Imagine a dessert that combines the irresistible warmth of cinnamon rolls with the ease of a sheet cake - and you've got the most mouthwatering snack cake you'll ever experience! This Glazed Cinnamon Roll Snack Cake is not just a recipe; it's a culinary adventure that transforms a simple cake mix into a decadent, swirled masterpiece that will have everyone begging for seconds. Perfect for lazy weekends, unexpected guests, or when you just need a little sweet comfort, this cake promises to be your new go-to dessert that looks and tastes like you spent hours in the kitchen.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 box yellow cake mix
- 1/2 cup sour cream
- 1/2 cup milk
- 3 large eggs
- 1 tablespoon cinnamon
- 1/2 cup brown sugar
- 1 cup powdered sugar
- 2 tablespoons milk (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the yellow cake mix, sour cream, milk, and eggs. Use a hand mixer or whisk to mix until the batter is smooth and well combined, about 2-3 minutes.
- In a separate small bowl, mix together the cinnamon and brown sugar. This will be your cinnamon swirl mixture.
- Pour half of the cake batter into the prepared baking dish, spreading it evenly across the bottom.
- Sprinkle the cinnamon and brown sugar mixture evenly over the batter in the baking dish.
- Pour the remaining cake batter over the cinnamon mixture, spreading it gently to cover it completely.
- Using a knife or a skewer, gently swirl the batter to create a marbled effect. Be careful not to overmix; you want to maintain some of the cinnamon swirl.
- Place the baking dish in the preheated oven and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the glaze. In a small bowl, whisk together the powdered sugar and 2 tablespoons of milk until smooth and creamy. If the glaze is too thick, add a little more milk, one teaspoon at a time, until you reach your desired consistency.
- Once the cake is done baking, remove it from the oven and allow it to cool in the pan for about 10-15 minutes.
- After the cake has cooled slightly, drizzle the glaze over the top of the cake, allowing it to soak in slightly.
- Let the cake cool completely before slicing it into 12 squares. Serve and enjoy your delicious Glazed Cinnamon Roll Snack Cake!
Tips
- Room Temperature Matters: Ensure your eggs and milk are at room temperature for a smoother, more consistent batter.
- Swirling Technique: When creating the cinnamon swirl, use a light hand. Gentle, random swirls create the most beautiful marbled effect.
- Don't Overmix: Mix just until ingredients are combined to keep the cake tender and light.
- Glaze Consistency: Start with less milk in your glaze and add gradually. You want a drizzle-able consistency that's not too runny.
- Cooling is Crucial: Allow the cake to cool completely before glazing to prevent the sugar from melting too quickly.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 52g
Protein: 4g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 65mg
