Quick Cinnamon Roll Cake

"Uses a cake mix to recreate the gooey goodness of cinnamon rolls without all the extra work. In my opinion, anything that combines cinnamon rolls with cake is a definite winner!"
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by gailanng photo by gailanng
photo by Julie B. photo by Julie B.
photo by Izy Hossack photo by Izy Hossack
Ready In:




  • Preheat oven to 325°F Grease a 9 x 13 inch baking pan.
  • Mix together cake mix, eggs, oil and sour cream. Pour into prepared baking pan.
  • In a separate bowl combine brown sugar and cinnamon. Sprinkle evenly over cake batter then swirl into batter with a knife. The more you swirl, the more combined it will be so don't over-swirl otherwise the cinnamon/sugar will not be swirly.
  • Bake for 40 minutes.
  • For icing (optional) combine milk with icing sugar and mix thoroughly. Pour over slightly cooled (10-15 minutes on cooling rack) cake.

Questions & Replies

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  1. This was good and fast. I prefer yeast-y cinnamon rolls, but that's definitely not fast. Next time, I think it would be better to put in 1/2 the batter, then 1/2 the cinnamon mix, repeat, and then swirl. Put 1 tsp vanilla in the icing and used Costco Saigon cinnamon which is pretty strong. Probably should have used part applesauce for the oil, but didn't.
  2. Easy AND delicious earning a 5 star rating. I substituted 3/4 c oil using 1/2 c oil and 1/4 c applesauce. I also used 1 c Truvia brown sugar and cinnamon for the streusel topping. I agree with previous posts about spreading 1/2 batter then use 1/2 of the streusel topping then batter and top off with remaining topping then swirl gently. I only used one half of the powdered sugar icing and milk. Cake was plenty sweet using half the icing. Next time I may add chopped pecans to streusel topping in a bunds pan. Hubby liked this recipe very much!! A sweet for my sweety!
  3. This was delicious, quick and easy. I used a sugar-free yellow cake mix and truvia brown sugar blend. I realized afterwards that they suggest using 1/2 the amount of truvia brown sugar blend as the amount of brown sugar called for in the recipe, so I did not frost the cake because it was very sweet. I doubled the cinnamon and subbed buttermilk for the sour cream. I look forward to trying it with the sour cream and seeing if there is a difference. I halved the recipe and cooked it for about 30 minutes.
  4. 5 stars! I made the icing with water (mis-read the recipe), otherwise made as written. I used one of the grocery stores own brand of butter cake mix (that cost 60 cents) and it worked a treat. I let the cake stand for about 15 minutes, stabbed about 20 holes all over it (using a chop stick) and added the icing on top. Thanks for posting - I am making this one again!
  5. Lol muffin tins. Not twins ;)


  1. I used a sugar-free yellow cake mix and truvia brown sugar blend. I subbed buttermilk for the sour cream and doubled the cinnamon.
  2. Used a cream cheese frosting instead of icing


i'm 25 years old and have had a passion for baking ever since i was 9 and baked my first mini whipped cream and fruit filled mini tarts. i am a dessert person all the way and a white chocolate lover. my biggest problem is that i like to bake so much that people around me can't eat fast enough to keep up. i have a baking blog at http://BUTTERCREAMBARBIE.blogspot.com
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