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Delicious Cinnabon cinnamon roll cake topped with creamy icing and cinnamon

Cinnabon Cinnamon Roll Cake

A delicious and easy-to-make cake that combines the gooey goodness of cinnamon rolls with cake, perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1 cup milk
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 tablespoon cinnamon
  • 1 cup brown sugar
For the Glaze
  • 1/2 cup powdered sugar
  • 2 tablespoons cream cheese, softened
  • 2-3 tablespoons milk for glaze

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. In another bowl, combine melted butter, milk, eggs, and vanilla. Mix until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  5. In a small bowl, mix together brown sugar and cinnamon.
Baking
  1. Pour half of the batter into the greased pan, sprinkle with half of the cinnamon sugar mixture, then pour the remaining batter on top.
  2. Swirl the remaining cinnamon mixture into the batter with a knife.
  3. Bake for 25-30 minutes or until a toothpick comes out clean.
Glaze
  1. For the glaze, mix powdered sugar, softened cream cheese, and milk until smooth.
  2. Drizzle over the cooled cake before serving.

Notes

Serve warm, with whipped cream or a scoop of vanilla ice cream for added sweetness. Store in an airtight container at room temperature for up to three days or refrigerate for up to a week. Reheat individual slices in the microwave.