EVIL GOOD. This super easy cinnamon roll cake gives you the great taste of cinnamon rolls with a fraction of the work. I call that a huge win.
I love cinnamon rolls, but I'm moderately allergic to work. I want the great taste of homemade cinnamon rolls, simplified. Well, this is it. Just follow these easy step by step photo instructions.
This wonderful Cinnamon Roll Cake is ultra moist with gooey cinnamon swirls and topped with a glaze for that great cinnamon roll taste. Meet your new family favorite recipe.
Totally a five. My wife is on board with that.
This recipe has many similarities to my Daddy's Coffee Cake that I have made for years, but this is better. With all the butter, it stays moist for leftovers.
Many similar recipes are around the internet. Some call it cinnamon roll cake and some Cinnabon cake.
The oldest I can find is Cinnabon Cake on Food.com, but they are almost all the same. I'm cutting it down and providing more detailed instructions and just a few modifications.
This is a smaller recipe that most of my readers want. It fits nicely in a 6 by 9 baking dish. An 8 by 8 or a 9 inch round pan will also work.
For a double recipe, use a 9 by 13 cake pan. I do love leftovers.
My opinion only but this is not health-food. You can substitute whole wheat if you want, but it will not be as moist. Stay with standard all-purpose flour.
Sifting flour will make your flour "lighter" and your final results lighter and less dense. I think it is quite noticeable in this recipe.
If you don't have a sifter, then running the flour through a strainer will work. If you don't have that, then a whisk or fork can help. Or just skip the whole thing.
There is so much butter and so rich, smaller servings will make most people happy, but I have set the nutrition to six relatively large servings.
This is best served warm out of the oven. Store tightly covered at room temperature for up to 3 days but best if only one day.
Freezing is fine for up to 3 months, but I suggest freezing without the glaze and adding it later.
Preheat oven to 350° conventional.
Sift 1 ½ cups flour. You could skip the sifting, but it will improve the texture. See note.
Add ½ cup sugar, ¼ teaspoon salt, two teaspoon baking powder. Mix dry ingredients. Add one egg, ¾ cup milk, and one teaspoon vanilla. Mix well.
Melt ¼ cup butter in a microwave. Mix in well.
Prep a 9X6 baking dish with PAM and add batter.
Mix topping. ½ cup cold butter, ½ cup brown sugar, one tablespoon cinnamon, and one tablespoon flour. A dough cutter is good here. If you don't have that, dice the cold butter before starting and use a fork. Mix until crumbly. You can add ⅓ cup of chopped nuts if you wish.
Add the topping to the batter. Cut it into the batter with a knife. I moved the knife at 1-inch segments in both directions several times. Bake until a toothpick comes out clean. About 30 minutes.
Mix glaze. One cup of powder sugar, ½ teaspoon vanilla, and two tablespoons of milk.
Drizzle the glaze over the warm cake and evenly spread it over the cake.
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Editor's Note: Originally Published December 12, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.