comments"

 
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