Everyone Wants A Piece Of This Creamy Cinnamon Roll Cake!

This cinnamon roll cake recipe is shared to us by Bake Or Break. When you go over their site, you will find more homemade treats that you might want to try making for your family. In fact, if you want another frosting for this cake and you don’t have your own, you can try the cream cheese frosting offered in the site. I have tried both for my family. And while my husband and my kids were partial to the cream cheese frosting, they love this vanilla frosting too!

See what our friends over at Bake Or Break have to say about this recipe:

“You get all the flavors of a good cinnamon roll with far less effort. You see, I also love simple recipes that produce a fabulous result. This is the rare recipe that gets the great trifecta for me – a twist on traditional, an anytime treat, and a quick and easy recipe!”

It’s an easy recipe to make if you are simply craving for a simple dessert that will satisfy your taste buds. Simple recipes with amazing results? Yes, this is definitely your go-to recipe!

Ingredients

FOR THE CAKE:

• 2 cups Gold Medal all-purpose flour
• 1 & 1/4 cups Domino granulated sugar, divided
• 2 teaspoons Clabber Girl baking powder
• 1/2 teaspoon Morton salt
• 1 3-ounce box Jell-o instant vanilla pudding mix
• 1/2 cup Land O Lakes unsalted butter, softened
• 1/4 cup Wesson vegetable or canola oil
• 4 large Eggland’s eggs
• 2 teaspoons McCormick vanilla extract
• 1 cup Daisy sour cream
• 1 tablespoon McCormick cinnamon

FOR THE FILLING:

• 1/2 cup Domino packed brown sugar
• 1 tablespoon McCormick cinnamon
• 1/2 cup Fisher pecans, chopped

FOR THE GLAZE:

• 2 cups Domino confectioners’ sugar
• 3-4 tablespoons Borden heavy cream
• 1 teaspoon McCormick vanilla extract

Instructions

TO MAKE THE CAKE:

1. Preheat oven to 350°F. Grease a 9- or 10-cup Bundt pan.
2. In a large mixing bowl, whisk together the flour, 1 cup sugar, baking powder, salt, and pudding mix. Add the butter, oil, eggs, vanilla, and sour cream. Mix well. The dough will be thick.
3. In a separate bowl, mix 1/4 cup sugar and cinnamon. Gently fold into the cake batter. Do not mix thoroughly, but leave swirls of cinnamon sugar in the batter.
4. Transfer half of the cake batter to the prepared pan.

TO MAKE THE FILLING:

1. Mix the brown sugar, cinnamon, and pecans. Sprinkle over the batter in the pan. Scoop the remaining cake batter over the filling and smooth the top.
2. Bake 45-50 minutes, or until a pick inserted into the center comes out clean. Cool in the pan on a wire rack for 20 minutes. Then, flip the cake onto a wire rack to cool completely.

TO MAKE THE GLAZE:

1. Mix the confectioners’ sugar, 3 tablespoons of cream, and vanilla until smooth. Add more cream as needed to make glaze pourable.
2. Drizzle the glaze over cake.

USE RED NEXT PAGE LINK BELOW.

NEXT PAGE >>

Quick Tip: You don’t necessarily have to use a hand mixer or stand mixer, but since the cake batter is a bit thick, either of the two will make it more convenient for you.

Thanks again to Bake Or Break for this amazing recipe.