Indulge in the Sweet and Scrumptious Cinnabon Cinnamon Roll Cake

If you’re a fan of cinnamon rolls, you’re going to love this Cinnabon Cinnamon Roll Cake recipe! This cake is an irresistible combination of moist and fluffy cake layers swirled with a rich cinnamon and butter filling and topped with a heavenly glaze. It’s the perfect dessert to make for special occasions or to satisfy your sweet tooth cravings any day. You won’t believe how easy it is to make and how delicious it tastes!

My family loves this Cinnabon Cinnamon Roll Cake recipe, and it has become a staple in our household. I still remember the first time I made it for my husband; he couldn’t stop raving about it and declared it as his new favorite dessert. Since then, I’ve made this cake for birthdays, holidays, and just because. Whenever I bake it, the house is filled with a warm and comforting aroma that instantly puts a smile on our faces. Trust me, once you try this cake, you’ll understand why it’s a family favorite.

Why This Cinnabon Cinnamon Roll Cake Is The Best

If you’re a fan of cinnamon rolls, then this Cinnabon Cinnamon Roll Cake is a must-try! Here are a few reasons why:

• It has all the flavors of a classic cinnamon roll, but with a cake-like texture that is easy to make and serves a crowd.
• The recipe is straightforward and simple, making it perfect for those who want to enjoy the taste of cinnamon rolls without all the fuss of making the dough and rolling it out.
• The cinnamon sugar filling is swirled throughout the cake, creating a beautiful marbled effect that looks as good as it tastes.
• You can customize this cake to your liking by adding your favorite nuts or leaving them out altogether.
• The powdered sugar glaze is the perfect finishing touch that adds just the right amount of sweetness to the cake.

Ingredients:

• 3 cups (360g) all-purpose flour
• 1/4 teaspoon salt
• 1 cup (200g) granulated sugar
• 4 teaspoons baking powder
• 1 1/2 cups (360ml) milk
• 2 eggs
• 2 teaspoons vanilla extract
• 4 tablespoons (56g) unsalted butter, melted
• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) brown sugar
• 2 tablespoons (16g) all-purpose flour
• 1 tablespoon ground cinnamon
• 2/3 cup (75g) finely chopped pecans (optional)
• 2 cups (240g) powdered sugar
• 5 tablespoons (75ml) milk
• 1 teaspoon vanilla extract

Directions:

Preheat your oven to 350°F (180°C) and grease a 9×13 inch (23×33 cm) baking pan.

In a large mixing bowl, combine the flour, salt, sugar, and baking powder. Add in the milk, eggs, and vanilla extract, and mix until everything is well combined.

Slowly stir in the melted butter until fully incorporated, then pour the batter into the greased baking pan.

In another mixing bowl, combine the softened butter, brown sugar, flour, cinnamon, and chopped pecans (if using). Mix everything until well combined.

Drop spoonfuls of the cinnamon sugar filling evenly over the cake batter, then use a knife to swirl the mixture through the cake.

Bake the cake for 25-30 minutes or until a toothpick inserted in the center comes out nearly clean.

While the cake is baking, prepare the glaze. In a large mixing bowl, combine the powdered sugar, milk, and vanilla extract, and whisk until smooth.

Once the cake is done, remove it from the oven and let it cool for a few minutes before drizzling the glaze over the top.

Serve the cake warm or at room temperature, and enjoy!

Notes:

• You can use any type of nuts you like or omit them altogether if you prefer.
• To make this recipe gluten-free, use a gluten-free flour blend.
• If you want a thicker glaze, add more powdered sugar to the icing.

FAQ

Can I make this recipe ahead of time?

Yes! You can make this recipe a day in advance and store it in the refrigerator. When ready to serve, warm the cake in the oven or microwave and drizzle the icing on top.

Can I freeze this cake?

Yes, you can freeze this cake. Wrap it tightly in plastic wrap or aluminum foil, and place it in a freezer-safe container. To thaw, remove the cake from the freezer and let it sit at room temperature for a few hours or overnight in the refrigerator.

Can I use margarine instead of butter?

While you can use margarine in place of butter, it may affect the taste and texture of the cake. Butter is recommended for the best flavor and texture.

Can I use a different size baking pan?

It is not recommended to use a different size baking pan, as it may affect the texture and baking time of the cake. Stick to a 9×13 inch baking pan as directed in the recipe for best results.

Can I use almond milk instead of regular milk?

Yes, you can use almond milk or any other type of milk you prefer in this recipe.

Cinnamon Roll Cake with Creamy Vanilla Icing

Touria

If you're a fan of cinnamon rolls, you're going to love this Cinnabon Cinnamon Roll Cake recipe! This cake is an irresistible combination of moist and fluffy cake layers swirled with a rich cinnamon and butter filling, and topped with a heavenly glaze.

Print Recipe Pin Recipe

Ingredients

  

• 3 cups 360g all-purpose flour
• 1/4 teaspoon salt
• 1 cup 200g granulated sugar
• 4 teaspoons baking powder
• 1 1/2 cups 360ml milk
• 2 eggs
• 2 teaspoons vanilla extract
• 4 tablespoons 56g unsalted butter, melted
• 1 cup 226g unsalted butter, softened
• 1 cup 200g brown sugar
• 2 tablespoons 16g all-purpose flour
• 1 tablespoon ground cinnamon
• 2/3 cup 75g finely chopped pecans (optional)
• 2 cups 240g powdered sugar
• 5 tablespoons 75ml milk
• 1 teaspoon vanilla extract

Instructions

 

• Preheat your oven to 350°F (180°C) and grease a 9x13 inch (23x33 cm) baking pan.
• In a large mixing bowl, combine the flour, salt, sugar, and baking powder. Add in the milk, eggs, and vanilla extract, and mix until everything is well combined.
• Slowly stir in the melted butter until fully incorporated, then pour the batter into the greased baking pan.
• In another mixing bowl, combine the softened butter, brown sugar, flour, cinnamon, and chopped pecans (if using). Mix everything until well combined.
• Drop spoonfuls of the cinnamon sugar filling evenly over the cake batter, then use a knife to swirl the mixture through the cake.
• Bake the cake for 25-30 minutes or until a toothpick inserted in the center comes out nearly clean.
• While the cake is baking, prepare the glaze. In a large mixing bowl, combine the powdered sugar, milk, and vanilla extract, and whisk until smooth.
• Once the cake is done, remove it from the oven and let it cool for a few minutes before drizzling the glaze over the top.
• Serve the cake warm or at room temperature, and enjoy!

Notes

You can use any type of nuts you like or omit them altogether if you prefer.
To make this recipe gluten-free, use a gluten-free flour blend.
If you want a thicker glaze, add more powdered sugar to the icing.