Description
This Cinnabon Cinnamon Roll Cake captures the gooey, buttery, cinnamon-rich flavor of classic cinnamon rolls in a simple, one-pan cake—no yeast or rising time required. Topped with a sweet glaze, it’s perfect for brunches, holidays, or cozy treats.
Ingredients
3 cups all-purpose flour
1 cup granulated sugar
1 tbsp baking powder
½ tsp salt
1½ cups milk
2 large eggs
2 tsp vanilla extract
½ cup (1 stick) unsalted butter, melted
1 cup unsalted butter, softened (for swirl)
1 cup light brown sugar, packed (for swirl)
2 tbsp all-purpose flour (for swirl)
1 tbsp ground cinnamon (for swirl)
2 cups powdered sugar (for glaze)
4–6 tbsp milk (for glaze)
1 tsp vanilla extract (for glaze)
Optional: pinch of salt or a splash of cream cheese (for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add milk, eggs, vanilla extract, and melted butter. Mix until just combined—do not overmix.
- Pour the batter into the prepared baking dish.
- In a separate bowl, cream together the softened butter, brown sugar, flour, and cinnamon for the swirl.
- Drop spoonfuls of the cinnamon mixture over the cake batter, then swirl it gently with a butter knife.
- Bake for 35–40 minutes or until a toothpick inserted into the center comes out mostly clean (some cinnamon swirl is fine).
- Let the cake cool for 10–15 minutes after baking.
- Whisk together powdered sugar, milk, and vanilla extract to make the glaze. Adjust consistency with more or less milk as needed.
- Drizzle the glaze evenly over the warm cake. Allow it to soak slightly before serving.
Notes
For extra gooey texture, pour ¼ cup heavy cream over the batter before baking.
Cut the recipe in half and bake in an 8×8-inch pan for a smaller batch.
Add chopped apples, raisins, or cream cheese for variations.
Use a 1:1 gluten-free flour blend for a gluten-free version—ensure baking powder is also gluten-free.
Chopped pecans or walnuts can be added to the cinnamon swirl for extra crunch.
Store covered at room temperature for 3–4 days, or freeze before glazing.
Microwave individual slices for 10–15 seconds to reheat.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
