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Cinnabon Cinnamon Roll Cake - Easy Cinnamon Dessert Recipe
Jessica

Cinnabon Cinnamon Roll Cake

Moist cinnamon roll cake with buttery cinnamon swirls and cream cheese glaze. All the flavors of cinnamon rolls in easy cake form.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Breakfast
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour or gluten free flour blend
  • 1 cup granulated sugar
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups whole milk room temperature
  • 2 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup unsalted butter melted and slightly cooled
  • 1 cup unsalted butter softened for filling
  • 1 cup packed light brown sugar
  • 2 tablespoons all-purpose flour for filling
  • 1 tablespoon ground cinnamon
  • 2/3 cup chopped pecans or walnuts optional
  • 2 cups powdered sugar for glaze
  • 5 tablespoons milk or cream for glaze
  • 1 teaspoon pure vanilla extract for glaze
  • 4 ounces cream cheese softened, optional

Equipment

  • 9x13-inch baking pan
  • Large mixing bowls
  • Electric mixer
  • Whisk
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F. Grease a 9x13 inch baking pan and set aside.
  2. In a large bowl, whisk together 3 cups flour, 1 cup sugar, 4 teaspoons baking powder, and 1/4 teaspoon salt until well combined.
  3. In separate bowl, beat 1 1/2 cups milk, 2 eggs, and 2 teaspoons vanilla. Pour into dry ingredients and stir until just combined.
  4. Gently fold in 1/2 cup melted butter. Pour batter into prepared pan and spread evenly.
  5. For filling, beat 1 cup softened butter until creamy. Add 1 cup brown sugar, 2 tablespoons flour, and 1 tablespoon cinnamon. Mix until smooth and fluffy. Fold in nuts if using.
  6. Drop spoonfuls of cinnamon filling over batter. Use knife to swirl through batter, creating ribbons. Don't overmix.
  7. Bake for 35-40 minutes until toothpick inserted in center comes out clean. Top should be golden brown.
  8. Cool for 15 minutes. Whisk together 2 cups powdered sugar, 5 tablespoons milk, 1 teaspoon vanilla, and cream cheese if using. Drizzle over warm cake.
  9. Serve warm or at room temperature. Store in airtight container at room temperature up to 3 days.

Notes

  • Room temperature ingredients ensure smooth, lump-free batter
  • Don't overmix after adding flour to keep cake tender
  • Let cake cool 15 minutes before glazing for best absorption
  • Freeze individual slices up to 3 months for easy breakfast treats