Cinnamon Roll Cake

Cinnamon Roll Cake



  • 3 cups Flour, All Purpose is good to use
  • ½ cup Butter, unsalted and melted
  • 1 cup Granulated Sugar
  • 2 Eggs, large
  • 1 tsp Vanilla Extract
  • 1 tbsp Baking Powder
  • 1 ½ cups Milk


  • 1 cup Butter, unsalted and melted
  • 1 cup Brown Sugar
  • 2 tbsp Flour
  • 3 tsp Cinnamon
  • Glaze:
  • 2 to 3 tbsp Milk
  • 1 cup Confectioners Sugar
  • 1 tsp Vanilla Extract


  • Preheat the oven to 350*
  • Spray a 9×13 baking pan with Non Stick Spray
  • In a mixing bowl combine the ingredients for the cake and pour it into a smooth layer in the pan
  • Mix together the ingredients for the topping
  • Pour on top of the cake batter
  • Use a knife to swirl the topping into the cake batter
  • Bake for 35 to 40 minutes or until a toothpick comes out clean
  • Remove the cake from the oven and set to the side
  • In a mixing bowl combine the ingredients for the Glaze and combine until it is smooth
  • Pour over the still warm cake
  • Let the Glaze set for a time before serving
  • Enjoy!

Nutrition Information:


Amount Per Serving: CALORIES: 538 | CHOLESTEROL: 81mg | CARBOHYDRATES: 82g | SUGAR: 56g | PROTEIN: 5g

Frequently Asked Questions:

Can I use salted butter in the cake and topping?

  • While unsalted butter is recommended for precise control of salt content, you can use salted butter.
  • Just be mindful of the overall saltiness, and adjust accordingly.

Is there a suitable substitute for whole milk in the cake batter?

  • Yes, you can use alternative milk options like almond milk, soy milk, or even buttermilk.
  • Ensure they are at room temperature for uniform mixing.

How long should I let the glaze set before serving?

  • It’s ideal to let the glaze set for at least 15-20 minutes, allowing it to thicken slightly.
  • However, you can serve the cake sooner if desired; the glaze will be a bit more liquid.

Can I make this cake ahead of time?

  • Absolutely! This cake is great for preparing ahead.
  • You can bake it, let it cool, and refrigerate overnight.
  • Warm it slightly before serving, and add the glaze just before serving for a fresh taste.

Can I add nuts or raisins to the cake for extra flavor?

  • Yes, you can customize the cake by adding chopped nuts or raisins to the batter before baking.
  • This addition provides a delightful texture and extra flavor.

Is it necessary to use a 9×13 baking pan, or can I use a different size?

  • While a 9×13 pan is recommended for even baking, you can use a different size with similar capacity.
  • Adjust the baking time accordingly and check for doneness with a toothpick.

Can I make this cake without eggs?

  • Yes, you can substitute each egg with alternatives like applesauce, mashed bananas, or yogurt.
  • Use 1/4 cup of the chosen substitute per egg.

How do I ensure the glaze has the right consistency?

  • Adjust the milk quantity in the glaze to achieve the desired consistency.
  • Add more milk for a thinner glaze or more confectioners sugar for a thicker one.

Can I prepare the cake ahead and freeze it?

Yes, you can freeze the cake without the glaze.

Wrap it tightly in plastic wrap and foil before freezing.

Thaw at room temperature and add the glaze before serving.