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Cinnamon Roll Cake is a cinnamon roll turned into a gooey gooey delicious cake! Swirled with buttery brown sugar cinnamon and topped with a glaze… this is the BEST cake EVER!
We love all things cinnamon roll at our house! You should also try: Quick 45 minute Cinnamon Rolls, Cinnamon Roll Cupcakes, and Baked Cinnamon Roll Oatmeal!
CINNAMON ROLL CAKE
This cinnamon roll cake first made its debut on the blog in 2012. One of the first and BEST recipes here on the blog. But the pictures just weren’t doing it any justice. An gooey gooey Cinnabon cinnamon roll turned into a cake!? You know this HAS to be good! The best part is every time I make it, I have all of the ingredients on hand. This is a warm cake that gets swirled with buttery cinnamon brown sugar and baked to perfection. You put the glaze on the warm cake and it seeps into the brown sugar. I am telling you, this cake is to die for. We make it all of the time as a family and my kids beg me for it all of the time. We serve it right out of the oven and it is gone in a matter of minutes!
HOW DO YOU MAKE CINNAMON ROLL CAKE?
- With an electric mixer or stand mixer, combine the flour, sugar, salt, baking powder, milk, eggs, and vanilla. Once that is combined, you slowly stir in 4 T melted butter. Pour the batter into a greased 9×13 inch pan.
- In a medium sized bowl, mix the softened butter, brown sugar, cinnamon and nuts if you are using them. Drop evenly over the cake better in your 9×13 inch pan. Use a knife to marble and swirl over the cake.
- Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center.
- Make the glaze by adding the powdered sugar, milk and vanilla to a medium sized bowl. Whisk until smooth and drizzle over warm cake. Serve warm or at room temperature.
CAN I ADD NUTS TO MY CAKE?
The recipe has an option to add nuts with the butter cinnamon brown sugar mixture. You can add chopped pecans or even walnuts for an even better cake!
HOW DO I TELL IF THE CAKE IS DONE?
Stick a toothpick in the center and if it comes out clean it is done. The cake will be slightly brown and the edges will slightly pull away from the sides.
Watch the video below to see how the cake is made!
Cinnabon Cinnamon Roll Cake
Ingredients
- 3 cups flour
- ¼ tsp salt
- 1 cup sugar
- 4 tsp baking powder
- 1½ cup milk
- 2 eggs
- 2 tsp vanilla
- 4 T butter melted
- 2 sticks 1 cup butter, softened
- 1 cup brown sugar
- 1 T cinnamon
- ⅔ cups nuts optional
Glaze:
- 2 cups powdered sugar
- 4-5 T milk
- 1 tsp vanilla
Instructions
- Preheat oven to 350 degrees. With an electric mixer or stand mixer, combine the flour, sugar, salt, baking powder, milk, eggs, and vanilla. Once that is combined, you slowly stir in 4 T melted butter. Pour the batter into a greased 9×13 inch pan.
- In a medium sized bowl, mix the softened butter, brown sugar, cinnamon and nuts if you are using them. Drop evenly over the cake better in your 9×13 inch pan. Use a knife to marble and swirl over the cake.
- Bake for 25-30 minutes or until toothpick comes out nearly clean from center.
- Make the glaze by adding the powdered sugar, milk and vanilla to a medium sized bowl. Whisk until smooth and drizzle over warm cake. Serve warm or at room temperature.
Nutrition
Serves: 16
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Super easy and quick to make. My husband took one bite and said “This is absolutely delicious “. Normally all I get is ” it’s good”. My only suggestion would be to have an ice cold glass of milk nearby. I will definitely be making this again.
Really like this one! Thanks for sharing it! I cut the white sugar to about 2/3 cup, and halved the glaze, and found that to be plenty sweet for my taste. But something about this makes for a super-satisfying treat — def keeping this in the rotation!
Does it need to be kept in the fridge?
This can be stored at room temperature in an airtight container.
I noticed that if I increased the number of servings on the recipe, instructions still said use 9×13 ” pan. Can you give pan size for larger recipe amounts?
I would use another 9×13 if I were to double the recipe!
This looks amazing. Definitely going to have to make this for family breakfast this weekend.
Liked the flavor so much but even though I tested the middle, there were parts underneath that were not done. It was too late to salvage once iced.
Lol that’s your fault, not the recipe’s fault. Not fair for you to drop the star rating because you don’t know how to cook.
It turned out great for us.
Next time, put the parts you can’t salvage in a pie dish or tin, bake a bit more, or flip over and broil a few, but watch it. Works with just about everything. May not be “pretty” but just call it a scramble or jumble. Sounds like your oven isn’t holding even temp all over.