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
883 calo­ries
146 g
41 g
31 g
8 g
4 g
223 g
978 g
43 g
0 g
26 g
Nutri­tion Facts
Serv­ing Size
223g
Serv­ings
16
Amount Per Serv­ing
Calo­ries 883
Calo­ries from Fat 272
% Dai­ly Val­ue *
Total Fat 31g
47%
Sat­u­rat­ed Fat 4g
21%
Trans Fat 0g
Polyun­sat­u­rat­ed Fat 10g
Monoun­sat­u­rat­ed Fat 16g
Cho­les­terol 41mg
14%
Sodi­um 978mg
41%
Total Car­bo­hy­drates 146g
49%
Dietary Fiber 2g
6%
Sug­ars 43g
Pro­tein 8g
Vit­a­min A
2%
Vit­a­min C
1%
Cal­ci­um
23%
Iron
6%
* Per­cent Dai­ly Val­ues are based on a 2,000 calo­rie diet. Your Dai­ly Val­ues may be high­er or low­er depend­ing on your calo­rie needs.
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.
beta
calo­ries
883
fat
31g
pro­tein
8g
carbs
146g
more
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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