Cinnamon Roll Cake . . . the goodness of an ooey gooey cinnamon roll without all the work. An unbeatable cinnamon cake recipe!
I love a good ooey gooey homemade cinnamon roll warm from the oven. Who doesn’t? But sometimes I just don’t have the time to make up a batch. When I saw this recipe for cinnamon roll cake, I was intrigued. I’ve been meaning to make it for ages, and finally got around to it. Oh.My. People, you need to make this cake!
It is easy to whip up, and it is full of cinnamon roll yumminess. You drop spoonfuls of buttery cinnamon sugar mixture all over the cake batter. Then swirl it gently with a knife and pop it in the oven.
The cinnamon filling melts all down into the cake, and the glaze seeps into every crack and crevice, making the cake extra moist and yummy. Every bite is melt in your mouth delicious!
You drizzle the vanilla glaze on while the cake is still hot, so it’s a perfect last minute dessert.
Doesn’t it look amazing? I assure you that it tastes just as good as you are imagining that it does! I think it is a must to serve it warm, so if you happen to have any leftovers, just pop them in the microwave for a few seconds.
If you love cinnamon, give these tasty recipes a try:
- Baked Cinnamon Sugar Donuts
- Cinnamon Roll Cupcakes
- One Hour Cinnamon Rolls
- Pumpkin Cinnamon Roll Cake
What are you waiting for? This cinnamon roll cake is calling your name. Go make it!
CINNAMON ROLL CAKE
Cinnamon Bun Cake
Buttery cake with cinnamon sugar swirls and vanilla icing.
Ingredients
Cake
- 3 cups flour
- 1/2 tsp salt
- 1 cup sugar
- 4 tsp baking powder
- 1/4 tsp nutmeg
- 1 1/2 cups milk
- 2 eggs
- 2 vanilla beans or 2 tsp vanilla
- 1/2 cup butter, melted
Filling
- 1/2 cup butter, softened
- 1 cup brown sugar
- 2 Tbsp flour
- 1 Tbsp cinnamon
Glaze
- 1 cups powdered sugar
- 2-3 Tbsp milk
- 1/2 vanilla bean (scrape out the seeds) or 1/2 tsp vanilla
- dash salt
Instructions
- Whisk together flour, salt, sugar, baking powder, and nutmeg. Add milk, eggs, and vanilla bean seeds. Whisk or beat till smooth. Stir in the melted butter.
- Spread batter in a greased 9x13" pan. Combine the filling ingredients and drop by spoonfuls over the cake batter. Swirl with a butter knife.
- Bake at 350° for 28-32 minutes. Cool for about 20 minutes.
- Whisk together glaze ingredients till smooth and drizzle over the hot cake. Serve warm.
Notes
Recipe adapted from: Lil' Luna
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 337Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 56mgSodium: 323mgCarbohydrates: 52gFiber: 1gSugar: 30gProtein: 4g
I have made this cake twice. -first time 3 years ago, and now-and I now remember why its been 3 years since I made it! While it is delicious, both times it did not cook in the middle.-it wasn’t just gooey, it was raw! I baked it for the full amount of time> if anyone else had this problem and came up with a solution, id love to read your review here, and any tweaks you made!
Hi! I did this amazing cake and after 32 minutes I checked it and like you said, the center was wiggly and looked raw so I just put it back into the oven for 20 minutes more and that’s it! I’m sure you could leave it for 10, 15 or 20 minutes more, depending on your oven. It’s so yummy and soft!
Different ovens do bake differently, so feel free to bake as long as you need until the cake is done in the middle. The toothpick test is a little tricky with this cake because of the cinnamon filling, but you can use it if you try to avoid the gooey cinnamon parts.
I really want the next piece out of the middle!!! This looks amazing! This will be a hit at the office.
Wishes for tasty dishes,
Linda
I’m a fan of the middle as well! Lucky for me, my husband likes the edges. So everyone is happy. 🙂