Cinnamon Roll Cake

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.

Table of Contents

• Introduction
• 👨‍🍳The Recipe
• ♨️Recipe Size
• ✔️Tips
• 📖Breakfast Recipes
• 🖼️Step-by-Step Instructions
• 📖 Recipe

Introduction

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.

My Rating

Totally a five. My wife is on board with that.

👨‍🍳The Recipe

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.

♨️Recipe Size

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.

✔️Tips

The Flour

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.

Serving size

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.

Storage

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.

📖Breakfast Recipes

How to Cook Bacon in the Oven

How To Cook Sausage in the Oven

Glazed Cinnamon Biscuits

Easy Baked Blueberry Pancakes

Bacon American Fries

🖼️Step-by-Step Instructions

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.

📖 Recipe

Cinnamon Roll Cake

From Dan Mikesell AKA DrDan

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.

Tap to leave a Rating

4.78 from 40 votes

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings #/Adjust if desired 6

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Ingredients

US Customary - Convert to Metric

• ▢ 1 ½ cups flour
• ▢ ½ cup sugar
• ▢ ¼ teaspoon salt
• ▢ 2 teaspoons baking powder
• ▢ 1 egg
• ▢ ¾ cup milk
• ▢ 1 teaspoon vanilla
• ▢ ¼ cup butter

Topping

• ▢ ½ cup butter - cold
• ▢ ½ cup brown sugar
• ▢ 1 tablespoon cinnamon
• ▢ 1 tablespoon flour
• ▢ ⅓ cup chopped nuts - optional

Glaze

• ▢ 1 cup powder sugar
• ▢ ½ teaspoon vanilla
• ▢ 2 tablespoons milk

Instructions

Photos ONOFF

• 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. Melt ¼ cup butter in a microwave. Mix 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. 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 powder sugar, ½ teaspoon vanilla and two tablespoons milk.
  
• Drizzle the glaze over the warm cake and evenly spread over the cake.
  
• Serve warm.
  

Recipe Notes

Pro Tips

1. Fits nicely in a 6X9 dish but alternatively, you may use an 8X8 or a 9 inch round baking dish.
2. An easy recipe to double using a 9 X 13 standard cake pan. Cooking time will stay about the same.
3. Butter is a key component of this cake. Please use real butter.
4. 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 skip it.
5. Best warm out of the oven but otherwise store at room temperature covered tightly up to 3 days but only one day is better.
6. Can be frozen for up to 3 months but I suggest freezing without the glaze and adding before serving.

To adjust the recipe size:

You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition

Calories : 553 kcalCarbohydrates : 83 gProtein : 5 gFat : 23 gSaturated Fat : 15 gCholesterol : 62 mgSodium : 322 mgPotassium : 248 mgFiber : 2 gSugar : 56 gVitamin A : 782 IUCalcium : 141 mgIron : 2 mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Breakfast

Cuisine :American

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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.