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Love Cinnamon Rolls, But Not Making Them? This Cake Is For You

Cinnamon Roll Cake

My mom has always made nearly everything she cooks from scratch, including her famous cinnamon rolls. And really, there are few things in this world that are better than fresh, homemade cinnamon rolls. Warm, gooey, yeasty cinnamon rolls… oh man, now I’m hungry! :-)

Unfortunately, the “amazing cinnamon rolls” gene appears to have skipped a generation. No matter how hard I try, I just cannot seem to master the art of the cinnamon roll. The yeast, the rolling and cutting… all of it just escapes me. I’ve accepted this shortcoming of mine, but occasionally I get an unshakeable craving for a warm, cinnamon-y treat. It used to be a conundrum, but I’ve found the perfect solution: cinnamon roll CAKE.

That’s right! This cinnamon roll cake has all the warm, gooey goodness of cinnamon rolls, but it’s SO MUCH EASIER to make! If you can stir things together, you can make this cake. And I highly recommend that you do! :-)

Short on time? Try the canned cinnamon roll hack in my video at the end of this post!

Cinnamon Roll Cake

Cinnamon Roll Cake

Cake Ingredients:

  • 3 cups flour (regular or gluten-free)
  • 1 cup sugar
  • 1/4 tsp salt
  • 4 tsp baking powder
  • 1 1/2 cups milk
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/2 cup melted butter
Cinnamon Roll Cake

Cinnamon Swirl Ingredients:

Cinnamon Roll Cake

Glaze Ingredients:

  • 2 cups powdered sugar
  • 5 Tbsp milk
  • 1 tsp vanilla extract
Cinnamon Roll Cake

Directions:

In your stand mixer (or a large mixing bowl,) combine all of the cake ingredients.

When the batter is ready, pour it into a greased 9″ x 13″ baking pan.

Cinnamon Roll Cake

Next you’ll make the cinnamon swirl. Mix all of the swirl ingredients together in your mixer or a mixing bowl. Add the cinnamon swirl to the batter by dropping spoonfuls at a time around the pan.

Cinnamon Roll Cake

Use a butter knife to swirl the cinnamon filling and batter together, until the filling is evenly distributed. Put the pan in the oven to bake at 350 degrees for 35-40 minutes (or until a toothpick inserted into the center comes out clean.)

Cinnamon Roll Cake

While the cake is baking, prepare the glaze. Combine all glaze ingredients in a bowl and whisk until the mixture is thoroughly combined.

Cinnamon Roll Cake

When the cake is done, pull it out of the oven and drizzle the glaze over the top. You can eat it as soon as you want, but be warned, if you pull a piece out when the cake is still warm, it will be somewhat of a crumbly mess. A delicious mess, though! :-) Let the cake cool for a half hour or so if you want a more sturdy piece.

Cinnamon Roll Cake

Don’t have time for homemade cinnamon rolls? This is the next best thing!

YouTube video
Canned cinnamon rolls that rival Cinnabon!? Watch and see!

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Food & Recipes

  • Want to make this recipe, but am “old school” and need to print it out. The print out option has all the pictures, etc. (uses to much ink & paper). How do I get just the recipe ingredients and instructions. Thanks.

  • I am searching an easy raspy for Cinnamon Rolls, now I have got it. Thanks Jillee for this one. But I think we need to cut the cake with a sharp knife for perfect shape while we will serve it.

  • I made this but put them in muffin tins. A little more work but really needed the individual servings. They are amazing and were such a hit with the group I took them for. And they are great reheated in the morn. :) Thanks Jillee!

  • I made the Cinnamon Roll Cake Sunday morning for church breakfast and it was easy and delicious . Everyone loved it and I will definitely make it again. Cream cheese icing is a great idea and I will definitely try it that way. Thanks, Jillee, for another good thing. This one is a keeper.

  • Made this cake yesterday and had a piece this morning for breakfast. I made a cream cheese frosting instead of a simple glaze. This simple little cake was excellent. Thank you so much for the recipe. PERFECT!!

  • Hi Jillee!!
    My family loves Cinnamon Rolls so I am
    excited to make your Cinnamon Roll Cake as soon as possible !! Could you please tell me what 11 / 2 means in your ingredients
    (Amount of milk ) ????
    Thank you so much..
    Sharon

  • Jillee.
    I came across a tip completely by accident. I needed to press some slacks and didn’t want to get out ironing board. I had just put away some dishes from the cloth dish drip dryer pad. Then it hit me, why not use the pad as an ironing board. Presto, instant ironing board with the steam built right into it. I hope you can use this tip, I haven’t heard of it before, but that doesn’t mean a whole lot.
    Keep the tips coming. I use most of them you print.
    Juanita Beck
    Springfield, Illinois

  • I just made this for my family yesterday as a Valentines Day treat! It was super easy to make! This cake is amazing Jillee! Everyone loved it, particularly my son-in-law who says it may have just replaced his previous childhood favourite Hot Milk cake!

    If you’re looking for something a little less fussy than Cinnamon Buns but packing the same wonderful flavours give this cake a try – you won’t be disappointed!!

  • Hubby is always asking for cinnamon rolls. But it is a bit of a production to make them. Though to make the dough I use my bread maker. If he likes this maybe he will get them a little more often.

  • Greetings from Canada’s east coast, we are presently in the middle of a winter blizzard (brrr!!) and I made this cinnamon roll cake this afternoon, and I must say I am very pleased at how it turned out! My husband can’t stop eating it!! LOL I just love your website, great recipies, great ideas from a great person!! Keep up the good work Jillee! A faithful fan from Canada! Janice

  • Well said, Karen/Maria … I agree that readers can easily make any changes if we personally need them. I’m sure that Jillee doesn’t have time to cater to all the various requests her many readers could have! I’m gluten free myself, so I know the majority of recipes I see or receive will require substitutions.
    Since I’m not *paying* for these wonderful recipes, tips and ideas (teehee!), I’m just happy to have this ongoing wealth of information. Over the time I’ve been following her, Jillee’s Blog has become one of my top faves (out of many!) … Thanks for your continued generosity, Jillee!

  • I also struggled with cinnamon rolls. They give me life, but I can’t ever get the dough right. So I started buying frozen bread dough and viola! Awesome cinnamon rolls with half the work (and frustration).

    Love all of the great tips you bring us!!

  • hey there young lady,

    you come up with all theses interesting good recipes, but…………….where are the other good “sugar-free” recipes as well!!!!!
    keep in mind probably over half of your readers (like myself) are diabetics.

    thank you very much for your recipes for all the things you do come up with.
    cliff

    • Clifton, You can freely substitute with splenda, monkfruit or palm sugar to get a great tasting cinnamon roll-personally, I prefer monkfruit, but that is up to you. Easy to do without having to have Jillee come up with different recipes.

      • Agreed. Jillee does a tremendous amount of work to bring us tips and ideas to help make our lives easier. If we need to alter anything to suit our specific needs, we should do our due diligence and our own legwork.

        Post your findings so that Jillee can benefit along with anyone else in the same position as yourself. That’s teamwork. And in my opinion, a way of giving back to Jillee for all that she does for us.

    • The print friendly button just brings up a preview. From the preview, you can remove the images and any unnecessary text. That way, you only get the information you need!

  • I used to knock myself out making cinnamon rolls from scratch for the holidays. Then we started doing frozen. This looks good. As far as subbing for the sugar, I d use a stevia blend instead of the xylitol as it’s not easy to digest and can give people GI problems.

    • Carol, after you hit “Printer Friendly”, you have the option to scroll through the pages that will be printed and delete the parts you don’t want. You can delete images and whole paragraphs.

    • The print friendly button just brings up a preview. From the preview, you can remove the images and any unnecessary text. That way, you only get the information you need!

    • Annie, Maria is right there are many alternatives available to use in place of the sugar or part of the sugar in this recipe and many others. It may take you a time or two to perfect it but I would think it would be worth your effort to have something this delicious without the worry of all the sugar since the sugar seems to be an issue for you.

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