Cinnabon Cinnamon Roll Cake

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 RollsCinnamon Roll Cupcakes, and Baked Cinnamon Roll Oatmeal!

Cinnamon roll cake on a white plate.

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.

Two photos beside each other with the batter mixed together.

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.

Up close photo of the cinnamon roll cake baked.

Watch the video below to see how the cake is made!

Cinnabon Cinnamon Roll Cake

4.67 from 15 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author Alyssa Rivers
Servings 16

Description

Cinnamon 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!

Course Dessert
Cuisine American
Keyword cinnabon cinnamon roll cake, cinnamon roll cake

Ingredients

  • 3 cups flour
  • ¼ tsp salt
  • 1 cup sugar
  • 4 tsp baking powder
  • cup milk
  • 2 eggs
  • 2 tsp vanilla
  • 4 T butter melted
  • 2 sticks 1 cup butter, softened
  • 1 cup brown sugar
  • 1 T cinnamon
  • cups nuts optional

Glaze:

  • 2 cups powdered sugar
  • 4-5 T milk
  • 1 tsp vanilla

Instructions

  1. 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.
  2. 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.
  3. Bake for 25-30 minutes or until toothpick comes out nearly clean from center.
  4. 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 Facts

Serves: 16

Calories334kcal (17%)Carbohydrates63g (21%)Protein5g (10%)Fat8g (12%)Saturated Fat3g (15%)Cholesterol31mg (10%)Sodium88mg (4%)Potassium248mg (7%)Fiber1g (4%)Sugar42g (47%)Vitamin A160IU (3%)Calcium112mg (11%)Iron1.6mg (9%)

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.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

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.

Read More Posts by Alyssa

facebook twitter pinterest instagram

Categories

Comments

Leave a reply
    1. 5 stars
      This was delicious! We really like cinnamon so I increased the amount. Next time I would probably try 2 tbsp of cinnamon. It’s very sweet so will try decreasing white and brown sugar slightly. Thank you for the recipe, I will make this again.

  1. 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

  2. This looks great! My mouth is watering!

    Thanks for following, I’m following you back!

    Briana @ babblingsandmore.com

  3. 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 🙂

        1. I still have not had a reply from you – as I watched the video there’s melted butter put in the cake mixture then the 2 sticks are put in the cinnamon mixture. Could you please confirm that the the 2 sticks are for the cinnamon mixture
          and the 1 cup of butter is for the cake mixture
          Thank you

        2. so 4 tablespoons melted butter for the cake mixture and the 2 sticks are for the cinnamon mixture according to the measures on the stick of butter 1 stick is equivalent to 1 cup

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

  5. 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!

    1. 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! 😉

    1. 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. 🙁

  6. 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!!!

  7. 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!

  8. 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.

  9. 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.

  10. 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 . 😉

  11. 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?

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

  13. 2 stars
    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!!!

  14. 5 stars
    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.

  15. Hello, thanks for the recipe. Want to make this for the weekend. Can I make it in a bundt pan? Thanks

  16. 5 stars
    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!

  17. 5 stars
    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!!

  18. 5 stars
    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.

  19. 5 stars
    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!

  20. Is the batter supposed to come out like a ball of dough! I thinned it to make it pourable. Haven’t tried it yet and it seems jiggly in the pan but tooth pick comes out clean.

  21. so 4 tablespoons melted butter for the cake mixture and the 2 sticks are for the cinnamon mixture according to the measures on the stick of butter 1 stick is equivalent to 1 cup

  22. 4 stars
    Delicious but it took much longer than 25 to 30 minutes I would say 50 min is more accurate. And our oven runs fine. Maybe if you split the batter into two pans, 25 to 30 min should be spot on. Also the video seemed to show only 2 tsp of baking powder and the recipe calls for 4. I still used 4 as per the recipe. But it really does taste like cinnabon once its done.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating