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pan of cinnamon roll cake with piece missing
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Cinnamon Roll Cake

The warm, gooey goodness of a cinnamon roll in a much shorter time.  No waiting for dough to rise when making this delicious cinnamon roll cake.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 servings
Calories 665kcal
Author Leigh Anne Wilkes

Equipment

Ingredients

Cake:

  • 3 cups flour
  • 1/4 tsp salt
  • 1 cup sugar
  • 4 tsp baking powder
  • 1 1/2 cups milk
  • 2 eggs
  • 2 tsp vanilla
  • 1/2 cup butter, salted melted

Topping:

  • 1 cup butter softened
  • 1 cup brown sugar
  • 2 Tbsp. flour
  • 1 Tbsp. cinnamon

Glaze:

  • 2 cups powdered sugar
  • 5 Tbsp. milk
  • 1  tsp. vanilla

Instructions

  • Mix together flour, salt, sugar, baking powder, milk, eggs, and vanilla.  Then slowly stir in the melted butter and pour into a greased 9x13 pan.
  • Next, mix together the butter, brown sugar, flour and cinnamon for the topping.  Drop evenly over the batter and swirl with a knife. 
  • Bake at 350 for 28-32 minutes.
  • Once cake is out of the oven, mix together the powdered sugar, milk, and vanilla for the glaze.  Drizzle over the cake while still warm.

Notes

  1. When swirling in cinnamon mixture, be sure to swirl down into the cake so the mixture is not just on the top.
  2. If you don't need a whole 9 x 13 inch pan of cinnamon roll cake, you can divide this recipe in half and use an 8 x 8 inch pan.
  3. The cake slices better if you allow it to cool a bit but I love a cinnamon roll warm so I cut into it anyway!!

Nutrition

Calories: 665kcal | Carbohydrates: 104g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 93mg | Sodium: 291mg | Potassium: 296mg | Fiber: 1g | Sugar: 76g | Vitamin A: 830IU | Calcium: 158mg | Iron: 2.1mg