Cinnabon Cinnamon Roll Cake

A cinnabon cinnamon roll turned into a cake!?  Ok you know that it HAS to be good!  I chose to make this tonight because I had all of the ingredients on hand.  It was really simple and oh man it was delicious!  It was warm and gooey and the glaze on top was so good!  I served it right out of the oven and it was gone in 5 minutes.  
*This cake is meant to be gooey like a cinnamon roll.  I suggest if you want it less gooey, cut the brown sugar, butter,cinnamon mixture to drop on top of cake in half.

Rating: 5 stars  Difficulty of Recipe: 2 star
How I changed the recipe:  Kept it the same
Things I would change next time:  I might try Cream Cheese Frosting on this!! YUM
Will I make it again?  My hubby already wants more!
Recipe from: Six Sisters


3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cup milk
2 eggs
2 tsp vanilla
4 T butter, melted
2 sticks (1 cup) butter, softened
1 cup brown sugar
1 T
2/3 cups nuts (optional)

2 cups powdered sugar
5 T milk
1 tsp vanilla

With an electric mixer or stand-up mixer, mix flour, sugar, salt, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in 4 T melted butter. Pour batter into a greased 9×13″ baking pan.
In a large bowl, mix the 2 sticks of softened butter, brown sugar, cinnamon, and nuts until well combined. Drop evenly over cake batter by the tablespoon and use a knife to marble/swirl through the cake. 

Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. Place powdered sugar, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature.


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I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.
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  1. This looks so delicious I really must try it 🙂

  2. Oh my gosh! This looks amazing! I’m pinning so I can save it for future reference.

    Thanks for stopping by my blog. I followed you back. 🙂 Let me know what you think of the cupcakes.


  3. Babblings and More says:

    This looks great! My mouth is watering!

    Thanks for following, I’m following you back!

    Briana @

  4. Babblings and More says:

    I just wanted to let you know that we featured your blog today! You can check it out at:

    Hope you have a wonderful day! You have an amazing blog!

  5. This looks incredible! Thanks for stopping by my blog (Been There Baked That), I’m really enjoying reading through your recipes. Looking forward to what else you have to share 🙂

  6. Where does the extra 2T of flour go in

  7. Where do the 2T of flour go in

  8. Baking it now! After 30 minutes center is still very gooey..I think it’s due to all the butter and sugar. Smells so yummy!

  9. KatieRocks Jillswedding says:

    Great recipe! My boyfriend shared a piece with a friend who then asked if he could marry me lol. Love your blog 🙂

    1 T cinnamon?
    4 T butter?

  11. you say you cut the gooey mixture in half…meaning the ingredients in half?

  12. Could you use a regular cake mix, and then top it with the mixture?

  13. Could you use a cake mix, instead of making it from scratch? Then put the topping on top?

  14. can u use box cake mix n pour the cinnamon mixture on top??

  15. I can’t imagine using a cake mix! If you’ve never had a made from scratch cake, you re missing out!! I will never use a cake mix again! This looks awesome! Can’t wait to try it when there are more people than just me and my hubby here or I know I’ll eat way too much!

    • I know right?? Plus it is so easy to just mix it together really quick! Yes definitely make it for a good group… although it makes a good breakfast the next morning too! 😉

  16. good lord…looks like there would have been a printer/ink friendly version of this recipe…6 pages..uhhg

    • Sorry I just switched to WordPress which allows me to have the print option on all of my recipes now. I have to go back and convert every recipe now and just haven’t gotten to this one. Sorry. 🙁

    • You can always cut and paste to a word document, that’s what I do when there is no print option 🙂

  17. Hello! Great recipe!!! I’ve made this 3 times now and it comes out delicious every time. I use a cream cheese frosting, though. 😀 My only suggestion is that it usually takes 40-45 minutes to bake. I’m sure every oven is different. Thanks for this!!!

  18. We have been cooped up in this house for 3 days due to an ice storm. I was craving not only something to do, but something sweet and Cinnabon never disappoints. I always have all this stuff on hand, so it was a no brainer. Only thing I did different was half the gooey part. Just had my first piece and it is delicious!

  19. wish these were printable

  20. This looks amazingly d

  21. I have this in the oven right now, smells great. I followed the recipe as the original so I may take the advice and bake it a lil longer to make sure the gooey part is baked through. It smells awesome.

  22. Retonda Tomblin says:

    Looks@sounds delicious!

  23. Cake was good but had to make a brown sugar buttercream for the icing. I found out later I didn’t have icing sugar. It was still good while family and my boyfriend loved it.

  24. Di Anna Bennis says:

    I just saw this on a very good friends FB and I’m hoping to try it tonight and have it for Fathers Day either for breakfast or dessert or breakfast or both .My hubby loves cinnamon rolls and my Dad isn’t a fan of cakes /pies but ,he does loves Cinnabon so fingers crossed I make these without disaster . 😉

  25. Absolutely fantalicious

  26. victoria showalter says:

    Made this today. After 25 min the center was still wobbly. The extra 5 min did the trick and it came out perfect. Does anyone know that nutritional information?

  27. Wow, what a hit these were at my work meeting. Will definitely be a keeper with camping season beginning real soon.

  28. Could I prepare these the night before and bake in the morning? Or would it dry out?

    • It really doesn’t take too much to prepare it right before. I would just do it all at the same time. 🙂

  29. Is the flour plain or self rising


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