HOMEMADE CINNAMON ROLL CAKE

HOMEMADE CINNAMON ROLL CAKE

Are you one of those folks whose eyes glaze over when you see a recipe that has more than 5 ingredients? You completely lose interest and skip on to the next one. Yeah, I know the feeling. It’s kinda how I felt about this one when I first saw this recipe for Cinnamon Roll Cake. But then I heard all the great reviews everyone was giving it and I knew I had to make it!

VIDEO INCLUDED BELOW:

CAN I SUBSTITUTE WITH A BOXED CAKE MIX?

Yes you could. You could use a vanilla cake mix and then just make the cinnamon roll filling and swirl it around. Then continue with the rest of the baking instructions. I think a butter pecan, white and yellow boxed cake mixes would all work as well.

INGREDIENTS NEEDED:
for the cake:
3 cups all-purpose flour
1 cup white granulated sugar
4 tsp. baking powder
2 large eggs
2 tsp. vanilla extract
1 1/2 cups milk
1/2 cup (1 stick) salted butter, melted

 for the cinnamon filling:
3/4 cup (1 1/2 sticks) salted butter, softened to room temp.
1 cup packed light brown sugar
2 tbsp. flour
1 tbsp. ground cinnamon

 for the glaze:
2 cups powdered sugar
5 tbsp. milk
1 tsp. vanilla extract

HOW TO MAKE CINNAMON ROLL CAKE FROM SCRATCH:

Preheat oven to 350F degrees. Spray 9×13 baking dish with nonstick cooking spray (I like the kind that has flour in it.) In a large bowl (or the bowl of your stand mixer), combine ingredients for cake (except melted butter.)

While your mixer is running, slowly add the 1/2 cup melted butter. Mix just until combined – overmixing flour in baked goods can make it tough and rubbery. Spread this batter evenly into your baking dish.

Now to make the filling. In a small bowl, combine all your filling ingredients: softened butter, brown sugar, flour and cinnamon. 

Stir until combined well.

Drop the cinnamon filling by spoonfuls onto the cake batter.

Now the artistic part. Take a butter knife and make swirly, marble-effect patterns all around the cake. Drag the knife through both the cinnamon and cake batter.

Bake the cake for about 35-40 minutes (it took about 40 minutes in my oven), until a knife inserted into the center comes out clean.

While the cake is baking, make the glaze. Whisk together powdered sugar, milk and vanilla extract in small bowl. Pour the glaze over the warm cake.

The glaze is gonna settle into all those nooks and crannies.Serve warm or at room temperature.

Enjoy!

Originally published: March 2012
Updated & republished: March 2020

HOMEMADE CINNAMON ROLL CAKE

This Homemade Cinnamon Roll Cake dessert has all the flavor of a cinnamon roll but in an easy cake with a vanilla icing drizzled on top!

FOR THE CAKE:

• 3 cups all-purpose flour
• 1 cup white granulated sugar
• 4 tsp baking powder
• 2 large eggs
• 2 tsp vanilla extract
• 1 1/2 cups milk
• 1/2 cup salted butter (1 stick) melted

FOR THE CINNAMON FILLING:

• 3/4 cup (1 1/2 sticks) salted butter softened to room temp
• 1 cup packed light brown sugar
• 2 tbsp flour
• 1 tbsp ground cinnamon

FOR THE GLAZE:

• 2 cups powdered sugar
• 5 tbsp milk
• 1 tsp vanilla extract

Instructions

FOR THE CAKE:

• Preheat oven to 350F degrees.
• Spray 9 x 13 baking dish with nonstick cooking spray (I like the kind that has flour in it).
• In a large bowl (or the bowl of your stand mixer), combine ingredients for cake (except melted butter).
• Don't overmix, just stir until combined.
• While your mixer is running, slowly add the 1/2 cup melted butter.
• Mix just until combined (overmixing flour in baked goods can make it tough and rubbery.)
• Spread this batter evenly into your baking dish.

FOR THE FILLING:

• In a small bowl, combine all your filling ingredients: softened butter, brown sugar, flour and cinnamon.
• Stir until combined well.
• Drop the cinnamon filling by spoonfuls onto the cake batter.
• Take a butter knife and make swirly, marble-effect patterns all around the cake.
• Drag the knife through both the cinnamon and cake batter.
• Bake the cake for about 35-40 minutes (it took about 40 minutes in my oven), until a knife inserted into the center comes out clean.

FOR THE GLAZE:

• Whisk together powdered sugar, milk and vanilla extract in small bowl.
• Pour the glaze over the warm cake.

Video

Notes

I think you could get away with only using one stick of butter in the cinnamon/sugar filling mixture. I think two sticks of butter makes this filling a tad heavy and therefore, it likes to sink to the bottom a bit while baking. Serve warm or at room temperature.

Nutrition

Calories: 538kcal | Carbohydrates: 82g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 81mg | Sodium: 203mg | Potassium: 288mg | Fiber: 1g | Sugar: 56g | Vitamin A: 690IU | Calcium: 150mg | Iron: 2mgi



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