This Cinnamon Roll Cake has all the features of your favorite roll and is made entirely from scratch!
~~~A lot of you had questions regarding spreading the cake and how it’s suppose to look like before and after baking, so I’ve updated the post with step-by-step photos. Hope this helps!~~~
Friends, I am absolutely crazy about this cake. Crazy! I am so excited to share it with you today!
Just like with these Lemon Burst Cookies (that most recipes call for cake mix but I was able to make them from scratch), I have been looking for a good recipe for a Cinnamon Roll Cake. So many recipes use a cake mix, a tube of biscuits or even cinnamon rolls. I don’t buy these because I love to make them using real ingredients, like flour and eggs. So I am here to tell you today that it absolutely possible to make a Cinnamon Roll Cake from scratch, which means that all you need is basic staples and you can make an irresistible treat without sacrificing the taste or having shattered expectations.
Because this cake tastes just like a cinnamon roll – everyone’s favorite sweet roll.
Every layer of this cake (the base, the cinnamon filling and the glaze) is made in just minutes using ingredients that you usually have in your pantry. I love it!!
It’s not only made from scratch but so ridiculously easy to make! Everything comes together so quickly and no special equipment is needed. The base is a delicious yellow butter cake with a perfect moist and delicate crumb. Melts in your mouth! The cinnamon filling is incredible and as soon as you make it – you will want to put it on everything! Heck, go ahead and smear your morning bagel with it! It is so good! The vanilla glaze is the perfect finishing touch on this cake. The amount of it makes it possible for the cake to be covered from top to bottom yet without soaking it and making a mess.
This is the pan I used.
Note: Some of you had a problem with the cinnamon filling burning on the edges of the pan while the cake is not done yet. I am making a not in the recipe not to spread the cinnamon filling all the way to the edge of the cake batter. Leave at least 1 inch of space from the edge. Thank you for the comments and letting me know!
Recipe just slightly adapted from Picky Palate.
Are you sold yet? Good, because you should make this cake this weekend.
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