I have seen, oh, hundreds of recipes on Pinterest over the past few years using a mysterious ingredient called a cinnamon chip. I have hunted, oh yes, I have hunted for these babies at every regular grocery store in the world. At Target. At Walmart. At Michaels and Joanns, and every single baking specialty store. I have not been able to find them. I have found recipes for DIY cinnamon chips, but never found the energy to try them. I have found them on Amazon for $8 per bag, but could not justify the inflated price tag.
Well, lo and behold, I finally got some when my cousin came across them in a Winco. Yay!
So, of course, I tasted one first, and I was very happy with the flavor. These have the exact consistency of a chocolate chip, they melt in your mouth, but in cinnamon form. Even though I had stockpiled recipes for cinnamon chips, for my maiden voyage, I decided to make something up with lots of cakey buttery goodness. And here it is.
I’m going to classify this as a breakfast cake, since it is so much like a coffee cake. And it has butter, oh, it has lots of butter. In fact, I had to put butter in the title twice, so you know it’s going to be good.
1 box of butter yellow cake mix (I used Betty Crocker Super Moist Butter Yellow)
1 cup of melted butter
1/4 cup of milk (the higher fat content the richer your cake will be)
1/2 tsp cinnamon
Filling and drizzle:
1 cup cinnamon chips
1/2 cup melted butter, divided
1 cup powdered sugar
1-2 tablespoons milk or cream
Preheat the oven to 350° and grease and line a 8×11 pan with a parchment paper sling. (alternatively, you can use a 9×13 pan, your cake will just be a little thinner.)
Mix together cake mix, eggs, milk, melted butter, and cinnamon.
Spread half the batter over the bottom of the pan. Sprinkle evenly with cinnamon chips, and drizzle that with 1/4 cup of your remaining melted butter. Cover with the remaining cake batter (it will be thick, and doesn’t have to be perfect.) Drizzle the remaining 1/4 cup of melted butter over the top of the cake.
Bake 20-30 minutes until a toothpick inserted into the center comes out clean. Mix glaze ingredients together and spread over the top. Cool for at least an hour and serve while still warm.
4 thoughts on “Butter Butter Cinnamon Chip Cake”
This recipe reminds me of a Honey Bun Cake recipe that I make. It also has cake mix, this time Duncan Hines because they are bigger. Then you add oil, eggs, and sour cream. But instead of cinnamon chips on the inside they use brown sugar cinnamon mixture. The glaze has vanilla in it.
Looks good.I may give this one a try too.
Lydia, that sounds scrumptious. Thanks for visiting!
This cake sounds scrumptious. There’s just something about cinnamon and butter that has me drooling. And just as an FYI, Hersheys has Cinnamon Chips. I just bought a 10 oz bag for $2.99 at my local Shop Rite.
Diana- Yes, Hershey’s is the brand I finally found, and they were delicious! So glad I have a place to buy them now. Thanks for visiting!