Cinnamon Roll Cake (Printable Version)
# What You'll Need:
→ Cake
01 -
1 box white cake mix, whip up like the box says
→ Filling
02 -
14 ounce can sweetened condensed milk
03 -
2 1/2 teaspoons clear vanilla extract
04 -
3 teaspoons ground cinnamon
05 -
1/2 cup packed light brown sugar
06 -
5 tablespoons unsalted butter
→ Frosting
07 -
2 teaspoons half and half
08 -
2 1/2 cups powdered sugar
09 -
2 teaspoons clear vanilla flavoring
10 -
1/2 cup unsalted butter, let it get soft
11 -
8 ounce package cream cheese, room temp
# Steps to Follow:
01 -
Once the cake's done and frosted, you can pop it in the fridge to get more sliceable or just dig in right away.
02 -
Bring your mixer down to low then slowly tip in the powdered sugar, half and half, and vanilla. When it’s all in, turn up the speed. Beat that stuff until you see it’s really smooth and getting puffy.
03 -
With a hand mixer or stand mixer, blend together soft cream cheese and soft butter. Go for medium or medium-high so it all gets nice and creamy. Scrape the bowl from time to time so there’s no hiding chunks.
04 -
While the cinnamon sauce’s still warm, pour it right over the poked cake. Make sure it drips down into those pockets all over.
05 -
Chuck the butter, brown sugar, cinnamon, vanilla, and condensed milk into a microwave-safe bowl. Whisk until it all looks blended. Microwave one minute, give it a stir, then go for one more minute. Stir out any weird clumps, microwaving 30 seconds more at a time if you need to until it’s all smooth.
06 -
Grab the end of a wooden spoon or the handle of a silicone spatula. Jam holes all over the warm cake about every half inch apart. No need to be exact—just poke all over.
07 -
Once your cake’s baked, let it chill until it’s barely warm. Don’t start the next part until then.
08 -
Crank the oven to 350°F (177°C). Spray a 9x13 pan with nonstick spray to make life easy later.
# Additional Tips:
01 -
If you wait for the cake to fully cool, the frosting glides on way smoother. But you can put it on while it's a little warm, too.
02 -
Getting those holes into the cake when it’s still pretty warm gives you the best texture.