Cinnamon Roll Cake

5 from 4 votes

This cinnamon roll cake is soft, sweet, and full of warm cinnamon swirls. An easy recipe made without yeast, perfect for breakfast or dessert!

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: appetizer

Keyword: cinnamon roll cake

Servings: servings

Calories: 577kcal

Author: Kasey Schwartz

Equipment

Large mixing bowl
Rubber spatula
Measuring cup
Measuring spoon
9x13 cake pan
Two medium mixing bowls
Baking spray
Butter knife

Ingredients

Cake

3 cups all purpose flour
1 cup brown sugar
4 teaspoons baking powder
1 Tablespoon vanilla extract
2 eggs
1 cup milk
1/2 cup sour cream
1/2 cup melted butter

Cinnamon Filling

3/4 cup butter, softened
1 cup brown sugar
3 Tablespoons flour
1/2 teaspoons vanilla extract
1 Tablespoon ground cinnamon

Glaze

2 cups powdered sugar
2 Tablespoons melted butter
2 teaspoons vanilla extract
1/4 cup milk

Instructions

Preheat your oven to 350 degrees F and grease a 9x13 baking dish.
Start by making the cake. Add the flour, brown sugar, baking powder, vanilla, eggs, milk, and sour cream into a large bowl. Stir everything together well to form a smooth batter.
3 cups all purpose flour, 1 cup brown sugar, 4 teaspoons baking powder, 1 Tablespoon vanilla extract, 2 eggs, 1 cup milk, 1/2 cup sour cream
While stirring, slowly pour in the melted butter. Mixing the butter in a little bit at a time will help blend it well without causing the batter to separate.
1/2 cup melted butter
Pour the cake batter into your baking dish and spread it into an even layer in the pan.
Next, make the cinnamon filling. Mix all of the ingredients for the cinnamon filling together in a medium-sized bowl. The mix will look thick and sugary.
3/4 cup butter, softened, 1 cup brown sugar, 3 Tablespoons flour, 1/2 teaspoons vanilla extract, 1 Tablespoon ground cinnamon
Scoop spoonfuls of the cinnamon filling and drop it onto the cake batter. Put dollops of the cinnamon filling evenly across the surface of the cake batter until you have used all of the cinnamon filling.
Run a butter knife through the cinnamon filling and cake batter, swirling them together. Try to make a spiral or marble effect as you swirl the knife through the batter. You do not want to over-mix the cinnamon into the batter but keep the defined swirls.
Bake the cake in the preheated oven for 35 minutes. The top will be a light golden brown and a toothpick inserted into the center of the cake will come out clean.
Let the cake cool for about 10 minutes while you make the glaze.
To make the cinnamon roll glaze, whisk the powdered sugar, milk, melted butter, and vanilla together in a medium-sized bowl. Pour the glaze over the cake, spreading it across the entire top of the cake.
2 cups powdered sugar, 2 Tablespoons melted butter, 1/4 cup milk, 2 teaspoons vanilla extract
Slice the cake and enjoy while warm!

Notes

Don’t overmix the batter to keep the cake tender.
Keep cinnamon filling in defined swirls for best texture.
Use full-fat sour cream for best flavor and moisture.
Check for doneness early to prevent overbaking.

Nutrition