You heard me right. Cinnamon Roll Cake!
Make it. Eat it. Love it!
Remember Bailey got her KitchenAid mixer for Christmas? Well, she basically wants to use it every single day. My poor waistline is suffering, big time. I need to google “healthy KitchenAid recipes”
Well, it is the Holidays so I’ll just deal with it…ha!
Remember I said this recipe is simple to make? Think semi-homemade! Like doctoring up a cake mix to make it amazing.
Here’s what you’ll need:
- 1 (15.25 oz) box yellow cake mix
- 4 eggs
- 3/4 cup vegetable oil
- 1 teaspoon vanilla
- 1 cup sour cream (not the light crap either)
- 1 cup brown sugar
- 1 tablespoon cinnamon
- 2 cups powdered sugar
- 3 tablespoons milk
*I never said healthy!!
Here’s what you’ll do:
Preheat oven to 325. Spray your 9×13 pan with Pam and set aside.
Using a your KitchenAid (or any mixer) combine cake mix + eggs + oil + vanilla + sour cream. Mix on low for 30 seconds. Raise mixer speed to medium and mix for 2 minutes.
Spread cake batter into your prepared pan.
In a medium bowl, whisk together the brown sugar + cinnamon. Sprinkle evenly over the top of the cake.
(you will think it’s too much brown sugar mixture. I’m here to reassure you, it’s not)
Using a butter knife, gently swirl the cinnamon sugar into the cake batter. Don’t get all crazy and over swirl. You want ribbons of the mixture throughout the cake.
While cake cools, using a medium bowl, whisk together powdered sugar + milk. Pour icing over the slightly warm cake. Allow the icing to set!
Once again,Bailey made this from start to finish all on her own ♥