Cinnamon Roll cake with cream cheese glaze

4
Debbie W

By
@debbie110772

Oh My Goodness!! I will never make homemade cinnamon rolls again. This cake is so super moist and gooey and it is better than any cinnamon roll i have ever had. I am not taking the credit for this one..I got the recipe of another site. It called for a plain glaze but we love cream cheese . Its so yummy warm ..after it cools i would recommend heating it up a few seconds but its is fine at room temp. This great for breakfast or a dessert.

Rating:

★★★★★ 8 votes

Comments:
Prep:
30 Min
Cook:
30 Min
Method:
Bake

Ingredients

  • 3 c
    all purpose flour
  • 1/4 tsp
    salt
  • 1 c
    sugar
  • 1 1/2 c
    milk
  • 2
    eggs
  • 1 stick
    melted butter
  • TOPPING

  • 2 stick
    butter, room temperature
  • 1 c
    brown sugar, firmly packed
  • 2 Tbsp
    flour
  • 1 Tbsp
    cinnamon
  • CREAM CHEESE GLAZE

  • 4 oz
    cream cheese, room temperature
  • 1- 11/2 c
    powdered sugar
  • 1 tsp
    vanilla
  • 4-6 Tbsp
    milk ( depending on how thick you like your glaze)

How to Make Cinnamon Roll cake with cream cheese glaze

Step-by-Step

  1. Preheat oven to 350
    Spray a 9x13 pan with bakers joy
  2. Begin by beating all of the cake ingredients together except the melted butter. Slowly add melted butter last. when blended well pour in prepared pan
  3. Mix all of the topping ingredients together with a beater. it was cold when i did this so i threw my butter in the microwave for 10seconds and it worked well.
  4. With a tablespoon drop the topping in small mounds all over the cake. With a butter knife swirl this mixture or marble. Careful not to scrap the bottom of the pan. You want to marbled well.
  5. Bake in a 350 degree oven for 30 -35 min
  6. Remove from the oven
    Mix the glaze together getting the consistency you desire
    Pour glaze over slightly warm cake. I allowed my cake to cool for about 30min

Printable Recipe Card

About Cinnamon Roll cake with cream cheese glaze

Course/Dish: Other Breakfast, Cakes
Main Ingredient: Flour
Regional Style: American




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