Description
Transform your breakfast or dessert routine with these four easy cinnamon roll cake variations that deliver the taste of fresh rolls in a single pan.
Ingredients
Scale
- 1 box yellow cake mix (15.25 oz)
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 cup water
- 1/2 cup unsalted butter (melted)
- 1/2 cup granulated sugar
- 2 tablespoons ground cinnamon
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 1 box white or yellow cake mix (15.25 oz)
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 cup water
- 1/2 cup unsalted butter (melted)
- 1/2 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1 package Oreos (14.3 oz, divided)
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 1 box yellow cake mix (15.25 oz)
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 cup water
- 1/2 cup unsalted butter (melted)
- 1/2 cup granulated sugar
- 2 tablespoons ground cinnamon
- 2 cups Cinnamon Toast Crunch cereal
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 1 box yellow cake mix (15.25 oz)
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 cup water
- 1/2 cup unsalted butter (melted)
- 1/2 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1 cup chopped pecans
- 1/2 cup unsalted butter (melted)
- 1 cup packed brown sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch pan; combine cake mix, eggs, oil, and water, beat for 2 minutes, pour half into pan, stir melted butter, sugar, and cinnamon into a paste, pour remaining batter over first layer, spoon cinnamon mixture on top, swirl gently with a knife in a figure-eight motion, bake for 35-40 minutes until a toothpick comes out clean, cool for 15 minutes, beat cream cheese, butter, vanilla, and powdered sugar for frosting, spread over cooled cake.
- Preheat oven to 350°F (175°C) and line a 9×13 inch pan; crush half the Oreos into coarse chunks, whisk cake mix, eggs, oil, and water, fold in crushed cookies, pour batter into pan, sprinkle reserved whole/broken Oreos on top, combine melted butter, brown sugar, and cinnamon, drizzle over cake, swirl gently with a knife, bake for 40-45 minutes until set and springy, cool completely, beat cream cheese, butter, vanilla, and powdered sugar for glaze, spread generously over cooled cake.
- Preheat oven to 350°F (175°C) and grease a 9×13 inch pan; combine cake mix, eggs, oil, and water, beat for 2 minutes, stir in 1 cup of crushed cereal, pour half batter into pan, mix melted butter, sugar, and cinnamon, pour over batter, add remaining batter, sprinkle reserved 1 cup cereal on top, swirl gently, bake for 35-40 minutes until cereal is toasted.
- Preheat oven to 350°F (175°C) and grease a 9×13 inch pan; combine cake mix, eggs, oil, and water, beat for 2 minutes, stir in melted butter, brown sugar, and cinnamon, pour into pan, sprinkle chopped pecans on top, swirl gently, bake for 35-40 minutes until set and springy, cool completely, beat cream cheese, butter, vanilla, and powdered sugar for glaze, spread generously over cooled cake.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: breakfast, dessert
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg