Cinnamon Roll Cake

Growing up my mom would sometimes make cinnamon rolls on Saturday and Sunday mornings.  You know, the ones out of a tube that you break apart and bake then spread the icing all over after they are baked?  My boys LOVE those things now and it's become a tradition around our house too.  Another thing that was a tradition was my mom always got the middle cinnamon roll.  The sweetest plum.  The one that was all ooey and gooey all the way around because it wasn't touching the sides of the cake pan while it was baking.  Now I get the middle cinnamon roll (no questions asked.)  Moms SHOULD get the middle cinnamon roll (just ask moms!)  Well, I was in charge of bringing a snack for my women's bible study group this morning so I wanted to go the cinnamon roll-ish route but I didn't want to make homemade cinnamon rolls (because you know how much I love to bake.)  Enter cinnamon roll cake!  This recipe starts out the best possible way.  With a white cake mix!  Hallelujah!  That takes care of like, five, six, seven ingredients right there folks!  Win!  The other really great thing is THE ENTIRE CAKE IS LIKE EATING THE MIDDLE CINNAMON ROLL!  I am not even kidding.  Talk about ooey, gooey.  Divine!  Enjoy!

Cinnamon Roll Cake (adapted from mychocolatetherapy.com)

1 white cake mix
3 egg whites
1 c. water
1/4 c. canola oil
1 c. light sour cream
3/4 c. brown sugar
1 T. cinnamon
1 c. powdered sugar
2 T. water

Preheat the oven to 350.  Spray a 9X13 baking pan with cooking spray and set aside.  In a large bowl place the cake mix, egg whites, water, oil and sour cream.  With a hand mixer, blend on low for 30 seconds.  Turn the mixer to medium and blend an additional 2 minutes.  Pour the batter into the prepared pan and spread evenly.  In a small bowl combine the brown sugar and cinnamon.  Sprinkle the cinnamon sugar mixture all over the cake batter and swirl it with a butter knife.  Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.  Let the cake stand 10-15 minutes then mix the powdered sugar and water together in a small bowl until smooth and drizzle all over the cake.  Serve warm or at room temperature.

24 servings (163 calories each serving) according to my calculator on loseit.com