Check out this quick and easy Cinnamon Roll Cake! It's the perfect breakfast recipe to make the night ahead of time and even for brunch with friends and family!
Keyword breakfast, Cake, cinnamon, roll
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
For the filling:
1 ½cupbrown sugar
For the rolls:
For the icing:
4 ½tbspsalted butter
1cupplus 2 tbsp heavy whipping cream
4 ½tspcorn syrup
Preheat oven to 350. Line a sheet pan with parchment paper.
In a large bowl, combine the sugar and butter mixing it until it is well combined, light and airy.
Add the sour cream and mix again.
Add the milk and stir.
Finally, add the eggs and vanilla and mix well.
In a separate bowl, combine the dry ingredients and stir.
Add the dry ingredients to the wet ingredients and mix until fully combined.
In a medium size bowl make the filling. Combine the brown sugar and cinnamon. Add the butter and mix well. Set aside.
Pour the roll mixture into your sheet pan on top of the parchment paper, evening it out.
On top of the roll mix, pour your filling mixture. Using a knife or a toothpick, swirl the cinnamon filling mixture around.
Bake for 23-25 minutes and remove from the oven and allow to cool.
In a saucepan, make the icing. Add the butter, sugar, whipping cream, vanilla and corn syrup and bring to a boil. Boil for 3-4 minutes and allow it to thicken slightly. Remove from heat and add the cream cheese.
Heat, stirring continuously until the cream cheese has melted.
Remove from heat and add 3 cups (I do the last cup slowly to make sure I get the right consistency) stirring until well combined.
Allow to slightly cool and pour over the cinnamon rolls.
Cut into squares and serve.
These also freeze well! I keep mine on the parchment paper (pre sliced) and put a piece on top and slide it into a bag and vacuum seal it. Then we just defrost and heat in the microwave for 20 seconds. YUM!
23 SmartPoints per serving on the WW FreeStyle Plan