Cinnamon Roll Coffee Cake

All the joy of cinnamon rolls, in cake form! Moist yellow cake, baked under a canopy of cinnamon-sugar, and then drizzled with a satiny-sweet glaze. And thanks to store-bought yellow cake mix, this incredible treat comes together in just minutes!

Course Breakfast, Dessert

Cuisine American

Diet Vegetarian

Keyword cinnamon rolls, coffee cake, easy cake recipe

Prep Time 20

Cook Time 35

Cooling Time 20

Total Time 1 15

Servings

Calories 556kcal

Author Robin Miller

Ingredients

4 large eggs
1 cup sour cream full fat
3/4 cup vegetable oil
2 teaspoons vanilla extract
15- ounce package yellow cake mix I used Bob's Red Mill yellow cake mix
1 cup light brown sugar
1 tablespoon ground cinnamon
2 cups powdered sugar
3 tablespoons milk
Optional: Cream cheese optional for the frosting if you like cream cheese frosting on your cinnamon rolls

Instructions

Preheat the oven to 325 degrees. Coat a 13x9-inch baking pan with cooking spray or a thin layer of butter or oil.
In a large bowl, whisk together the eggs, sour cream, oil, and vanilla. Whisk in the cake mix and whisk until blended and smooth. Transfer the batter to the prepared pan.
In a medium bowl, whisk together the brown sugar and cinnamon until blended. Sprinkle the mixture evenly over the top of the cake. Using a butter knife, swirl the cinnamon sugar into the batter (don't over-swirl or you'll loose the cinnamon roll affect).
Bake for 35 to 45 minutes, until a wooden pick comes out clean or with little moist bits clinging to it.
Cool the cake, in the pan, on a wire rack for 20 minutes.
To make the topping, in a medium bowl, whisk together the powdered sugar and milk. If you like cream cheese frosting on your cinnamon rolls, add a little cream cheese (start with 1 tablespoons and adjust as desired).
While the cake is still warm, drizzle the mixture over top. Serve warm or room temperature.
Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition