Cinnamon Roll Cake

This recipe was originally published on January 11, 2012. It was updated on January 19, 2023.

This Cinnamon Roll Cake has the ooey gooey-ness of cinnamon rolls with a fraction of the work. With a cinnamon filling swirled into every bite and a delicious vanilla glaze on top, this recipe is sure to be a show stopper wherever it goes!

Slice of Cinnamon Roll Cake on a white plate with vanilla glaze drizzled overtop.

Sometimes a good recipe just needs a facelift. I have been blogging for almost 13 years. That is a long time. Some of the recipes on here could definitely use some updating. This one is an oldie but a goody!

Cinnamon Rolls are one of my all time favorite treats. But they are a process. Not to say that process isn’t worth it, but sometimes you just don’t have the time in a day to babysit the dough.

Cinnamon Roll Cake in a white baking dish with a slice removed.

This recipe is a cross between a cinnamon roll and coffee cake. What makes this recipe more like a cinnamon roll is the gooey cinnamon filling. It stays gooey. I notice a lot of comments regarding the gooeyness of the layer and how it kind of falls towards the bottom, and that is exactly what it is supposed to do. That is what provides it with the gooey-gooey texture of a cinnamon center. AKA…The best part of the cinnamon roll in my opinion.

Two pictures side by side. One image showing the ingredients of the cinnamon filling and the other of it mixed together.

Cinnamon filling dolloped on top of an unbaked white cake.

The filling is thick and paste-like in consistency. It then swirled in the cake batter to create a beautiful presentation as well as a delicious cinnamon sugar bite every single time. The key is to swirl it more than you think you need to. Otherwise you will have bigger pockets of dense cinnamon filling and pockets of just cake.

Cinnamon filling swirled in a white cake in a white baking dish.

This cake has a baking range. Mine cooks in about 40 minutes exactly. Depending on the heat of your oven, it may take a little shorter or a little longer. I’ve seen some comments saying it took them about 50 minutes. Keep an eye on it starting at 35 and watch. You know it is done with a knife of toothpick come out clean.

Slice of Cinnamon Roll Cake on top of a white plate.

It is then drizzled with a vanilla glaze to complete the entire feel of a cinnamon roll.

Trust me when I say, if you are an ooey gooey cinnamon roll lover, this is the recipe for you! Each bite just melts in your mouth. It is a heavenly dessert that is sure to be asked for again and again.

Two images side by side. One image displays ingredients for a vanilla glaze and the other shows them mixed together.

Cinnamon Roll Cake

The ooey gooey-ness of cinnamon rolls with a fraction of the work! This is seriously an incredible recipe!
Prep Time 15 minutes
Cook Time 35 minutes
Servings 16
Calories 398kcal


  • 3 cups flour
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 4 teaspoons baking powder
  • 1 1/2 cups milk
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/2 cup butter melted


  • 1 cup butter softened
  • 1 cup brown sugar
  • 2 Tablespoons flour
  • 1 Tablespoon cinnamon


  • 1 cup powdered sugar Add more as needed for desired consistency.
  • 3 Tablespoons milk can use heavy cream as well. Add more as needed for desired consistency.
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon salt


  • Preheat oven to 350 degrees F. Spray a 9×13 glass baking pan with cooking spray. Set aside.
  • In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined, slowly stir in the melted butter. Pour into the prepared 9×13 baking pan.


  • In a large bowl, cream butter, brown sugar, flour and cinnamon together until well combined and creamy.
  • Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
  • Bake at 350 for 35-50 minutes or when a toothpick inserted near the center comes out nearly clean. Mine is usually cooked perfectly at 40 minutes, but start watching at 35 minutes. Every oven varies.


  • In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk.
  • Drizzle evenly over the warm cake. Serve warm or at room temperature.


Calories: 398kcal | Carbohydrates: 54g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 320mg | Potassium: 99mg | Fiber: 1g | Sugar: 35g | Vitamin A: 605IU | Vitamin C: 0.02mg | Calcium: 119mg | Iron: 1mg
Tried this recipe?Tag @nikki_chefintraining in your picture on Instagram so we can see what you have been up to in your kitchen!

recipe from: Grin and Bake It


Slice of Cinnamon Roll Cake on top of white plate and drizzled with glaze.

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: breakfast, cake, dessert

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  1. Shannah @ Just Us Four

    Wow, that looks absolutely delicious! I love cinnamon rolls and this looks like a great new take on that.

    1. Kelly


      I am not a baker. This recipe for cinnamon cake was easy for beginners, so delicious! I didn't have any powdered sugar for the glaze, so I blended my sugar in a blender on high until it turned into powder. Worked wonderfully.

  2. Tinuke B

    I made your cinnamon rolls and sent them off to the inlaws as a thank you for babysitting! I hear they went down a treat!I'll have to try out this cake recipe at some point over the weekend I think!Thanks for sharing!

  3. Brittney

    Made this cake today and it was AMAZING! thanks spook much for this amazing recipe!!!

  4. LoLy

    This is soooooooooooo LOVELY and warming, Thank you for sharing :)xxx

  5. Venessa

    I am with you girlfriend on the whole cinnamon roll thing! I am making this just as soon as I finish typing! Thanks!

  6. Anonymous

    Made This cake today, and my daughter is licking her plate clean.:)

  7. Veronica and Daniel

    Excuse me while I wipe the drool off my keyboard ;) This looks so yummy...I might just have to do some baking tonight!

  8. Anne @ Domesblissity

    Hi Nikki! Who doesn't love cinnamon rolls? This cake looks amazing. I think I've made something similar but lost the recipe so thanks very much for sharing it. My hips will thank you forever! LOL If you get a moment, would you mind sharing it at my second "Thriving on Thursdays" linky party here in Australia? I know a lot of my readers would love to see what you make. I know I do! @ Domesblissity xx


    I need to stop reading your blog, I swear I put on 5 lbs just looking at all these fabolous dishes you make. My daughter would love for me to make this for her, maybe I'lls surprise her this weekend?

  10. mividaenundulce

    What I really like from this recipe is that does not need yeast, you know, bread or regular cinnamon rolls are more tasting when having yeast, but it takes too long, so when I see this kind of recipe I just jump on it and bake it.

  11. Cammie

    I made this yesterday, it was even better than it looks! This is a tastey and easy recipe one I will definately make over and over!!!

  12. Anonymous

    gonna STOP and make this right now...i'll let you know my review:)))

  13. Anonymous

    Well..i made this but also made a big mistake. I melted my butter for the topping, did not have 2 more sticks so i uses it melted which was a runny topping..i thought i'd go with it anyway knowing i would have a different outcome..end result, edible and i'm thinking i will increase the cinnamon when i try this again...So simple, and simple is good!

  14. Kelly P

    I made these last night.... WOW! very yummy - forget making cinnamon rolls.. i'll just make your cake.. thanks for sharing!

  15. Anonymous

    Making this, this a.m. Looks great in the oven so far! Can't wait to try it!

  16. Anonymous

    The topping turned out gooey for some reason. Cake was done when toothpick inserted, so confused why the topping was so gooey. Is it suppose to be that way? Cake had great flavor!

    1. Heather

      The same thing happened to me as well. I am a good baker, but, my first attept at this cake was hilarious--it was still jiggly after 32 minutes-( which was the recipe I had). I really wanted this cake in a bad way-after smelling it. I threw that one out and made it again--I realized when you add the topping, you really need to swirl it arund good. Otherwise is sinks to the bottom, and does not get baked. I did make it again, however I left in oven for over 35 min, and it turned out better. I have been reading people's comments and only a few, ( an myself), seem to have had an issue with this. I am glad I was not the only one- *)

    2. Yiotta

      I left mine in the oven for 50 minutes!!! Its absoloutly gorgeous and cooked really good but my topping sank to the bottom too!!!! And i did swirl!!!! Id make it again even if tge topping went to the bottom coz it tastes sooo good!!!!!

    3. Wndblws

      Thanks so much for your post was about to panic when after 35 minutes the middle wasn't near enough done to take out of the oven, so I started to review the comments to see what went wrong. After reading your post I felt so much better. I Will just continue to cook and check in 5-10 min increments.

    4. Laura


      This cake is fantastic, but I did have to cook it for 50 minutes for it to be cooked. It is super moist and incredibly good. I have an oven thermometer so I'm sure it was baking at 350. At 35 minutes, it was still very gooey and not done. Glad I'm not the only that needed more cooking time.

    5. Alice Lawson

      I found this same recipe somewhere else and there were very few differences with the exception of the topping. The other one called for 1/4 cup melted butter instead of 1 cup; and 1/2 cup brown sugar instead of 1 cup. So I used the topping for the other cake and it swirled in better and didn't sink to the bottom.

  17. Anonymous

    Just made this and it is soooo good and soooo easy!!!!

  18. hort7830

    Oh man these are 'sin'namon rolls! LOVE!

  19. Angie from Dear Spring Green

    Made it tonight for dessert- um, it is too good! So much for that "eating healthier" in the new year thing! Found you via Pinterest!

  20. Anonymous

    i had put my in for 29 min and it was so runny i had to leave it in for another 10 plus minuets. did anyone else have this problem?

    1. Heather too. I left mine in for over 40

  21. Anonymous

    I made this cake last night and it is T H E - B O M B My son has already requested it for his birthday in April!

  22. Maria

    This is such a good idea to turn the cinnamon buns everyone loves into a cake! Sounds absolutely delicious!

  23. Hillary

    I made this two days ago and it was AMAZING! The only thing I did differently was, when I saw how thick the batter is, I layered half the batter, dolloped the topping on, then added the other half of the batter on top of that. I think it's easier to get the topping all the way through the thick batter that way, but I haven't tried it the original way.

  24. Anonymous

    i made this cake yesterday and it is awesome. i baked mine for 30 mins and it was still "jiggly" when removing so i baked for 5 more mins. insert a knife and still not set so baked for 2.5 more mins and it was perfect. :-) thanks so much for sharing this recipe. it is definitely going in my cookbook :-)

  25. Anonymous

    Baking this right now. Can't wait to see how this turns out!

  26. Carrie - young living oil lady

    I make cinnamon rolls from scratch(nondairy version) and love how I can turn it into a cake! I can't wait to make this recipe! I want some NOW! Delish! Thanks for sharing!

  27. Andi's English Attic

    I followed your link today via Tidymom. I love anything cinnamon flavoured, and so I made them. This afternoon. A mere two or three hours after visiting you. They are DELCIOUS! The glaze makes them just a little too sweet for me so I'll leave it off next time, but thank you, thank you for this recipe. xx

  28. Anonymous

    Seen these on pintetest. Made them. Delicious! Took a bit longer to cook for me but oh so yummy! Thanks!

  29. Lindsey

    Just made this for my family tonight! Sadly my little sister fell asleep before she got to try it, so I made a batch of them in muffins tins. They will be the perfect portable breakfast for her and my brother on the way to school in the morning! I have the remainder of the batter in the oven now to make a giant cinnamon roll! It was incredibly easy and I'm sure I will be making it again! Thanks! :)

  30. Britt

    Made this last night. It was a hit!

  31. Anonymous

    I made this cake this morning and it's in the trash! I followed the directions perfectly however, it took about 15 minutes longer to cook and then my family tried it and all deemed it to the trash! I was really looking forward to this recipe and hate that it was wasted.

  32. Tara Edwards

    I didnt care for this. Baked it longer (ended up being 37 minutes)... Didnt use all the glaze, and I found it to be way too sweet. I thought the cake part tasted a bit too "doughy" (for lack of better word). Just not a fan. 2 of 3 kids liked it... Was hoping for a show stopping breakfast but we just didnt care for it. Great idea though!

    1. tammy


      I also found it can taste the flour..did not go over well

    2. Burgandyrain


      I had the same experience. I made it exactly like the directions stated. The topping did not swirl very well at all and the cake itself is very very bland. I ended up with huge chunks of topping in places and none in others even though I swirled and swirled. It split where there was topping in the a big gaping hole. There is way too much butter in this and I think that is where the chewy comments are coming in. If I made this again, I would probably use a different batter for the cake part. I think I would do as another suggested and put the topping in the middle of half the batter and cover with the rest of the batter. Had to cook if for 5-10 minutes longer than stated and is rock hard on the edges and doughy in the middle.

  33. Anonymous

    making this cake as i type. it looks gooood. better be. or i'll be angry. you won't want to see me when i'm angry. so let's hope it's goood.

  34. Anonymous

    Just made this! Huge hit for the whole family and I love that the ingredients are basic! We had everything we needed without having to run to the store. I am going to try individual ones in cupcake for for a birthday brunch!

  35. Tracy

    Just got done eating this warm out of the oven, I forgot to add the eggs and it was so good!!! One of my favorite Pinterest recipes so far.

  36. Anonymous

    I made this, and it is literally the best recipe i've ever made! sooooo delicious right out of the oven, my entire family loved it! i'm making it again next time i visit home :)

  37. Anonymous

    Oh my goodness! I JUST made this! It smelled SO good, I couldn't wait for it to cool, so I didn't. ;) Warm, yummy, cinnamony-ness! The cake portion of this is very good! I already have several ideas for it for other cakes. I followed the recipe, but I used a dark, non stick pan with a very small spritz of PAM in the bottom (spread around with paper towel) cooking times were spot on for me. I used unsalted butter for cake, salted sweet cream butter for topping. Didn't measure for icing, just eyeballed some powdered sugar, vanilla and milk. Next time, I might do a cream cheese icing. I WILL be making this again! Thank you so much!

  38. Anonymous

    I made this in my convection oven and it took nearly 40 minutes to cook. I originally set the timer at 29 minutes but the cake was still like soup. Finally, it cooked at 38 minutes and it was PERFECT, not over done at all!

  39. Marie Bock

    This recipe looks so tasty! We usually have the cinnamon rolls from the refrigerated section on Saturdays as a family. I am going to have to make these instead. I think waiting until Saturday might be to long... yum.

  40. Anonymous

    My Husband made this for our Church small group it was a HIT!!!! it is easy and taste so good... I place things on "Is it worth the calories" OHHHHH so worth it!!!! time to make it again for the family :)

  41. Beverly & Olivia

    My daughter and I made this for Sunday lunch with the family and it was outstanding. We made one change to the cake - we used only one stick (1/2 cup) of butter in the topping. It was ready after about 30 minutes in the oven without the extra butter. We also decided that half of the glaze is plenty. We put it in a ziplock bag, snipped the corner and drizzled it over the cake. We will definitely be making this again.

  42. Anonymous

    Made this tonight for dessert with friends. It was a hit!!! Everyone loved it.

  43. Wesley and Kristin Betenson

    I just got done making it, my husband will be taking it to a pot luck. I hope it is delicious. I'm not 100% sure I like the frosting on top (taste wise) so I might look for something else to use in the future. The cake itself looks amazing. Im a little jealous I wont get any.

    1. ProBaker

      If you add 1/2 a cup of cream cheese, it will taste much better!

    2. ProBaker

      Ok, I just made it and it came out pretty nice! I added the 1/2 cup of cream cheese to the glaze, as well as 2 tbls butter, a pinch of salt, and vanilla & cinnamon, and cut back on the powdered sugar by 1/2 cup. Also, if you have a pastry bag, put the filling in that, and squeeze it out in rows onto the cake batter. If no pastry bag, cut the corner out of a plastic bag. Then run the knife thru it. It comes out more even that way. And I added pecans, as someone else mentioned. Quick recipe and my husband will love it!!

  44. Anonymous

    This cake was so freakin good! I made it and sent pics to family and friends, immediately they wanted to know the recipe. yum-o!

  45. Militaryarmymom

    Made this today with my five year old daughter. Can I say YUMMMMY!! I did cut the butter down by half on the topping and it still came out great.

  46. Anonymous

    This recipe looks great! I'll be trying it in a few short minutes. Can't wait! I would like to point out a possible glitch, though....when you go to print the recipe out, the ingredients for the Topping and Glaze are missing.

  47. LuLu

    Oh my goodness..... I decided to try this recipe yesterday and it was sooooo good!! I, too melted my butter for the topping... but I just wound up doing some extra swirling. It kinda made my cake soggy in parts.... but delicious nonetheless! Next time I make it... it will be PERFECT!

  48. Anonymous

    I made this last night and served it this morning and just had a few tips. First of all, I don't think the cook time is long enough. I had to leave it in for about 45 minutes for the middle to firm up. The edges were still great and not overdone or dried out. Second, I think you could cut back on the glaze if you wanted. It seemed like there was way more than what was needed but we are trying to eat a little healthier around here so that may be why I think it was too much. Third, using the ingredients listed and no substitutions, this had 141 calories per serving. Not too bad for how delicious it is! I made it in a 9x13 and cut it into 24 pieces. I would definitely make this again and it is going to be added to my cookbook full of yummy recipes! :)

  49. Anonymous

    I have just made it! I must say this is soooo delicious! However, this is not a standard cake, when you cut a piece and have it with a cup of tea; this is more of a dessert. As above, I agree that the cooking time should be around 45 min, otherwise it will be still raw. I also think there is too much butter in the recipe, the cake turned out soggy in some parts and when I removed the cake from the tin there was probably good 4 tablespoons of melted butter left in the tin. Otherwise lovely cake.

  50. Kirsten

    What wonderful cake! Thanks for the recipe! I didn't read the comments beforehand, but my cake needed 50-55 minutes of baking. My husband's already pleading with me to make more :)

  51. Mommy

    yes i left mine in longer as well.. i also wasn't sure if i was supposed to put all that glaze on top.. seemed like alot

  52. Anonymous

    Hi, I know this may sound silly but would you mind telling me what kind of flour you used? Was it all-purpose flour? thanks!

    1. Heather

      yes, all purpose flour

  53. Anonymous

    Made this and it turned out amazing! Next time I'm going to add raisins and pecans and see how it turns out!

  54. Anonymous

    This recipe is easy and taste amazing!!! Just exactly like a cin. roll without all the work!!! Thank you so much

  55. Anonymous

    What kind of flour is used to make this cake? All-purpose, self rising??

  56. leah

    is it neccesary to do it in a glass baking pan?

  57. Tanya

    I just made this tonight! I literally waited 5 mins and had to have a giant piece. Soooooo delicious. Thanks for great recipes! I will be trying more;)

  58. Kristin

    When I try to PIN this to PINTEREST, it take me to the Cinnamon Roll PANCAKES :( I don't want to pin the pancakes, want to pin this!! Any suggestions as to how I can PIN this particular recipe?!

  59. erika cronin

    Just asked you where this recipe is. Found it! :) And am already salivating a little at the thought of getting to enjoy in on father's day!!!

  60. Kelly

    These just came out of the oven. I tried a little corner and the glaze is way too sweet. Next time I will use probably half the amount or less because I do not like that tooth-aching sweet quality most desserts have. But otherwise this recipe is a keeper, thanks! I may even try a maple glaze next time...

  61. Cas Marino

    I read this recipe, Nikki, and everything else in the world just ceased to exist. Seriously: I'm staring at the picture, imagining this in my mouth, and realizing I no longer know math, or how to conjugate the verb "to be".

    I only know this.

    And that is enough for me.

    Thank you. I be's forever in your debt.

    1. Amy

      These were loved by my co-workers, but I think I may cut down on the butter in the topping. I placed them on a paper towel, which quickly began to soak up the excess butter..

  62. Amanda

    Awesome recipe! Thanks!

  63. melanie

    I would love to make some of your recipes but I can't see the ingredents with that co,or ylu use it'swy to light. Please use brighter, bolder colors. Thank you.

  64. Adita

    Tienes unas maravillosas recetas, me encantan, todas las que he visto, me quedo como seguidora besos

  65. JEG

    Made this last night. Replaced half the butter in the cake part with applesauce and it is still phenomenal! Going to try it with all applesauce next time,try to make it a little healthier!

  66. Lori

    Had planned to make cinnamon rolls today but going to try your recipe instead! Looks wonderful!

  67. Deb

    It would be great if I could just email this recipe to myself. I do that all the time to have the recipe while I am grocery shopping and can look to see what ingredients I need. I can certainly snagit, but it takes up a lot a room the way it is formated. I condense my recipes, so I will need to rewrite this. Just a thought...

    By the way, this looks wonderful. This will be a hit at our football parties and for the people I work with. Thanks.

  68. John

    Love this! This has quickly became our families "thing to bring" to all get togethers. It is so simple and tastes out of this world and is highly reccomended.

  69. Gene

    This recipe is awesome. I have made this twice for my family and they always ask when when I will make it again! I serve it warm with a scoop of vanilla ice cream. I know it's not the healthiest thing to do, but come on! It's dessert!

    This recipe is definitely a keeper!

    Thanks so much Nikki!


  70. Kristina

    Made this last night and it is divine! It doesn't look quite as lovely as your photo, but it tastes delicious ;) I cut my first piece and ate it from a plate, but I will admit that the rest of my servings have been directly from the pan with a fork as I pass by! The sign of an irresistible recipe, indeed. Kudos!

  71. Alice Shockley

    I found this on Pintrest and made it for a church snack. (I use them for my experiments. :) ) All I can say is, AMAZING! I had at least five people ask for the recipe. I made it Saturday night, (40 minutes was perfect) and followed the directions exactly. I left the glaze off then warmed it up Sunday in the church kitchen and put the glaze on right before serving. It was such a huge hit that I'll be making it again and again. Another reviewer said something about the calories...WORTH EVERY ONE!

  72. Rhonda

    I just made this. I had to bake it quite a bit longer and it looked like a disaster. Not so! Delicious!

  73. jan jones

    I made this for breakfast, and modified it to make it more healthy. I only used 1/2 c sugar in the batter - I figured by the time you add the sugar in the topping AND the glaze, it would be sweet enough. Also, I only used half of the topping mixture. I plan on using all of the glaze (my family is very visual, needing to see the sweetness), and we can always add in more cinnamon if necessary on top. Oh, and I also used 2 c whole wheat flour and 1 c white flour.

  74. Diana B

    I made this cake today with my Granny and we both loved it. Thank you so much for sharing this recipe! So easy and delicious, a new addition to my "faves."

  75. Pam

    I started making this and then realized how much butter is in this recipe, WOW- 3 cubes! I am wondering if I only melted one cube of butter instead of two if it would effect the outcome or just make it less fattening? I guess I will find out...

  76. Julia @ hungryandconfused

    I have made this twice now and it's delicious! So much so that my mother-in-law kept sneaking pieces out of the pan when I wasn't looking. Thanks so much for sharing!

  77. Alice

    OMG! This seriously may be the best thing I've ever put in my mouth! I made it for a church brunch and had so many people ask for the recipe. Truly worth every calorie.

  78. Renee Phillips

    Hi, I just made this and something didn't turn out right. It bubbled over the pan, and the center has a solid plain crust swirl in it. I'm not sure what I did wrong. I'm not a big baker so I hope someone give me an idea of what I did. Many Thanks!!

    1. Debi

      it sounds like the pan you used to bake it in was too shallow or too small -- did you use a smaller rectangular pan instead of a 9x13? measure the base of the pan to see what the size is.. the solid plain crust swirl in the center of your cake just sounds like you didn't do enough swirling! next time, swirl the entire cake, including the center!

  79. Debi

    I legit JUST made this and I'm eating it now, warm out of the oven! it's soooo good. I love cinnamon rolls, but I usually don't have the time it takes to make them. however this tastes just like a cinnamon roll and took maybe half an hour (and I'm unorganized!). it looks like a big effort because there are three parts, but each part is SUPER easy and quick to make, especially the last two. I cut this recipe in half though because I don't need a big pan of it! I especially love the buttery cinnamon sugar chucks throughout the cake!

  80. Linda Erickson

    That looks fabulous and I'm going to go make it right now!! We have a diner near us that makes cinnamon roll french toast! Slice a cinnamon roll into 3 pieces, dip in egg and milk and cook. It's sooooo yummy!

  81. Andrea G.

    I saw this recipe this morning and knew I had to make it. It just came out of the oven, and I just had a piece. DELICIOUS! It has SO much butter, but it is so good :)

  82. wendy

    I made this cake last week. Like others mentioned I think the butter in the second stem should be reduced to 3/4 or maybe even half cup butter . Next time I make this that is what I will do . Also think I will add a cream cheese frosting . Its a good cake !

  83. Tammi E

    It's in the oven, it looks awesome.. Good way to start the work week after along holiday weekend..

  84. Deborah

    Just a hint to keep in mind: When a recipe has salt and baking power as ingredients you always know to use All-Purpose flour and when those ingredients are not named use Self-Rising because they are in the flour. Second hint: if you only have Self-Rising then just omit salt and baking power and you are good to go. My cake just came out of the oven after 45 minutes and smells great.

  85. Ryann

    Making it with my daughter right now! It didn't click in my head that I needed 3 STICKS OF BUTTER so my DH is going to the grocery store for more butter! That's a whole lot of butter! Recipe calls for 4 tsp of baking powder, which sounds like a lot. I only had about 3 tsp in the tin so I hope it was enough. I guess we'll see. I also added a tsp of cinnamon to the cake mix since it only called for it in the topping. Hope it's good! I'll post the results.

  86. Ryann

    Not as good as I thought it would be. There ended up being too much dry cake at the bottom. The top was gooey & delicious just too dry underneath. The dry cake would have been great if it was more like cake rather than biscuit. I'm going to tweek it a bit & try again.

  87. Kristen

    I just made it - It was fantastic!
    I cut the butter down in the topping from 2 sticks to 1.5 sticks, and the brown sugar from 1 Cup to 3/4 Cup. I swirled it all the way to the bottom over and over again. Perfect! With my oven, I had to bake it for 40 minutes. The glaze was great, but next time for fun, I'm going to try a cream cheese frosting. This was a fabulous recipe that I will make again!

  88. Ida

    this cake is really delicious and so easy to make... I love cinnamon so this was a real treat. I did cut down on the cinnamon to 1 1/2 tbs. yummmmy?

  89. Beth E.

    I made this for my family Thanksgiving Saturday. It was a huge hit with everyone. There were 5 desserts for 20 people and I think this had the least amount of leftovers. Two people asked me for the recipe.

  90. Evan M.

    All I can say is WOW! i made this recipe one night... and it was gone by the morning. EVEN BETTER NEW!!! It is amazing as a GLUTEN-FREE dessert as well (my personal favorite now). Simply follow the recipe above except substitute the regular (gluten) flour with All Purpose Rice Flour. It was amazing and was very easy to make. This tastes more like a cinnamon roll doughnut more than anything! Please try this if you or someone you know has a gluten allergy. You will not be disappointed .

    1. michelle

      Thank you for posting about gluten free! I love to convert recipes to gluten free. It is nice to know ahead of time that it works great!

  91. stephanie

    HI Nikki! I know this post is old, but how do you think browned butter would work/taste (for the melted butter)? I can't wait to make this - thank you for sharing,

    1. Chef in Training

      I have never tried it before. If you attempt it, you will have to let me know how it works out and tastes for you! I love browned butter :)

  92. Linda Little

    In the gluten free remarks about "cup for cup", what does that mean & how do you replace the all purpose flour?

  93. Cb

    Ok, so I'm currently making this, but my batter turned out super thick and sticky..I have a feeling it wasn't supposed to turn out like that :/

  94. Diana

    This is sooo good. I've made it several times. So easy and always hade the ingredients on hand!!

  95. Shirley Sloan

    In your instructions for the topping, you say 2 (two) cups of butter. The recipe only shows 1 (one) cup. Which is correct?

    1. Sharon

      Noticed the same thing...but it's (1) one cup of butter - the instructions say 2 sticks which equals 1 cup. The entire recipe (cake and topping) requires 1 1/2 cups of butter or 3 sticks.

  96. Sandra

    Can't wait to try this out. My problem is that when I print it out, it is so small that I will need a magnifying glass to read it. I kept trying to enlarge the fonts but it wouldn't let me??? It would be nice if it would fill the page. Then easy reading.

  97. Tina

    I had to bake mine for 45 minutes. My icing came out a tan color due to the vanilla. I can overlook that, lol. I'm waiting for it to cool off right now.

  98. Pete (female)

    When I clicked on the print this recipe button. I got a blank piece of paper. No ingredients



  100. Colleen

    and it is soooo low calorie and light.......(snark!). Good tho.

  101. Kat Carnes

    What type of flour? All purpose, self rising?

    1. Chef in Training

      i used all-purpose

    2. Sarah Anderson

      How long did you cook the cake for my mom put it in for 50 minutes not sure if it's done but just seems to not cook decent?

  102. Denise

    Made this problems, no issues. came out gooey without being too gooey, and cakey without being dry. Very good, and I will make this again.

  103. Rebecca

    I just made this today for Sunday brunch with my family! So easy and smells amazing! Can't wait till they all wake up so we can dig in. Thank you for the recipe!

  104. Pluto

    I bet it's great.. but 4 cups of sugar. Holy Cow.....

  105. Joan Futterer

    I heard these were great company coming can't wait to try these

  106. Debra

    I made this and it was great...I am a cinnamon lover...if I make it again, I will put 1/2 cake mix in, then add 1/2 filling and swirl around then do the same thing again, so that every bite has that cinnamon goodness....Thanks for the recipe

  107. Helen Seiger

    I really want to try this recipe but for the topping the ingredient list calls for 1 stick of softened buttet. In the instructions, it says to use 2 sticks of butter. So do I use one stick or two?

  108. Helen Seiger

    Sorry, I read the recipe wrong! Lol! I thought it said one stick when it actually says one cup of butter!

  109. Tonya

    This is so easy and so good, it will be a recipe I go to often..


    I make the same thing only simpler by using a yellow cake mix for the batter & continue on as stated for topping. I add a dash of maple extract to the glaze. Wonderful...everyone asks for recipe.

  111. marie

    I made this the other night and i have 2 questions.. is the batter suppose to be super thick? and also for the topping it states to use 1 stick of butter but your instructions below when you mix together states 2 sticks of butter.. Which is it? I used only 1 but not sure if correct.. seems like something was missing? Please respond..

    1. marie

      i just saw what i did.. it calls for 1 cup of butter and then the below says 2 sticks of butter.. Sorry.. must get my eyes checked..

  112. Penny

    Just made this cake for brunch for Mother's Day tomorrow! It is delicious, I could eat the whole pan!!

  113. Missi

    I just made this and it's so very delicious!! Thanks for sharing :)

  114. Joan Helland

    I just can't wait to make this!! Cinnamon rolls are my VERY favorite and yours look wonderful!! I can taste them already, warm and drinking a hot cup of coffee!! Thanks for posting this!

  115. Jamie

    Made this this morning. I was out of vanilla extract so used almond extract instead. And used oj instead of milk in the glaze. Otherwise followed recipe as is.....delicious!!!!

  116. kim mcneil

    These cinnamon rolls are my favorite deserts over anything especially homemade

  117. Ethe Tracey

    Does this freeze well

  118. cynid

    This looks so good. Would you happen to have the nutritional stats? I like to know how much I am eating. Thanks.

  119. Karen Decoteau

    It was horrible! The center looked like there was too much butter being used.
    I was careful to follow the recipe and ALL ingredients.
    Very expensive to make to have it come out this terrible.
    I will throw it out!

    1. FW

      Very disappointed. It looked so good in the pictures, but it was horrible and I too ended up throwing it out. To doughy/floury tasting, plus the center never cooked, even after 50 minutes. Not quite sure how to describe it, but I too followed the recipe exactly.

  120. tom

    Not for fat old man

  121. ginny newmiller

    what a delishious breakfast

  122. Crystal McClymont

    This is great! I was able to make it gluten free and dairy free and it was amazing!!

  123. jimette kinderman

    I wanted to print your recipe! I couldn't find a print recipe spot! Is there one? Do you do a recipe of the day? If you do, sign me up!

  124. Donna Lesk

    I just made this recipe and noticed an error. The topping ingredients call for 1 cube butter but in the instructions it says "In a arge bowl mix the 2 sticks of butter" Should it be 1 or 2 sticks of butter?

  125. sally

    Yum. Can't wait to make it.

  126. Mary Ann

    This is a great idea but when I saw the amount of butter and sugar, I decided to adjust the recipe and it was wonderful. For the first part, used 1/2 cup of sugar. For the 2nd part, I used 1/2 cup brown sugar and 1/2 cup butter. For the glaze, I used 1 cup powdered sugar, a few drops vanilla and added liquid till the consistency I wanted. This saved calories and money too. And it was delicious. Too much sugar makes be sick to my stomach, but this was just right.

  127. sheila

    Love this recipe

  128. Pam

    We made this last evening and my children loved it! I did end up baking it closer to 50 minutes and it was a little too sweet for me with all of the glaze. Next time, I may only use half the glaze or use a cream cheese frosting instead. Thank you for sharing!

  129. niki

    Saw these on FB and thought how much my dad and son would love them. Well turns out they did. Wish I would eat them but the smelled wonderfull and was a breeze to make! TY.

  130. Gloria

    I was wondering if using Almond milk would make a difference? I rarely buy regular milk anymore and wanted to make this tonight :) Any suggestions?

    1. Sheryl

      How about coconut milk? You know, the one in cans, since it's really creamy

  131. Diane Trest

    When listed ingredients for Topping I c butter, but in the instructions, it notes 2 sticks of butter.

  132. Wendy

    Have you ever frozen this cake?

  133. Diane

    It's the middle of June and it's cold and rainy where I am, so it seemed like a good day to bake something
    and this just sounded good! And I'm delighted to report that it did not disappoint!! Very yummy!! I had to scuttle some over to my neighbors because I did not want to be alone with the whole thing! They were eating warm forkfuls before I walked out the door. :)
    This is definitely a keeper!! The only variation that I did was in addition to the vanilla in the glaze I added a bit of orange extract too
    just because I love it. YUM. Is it wrong for me to be thinking about when I can have my next piece already?!
    Thanks for so much for sharing this...I shared it on fb. :)

  134. Nancy Zimpfer

    Was wondering if there was a way to make this and freeze it - not the frosting but everything else?

  135. Sheryl

    This sounds very yummy! I'm going to try a gluten-free version of it, since I eat GF. And conversion should work, since I'll use a GF flour that allows for "cup for cup" conversion :-D

  136. Mel

    When I tried to print this recipe I got 8 pages of comments and no recipe, is there a secret how to print this??

  137. Daphne Wimpey

    so do you use all purpose flour, since it says to add baking powder

  138. Samantha

    I am deff making this tonight!

  139. Valerie K.


    The ingredients for the topping calls for 1 stick of butter, but your instructions state 2 sticks. Which is it 1 or 2? Thanks for a great recipe!

  140. izwan


    Hi! Would like to ask if you use salted butter or unsalted butter. And does it make any difference?

    Thanks!! :)

  141. Misty Cork

    My oh my!
    Could we make it healthy with W/w flour and chicory root for substitute for sugar? I can't have sugar or white flour. I plan to try this! Thanks!

  142. Erin Wilhite

    I'm making this as we speak and my house smells SO good!!! can't wait to taste it YUMMY!!!!!!! thanks for sharing this yummy cake.

  143. Jane


    This looks wonderful! I'm going to try to figure out how to modify this recipe to make it wheat and sugar free, substituting white bean, rice, and oat flours for the wheat, honey for the sugar, and maple syrup for the glaze. I'll let you know how they turn out. I know it won't be the same, but your recipe made me crave cinnamon rolls! :)

    1. Mellissa Taylor

      How did this turn out?
      I am wanting to make it gluten free but unsure what flour to use.

  144. KImberley Wallace


    Just made this cake and it taste delicious, very easy to make!! Thanks

  145. Molly @ Mrs Ironman's Randomness


    This was fantastic! Quick and easy to make and I didn't have to pick anything up at the store! The housekeeper awesome and my husband was in awe!

  146. Esther Rouzes

    I made this for dessert for after supper this's the best!

  147. Virginia

    For the toppiing, the ingredients list calls for one stick of butter. However, the instructions say combine TWO sticks of butter.
    Which is correct?

  148. Jennifer


    I made this cake today. It really was great and easy to make. The cake batter was thick and I thought I cut the second layer into it. However, after the baking process (I gave it 45 minutes after reading all the comments) the cin. layer did not really swirl all through out. Although I am glad it did not drop to the bottom like other comments, I would like to get it to mix in more. Any suggestions? The flavor is great and really easy to make.
    Thank you!

  149. Erica


    The end result was very good as far as the cake goes. My family was not a fan of the icing. So I will find a new recipe for next time. I only had to cook the cake about 30 mins (I have a gas stove that cooks fast). The batter was not a cake batter at all for me. It was very runny and the cinnamon mix was very hard to swirl. I melted it a little and then used it. It stayed more at the top instead of sinking. I will do that for next time. I gave it 4 stars. While it was delicious I wouldn't exactly call it super simple. I do like that it is made with stuff that are normally kept around the house, I woke up this morning and decided I wanted to try it. So I made it.

  150. jen

    This looks like such a delicious cake!!!!

  151. Sue

    The topping ingredients says to use 1 stick butter but on the instructions the toppings is to use 2 sticks of butter.....which is correct?

    1. JoBeth Levy

      The topping calls for 1 cup of butter (2 sticks).

  152. Carol


    This is a wonderful cake/roll recipe. I made it for my 3 grandsons (all in college) and they had it gone in one setting. The only change I made was I used 2 Tbl. of cinnamon instead of 1.

  153. Ellen Prewett

    I noticed a discrepancy between butter amounts in list of ingredients for the Cinnamon Roll Cake. The list of ingredients calls for "one stick of butter" for the topping, but then the directions instruct one to put in the "two sticks of butter". If I don't hear from you I guess I'll split the difference and use a stick and a half!

  154. Lorraine

    cinnamon roll cake. Topping ingredients calls for one stick of melted butter. Instructions for topping says e sticks of melted butter. Anyone know which one it is??????

  155. Laney Mitchell

    I just saw this recipe posted on a friend's wall this morning. I had everything that I needed to make it and took it out of the oven about an hour ago. It is super easy to make and very delicious. It is a keeper for sure :)

  156. Eliza


    I made this & it was SO GOOD! Thanks for sharing this recipe! I will be making another within the month.

  157. Carmen


    I just made this and this cake is TO DIE FOR! I Googled "Cinnamon Roll Cake" and this was the first recipe. I had to leave it 10 more minutes in the oven though, because I placed it on the second lowest shelf and the top didn't bake and then changed it to the second highest oven shelf for 10 minutes. But it was worth it! It turned out great! Thank you for sharing this recipe, I might feature it on my blog and if I do I'll put a link to your blog, I always do. :)

  158. Kathy

    I was wondering if there should be cinnamon in the main ingredients of the batter as well? Looks like it in the picture.

  159. Karen Thorp

    You need to check your recipe. In the topping ingredients it list one stick of butter but in the directions it states 2 sticks of butter. Which is correct?

  160. Melissa Wilson

    Self rising flour or regular flour?!? Must try this ASAP

    1. Chef in Training

      I use all purpose flour

  161. Nancy tirva

    so many great and easy recipes my problem being dieabetic, I would like to substitute some of the sugar in deserts like this. Question can I and if so what sugar substitute is good for baking thank you (ps how about half
    sugar and half substitute? thank you

  162. Nealla

    I noticed several mentions of the cinnamon mixture sinking. I make my cinnamon mixture first. I have always been taught to put your cake in the oven as quickly as possible because once the leavening is activated, the cake will become denser the longer you wait. My cinnamon mixture is ready to go once the cake is mixed and put in the pan. I haven't had a failure yet....

  163. Polly Venneman

    Can't wait to try the cinnamon coffee cake.

  164. Karen Propes


    Thank you so much, I have been wanting some cinnamon rolls so bad. This recipe is simple and great, not a lot rolling and cutting. Thanks so much for sharing with us. Also, I could not go any higher than 3 stars should be a 5 !!!!!

  165. Jane Hilliard

    Can't wait to make this cinnamon cake. It looks so good

  166. Shirley


    Very very good my brothers would say it taste like more

  167. Kerry


    This is good but in my opinion it is a coffee cake.. I added raisins and toasted pecans to the batter as I do for cinnamon rolls. I only used 1/2 c, butter and 3/4 c. brown sugar in the topping. I halved the glaze as it makes a lot. I will probably make this again at some point.

  168. Marcia Little

    Oh be still my heart, I'm thinking I would mix in a softened 8oz. package of cream cheese to topping to chill the sweet a bit. I love cinnamon rolls, but don't like too sweet. Sound good?

  169. Annette Quitevis


    OMG! That's all I have to say. My sister always sends me decadent recipes and normally I would only indulge if she is making it because for the most part, our family tries to eat on the healthier side. Nonetheless, I could not resist making this this cake. I followed the recipe as instructed and it tasted better than it looked. Which is saying a lot because the picture alone sold me on making it. When I bake I normally try a piece and then give the rest of it away, our family would not allow me to give any of it away and we ate it until finished over the next 3 days. Definitely going to be my new go to recipe for dessert and it's so easy. Hope you enjoy it as much as we did.

  170. Mina

    Looks so easy. Gonna try tomorrow on a rainy Saturday morning!!!!!!!

  171. Joanne V.

    This sounds delicious!.....but I have a question. In the ingredients you mention 1 stick of butter for the topping, although in the instructions it says 2 sticks. Which is correct?

    1. catherine farabaugh

      in the topping ingredients it says 1 cup of butter which usually equals 2 sticks of butter if you read the paper covering your sticks

  172. Necia


    Followed this recipe even after reading some reviews about it swimming in butter. It came out perfect! Had it for breakfast and was perfect with a cup of coffee and sharing it with my handsome husband. Being from Texas, the only thing I will do differently next time I make this is add a LOT of pecans!

  173. al

    made this recipe very good the only thing is once I mix the sugar an cinnamon when cooking it all went to the bottom of the pan what did I do wrong

  174. Sue king


    The cake was good but it definitely was too sweet. Next time I make it, I will cut back on the sugar and butter!

  175. Маја

    Im a bit confused with the butter, can i have it converted in grams please as we dont use cups measurement. Thank you

  176. catherine farabaugh

    this looks so good. I am going to try it. I noticed people were saying it is still not done after 35-40 minutes. maybe try turning your oven up to 375. I know in my oven if I bake at 350 it takes stuff forever to bake. so I started baking at 375 and it works for me

  177. Brenda Williams

    I saw this recipe on Pinterest and was so happy because I used to make Cinnamon Roll Cake all the time whenever I had house guest. It was quick, easy, and always a big hit. I have moved a few times since I made it and couldn't locate my recipe. I wanted my boyfriend to try it since he had never eaten it before, so I rushed to the kitchen to make sure I had all the ingredients. I bake a lot, and as a rule don't like to use cake mixes, but right away I could tell this was not my old recipe. I followed your recipe to the letter, and all of my ingredients were fresh. The end result was a total disaster! The cake was so dry it wasn't edible. The only moist part of the cake was the part that had the white glaze and a few of the brown sugar, cinnamon, and butter mixture. Luckily I was able to find my old recipe online which used a white cake mix, and sour cream. The results were wonderful. That Cinnamon Roll Cake was totally consumed and enjoyed.

  178. pam

    Can you make this and freeze it?

  179. sharon h


    this looks soo good that I 'm making it for my own birthday

  180. Linda

    I got tired of the drooling as I kept thinking about this recipe, so I got up at 6:00 a.m. and made a half batch to take to the office. The house smelled wonderful and this was a huge hit. Some of the other baker had comments that there was too much topping. I say, it was perfect! I have weekend house guests next week so this was a trial run, if I can wait that long to have it again!

  181. Annette


    This did not turn out anything like what I had expected or hoped for. Cooking time went right out the window (nearly double the prescribed time), and just plainly nothing like a cinnamon roll. At all. Very disappointing, am hoping someone will eat it before it goes mouldy.
    A waste of my time, ingredients, and energy.

  182. Mark


    This is outstanding! One look at the picture and I had to make it. Turned out fantastic and it was gone in 3 days! That said, today I made it again except in two separate dishes so we could give one to our parents. Goes great with coffee in the morning! Thanks!

  183. Katie

    I would love to make this cake but I am from the uk so very confused about the cup measurements! I have googled it to search for conversion weights but no website is saying the same!!

    Please help!

  184. Yankeesgirl02

    Can this be made ahead of time and then served? I live alone so don't dare make it for fear I will eat it all up. My neighbors (with whom I usually share treats) are away for the weekend and my son is away at college. I don't think I can wait 'til he gets back. I could make it for my coworkers, but will the cake lose its goodness if I make it tonight and bring it to work for our afternoon meeting tomorrow?

  185. Lynn Bowers


    This was easy to make and it was wonderful!!!

  186. Trece B.


    I made this once. It came out great. Very tasty!

  187. Gloria


    Unbelievable.....made this 2 nights in a row! Made it for my personal guinea pigs....they absolutely loved it!

  188. Mariposa


    I've made this several times, it is FANTASTIC!!!!

  189. Dee Dee

    When I saw the recipe I was thinking it was way too much butter (calorie/fat-wise). After reading the comments about it needing to be baked longer and finally one from someone who did use only 1 stick I will do it that way when I make it. I love cinnamon rolls so will enjoy it, for sure.

  190. Annette Robichaud

    Do you have the Nutritional Information for this recipe? I am diabetic and can't have too much sugar or carbs. Thanks.

  191. Nancy

    This looks yummy and easy enough for my granddaughters to make. Thank you for sharing.

  192. Ruth Waddington


    Awesome! New family holiday favourite! Thanks so much.

  193. Helen

    Hi - what is Powdered Sugar please? Is it the same as Icing Sugar ..... Thanks, am looking forward to trying this

  194. Joshua Areheart Bolen


    it was the best thing i ever made and that is going to be my early birthday cake

  195. Brenda


    Cinnamon Roll Cake is absolutely yummy right out of the oven. Is very light and fluffy in texture. Added some cream cheese and vanilla into the frosting on top. Thanks for the recipe as was simple to make and all enjoyed.

  196. Natalie

    Making this tonight!

  197. Shirley

    I tried this Yesterday and the TOP part was great the lower bottom was like tough and I followed directions ,what did I do wrong .My husband said it was like bread pudding . I could not figure it out .. it was like not baked ,but I baked it the time allowed ..
    Could not figure out ..
    Thank you
    My husband like it ..

  198. Teresa W

    I made this cake last Sunday as a treat for our small church body. It was a huge hit! My mother asked me to make it for her again and honestly, it was one of the best tasting cakes I have ever made. It tastes like cinnamon rolls but much easier to make! Thank you!

  199. Kay

    After reading the comments, I used only 1 stick of butter for the topping. I really think two would have been too much. Most of the topping did sink to the bottom, but oh, was it delicious!! It was a huge hit. :) Thank you for the recipe!

  200. evalauf


    Mine came out very crumbly. Can anyone tell me why?

  201. Cyreise Highfill


    Nikki...This recipe made me a fan of yours for life. I have made it 4 times already and fixing to make it for a friend in Cali. I rated this 5 Stars but the screen only showed 3. I would easily give it 10 stars plus!!!

  202. Ginny Tallent


    Oh this is a WONDERFUL recipe. Easy and FABULOUS -- I make 1/2 the recipe in an 8 x 8 Pyrex -
    This is a KEEPER for sure! THANKS so much!

  203. Latisha


    I used your recipe over the weekend and it was so yummy! I had to cook it for another 10 or 15 minutes. I didn't even used the glaze and it was delicious! Dangerously delicious :)

  204. Linda

    Do you need to sift the flour

  205. Lindsey


    I brought these to Easter brunch, and they were glorious!!! I think everyone had two pieces and I gave the recipe to a few people as well. After reading the reviews, I really, really swirled the cinnamon sugar through the dough. Almost to the point where you think to yourself, I'm over swirling it in (but you're not). I set the first timer for 35 minutes, and it was jiggly when I checked it, so I added 10 more minutes, and let it go without checking on them, and they came out perfect. Before adding the glaze, I let them sit for about 20 minutes, so they were still warm, but not hot, to allow the glaze to stick to the top, yet still soak through the cake. These are going to be a reoccurring holiday breakfast! Thank you for sharing this treat :)

  206. Geri


    I was sadly disappointed by this cake. Tasted nothing like a cinnamon roll if you ask me.

    1. Marlene jones

      We just ate this and if three grandsons are the clue to how good it is I give it five stars. It tastes JUST. Like a cinnamon roll. Exactly.

  207. Elizabeth Jensen


    Thank you! I have been craving cinnamon rolls, cinnamon pull-a-parts, cinnamon well everything and just don't have the time or energy to make sweet roll bread that often. This totally hit the spot in a lot less time.

    1. Mia P

      The first time my sister and I made this recipe, we didn't have enough butter, cutting the amount we used by a good 1/2. It came out perfectly after 45 minutes. We just made this recipe again the proper way using the appropriate amount of butter and needless to say it came out soggy and raw in the middle after 1 hr of baking. I would definitely recommend cutting the amount of butter for the topping in half at least.

    2. DAWN

      I agree with you Susan ,even though it was delicious the middle was a little soggy.

  208. susan


    thank you it looks marvelous. going to try it.

  209. DAWN

    love this cake I was skeptical at first . I did add pecans , and it was delicious .

  210. Valerie K.

    Served warm with French Vanilla ice cream. OMG!

  211. Michelle Walker


    Wonderful recipe! I put the glaze on right after I got it out of the oven and it didn't show the white. I assume whoever did this recipe and took the photo waited until the cake was almost cool or cool to put the glaze on.

  212. Pam


    I made this for Father's Day, only used one stick of butter for the streusel and added toasted pecans onto the icing. DELICIOUS, thanks.

  213. Maggie stitt

    This looks fabulous the grandkids will love it

  214. Linda Egli


    It looks very good, I have never tasted this before. But I like anything that is cinnoman !!!!!!!!!

  215. Florence Bernache

    I made this this morning. It was wonderful,except the cinnamon went to the bottom...what did I do wrong....

  216. Lydia

    with a name like cinnamon roll cake, I was expecting this to be a little more gooey and decadent. It ended up being light and fluffy like a coffee cake. Still good though and I have a feeling it won't last very long!

    1. Marlene jones

      Cinnamon rolls aren't gooey. That's sticky buns. With caramel.

  217. Marlene jones

    Just took this out of oven and gave three grandsons each a large piece. It's half gone. They absolutely loved it. And so did I. It's decadent and so full of cinnamon. Will make this again and again.

  218. marlana sumpman


    made this and it turned out lovely. Very dense but moist.

  219. kim

    Can you prepare this the night before and bake it in the morning?

  220. Danielle

    Whoever came up with this recipe....I LOVE YOU!!! SOO DELICOUS!!!

  221. Karen

    We all love cinnamon rolls, but they take so long to prepare. This recipe looked so easy. I had some difficulty with the topping. I made as directed, but it was too thick to swirl in. I put the topping in the microwave to soften a little more and accidentally melted the butter. It was runny. I thought I ruined it, but decided to bake it anyway and see what happened. I poured the topping all over the top of the batter and swirled it in, then baked it for 35 minutes. It turned out FANTASTIC! This recipe is definitely a keeper. My family thought it was delicious and so moist. Thanks for the recipe. It's now one of my favorites.

  222. Lorri Roden


    This cake is beautiful, I had my doubts as I put the melted butter in with everything else instead of adding it slowly but it came out great - thanks for the recipe

  223. Ginni

    Can the Cinnamon Roll Cake cut in half? What size pan should be used for a smaller batch.

  224. Kathy

    I'm in Denver so always have to worry about high altitude baking...I added an extra Tablespoon of flour and cut out about 3 T of the sugar in the cake mix. Baked beautifully and taste incredible...thanks for the great recipe!

  225. Tom


    The cake part of this did not have much flavor to it and tasted more like bread.

  226. Ome

    Seems good and easy...I think tho I will be adding pecan to the topping.

  227. Cristy Vaught

    My family loved it!

  228. Terri Roberts

    Love love love quick and easy...1 1/2 times the topping for more goodness..make sure you pre heat oven. And double the glaze !!! I love a little more sweetness. Great directions to follow so you can't mess this one up !

  229. Jessica


    Every year I make chili for our Halloween dinner, and I think this year I'm going to add this to it! I'm sure a lot of people remember having chili in school with a cinnamon roll on the side!? I can hardly wait to try this! Thanks so much for the recipe! :D

  230. Satchid


    This is so good!. Loved it! Thank you so much for giving us this awesomeness!

  231. Laurie


    I made this and it was delicious!!

  232. Dawn

    Do you think this would be ok to make the day before and then just put in the oven to bake the next morning?

  233. Carleen


    Is there a way I can print this without the picture. Just text/

  234. Daniel

    I just made this and it does taste great but I need to know why the edges are a bit crispy. The center was soo soft and heavenly. If you can venture a guess as to why that would be great

    1. Liz


      I would use parchment paper to line the pan. It works! :)

  235. Hadassah

    I just baked this cinnamon roll cake because I was snowed in & bored. Lol but it came out GREAT & it tastes amazing! ???

  236. Selz

    To kick this up a little I add cream cheese to the glaze ????

  237. Tami


    This is such a great recipe. I wanted to make it to bring to work but I didn't dare because of the mixed reviews so I continued searching online for a recipe that has flawless reviews (doesn't exist) but I did find this exact recipe on another site with 1 minor change- for the topping it called for 3/4 cup softened butter instead of a full cup. I followed that recipe exactly except for the icing and I baked it for about 35 to 40 min and it came out perfect. And I mean perfect. I made it again today but I did one thing differently (not on purpose) I did not let the butter for the topping soften enough. BIG mistake. Most of that delicious sugery topping sank straight to the bottom as many have mentioned here. The brown sugar cinnamon topping should be the consistency of fresh mashed potatoes before you drop it onto the batter. Mine today was the consistency of refrigerated, leftover mashed potatoes, so when I tried to swirl I was just moving lumps around, not swiriling anything. For the icing I used 6 TBS butter, 3 oz cream cheese, 1/2 tsp vanilla, 2 TBS milk, 1/4 tsp salt, and about a cup and a half to 2 cups powdered suger.

  238. Lori


    I read a lot of the comments and was kind of scared to try this. But I forged ahead and followed the directions. Mine turned out perfectly and it was yummy! There was no gooey mess, I didn't have to bake so much longer. It tasted great! I can only think of three things that people messed up: didn't use a glass pan, measured the butter incorrectly, melted the butter for the topping instead of using softened...there is a big difference between the two. I also didn't change the glaze ingredients, I don't know how people thought it was too sweet once it's on the cake. It is too sweet right out of the bowl but not when you eat it on the cake. But that's my opinion.

  239. Gary Henderson


    Great recipe had no issues with making it. My family enjoy the cake..

  240. Jackie

    I accidentally melted the butter. There was a pool of melted butter over the top of the cake even after swirling the cinnamon mixture. So, I poured off the extra butter. Next time I make it, I might just cut the butter for the cinnamon mixture in half. It will be healthier too.

  241. Jamie


    My 1st attempt tasted good but did not look like picture. I didnt have butter for cake batter so i used veg oil. That was fine but then for the topping i used margarine and it was so much, even when i swirled it around all the toping stayed at top of cake. I ended up cooking ut about 10 min longer. Next time i will melt my margarine for the topping so i can swirl it better in the batter.

  242. P J T

    Sounds good. Will try as we love anything cinnamon rolls

  243. Terri


    I really enjoy your blog and have made a lot of the recipes you post. I've made this a few times. My kids ( (who have big sweet tooths (teeth?)) were overwhelmed with its sweetness so I cut the topping in half. Now it's more of a coffee cake (amplified when I changed the flour to a mix of regular, cake and ivory wheat) but my whole family loves it.

  244. Alicia

    Is a glass pan absolutely necessary? I don't have one and wanted to try this recipe.

  245. Susan M Anderson


    I've made this twice now. I made a mistake first time around. Got the swirly topping I melted the butter completely and it was still warm. So it poured out across the top of the cake. It swirled in nicely and actually raised in bumpy spots that ended up making the cake look like cinnamon buns. The buttery rich cake flavor was more enhanced with that cake also. I still love this recipe!!! I took it to work and it was eaten up over quickly. It is a delicious cake and a nice change from doing the yeast thing for cinnamon buns. And cinnamon buns seem to dry out so quickly. This did not. Thanks for this deliciously easy recipe!!!

  246. Donna Chatman

    Cannot wait to try this. Using it at a family get together for extras for breakfast foods

  247. Anngela


    I love this recipe! I didn't have any milk so I substituted canned full fat coconut milk and put it in two 9 inch round cake pans, it turned out great. Thanks for the recipe!

  248. Gail

    Had to make this after I saw it on FB. ABSOLUTELY DELICIOUS!

  249. Barbara


    I made this for Mother's day 2015, it is truly beautiful and was just Awesome, put in
    clear take out and wrapped with teal ribbon, very impressed they were.

  250. Sharon


    You may want to consider adding some crushed walnuts or pecans to the topping. I tried it and it was declicious!!!

  251. Ponytailbill

    Followed the recipe to a tee however it took an hour for it to cook.

  252. Sandra Coley


    I made this Cinnamon a Roll Cake. When I made the topping, it was very thick. I put teaspoonfull all over the cake mixture. It was so heavy that it would not swirl with a knife or any way. I cooked it but the topping did not blend in. What did I do wrong and how can I make it better next time. Also it was much too sweet with one cup sugar, e cup brown sugar and cups powdered sugar.

  253. Barb

    can't wait to make this looks great

  254. Geneva

    I love cinnamon rolls but get real about all the butter. Why don't you come up with a recipe with kind of substitute for at least part of the butter OR we all will be Butterballs!!!

  255. Karin


    Can this recipe be used with gluten free flour?

  256. Mel B.

    I was too excited to make this cake, I didn't read the part about slowly pouring in the butter! I'm so mad at myself!

  257. Amelia


    Cake was still raw after 40mins. and the topping is super sweet!!!!

  258. Mary Astourian


    Wow! a wonderful cake beats any cinnamon rolls i've ever had!! superb taste and leaves the house smelling heavenly.
    thank you for sharing this wonderful recipe with us.

  259. Meridith Stephens


    This morning cake has become my signature coffee cake. It is SOOO GOOD! Everyone I've shared it with has LOVED IT!

  260. Vickie

    This is the best ...better than a cinnamon roll.

  261. Bob Nudell

    Made this and my wife and daughter absolutely loved it! I definitely took longer than 30 minutes to cook - more like 55, and there was a bit too much of the cinnamon filling, but it tasted great.

  262. Liz


    This recipe is so easy to follow! It taste delicious. I make it at least once a month. Thank you for the recipe!

  263. Pam lew

    I can't find the baking temp or baking time! I'm assuming 350 degrees? For how long?

  264. ninette


    Can I make this cake the day before?

  265. Claire


    This isreally great! I made muffins for a gift... substituted the cup of sugar in the mix for 4 tablespoons of honey and they were still very sweet...also added some ground cardamom to the flour as a twist.

  266. tiffany owens


    Made this today for my daughters b day at her request. I made it vegan by subbing in flax egg and almond milk and coconut oil. Best cake ever..... Thank u so much

  267. Courtney


    I have made this recipe quite a few times and every time I make it, it is a huge hit! It's so moist and crumbly - and even better when served with a nice hot cup of coffee! Thank you so much for this awesome recipe!

  268. Yolie Cox


    Hi I love your cake I have made it 5 times they all turned out great. But I made it last night and the the topping fell to the bottom I am not sure if I over beat it. I will try again. Thanks for a great recipe.

  269. Tanya

    I made this recipe for the first time and served it at Teacher/Staff Appreciation Day at our middle school. Everyone was blown away and demanded (!) the recipe the next day! LOL! To say it was a hit would be an understatement. Delicious!

  270. DonnaMDF


    Made this for the first time yesterday, for a Fathers Day brunch. It was a huge hit. This recipe is definitely a keeper. Following one of the previous comments I made sure that the butter for the topping was very, very soft. And I swirled in the topping a lot, more than I normally would have. When testing for doneness, be sure to insert the toothpick in the cake part, not in the swirl. That will stay moist. Yum!

  271. Cindt

    Was very good! I added some nuts as well! I also made this the day before I needed them for breakfast guest. In the morning I just headed the individual servings in microwave - delicious!

  272. Ashlea

    This is delicious, especially right after it comes out of the oven!

  273. Lisa Kohler


    Wow! This was easy to make and so delicious!

  274. Noelle

    I made this but I could taste the baking powder. I think less baking powder and adding another leavening agent if needed would work better. 4 tsp is a lot!

  275. Meori beaman

    What kind of flour would i use?

  276. Mitzie Payne

    I just made this. Heavenly

  277. Linda

    This is a great recipe although i agree with some reviewers that its more like coffee cake than cinnamon rolls, but still delicious, After reading reviews, i only used 1 stick of butter in the topping mixture, and i swirled the heck out of the topping into the cake batter. Also, i put a cream cheese glaze on top. Great recipe! Thank you

  278. Avrial


    I made the recipe for the first time for my friend’s birthday and she loved it! I’m making it again tonight. So moist and delicious!

  279. Adrienne

    I made this recipe for the first time for Christmas breakfast It was amazing
    Everyone enjoyed it It’s now my favorite dessert to make

  280. Torey

    How do you print this recipe?

  281. TINA


    I test drove this cake on Saturday, and I'm glad I did. Your picture looks lovely, but mine looked nothing like it- smooth topped. I carried on and glazed it when it was barely warm. because of the smooth top, the glaze ran to the edges of the pan. Onward- I tried to cut it and all of the filling had fallen to the bottom of the pan and was as hard as a rock. I couldn't get it out. I ate a piece of the soft part of the cake and it was yummy. So disappointed.

  282. Kitty Pittman

    My husband said this cake is better than my cinnamon rolls (copycat cinnabon recipe). Yeah? for me because it is so much easier. Thank you so much for posting this recipe. ?

  283. Linda


    Very good. I have made this 3 times now and it has always turned out wonderful. Great texture and flavor. I appreciate you sharing your recipe.

  284. Bricky


    My husband made me the first time for my birthday two years ago I loved it so much especially eating it warm mmmmmm.
    We made it for my grandparents 50th anniversary after that and it was the biggest hit I don't think he had crumbs left in the dish.
    It has been a birthday choice for people after that it's just so darn good!
    We did make one slight change to the recipe though we add cream cheese to the icing it just ties all the flavors together so well. Thank you for this amazing recipe.

  285. Laura


    I made this yesterday, following the recipe exactly except I baked it in two 8x8 pans instead of one 9x13. I was taking some to my 95-year-old great-uncle, and he just did not need a whole 9x13 pan of it, so I split it and kept half for myself! And I'm delighted to report that it came out perfect! It baked perfectly in 35 minutes in my oven. I, too, thought the amount of butter seemed like a lot, but I did not have the issues with greasiness or anything that some people reported. I swirled the topping through pretty thoroughly, but wanted to leave it marbled and not completely mixed together. I think I achieved that goal. The result, when taken all together (get some cake, some topping, and some glaze in each bite) is phenomenal (and yes, very sweet, but I love that!) I did get one bit of just the cake, and I agree with one comment that it was fairly bland, but it was not meant to be eaten alone. When there is so much flavor added with the topping and glaze, you really don't need much in the cake itself. I do think I would prefer a cream cheese glaze on this, since that is what I'm used to on cinnamon rolls, so I'll try that next time. I think I will also continue to bake it in two 8x8 pans most of the time so I can share or put some in the freezer for later. Or, I could halve the recipe and bake only one 8x8. This is going in my "Winners" file!

  286. Karen M Seltrecht


    Hi there! Just a note to let you know that I make this often. My family of men love it. So easy too. Thanks!

  287. KoriR

    I have one in the oven right now and I have made this recipe many times since I found it a year ago, I just had to say it’s awesome! Sometimes cinnamon buns take too long and I love how decadent this cake is! It is also delicious warm and cold so that’s a huge bonus! I just live with my boyfriend and it’s a big cake so I love that it taste just as good for a few days. Thanks for the recipe!

  288. Teresa Grande


    I made this today.... it came out perfectly!!! I added a little maple syrup to the glaze and increased the powdered sugar a bit to get a thicker frosting. I will definitely make this again!!! You rock!!

  289. Cheryl

    Can I make this a day early and reheat it? Or even better can I put it together the night before and put in refrigerator over night and bake in the morning?

  290. Bridget

    can i make these ahed of time and chill in fridge... or will that ruin the dough???

  291. A


    Made this last night for my mother and I! It was absolutely wonderful, the cake was sooo moist and full of cinnamon flavor. Thank you for this amazing recipe will definitely make again.

  292. Jennifer Robinson


    I've made this several times with rave reviews! Today I divided between 2 8x8 pans so I could give them to 2 friends lol! Turned out beautifully! I cut the glaze and topping in half.



    All my friends and family love this cinnamon roll cake. It's my favorite. Thank you

  294. Karen Valenti

    can this be made in a 15 x 10 jelly roll pan? If so what baking time? Thank you.

  295. Christa Norton


    This is our FAVORITE Christmas morning snack to go with our coffee/tea/cocoa. So easy to make and tastes wonderful. Eat it hot or not. YUM!!!

  296. Joanne morris


    Cake had no taste and felt rubbery. When baking butter in cake started to boil, not sure why. Would not recommend

  297. Nancy Gray


    Fabulous cake! Everyone loves it!!!

  298. Teresa


    I made this gluten and dairy free and it was good. I substituted an all purpose GF flour (millet flour, rice flour, potato starch) for the flour, Earth Balance soy free spread for the butter, and unsweetened almond milk for the milk. Plus I added 2 tsp xanthan gum. I would probably mix a slightly different GF flour next time...less millet and maybe some corn starch in the mix. Great recipe and one my GF, dairy free, soy free friend can enjoy!

  299. Beverly Peters

    Can this be made ahead of time and frozen without the glaze? Then I could warm it up and glaze before serving?

  300. Glenna Barnes


    This is my favorite cake. I do make them Christmas morning and we have it for breakfast on Christmas. For each child I make a small one and everybody's happy.

  301. Lucy Bowen

    Hi , I came to print the recipe for a friend. So I thought I’d leave a comment. I’ve been making this coffee cake every Christmas morning for almost 10 years. It’s now a tradition in my house. My whole family loves it. Thank you very much for sharing this recipe. It’s easy, foolproof and very delicious. 🥰

  302. Lindsay

    So delicious. My kids loved it! Thank you.

  303. Carolyn


    It was a big hit with my son. Apparently I can make it again soon. 🙂

    I only used one cup of icing sugar to make the frosting and that was enough so not too sweet.