Cinnamon Roll Cake

Soft doughy pastry, cinnamon filling, and a sweet, light icing to top it all off.

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This easy recipe for Cinnamon Roll Cake is just like your favorite gooey cinnamon roll – but baked to perfection in cake form. Its best features are a buttery cinnamon swirl and its yummy two-ingredient icing.

Love cinnamon rolls? Then you have to try out these Cinnamon Roll Cookies, this Cinnamon Roll Casserole or our Slow Cooker Cinnamon Roll Casserole. They will satisfy that soft, sweet, cinnamon pastry craving!

MORE CINNAMON RECIPES:
Fruit Salsa with Cinnamon Chips | Cinnamon Roll Monkey Bread

INGREDIENTS FOR CINNAMON ROLL CAKE

You will need:

Cake

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

Cinnamon Filling

• 1 stick (½ cup) salted butter, softened to room temp
• 1 cup packed light brown sugar                 
• 2 tbsp flour                 
• 1 ½ tbsp ground cinnamon                  
• ⅛ tsp allspice                  
• 1 tsp vanilla extract                 
• 2 tbsp milk

Glaze

• 2 cups powdered sugar                  
• ¼ cup + 1 tsp vanilla coffee creamer

SUBSTITUTIONS AND ADDITIONS

Coffee Creamer: You can substitute whole milk for the vanilla coffee creamer in this recipe.

HOW TO MAKE THIS CINNAMON ROLL CAKE RECIPE

STEP ONE: Preheat the oven to 350 degrees F. Spray a 9×13 baking dish with cooking spray. Set aside.

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

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

STEP FOUR: Slowly add dry ingredients to the wet ingredients while mixing on a low speed. Add the butter and continue to mix until well combined. Be careful not to overmix or your batter will become tough and rubbery.

STEP FIVE: Spread the cake batter evenly in the 9×13 baking dish.

STEP SIX: Now, to make the 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.

STEP SEVEN: Drop the cinnamon filling by spoonfuls onto 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.

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

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

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

STORAGE

IN THE FRIDGE: You can store leftover cinnamon roll cake on the countertop or in the fridge for 3 to 4 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 roll cake is really easy. Just cover it tightly in tin foil and place it in the freezer for up to 3 months.

Nothing beats the ooey-gooey flavor of a soft cinnamon roll. 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, cinnamon filling, and a sweet, light icing to top it all off.

MORE RECIPES YOU’LL LOVE

• Coffee Cake
• Blueberry Coffee Cake
• Pillsbury Biscuit Donuts
• Pumpkin Crunch Cake

Cinnamon Roll Cake

5 from 1 vote

Soft doughy pastry, cinnamon filling, and a sweet, light icing to top it all off.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 12

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Ingredients

  

1x2x3x

Cake

• 3 cup all-purpose flour
• 1 cup white granulated sugar
• 4 tsp baking powder
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup milk
• 1/2 cup vanilla coffee creamer
• 3 tbsp butter melted

Cinnamon Filling

• 1 stick salted butter softened to room temp
• 1 cup packed light brown sugar
• 2 tbsp flour
• 1 1/2 tbsp ground cinnamon
• 1/8 tsp allspice
• 1 tsp vanilla extract
• 2 tbsp milk

Glaze

• 2 cup powdered sugar
• 13 tsp vanilla coffee creamer

Instructions

 

Cake

• Preheat the oven to 350 degrees F. Spray a 9×13 baking dish with cooking spray. Set aside.
• In a large mixing bowl add sugar, eggs, vanilla extract, milk, and vanilla coffee creamer. Mix together using a hand mixer on medium speed.
• In another medium mixing bowl add flour and baking powder. Whisk together.
• Slowly add dry ingredients to the wet ingredients while mixing on a low speed. Add the butter and continue to mix until combined. Be careful not to overmix or your batter will become tough and rubbery.
• Spread the cake batter evenly in the 9×13 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 filling by spoonfuls onto 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 35-40 minutes, or until a toothpick inserted into the middle of the cake comes out clean.

Glaze

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

Notes

This cake is amazing reheated in the microwave!!

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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