Cinnamon Roll Cake
This Cinnamon Roll Cake is exactly that… a cake that tastes JUST like a cinnamon roll! This fluffy cake has a double layer of cinnamon swirl, then it’s topped with a luscious glaze.
There are so many delicious cinnamon and cake inspired foods on Salt & Baker, a few you’ll love are:
- Homemade Cinnamon Rolls
- Cinnamon Chip Pancakes
- Cinnamon Roasted Butternut Squash
- Cinnamon Sugar Caramelitas
- Pumpkin Coffee Cake with a Cinnamon Spiced Glaze
And if you love cake:
Cinnamon Roll Cake Recipe
Every few months I crave homemade cinnamon rolls. It’s not often I give into my cinnamon roll cravings. The hassle of making a dough and letting it rise two separate times… that’s enough to steer me towards a more simple dessert option. But I’m thrilled to say you can have cinnamon rolls in the form of cake, and spend half the time making it!
How to make Cinnamon Roll Sheet Cake
Making this cake is really simple. Start by making the batter; cream the butter and sugars together for several minutes. Add the eggs, one at a time, beating well after each addition then mix in the vanilla bean paste.
Pro tip: you don’t have to use vanilla bean paste. If you prefer vanilla extract, or if that’s what you store in your pantry, substitute it 1:1.
Whisk the dry ingredients in a separate bowl.
With the mixer on low speed alternate adding the dry ingredients with the sour cream, starting and ending with the dry ingredients. Don’t over mix!
Pro tip #2: you can use sour cream or plain Greek Yogurt.
Use a rubber spatula to scrape down the sides and bottom of the bowl as needed.
Lightly spray a 13″x9″ baking dish with cooking spray.
Layering the Cake
Scoop half of the cake batter into the pan. Spread the batter into an even layer. Sprinkle half of the cinnamon sugar mixture over the batter. Scoop the remaining cake batter over the cinnamon sugar mixture. (See above pictures).
Pro tip #3: Use an offset spatula to make spreading the cake batter 1000X easier.
Sprinkle the remaining cinnamon sugar mixture over the cake batter, and using a butter knife swirl the cinnamon mixture into the top layer of batter.
You’ll have beautiful cinnamon swirls like so!
Bake the Cake
Now that the batter has been swirled with the cinnamon sugar, it’s time to bake the cake.
Place the pan in a preheated oven set to 350°F and bake for 43-46 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Mine baked for 45 minutes.
Remove the cake from the oven and allow it to cool.
While the cinnamon roll cake cools make the glaze/frosting. To make the glaze beat the butter, powdered sugar, vanilla, and milk together until it reaches a syrup-y like consistency.
Drizzle the glaze overtop the *almost* cooled cake.
I like to glaze the cake when it’s still slightly warm. I would do it when it’s fully cooled, but I don’t have the patience for that!
Plus, I love eating this cake when it’s still a tad warm… it practically melts in your mouth.
Oh! And would you believe me if I told you this easy cinnamon roll cake tastes just as good if not better the second day? Because it does. 🙂
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Cinnamon Roll Cake
- 1 cup butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 4 large eggs at room temp
- 2 teaspoons vanilla bean paste
- 3 cups all purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1 1/3 cups sour cream or greek yogurt
Cinnamon Sugar Topping
- 3/4 cup brown sugar packed
- 1 tablespoon ground cinnamon
- 4 tablespoons butter softened
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup milk
- Preheat oven to 350°F. Spray a 13x9 inch baking pan with cooking spray. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium speed for 2-3 minutes or until light and fluffy. Add the eggs, one at a time. Beating well after each addition. Scrape down the sides and bottom of the bowl. Add the vanilla bean paste, and mix to combine.
- In a medium bowl whisk the flour, salt, baking powder, and baking soda.
- With the mixer on low, alternate adding the dry ingredients with the sour cream, starting and ending with the dry ingredients. (Flour, sour cream, flour, sour cream, flour). Mix until just combined. Being sure to stop and scrape down the sides and bottom of the bowl as needed. Don’t overmix.
- Pour half of the batter into the prepared pan. Sprinkle half of the cinnamon sugar mixture over the batter. Scoop the remaining cake batter over the cinnamon mixture. Carefully spread the batter to make an even layer (use an off set spatula to make it easier). Sprinkle remaining cinnamon sugar mixture over the top of the cake. Using a knife, gently swirl the cinnamon sugar mixture into the top layer of batter.
- Bake cake for 43-46 minutes or until a toothpick inserted in the center of the cake comes out clean (mine baked for 45 minutes). Let the cake cool for a littel bit before glazing the cake.
Cinnamon Sugar Topping
- In a small bowl combine the brown sugar and cinnamon.
- Combine butter, powdered sugar, and vanilla in a bowl. Beat until combined. Slowly add in the milk a tablespoon at a time until it reaches a syrup-y like consistency. Drizzle over the cake once the cake has cooled slightly.