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cinnamon roll cake
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Cinnamon Roll Cake

Author The Cupcake Chronicles

Ingredients

For the cake

  • 2 1/4 cups flour
  • 2 tsp baking powder
  • 1/4 cup sour cream
  • 1/2 cup milk
  • 1 cup butter, softened
  • 4 ounces cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 2 tsp vanilla extract

For the cinnamon swirl

  • 4 tablespoons melted butter
  • 1/ cup brown sugar
  • 2 tsp ground cinnamon

Cinnamon Crumble

  • 1/2 cup flour
  • 1/3 cup brown sugar
  • 4 TBS unsalted butter, softened
  • 1 TBS honey
  • 2 tsp ground cinnamon

Cream cheese Frosting

  • 8 ounces cream cheese, softened
  • 3/4 cup unsalted butter, softened
  • 3 cups confectioners sugar
  • 2-3 TBS milk
  • 2 tsp vanilla extract

Instructions

For the cake

  • Preheat oven to 350 degrees F. Line two 8 inch pans with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese until light and fluffy and smooth. Gradually add in sugar and mix until fluffy.
  • Turn the mixer to low and add in eggs and egg yolk one at a time. Mix after each addition until combined.
  • Beat in the sour cream.
  • In a separate bow mix together flour and baking powder.
  • Slowly add the dry ingredients to the wet ingredients alternating with the milk.
  • In a small bow mix together the melted butter, brown sugar and cinnamon until combined
  • Pour 1/4 of the batter into one pan and another quarter into your other pan. Then put 1/4 of the swirl mixture into each pan. Swirl the batter and the mixture together with a knife or tooth pick. Add another 1/4 of batter to each pan and another 1/4 of the swirl mixture. Swirl again.
  • Bake the cakes for 25-30 minutes or until a toothpick inserted comes out clean. Let cool in pans for 15 minutes before turning out onto cooling racks.

For the crumble

  • Line a baking sheet with parchment paper.
  • In a medium bowl, mix together all crumble ingredients until they start to form clumps that resemble sand. Sprinkle the mixture out onto the baking sheet and put in the oven with the cakes for 8-10 minutes. Take out and let cool. The mixture will harden as it cools.

For the frosting

  • Beat the cream cheese and butter until smooth in a stand mixer. Gradually add in sugar, and vanilla. Add milk a little at a time until desired consistency is reached.

Assembly

  • Once the cakes are cool place one layer onto your baking dish, cake stand, etc. Top with half of the cream cheese frosting. Sprinkle some of the crumble on top of the frosting. Top with your other cake layer. Repeat steps. You can top the cake with the remaining crumble if you like or just frost the top. You can also leave the cake naked or take the frosting down the sides.
  • Store the cake in the refrigerator.