If you love the flavor of cinnamon rolls but want something easier and quicker to make, this cake mix cinnamon roll cake is the perfect solution. Using a boxed yellow cake mix as the base, this recipe delivers all the gooey, swirled cinnamon-sugar goodness of classic cinnamon rolls, but in the form of a soft, moist cake. It’s a crowd-pleaser for breakfast, brunch, or dessert, and comes together with minimal prep time—no yeast or rising required!
Ingredients
- 1 box (15.25 oz) yellow cake mix
- 3 large eggs
- 1 cup sour cream (full-fat recommended)
- 1/2 cup whole milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup light brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 1 cup powdered sugar
- 2–3 tablespoons milk (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
- Pinch of salt (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with nonstick spray or butter.
- In a large mixing bowl, combine the cake mix, eggs, sour cream, whole milk, vegetable oil, and 1 teaspoon vanilla extract. Mix with an electric mixer on medium speed for about 2 minutes, or until the batter is smooth and well combined. Scrape down the sides of the bowl as needed.
- Pour the cake batter evenly into the prepared baking pan and smooth the top with a spatula.
- In a separate small bowl, stir together the packed brown sugar and cinnamon until well mixed.
- Drizzle the melted butter evenly over the cake batter in the pan. Then sprinkle the brown sugar–cinnamon mixture evenly over the top.
- Use a butter knife to swirl the cinnamon-sugar and butter into the cake batter. Drag the knife through the batter in a gentle, wavy pattern so the cinnamon mixture is marbled throughout but not fully mixed in.
- Bake the cake for 32–38 minutes, or until the center is set and a toothpick inserted comes out clean or with just a few moist crumbs. The top should be golden and the cinnamon swirls will look bubbly.
- Let the cake cool in the pan on a wire rack for at least 20–30 minutes before glazing.
- While the cake cools, prepare the glaze: In a medium bowl, whisk together the powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla extract, and a pinch of salt. Add more milk, a teaspoon at a time, until the glaze is smooth and pourable but not too thin.
- Drizzle the glaze over the warm (not hot) cake, letting it run into the cinnamon swirls. Slice and serve warm or at room temperature.
Tips
- Substitutions: Greek yogurt can be used instead of sour cream for a slight tang and added protein. Substitute almond or oat milk for whole milk if desired.
- Don’t over-swirl: Swirl just enough to marble the cinnamon mixture through the batter. Over-mixing will blend the layers and lose the classic cinnamon roll look.
- Storage: Store tightly covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Warm slices in the microwave for best texture.
- Common mistake: Be sure to let the cake cool before adding the glaze, or it will melt and soak in rather than sitting on top in a nice layer.
Serving Suggestions
- Enjoy a slice warm for breakfast or brunch alongside a hot cup of coffee, tea, or chai latte.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.
- Cut into small squares for a sweet addition to a brunch buffet or potluck.
- Pair with fresh berries or fruit salad for a lighter, balanced plate.
Variations
- Chocolate Chip Cinnamon Roll Cake: Sprinkle 1/2 cup mini chocolate chips over the batter before swirling for a chocolatey twist.
- Nutty Cinnamon Roll Cake: Add 3/4 cup chopped pecans or walnuts to the cinnamon-sugar mixture before swirling for crunch and flavor.
- Apple Cinnamon Roll Cake: Fold 1 cup of peeled, diced apples into the batter for a fruity, autumn-inspired version.
- Gluten-Free Option: Use a gluten-free yellow cake mix and check that all other ingredients are gluten-free.
- Cream Cheese Glaze: Swap the milk glaze for a tangy cream cheese icing by beating together 4 oz softened cream cheese, 1 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth.
Storage and Reheating
Once completely cooled, cover the cake tightly with plastic wrap or transfer to an airtight container. Store at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, wrap individual slices and freeze for up to 2 months. To reheat, microwave individual slices for 15–20 seconds until just warm, or heat in a 300°F (150°C) oven, covered with foil, for about 10 minutes. If reheating from frozen, thaw overnight in the refrigerator before warming.
Frequently Asked Questions
- Can I use a different flavor of cake mix?
Yes! While yellow cake mix provides a classic cinnamon roll flavor, you can use white, butter, or even spice cake mix for a different twist. Chocolate cake mix is less traditional but still delicious if you love the combination of cinnamon and chocolate. Just be aware that the flavor profile will change depending on the cake mix you choose. - Is it necessary to use sour cream?
Sour cream adds moisture and a slight tang, making the cake tender and rich. If you don’t have sour cream, plain Greek yogurt (full-fat or 2%) is a great substitute. You can also use regular plain yogurt in a pinch, though the cake may be a bit lighter in texture. - Can I make this cake ahead of time?
Absolutely! This cinnamon roll cake keeps well. You can bake it a day in advance, let it cool, cover tightly, and store at room temperature or in the fridge. For best results, add the glaze just before serving to keep it looking fresh. If you need to make it further ahead, freeze the cooled, unglazed cake and glaze after thawing. - How do I prevent the cake from drying out?
The cake stays moist thanks to the sour cream and oil, but be careful not to overbake. Start checking at the 32-minute mark and remove from the oven as soon as a toothpick comes out clean or with just a few crumbs. Storing the cake covered and reheating gently will help retain moisture. - Can I double this recipe for a crowd?
Yes, doubling works well! Use two 9×13-inch pans or a larger sheet pan with similar surface area. Baking time may need slight adjustment; check for doneness in the center before removing from the oven. This makes it perfect for family gatherings, potlucks, or holiday brunches. - Can I make this cake without eggs?
Eggs provide structure and moisture, but you can try using a commercial egg replacer, 1/4 cup unsweetened applesauce per egg, or 1/4 cup mashed banana per egg. Note that the texture may be slightly denser and the flavor may change, especially with banana.