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Cinnamon Roll Cake
4.6 from 18 votes

Cinnamon Roll Cake

This easy Cinnamon Roll Cake is a must for Cinnamon Roll lovers! All the taste of your favorite cinnamon buns without any of the effort – simply delicious.

Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Servings: 12 slices
Calories: 551 kcal
Course: Cake
Cuisine: American

Ingredients

  • 350 g all-purpose flour plain / all purpose flour, 2¾ cups
  • 330 g sugar 1 ⅔ cups
  • 1 tbsp baking powder
  • ½ tbsp bicarbonate of soda (baking soda)
  • 200 g butter or margarine such as Stork, softened
  • 4 egg medium
  • 120 ml milk room temperature, whole or semi skimmed
  • 2 tsp vanilla extract or vanilla paste
Cinnamon Butter
  • 230 g unsalted butter melted, 2 sticks
  • 200 g brown sugar 1 cup
  • 3 tbsp flour plain / all purpose flour
  • 3 tbsp ground cinnamon
Glaze
  • 240 g icing sugar
  • 1 tsp vanilla extract
  • 4 tbsp milk or as needed

Instructions

Make the Cake Batter
    Cup of Yum
  1. Preheat the oven to 170C (340F) Fan Setting 180C (350F) regular setting. Mist a rectangular tin with cake release and line with baking paper letting the edges hang over the sides.
  2. Put the flour, sugar, baking powder and bicarbonade of soda in a large mixing bowl and mix together to combine. Add the softened butter, eggs, milk, and vanilla extract.
  3. Start beating at lowest speed setting until ingredients come together. Increase the speed to maximum and beat until the batter is completely smooth - about 30 seconds to one minute. Stop the mixer and scrape the bottom and sides of the bowl halfway through.
  4. Transfer batter to the prepared cake tin and level using a spatula.
  5. Lift the cake out of the tin using the overhanging paper and transfer to a wire rack to cool.
Make the Cinnamon Butter
  1. Combine melted butter, ground cinnamon, flour and brown sugar in a bowl until smooth.
  2. Drizzle this over the cake batter and use a stick or knife to swirl the cinnamon butter into the cake (to create a marbled effect).
Bake the Cake
  1. Bake for 35-40 minutes or until the cake is golden and feels springy to the touch. A skewer or knife inserted in the centre should come out clean – if not cook for a further 5 minutes.
  2. Cool the cake in the tin for 10 minutes then lift it out using the overhanging paper. The cake will be quite sticky as the cinnamon sinks to the bottom while baking. Use a cake lifter to carefully transfer to a large platter or tray.
Make the Glaze
  1. Mix the icing sugar, vanilla extract and milk in a small bowl to make a thick but pourable glaze.
  2. Drizzle the glaze over the still warm cake (or wait until it cools). Dust with a little ground cinnamon or add sprinkles.
Slice and Serve!
  1. Slice using a serrated knife, wiping the blade between slices.
  2. Serve immediately or store in a cake container at room temperature for 2-3 days. Cinnamon breakfast cake anyone? ;)

Notes

  • Unless specified otherwise all your ingredients including butter eggs and milk should be at room temperature in order to achieve a smooth batter. If one or more of the ingredients are cold they will cause your batter to split or look curdled.
  • If your milk is cold from the fridge then heat briefly in the microwave or saucepan until just tepid. Make sure the milk is body temperature - not too hot!
  • Place cold eggs into warm water for five minutes to bring them back to room temperature.
  • Cut cold butter into cubes and leave for an hour on your counter to warm up or use margarine (Stork).
  • If you are using self raising flour then add only 1 tsp baking powder (no baking soda).
  • Unless specified otherwise all your ingredients including butter eggs and milk should be at room temperature in order to achieve a smooth batter. If one or more of the ingredients are cold they will cause your batter to split or look curdled.
  • If your milk is cold from the fridge then heat briefly in the microwave or saucepan until just tepid. Make sure the milk is body temperature - not too hot!
  • Place cold eggs into warm water for five minutes to bring them back to room temperature.
  • Cut cold butter into cubes and leave for an hour on your counter to warm up or use margarine (Stork).
  • This is a great cake for bake sales and parties as it serves a big crowd. It keeps well in an airtight container for 2-3 days if you want to keep it all to yourself!

Nutrition Information

Calories 551kcal (28%) Carbohydrates 68g (23%) Protein 3g (6%) Fat 31g (48%) Saturated Fat 13g (65%) Cholesterol 92mg (31%) Sodium 470mg (20%) Potassium 184mg (4%) Fiber 1g (4%) Sugar 64g (128%) Vitamin A 1211IU (24%) Vitamin C 1mg (1%) Calcium 112mg (11%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 slices

Amount Per Serving

Calories 551

% Daily Value*

Calories 551kcal 28%
Carbohydrates 68g 23%
Protein 3g 6%
Fat 31g 48%
Saturated Fat 13g 65%
Cholesterol 92mg 31%
Sodium 470mg 20%
Potassium 184mg 4%
Fiber 1g 4%
Sugar 64g 128%
Vitamin A 1211IU 24%
Vitamin C 1mg 1%
Calcium 112mg 11%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.