Soft and fluffy cake swirled with brown sugar, butter, and cinnamon, topped with rich cream cheese icing! This cake has everything you love about the classic cinnamon roll, and it’s ten times easier to make! 

I don’t think I know anyone who’s not at least a little obsessed with cinnamon rolls. Nor do I want to…

No doubt your nose has been bombarded with their intoxicatingly delicious brown sugary-cinnamon aroma that can fill the entire house. Or in most cases, shopping malls and airports. Along with other sweet breakfast foods like pancakes and waffles, what I love about cinnamon rolls is that they give you an excuse to consume mountains of butter, sugar, and frosting in the morning. Sorry, but I’ll pass on your bacon and eggs. I’d rather have me some butter-laden swirls of dough drenched in a pool of icing, thankyouverymuch. If I could come up with the best reason NOT to skip breakfast in the morning, it would have to be cinnamon rolls.

However, the ONLY drawback to cinnamon rolls is that they’re not the easiest suckers to make. In fact, my most preferred method of making cinnamon rolls is to drive to the nearest Cinnabon. There’s so much dough-rolling and dough-rising involved that it can become a major headache. Especially if they don’t turn out so great in the end. Luckily though, there’s an alternative to the back-breaking endeavor of making cinnamon rolls that’s ten times easier and quicker! It’s called the Cinnamon Roll Cake…

So I know it’s not quite the same as your traditional cinnamon roll. It does, however, have several of the qualities that make cinnamon rolls the delicious beast that they are. First off, this cake is super fluffy. I say fluffy instead of moist because I know how offended people get by that word. MOIST



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