Cinnamon Roll Cake

Everything you love about cinnamon rolls is rolled up into this light, fluffy cake. It's easy to make and a perfect easy dessert recipe.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 28

Servings large pieces

Calories 372kcal

Author Toni Dash

Ingredients

Cake

3 cups all purpose flour regular or gluten-free measure-for-measure flour blend
1/4 teaspoon salt
3/4 cup granulated sugar
3 teaspoon baking powder
1 1/2 cups milk
2 eggs
2 teaspoons vanilla extract
1/3 cup melted unsalted butter

Filling

1/4 cup melted unsalted butter
1/2 cup light brown sugar packed
2 tablespoon all purpose flour regular or gluten-free measure-for-measure flour blend
1 tablespoon ground cinnamon
2 tablespoon milk

Cream Cheese Glaze

4 ounces cream cheese softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
4-5 tablespoons milk

Instructions

Preheat oven to 350 degrees. Prepare a 9x13 baking pan with a non-stick baking spray.

Making the cake

In a large bowl, whisk together the 3 cups flour, salt and baking powder.
Whisk in the granulated sugar.
Add in the vanilla, eggs, melted butter and milk and mix everything together just until combined. Set aside.
In a medium bowl, mix together all of the filling ingredients: melted butter, brown sugar, flour, cinnamon and milk. Set aside. NOTE: if using the optional pecan filling in the Notes below use those ingredients.
Divide the cake batter in half. Pour half of it into the bottom of the prepared pan. Smooth for even thickness.
Divide the filling in half. Spoon half of it over the cake batter. Using a knife or toothpick, swirl the filling around to spread it out.
Pour the remaining cake batter on top and spread it out to the edges.
Spoon the remaining filling on top of the cake and use a knife or toothpick to swirl the filling around.
Bake for 30-35 minutes until a toothpick inserted into the middle comes out clean.

Cream Cheese Glaze (make while the cake is baking)

In a small bowl, using a mixer cream together the cream cheese, powdered sugar and vanilla.
Once mixture is smooth and free of lumps, add in the milk and mix again until combined.
Test the glaze with a spoon to see how thick it is. If you prefer a thinner glaze add another tablespoon of milk. NOTE: the glaze will remain the same thickness when added to the cake.
Pour the glaze over the cake while it’s warm and serve.
Store in the fridge, due to the cream cheese glaze, and warm up leftovers in the microwave before serving.

Notes

Options:

Add toasted pecans on top. To toast pecans, layer the pecans on a baking sheet and cook at 350 degrees for 6-10 minutes stirring often.

Add raisins. If you love raisins in cinnamon rolls: Soak 1 cup of raisins in hot water for 10-15 minutes. Drain and add plumped raisins directly to cake batter before dividing it and pouring it into the pan.

Make it a Poke Cake. Prepare the cake and filling as directed above. When the cake is done baking poke holes all over the top. Prepare this pecan filling (listed below) and pour it all over the cake allowing it to drizzle into the holes.

This would be best served immediately and same day.

Pecan Filling:

1/3 cup light brown sugar
1 tbsp. maple syrup
3 tbsp. butter
1/2 cup chopped pecans

Add all of the ingredients to a small saucepan and heat over the stove until the butter is melted and all of the ingredients are mixed together. Once the filling is nice and gooey immediately pour it all over the holes in your cake.

Nutrition