Cinnamon Roll Cake

This cake is all kinds of fabulous. And dangerous to have around! Thankfully I had a brunch to take it to, which kept me from face planting into it's cinnamon goodness. 

It's very easy to throw together, as it starts with a cake mix. I was able to make it the morning of, so it was still nice and warm when we cut into it. We had it for brunch, but add a scoop of ice cream and it could very easily be dessert!

Icing, cinnamon sugar topping and swirled throughout, fluffy cake...and it got several compliments. #win. Oh, and it's easy to make #doublewin.

Cinnamon Roll Cake

Cake:

1 box yellow cake mix
4 eggs
3/4 cup canola oil
1 cup sour cream (or plain Greek yogurt - I used a combination of both)

Topping:

1 cup brown sugar
1 tbsp cinnamon

Icing:

2 cups powdered sugar

4 tablespoons half and half (or milk)

• Preheat oven to 350 degrees F. 
• In a large mixing bowl, stir together the yellow cake mix, eggs, canola oil and sour cream until combined. Pour into a greased 9 x 13 baking pan. 
• In a small bowl, mix together the brown sugar and cinnamon.
• Sprinkle sugar mixture over cake batter then take a knife and swirl the mixture into the batter. You want some cinnamon sugar on top and some mixed into the cake.
• Bake approx 40 minutes. 
• Remove from oven and cool 10-15 minutes before icing.
• While cake is cooling, mix 2 cups powdered sugar and up to 4 tablespoons creamer, until desired consistency is reached. Pour over warm cake. 

Recipe Source: Keeper Worthy Recipes

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