Cinnamon Roll Cake Recipe

Indulge in this irresistible Cinnamon Roll Cake, adapted from Sonnie Otto! This recipe delivers all the gooey, cinnamon-sugar goodness of a classic cinnamon roll, baked into a convenient and easy-to-share cake. Get ready for a warm, comforting dessert that's perfect for any occasion.

Prep Time 20 mins

Cook Time 47 mins

Calories 287.4 kcal

Protein 5g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Cinnamon Roll Cake

Flour
1/2 teaspoon salt
Sugar
2 teaspoons baking powder
Milk
2 large eggs
Vanilla
Butter
1/2 cup packed light brown sugar (for topping)
1 teaspoon ground cinnamon (for topping)
Powdered Sugar

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How to Make Cinnamon Roll Cake

Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a large bowl, whisk together the cake flour, baking powder, baking soda, salt, and cinnamon.
Add the granulated sugar, brown sugar, and eggs. Beat until well combined.
In a separate bowl, combine the buttermilk and melted unsalted butter. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Pour batter into the prepared pan and spread evenly.
In a medium bowl, combine the brown sugar, cinnamon, and chopped pecans for the topping.
Sprinkle the topping evenly over the batter. Using a knife or toothpick, gently swirl the topping into the batter.
Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool slightly in the pan before drizzling with the cream cheese glaze (recipe below). Serve warm and enjoy!