Better Than a Cinnamon Roll Cake!

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Cinnamon Roll Cake

Recipe by Shaylee YoungCourse: Recipes, Dessert, CakeDifficulty: Easy but lots of steps!

Do you LOVE Cinnamon Rolls? Yes?! Well this amazingly yummy Cinnamon Roll Cake is BETTER than a cinnamon roll and will have your taste buds dancing AND be a crowd pleaser where ever you go!

Ingredients

• Ingredients:
  4 Eggs
  1 Cup Sour Cream
  1/2 Cup Water
  1/2 Cup Butter
  1 White Cake Mix
  1 Small Instant Vanilla Pudding Mix (dry) 
  Cinnamon Caramel Ingredients:
  3/4 Cup Butter (1 1/2  stick)
  1 1/2  Cups Brown Sugar
  1 1/2 Tablespoons Cinnamon
  *Note the Cinnamon Caramel will be divided into two separate batches of caramel. 
  First Batch: 1/2 Cup Butter (1 Stick), 1 Cup Brown Sugar, 1 Tablespoon Cinnamon
  Second Batch: 1/4 Cup Butter (Half Stick), 1/2 Cup Brown Sugar, 1/2 Tablespoon Cinnamon
  
  Cream Cheese Frosting:
  2  8oz softened Cream Cheese Packets
  3-4 Cups Powdered Sugar
  2 Cups Extra Creamy Cool Whip
  

Directions

• Preheat oven to 350°
• Grease two 9×9 circle cake pans, cut parchment paper into two circles, so it fits into the bottom of the pan.
• Then add the parchment to the bottom of the greased pan and smooth out. Then lightly grease the top of the parchment.
• Whip eggs until they are a creamy yellow color, (I use my kitchenaid with the paddle attachment, but any mixing tool, including your hands will work.)
• Melt butter in a glass bowl and set aside to cool slightly.
• Next add water to the mixed eggs and continue to mix.
• Now add sour cream and whip until smooth (there will be little chunks and that’s ok)
• Add the slightly cooled melted butter and combine until you see little butter bubbles throughout the batter.
• Now slowly add your cake mix, mixing the whole time.
• Once the cake mix is fully mixed in, SLOWLY add your dry pudding mix until combined.
• Make the First Batch of Cinnamon Caramel:
• Add 1 Cup Brown Sugar, 1/2 cup butter (1 stick) to a pot and start cooking on low/medium heat until the butter and sugar are combined and sugar is melted, mixing the entire time, the caramel can burn VERY easily.
• Next add 1 Tablespoon cinnamon and mix again until combined.
• Once the mixture has combined, turn burner off and keep stirring for 30 more seconds. Take off heat and set aside
• Next Divide 1/4 of the batter into each waiting pre-greased pan.
• Now add the slightly cooled cinnamon caramel to either a piping bag or ziploc (careful it will be super hot, wear gloves if necessary)
• Cutting the tip of the bag just so a little caramel will come out, swirl a 1/4 of the cinnamon caramel on top of each pan of batter (in a cinnamon pattern)
• Then take a tooth pick and carefully drag or poke the tip into the cinnamon swirl (so the caramel is in the whole cake)
• Now Carefully add and spread another 1/4 of the batter on top of each swirl
• And Finally add another cinnamon swirl to each pan, using a 1/4 of the caramel to each cake.
• You’ll want this swirl to be as “pretty” as possible, it will be the top of the cake and will be showing.
• Put the cakes into the preheated oven and bake for 30-35 minutes or until they spring back and have a slight golden look.
• Take out and let cool completely before taking out of the pan. (I put them in the fridge or freezer to cool, especially if I’m going to decorate that same day.)
• Leaving them in the refrigerator overnight is recommended, but not necessary.
• Just make sure they are COMPLETELY cooled before frosting.
• While the cakes are cooling, start making the cream cheese frosting
• Cream Cheese Frosting:
• Cream the 2 softened cream cheese for 1-2 mins in a kitchenAide with the paddle attachment until smooth.
• Scrape the side to make sure all the cream cheese is mixed in and there are no clumps.
• Once the cream cheese is creamed, add powdered sugar in 1/2 Cup increments mixing in between each 1/2 Cup until all powdered sugar is combined and smooth.
• Now add the cool whip and mix until combined, fluffy and shiny.
• Make the Second Batch of Cinnamon Caramel:
• Following Steps 11-13 again, make the second batch of cinnamon caramel for the middle of the cake.
• Use the following measurements for the second batch of cinnamon caramel: 1/2 Cup Brown Sugar, 1/4 Cup butter (½ Stick) and 1/2 Tablespoon Cinnamon.
• Now Let’s Start Constructing the Cake
• Put frosting into a piping bag without a tip or a round tip piping tip.
• Next put one of the cakes on either a cake spinner or just a plate, make sure to take off the parchment paper off the bottom of the cake before constructing.
• Now pipe a layer of frosting onto the top of the cake, then smooth over.
• Next pipe one more circle on the outside edge to make a little pool.
• Now add the slightly cooled cinnamon caramel to that little pool!
• Next add the second layer of cake, align it as straight as you can on top of the other cake and frosting.
• Now refill the piping bag with frosting using a BIG piping tip that will look like a flower. If you don’t have piping tips just use a piping bag or ziploc and cut the corner of the bag making it look like a flower.
• Now pipe two layers of flowers on the side of the cakes
• And voila you’re finished and it looks AMAZING!!!
• Now eat and enjoy! This is definitely better than a cinnamon roll!! You won’t want to share it, it’s SOOOO YUMMY!

“Full Bellies Make for More Joyful Journeys, this is Just One Country Girl’s Opinion! ENJOY!”

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