Cinnamon rolls are a love language, and this cake is a dream come true! Made with a boxed organic vanilla cake mix and pantry staples, this recipe skips the technicalities of traditional cinnamon rolls for an easy and delicious cake.
1. Prepare vanilla cake batter as directed on the box or website. Use a 9 x 13 baking dish sprayed with nonstick spray and lined with parchment paper. Ensure the cake batter is about two inches thick in the baking dish.
2. Combine the 1 cup butter/ghee, 1/2-3/4 cup brown sugar or coconut sugar, 1/4 cup softened cream cheese, and 1 tbsp cinnamon together. Dollop this mixture on top of your poured cake batter. Swirl around with the end of a steak knife, being careful not to over swirl!
3. Bake for 25-30 minutes or until a toothpick comes out clean.
4. While the cake bakes, prepare the glaze: mix 1/2 cup softened cream cheese, 1/4-1/3 cup powdered sugar, 1 tbsp maple syrup, a small splash of vanilla extract, a pinch of sea salt, 1 scoop of Four Sigmatic sweet vanilla protein powder, a dash of cinnamon, and 3-4 tbsps of milk until smooth. Adjust milk quantity for desired consistency.
5. Let the cake cool slightly before glazing and enjoying! Store in the refrigerator for up to 5 days.
