|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.
3 c. flour
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 tsp. vanilla
1/2 c. butter, melted
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon
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.
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla
While warm drizzle the glaze over the cake.
212 thoughts on “Cinnamon Roll Cake”
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!
hear.hear!! I couldn’t agree more. I was looking for something quick to make for my Daughter and Son, when I visit them and came across this. Just checked out your site and definitely going to follow you too. Thank you xx
Thank you so much!
4 teaspoons of baking powder?! That seems like a lot for just one cake. Why so much? Can't you taste it?
Também achei um exagero no fermento em pó, o certo seria no máximo 2 colheres de sopa.
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.
Thanks! Just came across your blog and I will be making this cake at some point in the near future. 🙂
Just made this! the whole family loved it! I'd suggest a little cinnamon in the cake batter…but overall easy and the kids helped-perfectly cinna-licious 🙂
Took this to work today and everyone RAVED about it and NEEDED the recipe. So… – I sent them here:-)
Thanks so much! So glad you enjoyed the recipe.
Would you say this is a coffee cake–like for breakfast?
Would you say this is a coffee cake–like for breakfast?
Yes, I would be most likely to use this as a breakfast or brunch item. It could be used as a dessert, but it's very cinnamon roll-y.
I am making this as we speak and my house smells WONDERFUL!!! Thanks for the recipe!!!
Thanks going to try this tomorrow
Thanks going to try this tomorrow
Thanks for visiting!!
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. 🙂
I'm so glad you enjoyed it. Thank you for the comment, and for visiting my blog!!
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
From a fellow 3rd trimester pregnant lady to another: I'm so glad! 🙂 Thanks for visiting!
Do you think this would work as cupcakes, too?
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!
Wow,made this today and my kids went nuts over it!! It is so moist and delicious!! I will definitely be making this again and again 🙂
So glad you liked it, thanks for visiting!
can this be freezed up after its made?
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.
I made a half recipe in a square baking dish with chopped pecans on top and it was divine! I'm off to check out your other recipes…
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.
When you froze this was it before or after baking
That is great to know, and I'm so glad you enjoyed it. Thanks for visiting!
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.
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!
found you/this recipe from pinterest. It was amazing! It will totally be a family staple. Thank you!
So glad you enjoyed it! thanks for visiting, and for the comment!
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!
I dont like using margarine and i'd like to make this dairy free. Do you think i can sub the butter for oil?
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!
so, the recipie calls for Vanilla, is that actual vanilla or vanilla extract?
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?
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!
Can you use self rising flour in this recipe and omit the salt and baking powder?
Anonymous- I have never tried that but I would guess that you probably can. Thanks for visiting.
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??
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.
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!
This looks so amazing!! I am making it tonight for my family.
This was the best it tasted great and made a quick desert for my pregnancy cravings!!! Thank you!!! You rock!!
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!
must be a pregnant thing…due any day and it is in the oven as I type
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?
Sounds so yummy… I definitely have to try it soooooon!
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!
Sounds DELICIOUS!!! Can't wait to try it 🙂
Just pulled this out of the oven, sprinkled walnuts on top before cooking. Looks and smells fabulous! I love your blog!!!
Carrie, thanks for the comment and for visiting! Enjoy!Anonymous- Thank you so much!
Made this today ! and My hubby and i Luv…Luv it, It is so easy and tastes like a little bit of heaven !
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
Anonymous- It shouldn't have done that. I wadn't in the kitchen with you, so I don't know what went wrong, but mine never does that. Thanks for visiting.
Anonymous– So glad you guys enjoyed it. Thanks for visiting!
I just made this it was sooooooo good
Yay! So glad you liked it. Thanks for the comment and for visiting!
Do u think pumpkin would be good in here if so how much would u use
Anonymous- I wouldn't know how much pumpkin to use without playing with the ingredient myself. HOWEVER, I do actually have a recipe on my blog for pumpkin cinnamon roll coffee cake. Here it is:http://sorumblyinmytumbly.blogspot.com/2012/06/pumpkin-cinnamon-roll-coffee-cake.html
Thanks I'm sure it's good like this one
This sounds delicious and my niece made it and said it was heavenly. Do you have ANY idea if I could use whole wheat flour to make it a little more healthy ??
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!
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
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.
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!
Awesome, so glad it worked out for you. Thanks for the comment, and for visiting!
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
So glad you liked it! Thanks for the comment and for visiting!
I made this today! I promissed my self to just have one bite…but it was impossible!!!!Simply delicious! Thanks for the recipe ;D
Do you need to heat the glaze ingredients before drizzling onto the cake?
Kmila- so glad you liked it! Thanks for the comment and for visiting!Anonymous= No, you do not need to heat the glaze ingredients. Thanks for visiting!
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!
Kim- so glad this worked well for you and you enjoyed it. Thanks for the comment and for visiting!
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!!!
Yay! So glad you love it. Thanks for the comment!
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
Liz- So glad you liked it. Thanks so much for the comments, and for visiting!
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!
Meghan, so glad you liked it! Thanks for leaving a comment and for visiting!
Shannon, instead of normal flour, can i use,Whole Wheat flour??? thank you! This is my first time, cooking cinnamon roll cake, !! But i Cant eat normal floour!
Shannon, instead of normal flour, can i use,Whole Wheat flour??? thank you! This is my first time, cooking cinnamon roll cake, !! But i Cant eat normal floour!
Beelynda- Should not be a problem to sub wheat flour. Let me know how it turns out!
P.S. Try using about 7/8 a cup of wheat flour for each cup of white. 😉 Good luck!
Who uses a measurement like 7/8 of a cup?
there is no measurement for seven eighths of a cup in this recipe.
What would 1 stick of margarine amount to in cups?
1 stick = 1/2 cup
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…. 😉
So glad you enjoyed it, and thank you for sharing my blog!
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!
So glad it is Middle School approved! Thank you for the comment and for visiting!
This is the best! I have made it several times to bring to work and everyone asks for the recipe. Thank you so much for pinning this!
So glad you love it, thanks for the comment and for visiting!
Just made this and it is absolutely perfect! Thanks for the recipe:).
I made this and the cake was very dense sure didnt look like yours did any pointers to why this happened
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.
This is one of the best cakes I have ever tasted! Thank you for sharing. Will probably be making again tomorrow! 😉
Julie, so glad you love it! Thanks for the comment!
I'm also almost to my 3rd trimester and I crave cinnamon rolls and this cake was amazing! My husband and kids loved it as well. It was so good!! So glad I found this recipe!!
I'm so glad that you and your family ( including baby!) like this. Thanks for visiting, and congratulations on the newest member of your family!
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.
So glad you liked it, thanks for visiting!
Yep, 2 cups powdered sugar. It actually makes a lot less glaze than you would think. Hope you enjoy.
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.
Glad you enjoyed it. Thanks for the comment and for visiting!
Shannon, does this mean all purpose flour andnot self rising?
Yep! All purpose flour.
Yep! All purpose flour.
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!
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!
My daughter and I made these the other day….absolutely delicious. We will definately be baking these again and again and again! Thanks/Diane
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!
This might be a dumb question but as in melted butter is that literally melted butter or softened…just want to make sure I mKe it right…
Yes, melted butter. Not softened. 🙂
I am having this for breakfast tomorrow, sounds heavenly!
Carolyn, hope you enjoyed it! Thanks for the comment and for visiting!
Hello i was wondering if I used skim milk would that change anything
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!
This looks Delicious! I hope mine turns out like yours!
Shannon – just a heads up that your photography is being used without credit, here:http://www.facebook.com/profile.php?nearby=1&id=373213249418545&_user=1215264161&filter=0&v=timeline
Does this use plain or self rising flour?
Plain all purpose flour.
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!
My daughter made this for me yesterday and it is phenomenal!!! It has been pinned and I will be baking it again soon! YUM!!
Thank you for sharing this, i made it today and it was fabulous!
So glad you are all having success with this recipe! Thanks for the comments and for visiting. 🙂
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!
Glad you liked it. Thanks for visiting.
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.
Tasha, so glad you liked it! Thanks for the comment and for visiting!
Super yummy and quite easy! ~ Gwendolyn
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!
Gwendolyn, glad you liked it. Thanks for visiting!Airy, I hope it works out for you! Thanks for the comment and for visiting!
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
So glad you enjoyed it, Brenda! Thanks for the comment!
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 🙂
So glad you like it, Jobeth! Monkey cake is a great name for it. Thanks for the comment and for visiting!
I have made this recipe many, many, many times and everyone who has eaten it has loved everything about it. Thank you
Mine did the same! And the center isn't wanting to cook. Its still in the oven and man, does my apartment smell good!
Kellan, so glad you enjoy this. Thanks for visiting!
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!
Hi Anonymous, yes, that is just the cinnamon brown sugar mixture. It just bakes up that way. Hope you enjoyed!
Dang, this looks so good! I love the name of your website, and your photos are great. Can’t wait to flip through your archives, my new friend!
Thank you so much! I loved looking through and pinning things from your site. You had me at havarti mac & cheese. 🙂
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?
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.
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, I am so glad that you enjoyed it and that I have made some new German friends. 🙂 Yours looks delicious. Thank you for visiting!
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! 🙂
Chris- Thanks for the comment and the freezing tips!
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?
Kristine- So glad you liked this. I stored mine in the refrigerator in an airtight container.
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!
The apples sound like a wonderful addition. Thanks for visiting!
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)
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!
Hi! I just want to know, do you bake it at 350 degrees Celsius, or Fahrenheit?
Hi Ashley, 350° Fahrenheit. 🙂 Thanks for visiting!
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…
So glad you liked it Lona, thanks for the comment and for visiting!
I have made this cake several times and absolutely love it!!!! No issues with baking it comes out perfect!!!
Telca, so glad that you have found a favorite. Thanks for visiting!
Has anyone had to bake longer than the 28-32 minute guide? Or…is it suppose to be runny on top when baked?
Hi Susan, all ovens are different, so you may have to cook it for a little longer. The top should not be runny. Thanks for visiting!
Wow! What a great cake! In the oven now! Looks and smells great! Got the glaze ready!!! Thanks so much!
Do you have to refrigerate left overs
You don’t have to, but I do- I think it lasts longer this way. Enjoy!
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.
Way to improvise! I’m glad it was still delicious! I’ve had many baking disasters myself, glad you were able to salvage this one. Thanks for visiting!
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!!!!
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 🙂
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!
This recipe looks amazing!! The only pan that I have is an 8×8 though. Would I still bake it at the same temperature?
with an 8×8 pan you would want to halve this recipe, and bake at the same temperature.
This cake is delish!! It’s become one of my husbands favorites. Thanks for sharing.
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.
Ahh, that is the very reason I exercise too- to indulge! Glad you enjoyed.
I have made this at least 10 times and itstill so good I almost eat the whole thing before my husband and kids get home!
how do you think this would turn out with almond flour and almond milk and coconut sugar as replacements?
To be honest, probably not great. My limited experience with almond flour tells me the texture would be way off. The coconut sugar and almond milk would work just fine.
Just made this n my house smells divine…tastes awesome…
Can you use buttermilk instead of milk?
Yes that would be delicious.
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!
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.
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.
My mouth is watering. I so want to make this!
Hope you enjoy it when you do, Robert! Thanks for visiting.
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.
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!
Hi Aria, I am so glad you love both of those recipes! Thanks for your comment and for reading. 🙂
Looking at this recipe, what variations would you suggest if I wanted to prepare this in a bundt pan?
So mine came out like it was rubber? Followed directions to a T, has anyone else had this happen?
Judy, if you read all the glowing comments here you will see the vast majority of us get fantastic results. I have personally made this a dozen times by now and it is perfect every time and I make it exactly as written.
Just made, really tasty, ‘bready, just like a roll on the bottom and the topping is buttery crispy and dreamy! I added 2 tsp of apple pie spice to the batter and baked in a 9×9 pan for 35 mins and it came out perfect! TY
So glad you liked this!
I made this cake last night and my husband fell in love all over again. He loved it. But wants me to add raisins the next time I make it. It’s a winner. Thank you for sharing.
Pinterest said I might like to try this. How right they are. During this “quarantine “ time you might have few ingredients This sound perfect. I will make tonight. Can’t wait to check out your site.
Ok I’m the lazy baker lol is there any box of cake mix you can use instead of cake from scratch ? Then put your topping on and then the glaze? Every new recipe I try ends up a bomb so I thought if I can make this doing the least there is then maybe a smaller chance of bombing.
OMG!!!!!!!!!!!!!!! Hubby & I are in Rumbly in our Tumblys heaven!!!!!!!!!!! Outside of Ina Gartens “Beaty’s Chocolate Cake” this was the MOST delicious, comforting and yummy cake I’ve ever baked!!! And I’m 71! I had not a single problem and to be honest, it tastes even better as days go on and we’re @ number 4. I did have Honey Crisp apples in the house but like to use EXACTLY what the recipe asks for on the first run. This will be baked for all events coming up —– everyone will love it!
I can’t believe people were having problems w the topping. Doesn’t anyone make marble cake? I will say, it may be because it was a little difficult to swirl being it was heavy. But mine did. And got no idea where they thought it would be crumbly?????? If you want crumbly, make Martha Stewarts New York Crumb Cake. However, Shannon, this was spectacular! TY♥
Thank you so much!
Omg this was amazing! My kids devoured it. Definitely a new favorite in this house. The topping was a bit difficult to swirl but that was on me bc my butter wasn’t quite soft yet. I’ll remember to take the butter out sooner next time lol