Cinnamon Roll Cake

With a soft cake, cinnamon filling, and sweet, light icing to top it all off, this cinnamon roll cake is a delicious dessert option.

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Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Servings12

This easy recipe for cinnamon roll cake is just like everyone’s favorite gooey pastry baked to perfection in cake form. You will love the buttery cinnamon swirl and yummy two-ingredient sweet glaze.

Cinnamon Roll Cake Ingredients

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You’ll need:

For The Cake:

• 1 cup of white granulated sugar
• 2 large eggs
• 2 teaspoons of vanilla extract
• 1 cup of milk
• ½ cup of vanilla coffee creamer
• 3 cups of all-purpose flour
• 4 teaspoons of baking powder                                 
• 3 tablespoons of butter, melted

For The Cinnamon Filling:

• ½ cup of salted butter, softened to room temperature
• 1 cup of packed light brown sugar                 
• 2 tablespoons of flour                 
• 1½ tablespoons of ground cinnamon                  
• ⅛ teaspoon of allspice                  
• 1 teaspoon of vanilla extract                 
• 2 tablespoons of milk

For The Glaze:

• 2 cups of powdered sugar                  
• ¼ cup plus 1 teaspoon of vanilla coffee creamer

Substitutions And Additions

COFFEE CREAMER: You can substitute whole milk for the vanilla coffee creamer in this easy cinnamon roll cake recipe.

How To Make This Cinnamon Roll Cake Recipe

STEP ONE: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray. Set it aside.

STEP TWO: In a large bowl, add sugar, eggs, vanilla extract, milk, and vanilla coffee creamer. Mix together using an electric mixer at medium speed.

STEP THREE: In another medium mixing bowl, add the flour and baking powder. Whisk together.

STEP FOUR: Slowly add the dry ingredients to the wet ingredients while mixing on low speed. Add the butter and continue to mix until well combined.

STEP FIVE: Spread the cake batter in an even layer in the baking dish.

STEP SIX: In a small mixing bowl, add the softened butter, brown sugar, flour, cinnamon, allspice, vanilla extract, and milk.

Use a spoon to stir until no lumps remain.

STEP SEVEN: Drop the cinnamon mixture by spoonfuls on top of the cake batter. Use a butter knife and drag it through the cake batter, making a swirl pattern all around the cake. Make sure to get all the way to the sides.

STEP EIGHT: Bake the cake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

STEP NINE: To make the glaze, add powdered sugar and vanilla coffee creamer to a small bowl. Use a spoon to stir until no lumps remain.

STEP TEN: Pour the glaze over the warm cake. Let it cool completely before serving.

How To Serve

This homemade cinnamon roll cake would be a delicious snack or dessert when you are looking for something sweet, along with a cup of coffee, pumpkin spice latte, or homemade hot chocolate.

Love cinnamon rolls? Then you have to try out these cinnamon roll cookies or our slow cooker cinnamon roll casserole. They will satisfy that soft, sweet, cinnamon pastry craving!

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Storing This Cinnamon Roll Dessert

IN THE FRIDGE: You can store leftover cinnamon roll cake on the countertop or in the fridge covered in plastic wrap for three to four days.

When reheating, I find it best to place it in the oven just long enough to warm it back up and melt the icing.

IN THE FREEZER: Freezing your cinnamon cake is really easy. Just cover it tightly in tin foil and place it in the freezer for up to three months.

Nothing beats the ooey-gooey flavor of soft homemade cinnamon rolls. Until now! This recipe for cinnamon roll cake has all of the flavors you love from a classic cinnamon roll, in cake form. Soft doughy pastry, buttery brown sugar cinnamon filling, and a sweet, vanilla icing to top it all off.

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Cinnamon Roll Cake

5 from 3 votes

With a soft cake, cinnamon filling, and sweet, light icing to top it all off, this cinnamon roll cake is a delicious dessert option.

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 12

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Ingredients

  

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Cake

• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup milk
• ½ cup vanilla coffee creamer
• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 3 tablespoons butter, melted

Cinnamon Filling

• ½ cup salted butter, softened to room temperature
• 1 cup packed light brown sugar
• 2 tablespoons flour
• 1½ tablespoons ground cinnamon
• ⅛ teaspoon allspice
• 1 teaspoon vanilla extract
• 2 tablespoons milk

Glaze

• 2 cups powdered sugar
• ¼ cup vanilla coffee creamer
• 1 teaspoon vanilla coffee creamer

Instructions

 

Cake

• Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
• In a large bowl, add sugar, eggs, vanilla extract, milk, and vanilla coffee creamer. Mix together using an electric mixer at medium speed.
• In another medium mixing bowl, add the flour and baking powder. Whisk together.
• Slowly add the dry ingredients to the wet ingredients while mixing on low speed. Add the butter and continue to mix until well combined. 
• Spread the cake batter in an even layer in the baking dish.

Cinnamon Filling

• In a small mixing bowl, add softened butter, brown sugar, flour, cinnamon, allspice, vanilla extract, and milk. Use a spoon to stir until no lumps remain.
• Drop the cinnamon mixture by spoonfuls on top of the cake batter. Use a butter knife and drag it through the cake batter, making a swirl, marble-like pattern all around the cake. Make sure to get all the way to the sides.
• Bake the cake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Glaze

• To make the glaze, add powdered sugar, and vanilla coffee creamer to a small bowl. Use a spoon to stir until no lumps remain.
• Pour the glaze over the warm cake. Let it cool completely before serving.

Notes

• Be careful not to overmix, or your batter will become tough and rubbery.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.

Nutrition

Calories: 465kcal | Carbohydrates: 83g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 57mg | Sodium: 121mg | Potassium: 271mg | Fiber: 1g | Sugar: 56g | Vitamin A: 397IU | Calcium: 135mg | Iron: 2mg

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