by Alyssa RiversCinnamon Roll Cake is a cinnamon roll turned into an 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
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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.
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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.
Recipe Notes
Recipe from My Recipes
This looks so delicious I really must try it 🙂
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.
Julie
This looks great! My mouth is watering!
Thanks for following, I’m following you back!
Briana @ babblingsandmore.com
I just wanted to let you know that we featured your blog today! You can check it out at:
http://www.babblingsandmore.com/2012/07/feature-friday-rivers-recipe-review.html
Hope you have a wonderful day! You have an amazing blog!
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 🙂
Where does the extra 2T of flour go in
Where do the 2T of flour go in
Hi Jennifer! Sorry that was a type-o! I went ahead and fixed it for ya! Let me know how it turns out! 🙂
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!
Yeah I have made it twice now and the second time I made it I cut the gooey mixture in half! Hope it turned out ok!
When you say 2 sticks 1 cup butter are you just letting the viewer know that 2 sticks is the same as saying 1 cup butter?
Great recipe! My boyfriend shared a piece with a friend who then asked if he could marry me lol. Love your blog 🙂
T? WHAT DOES IT MEAN?
1 T cinnamon?
4 T butter?
Thanks<3
T is a short abbreviation for Tablespoon. Lower case t means teaspoon for future reference.
you say you cut the gooey mixture in half…meaning the ingredients in half?
So the second part. The butter, brown sugar, and cinnamon.
Could you use a regular cake mix, and then top it with the mixture?
Could you use a cake mix, instead of making it from scratch? Then put the topping on top?
can u use box cake mix n pour the cinnamon mixture on top??
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! 😉
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 🙂
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!!!
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!
wish these were printable
This looks amazingly d
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.
Looks@sounds delicious!
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.
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 . 😉
Absolutely fantalicious
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?
Wow, what a hit these were at my work meeting. Will definitely be a keeper with camping season beginning real soon.
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. 🙂
Is the flour plain or self rising
All purpose flour. 🙂
These were absolutely delicious!!
Could i use self rising flour?
Yes, that would work great! Thanks so much! Good luck making it!! XOXO
I made this for brunch today. It was delicious, and so easy! Thank you.
I can’t wait to try this!
I made this a brought it to work. It was a success! This is the best cinnamon “cake” I’ve ever made. It is an A+ keeper!
I made this recipe in a smaller pan and it’s taking a loooooong time to bake. Almost looks like it has too much butter ?? I’m praying this turns out!!!
Hi Alyssa
I love all things cinnamon roll-y but don’t have the patience to work with yeast. I actually DID make this today (all those commenters who say “looks amazing – I’ll have to try it” drive me crazy. Make the recipe first, & THEN comment!!). OK – that’s my grouchy thought for the day ; )
It’s fabulous – lovely, gooey & cinnamon-y. It looked as good as your pictures & was deeeelicious. BTW – baking time was 35 minutes. Thanks for a great recipe.
Can I make this the day before and then cook it day of?
Yes, that will still work great!
Hello, thanks for the recipe. Want to make this for the weekend. Can I make it in a bundt pan? Thanks
Yes, that sounds great! Let me know what you think and how it turns out!
This is so easy to make and so delicious. My family loved it!
Why does the brown sugar mixture sometimes drop to the bottom of the pan?
The dough may not be tight enough holding all of the cinnamon mixture.
Delicious!!! I COMPLETELY forgot to add in the eggs but it turned out great anyway – so a little note: if you don’t have eggs, don’t let it stop you from making it!
I made this cake just this week for the Chicago Bears…and it got rave reviews! I made two cakes – one exactly as this recipe states. For the 2nd cake, I decided to google “Cinnabun Frosting” and found a great copy cat cream cheese frosting. The cake that had the cream cheese frosting won by a landslide vs. the icing that is called for in this recipe. But both are DELICIOUS, so thank you very much for sharing this recipe!!
Amazing!!! Made this with Cup4Cup gluten free flour (I have Celiac and can’t eat gluten) and it was so good! I was worried because my “cake batter” was much more like dough when I placed it in the pan. (Maybe a GF thing?) Half way through cooking it looked scary, but once fully cooked it looked amazing and tasted even better! I used a cream cheese frosting from another recipe (big cream cheese fan), and I also halved the recipe and used an 8×8 glass pan.
I have made this several times and it is ALWAYS a winner! I have also made it with gluten free flour and it is delicious! Still moist and you can hardly tell the difference between the 2. Great find!