Cinnamon Roll Cake

  • 1 (12.4 oz.) can refrigerated cinnamon rolls, icing reserved
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cup sour cream
  • Topping:
  • 1 teaspoon cinnamon
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  1. Preheat oven to 350º F and lightly grease a pie plate or springform pan with butter or non-stick spray.
  2. Remove cinnamon rolls from packaging and place them in greased pie plate. Use your fingers or the bottom of a measuring cup to flatten rolls into an even layer, forming a crust that goes partially up the sides of pie plate.
  3. In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
  4. In a large bowl or mixer, cream together butter and sugar for 3-4 minutes, or until fluffy and lightened in color.
  5. Beat in egg and vanilla extract.
  6. Beginning and ending with the dry ingredients, alternate between adding the flour mixture and sour cream, mixing until everything is just incorporated.
  7. In a separate bowl, whisk together topping ingredients (cinnamon, sugar and brown sugar).
  8. Pour cake batter on top of cinnamon roll-lined pie pan and smooth into an even layer.
  9. Sprinkle cinnamon brown sugar topping over cake batter, then place in oven and bake for 32-34 minutes, or until toothpick inserted in center comes out clean.
  10. Warm icing that came with cinnamon rolls and drizzle over cake. Enjoy!