Breakfast · Cakes and Cupcakes · cinnamon rolls

Cinnamon Roll Cake

 

Cinnamon Roll Cake

Anybody who reads this blog knows that I love all things cinnamon, most of all cinnamon rolls.

This buttery, gooey cake has all of the flavors and richness of a delicious cinnamon roll- but with only a quarter of the effort!

I found this fabulous recipe on Cookin’ Up North.

Click here for my recipe for Apple Cinnamon Roll Cake

For a great Gluten Free version of this cinnamon roll cake, check out this version at WholeLivingDaily.

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Directions:
Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9×13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

While warm drizzle the glaze over the cake.

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201 thoughts on “Cinnamon Roll Cake

  1. I dont know quite how i found your blog but my goodness im glad i did even for this amazzzinngg looking cake alone! Its going to be made, dont doubt that'n 🙂 officially 'following' you too, fabulous recipe and you have a lovely site!

  2. Hi M,When I first read the recipe I also thought that 4t of baking powder was a lot, I even went back and double checked the recipe. I did not modify it, and used the 4t as directed and it turned out perfectly. You cannot taste the baking powder. Now, had it called for 4t of baking SODA, that would have been a different story, baking soda has a much more "taste" to it. Hope that helps, enjoy.

  3. I generally never comment on blogs but I had to let you know how AMAZING this was! I made it for a super bowl snack and all I (and my family) could say was "OMG!"BTW, I saw this on pinterest. 🙂

  4. Just made this tonight…absolutely delicious! Just entered my third trimester and have been having major cinnamon cravings, this definitely has fulfilled my pregnancy cravings! YUMMM

  5. This would probably work fine as cupcakes/muffins. It would be worth a try, anyway. Make sure you use muffin liners and watch the bake time, they will probably cook for a little less time. Good luck!

  6. I've never frozen it, so I'm not sure. I am sort of biased against freezing baked goods, I never think they taste as good afterwards. If you try it, please let me know how it turns out! Thanks for visiting.

  7. BTW, I froze several pieces and just popped one in the microwave for breakfast, and it was great, every bit as good as when I first made it, and nice and warm. Mmmmmmmmmmm. Some desserts don't freeze well, but cake is usually great, imo.

  8. This is AMAZING. My roommates love it!! But What is the significance of leaving the butter until last? And by the way, I LOVE this website! I'm definitely going to be looking at the other recipes here.

  9. Leaving the butter until last gives it less time to incorporate and leaves more buttery goodness sort of popping out of the finished product. I am so glad you (and your roommates) enjoyed this. Thanks for visiting!

  10. In the oven now. What I like most is that all the ingredients are basic kitchen essentials, so no need to run to the grocery store when I came across your recipe. Easy and tasty!

  11. Barbara- I love that about this recipe too!Anonymous- You *should* be able to sub vegetable oil for margarine in a cake- in this case, you might not end up with that "buttery" taste of a cinnamon roll that you would achieve with butter or margarine. You could give it a try, but my advice would be to try something like Earth Balance, if you don't like margarine and you want to make this dairy free. 🙂 If you try it with the oil, please come back and let me know how it goes. Good luck!Thanks to both of you for visiting my blog!

  12. I just made the cake – smelled heavenly while baking. It didn't come out like yours looks in the picture though! Followed everything exactly. My cake puffed up a lot on top into a dome shape while baking. Also I couldn't get the topping to swirl so well and it all sunk to the bottom! Help! I cut and tried a piece and its really good – its more of a cake with cinnamon bites on the bottom. Any pointers?

  13. Cait- Vanilla extract.Anonymous- I'm sorry, I have no idea why your cake would have turned into a dome shape. Are you in a high altitude area? The batter is supposed to be pretty thick, so I also can't really figure out why your topping would sink to the bottom. The swirling should put some of it down to the bottom but not all of it. Everyone's ovens and altitudes are different, so I suspect that had something to do with it. 😦 Sorry I can't be of more help!

  14. Mine was a disaster! the cinnamon part of it was like a buttery oil slick. I poured off some of the butter and carried on cooking it. Are you sure 1 CUP of butter should be in the cinnamon part??

  15. Anonymous- Yes, you are reading that right, you use a whole cup of butter. Sorry your didn't turn out, it is likely because you poured the butter off mid-way through the baking. It is supposed to be buttery- it's a cinnamon roll cake! 🙂 Thanks for visiting.

  16. I am so excited to find this recipe on Pinterest! I was able to make it dairy free by using Earth Balance "butter" & almond milk. It is delicious, & my house smells do great!

  17. Michelle- so glad you liked it, thank you for visiting!Baker, I hope you liked it! Thanks for visiting!Sara, I'm so glad I could help satisfy your pregnancy cravings! I ate a butt load of this when I was pregnant with my son! Thanks for visiting!

  18. Can I have it all ready to go and just keep it in the fridge until morning and then bake it? Or should I bake it and just reheat the next morning? Mornings are a little hectic, so was just wondering what would be best?

  19. Anonymous- must be!! Hope you (and baby) enjoyed it. Thanks for visiting!Bridget- I have never tried that. If you try it, let me know how it turns out. I'd go the route of making it the day before and re-warming it, if it were me. Thanks for visiting!Yummiesest- Thanks for visiting and the comment!

  20. Made last night 8/20/2012 and the cinnamon mixture also went straight to the bottom.the batter is not that thick with 2 eggs and milk and all butter. Actually my batter was thin

  21. Anonymous- Great question! Whole-wheat flour generally makes things denser and heavier than all-purpose flour does. Subbing whole wheat flour for white flour takes a little experimentation, but you will almost always be successful if you use ¾ cup of whole wheat flour to replace 1 cup of all-purpose flour. You may also need to add another tablespoon (or two) of milk to the batter. Good luck, and thanks for visiting!

  22. I made this for breakfast and mine turned out like others have described, with the butter ending up on the bottom of the baking dish. I am thinking that i maybe didn't incorporate the "toppping" into the batter enough.Sue

  23. Sue,I'm not sure why this is happening to some people. I've made this cake so many times and never had an issue with butter or topping completely sinking to the bottom of the pan. All I can say is make sure to fully incorporate the butter into the batter, stirring slowly, but FULLY mixing in. Thanks for the comment and for visiting.

  24. I made this recipe yesterday and it was delicious! I will certainly make this again. I however used margarine instead of butter and put cinnamon and some nutmeg in the cake. I poured a thin amount of batter in the pan then sprinkled a cinnamon and sugar mixture over then added the rest of the batter. For the topping I misread and only used one stick of margarine instead of doing 1 cup turned out well; my family loved it. Thank you for the recipe!

  25. I made this yesterday and now I will be making it today, all 3 of my children as well my husband devoured this and I am just lucky enough to have had enough for lunches…This recipe is amazing and so much faster than making traditional cinnamon buns and tastes as good or better

  26. Hi Shannon, Thanks for sharing this recipe. I found it on pinterest which led me to the recipe. I just made it and it beyond delicious! I followed your recipe to a T and it worked perfectly and tastes amazing!Thanks again!

  27. This is amazing. I've been eating it with my coffee for the last few days and I can't believe how good it is and that I made it! lol Thank you so much for the recipe. I did find that I had to bake it for a while, close to 35 minutes, for it to set in the middle. But other than that, I followed everything to a T. Delicious!!!

  28. Wow!! This was absolutely out of this world. I made it for breakfast this morning. The cake was a wonderful fluffy yet dense texture. I have been looking for something like this. I think I've died and gone to heaven. I too am also crazy nuts about cinnamon. I just baked a fantastic apple pie for dinner tonight. Thanks so much for this recipe.Liz in Arizona

  29. I made a double-batch this weekend for a family brunch. I usually make cinnamon rolls, but they are always SO time consuming and I never end up with any leftovers. I was a little doubtful that this would end up tasting like cinnamon rolls since it is a cake, but I thought I'd give it a try and boy was I wrong! All that baking powder (and butter!) really gave the cake a cinnamon roll-like texture. Will definitely be making this again and again! I think I might try adding chopped pecans to the cinnamon mixture next time for something a little different 🙂 Oh, and I didn't have any problems with the butter, although I did use about 1/4 cup less butter in each batch for the topping (3 sticks for double batch) and I didn't soften the butter all the way (b/c of impatience!) – I used a pastry cutter to combine the topping ingredients. Fabulous recipe! Thanks!

  30. Just found this recipe floating around on pinterest last night…made it this morning 🙂 so good! I love using buttermilk, so I replaced 1/2 of called for milk with it. Im going home to visit my family in Alabama this weekend and can't wait to make this for everyone Saturday morning…as my contibution 🙂 thank you for the recipe. -Tiffany. P.s. will definately be sharing your blog/website with my sisters, mom, aunt, cousin…. 😉

  31. Good Morning Shannon, The recipe is Middle School children approved…I am making it this morning for the 3rd time this year for my Husband's homeroom class. Thanks!

  32. Emily, Glad you liked it, thanks for the comment!Anonymous- I can't say. If you follow the directions exactly and you are careful not to over or under-bake it, it should turn out just right. I'm sorry this didn't turn out for you.

  33. Hi, First time on this site, just made the cinnamon roll cake. Most excellent in every way. I did use more cinnamon and a pinch of Nutmeg. Taste just like a cinnamon roll. Yumm.

  34. nom nom best cake I've made, turned out good&yummy! except that I used a small pan which made it way thicker than yours but the taste was still good! had no problem with the topping it didn't sunk to the bottom. maybe because I only used half cup of butter + cream. ANyway thank you a lot for the recipe! will take it to my family today to try it.

  35. The recipe says stir together ingredients. Is everyone using a mixer to make this cake? And also do you use a mixer to make the topping? Maybe that's the reason some people are having a problem with the toppings falling to the bottom. Maybe it's a mixing or over-mixing issue.Thanks!

    1. I used a mixer for the cake part, but mixed the topping by hand, I didnt have a problem with the topping falling to the bottom, it came out perfect!

  36. Vicki D. could be right- this definitely could be caused by overmixing. I use a kitchenaid mixer, but stir until just combined. Thanks for the suggestion, Vicki!Diane- So glad you enjoyed this recipe. Thanks for the comment and for visiting!

  37. It would change the fat content a bit, which might make it a tiny bit less moist, but overall it shouldn't make too big a difference. Just make sure you don't overmix it, as that can toughen it up even more. I use 2% milk when I make it. Ebjoy!

  38. It's in the oven as I type ;0) The house smells divine and it is the perfect choice for brunch on this rainy day Sunday. Thank you for posting this! It will definitely become a family favorite!

  39. I am very excited this turned out for me, since I made this cake EXACTLY as directed. It's not so good warm IMO, but once it cools, it's delicious and although not just like the photos, pretty darn close. Thanks for sharing!

  40. Found you via Pinterest; made this cake yesterday with suggested adjustments from other commenters (using 3/4 cup brown sugar and 1/2 cup butter for the topping). It turned out perfect! We will be making this one again and again! Thanks.

  41. I just made this cake. I have not tried it yet but I am sure it will be wonderful. The smell alone makes it worth making. I am not much of a baker so I enjoy easy recipes like this one. Thank you!

  42. This is an amazing recipe for those of us intimidated to make actual cinnamon rolls. Thanks a million! I just baked a batch and they are so delicious. Taking the rest into work tomorrow 🙂 ~Brenda

  43. I make this all of the time now its GREAT!!!! My sons favorite used to be monkey bread but now its monkey cake (As he calls it lol) he absolutely loves it!!!!! Thank you 🙂

  44. I am making this cake for breakfast, but am wondering, what is in the center of the cake photo above? It looks like maybe cinnamon and brown sugar? But I don't see listed to sprinkle in the middle… Does it just bake up that way? Looks sooo good!

  45. So I may be ridiculed for this, but as a college student I just don’t have the time to make things from scratch, could this be used with a box cake mix?

    1. I’d never ridicule you! 😉 You could try it. It definitely won’t have the same taste/texture though. If you give it a go, I’d use a butter/yellow cake mix and them follow the filling/butter/icing directions. The cinnamon mixture will definitely sink more to the bottom.

  46. You definitely made some German friends with this great cake ❤ Thank you very much! I transferred it to the metric system and published it on my blog, of course with credits! Love that cake!

    Have a great day 🙂
    Alice

  47. I make this all the time for work, parties, etc. It’s quick, tastes amazing and you can freeze it. I’m always passing the recipe to someone. I cut it up into serving size pieces and put them in sandwich zip-lock bags, toss in freezer. When we want something sweet and I don’t have time to bake out them come. Nuke for 40 seconds and you’re go to go! 🙂

  48. I just took these out of the oven, they look and smell awesome! I didnt have a problem with the topping falling to the bottom and I used the mixer to mix the cake part and mixed the topping by hand. I can’t wait to glaze and taste it! My question is, does leftovers need to be refridgerated or can it just be stored in an airtight container on the counter?

  49. Just made this tonight and it smells delicious. I added chopped apple to the cake batter and baked an additional 10 minutes. Thanks for a great recipe!

  50. I’ve made this today and the cake is gorgeous! Though I find the sugar content to be a bit much for what I am used to, so the next time I make this I am going to reduce it by half. (American in England here….the Brits do not have anything so sweet…so I have lost my sugar tolerance….which is probably a good thing)

  51. I have made this recipe a number of times. Every time it has turned out wonderful. I have returned home to spend time with family in Alabama for a couple day and wanted to make this for my mom, because she (like me) loves cinnamon. It’s in the oven now and smells heavenly 🙂 I am so excited to share this recipe with my family. Thank you, and we are all looking forward to a slice with coffee as an addition to breakfast this morning!

  52. Ok , Fantastic!!! Now my mom-in-law will love me when my husband goes has coffee and this recipe with her tomorrow……LOL… My husband is having a beer and he never eats sweets with beer, but I gave him a piece and ask him just try a bite… Al I heard was emmm… He ate the whole piece and after all the emmm’s he said that was fantastic… There are so many recipes out there that are not worth the money or your time to make,.. Thanks so much for this FANTASTIC RECIPE…

  53. Okay so I made this today. After I made the cake part and you said to pour into your dish mine was not pourable. I had to pat it in the pan. Then I made up the topping and when it said to swirl it I knew I had done something wrong. I reread the recipe and realized I had left out the milk. Well I didn’t want to waste it so I put the cake part back in my bowl and added the milk and used my hand mixer to get it mixed up. I then poured it in my pan and swirled my topping and it was still delicious.

  54. This was crazy good!! My family loved it !! Will definitely make this again. In the topping I did cut the butter to 1 stick instead of 2 and it tasted and turned out great!!! Thanks for the recipe!!!!

  55. i plan on making a double batch for a Bible study on monday. can i bake this ahead of time and leave it in the pan without the topping, or will it get soggy? i was thinking i could warm it up again just before serving and put the topping on then. please let me know as soon as you can! thanks 🙂

    1. Hi Rachael, that will work just fine. 🙂 In fact, even making it the night before *with* the topping, it doesn’t get soggy, but if you reheated it with the topping on it probably would get a bit soggy, so I think your plan is a good one. Hope you enjoy!

  56. This recipe looks amazing!! The only pan that I have is an 8×8 though. Would I still bake it at the same temperature?

  57. Mmmm… moist and delicious! This is a fabulous find that makes a great dessert or sinful breakfast. We splurged on it after cycling. You might think it defeats the purpose, but the whole point of exercising (for me, anyways) is to allow me to enjoy indulgences like these 🙂

    The true gauge of a recipe is if it a “do-again”… which it certainly is. Thanks for the share!

    Suggestion: I didn’t swirl deep enough into the batter to get the cinnamon mixture throughout the depth of the cake. It just kind of stayed on top. So next time I’m going to try putting half of the cake batter in, plopping and swirling some of the cinnamon mixture in, adding the remainder of the cake batter, and then dropping the remainder of the cinnamon mixture on top.

  58. I have made this several times and it always tuns out great! Last year I was diagnosed with a lot of food allergies and have had to say goodbye to most of my favorite recipes, but out of curiosity I tried this favorite with milk, flour, and butter substitutes. I was pleasantly surprised with how well it turned out. I’m thrilled to add this back to my collection of favorite recipes!

  59. I made this tonight as a trial run. Glad I did because it was a disappointment. The top surface had “craters” where the topping had sunk to the bottom. Even though the flavor was good and buttery, it’s looks was not pretty. I’m sure the girls at work will eat it anyway! P.S. Is the topping supposed to be gloopy? Maybe if the butter was melted, it would’ve swirled easier.

    1. Hi Elinor,

      If you look through my pictures of the cake you can see that they topping does indeed sink to the middle and bottom of the cake creating craters or indents in the top of the cake. I do not melt my butter for the topping mixture, I just make sure and swirl it really well with a knife. If your craters were bigger than the ones pictured in mine, I am not sure what went wrong, other than perhaps the topping was not spread evenly enough/dropped in small enough amounts throughout. I’m sorry you were disappointed in the recipe. Hope that helps.

  60. Hi Shannon
    This recipe looks so good. I will be making it for my family.It reminds me of honey bun cake but this texture is soo delicate it’s a treat for the eyes.

  61. I found your website last summer looking for a copycat recipe for the classic Olive Garden Chicken con Broccoli Pasta. Since then I only prepare chicken with the same ingredients, This is my second recipe of yours that I’ve tried. I absolutely love it!

      1. Looking at this recipe, what variations would you suggest if I wanted to prepare this in a bundt pan?

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