This Cinnamon Roll Cake has all the features of your favorite roll and is made entirely from scratch! Also, check out our video to see how to make it!
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HOW TO MAKE CINNAMON ROLL CAKE
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.
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!!
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Check out our video to see how to make this cake! Don’t forget to subscribe to our channel!
Related Recipes:
Better Cinnamon Roll Cake (Lighter) – much lighter on the sugar, butter and calorie side, this cake is moist and absolutely delicious! Plus, it looks like a giant cinnamon roll!
Cinnamon Coffee Cake Muffins – the sky high crumb topping on these muffins is quite irresistible! These are a must try!
Cinnamon Sugar Donuts ( Baked ) – one of the easiest baked donuts you will make! Dipped in butter and cinnamon sugar will make the weekend morning delicious!
Cinnamon Sour Cream Coffee Cake – easy coffee cake with a tender crumb and perfect crumb coating.
Cinnamon Roll Pretzels – salty pretzels coated in cinnamon sugar and drizzled with sweet glaze. The best snack ever!
- 3 cups all-purpose flour sifted
- 1/4 tsp salt
- 1 cup granulated sugar
- 4 tsp baking powder
- 1 and 1/2 cup milk
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup unsalted butter melted, 1 stick
- 1 cup unsalted butter softened to room temperature, 2 sticks
- 1 cup packed light brown sugar
- 2 Tbsp all-purpose flour
- 1 Tbsp ground cinnamon
- 2 cup powdered sugar sifted
- 5 Tbsp milk
- 1 teaspoon vanilla extract
- Grease a 9"x13" cake pan (or line it with parchment paper or aluminum foil and grease the sides and bottom). Set aside.
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, whisk together flour, salt, sugar and baking powder.
- Add milk, eggs and vanilla and whisk until smooth.
- Slowly add the melted butter and whisk until everything is smooth.
- Spread the batter in the prepared pan. Set aside.
- In a medium mixing bowl, beat butter with electric mixer until creamy.
- Add sugar, flour and cinnamon and beat until fluffy, about 2 minutes. (It will look crumbly at first but keep beating, it will come together.)
- Spread the filling over the cake batter, leaving at least 1 inch of space from the edge of the pan. Swirl gently with a off-set icing spatula or a rubber spatula.
- Bake the cake for 28 to 32 minutes or until the toothpick inserted in the cake part comes out clean.
- Cool the cake for 15 minutes. Pour the glaze over the cake and spread evenly.
- Sift the powdered sugar over a medium mixing bowl.
- Add vanilla and milk and whisk together until smooth and drizzling consistency. Spread over still warm cake.
- Keeps covered in room temperature for up to 3 days.
- Enjoy!
Julie M. says
Just had to share this wonderful, easy recipe with are Bible study group from church. They all raved about how great this was!!!!
Susanne Brewer says
Make this cake all the time.. Sooooo good and everyone loves it.
Patrick conley says
Just a couple quick tips to help those out that have never made this before.
After you have your dry mix all bended together. And it comes time to add the milk, eggs, vanilla, then the melted butter.
Take extra care to add the milk, then fully incorporate it in the mix. Then add eggs one at a time and whisk until fully incorporated. Then vanilla and melted butter.
I have made the mistake of putting the milk, eggs and vanilla together in the same bowl and figured I would just dump it all in at once. And my cake never would set up😞.
Which reminds me of one other tip. Don’t start baking this cake if you have to leave in 30 minutes. I have one in the oven right now and I am almost at 42 minutes and it’s still a little runny. It will often bake for 46-50 minutes. Or maybe I am over cooking it. If I am, then I don’t like the way the texture is at 32 minutes.
So my only real dispute with the recipe is the bake time . The recipe does say to add milk, eggs, then vanilla…
… it just doesn’t stress that you must do them separately. Happy baking. -Patrick
Ps.just pulled mine from the oven @350° & 47 minutes bake time(center rac/non convection/gas)
Katherine says
Um, wow. I just ate a piece hot out of the oven and oh. my. lanta. SO good! I especially love how easy it is to make. The cake is fluffy and the cinnamon mixture is perfect. A nice quick alternative to cinnamon rolls for when you have the craving but not the time. I can’t wait to eat it all and then make it again! ^_^