Cinnamon Roll Cake

5 from 219 votes

Cinnamon Roll Cake

Cinnamon roll cake is a favorite breakfast treat in cake form. With a quick prep and cook time it's on the table in only 40 minutes!

Prep Time10

Cook Time30

Total Time40

Course: Breakfast

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

Cake

3 cups all-purpose flour
1 cup sugar
4 teaspoons baking powder
½ teaspoon salt
1½ cups milk
2 large eggs
2 teaspoons vanilla extract
½ cup unsalted butter, melted

Cinnamon Topping

¾ cup unsalted butter, softened
1 cup packed light brown sugar
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon

Glaze

2 cups powdered sugar, sifted
5 tablespoons milk
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F. Grease a 9x13-inch baking dish and set aside.
In a large bowl, mix flour, sugar, baking powder, salt, milk, eggs, and vanilla.
Slowly stir in melted butter and pour the batter into the prepared baking dish.
Cinnamon topping: In another bowl, mix softened butter, brown sugar, flour, and cinnamon. Dollop over the top of the cake mixture evenly.
Swirl your topping and cake mixture with a knife, only inserting it halfway into the batter and going up and down the length of the pan.
Bake for 28–32 minutes.
Mix all glaze ingredients in a small bowl. Drizzle over the cake while it is still warm.

Video

Notes

Frosting. This recipe uses a glaze topping, but you can make a cream cheese frosting instead.

Make ahead of time. Bake it 24 hours in advance and store, unglazed, covered at room temperature. You can also wrap the baked cake with plastic and foil and freeze for up to 3 months. Just reheat it in the oven for a few minutes to get warm before drizzling with the glaze.

Store leftovers, covered, on the counter for 3-4 days or wrap and freeze for up to 3 months.

Nutrition