Cinnamon Roll Cake

Posted on
The THOUGHT and SMELL of cinnamon anything makes me feel loved–
why IS that!?  Probably because the thought and smell of
things baked with cinnamon take me back to when I was growing up
 and enjoying the foods prepared by my mother.
 I LOVE memories like that/this!!!

When I did a Google search for “Cinnamon Roll Cake”, I found I could choose from only 4,890,000 websites.  Seriously!, THAT many websites containing these three words!?   I decided it was time I joined the MILLIONS and make this–but,  because of the sugar content, just every now and then?

  • 1/2 butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1-2 teaspoons vanilla (I used one)
  • 1 and 1/2 cups milk
  • 1/2 teaspoon salt
  • 4 teaspoons baking powder
  • 3 cups all-purpose flour
Cake Directions:
  1. Cream butter and sugar; add eggs, vanilla and milk.  Mix well.
  2. Add dry ingredients; stir in just until well blended.
  3. Pour batter into a GREASED 9×13″ baking dish.
  4. Set aside and prepare topping as directed below.




3/4 cup brown sugar, packed
2 tablespoons flour
3 teaspoons cinnamon
3/4 cup butter, softened

Topping Directions:

Below:  Stir together the topping ingredients until creamy, like this…

Below:  Drop evenly in small dollops over top of cake batter in pan.  Swirl through the batter and dollops with the tip of a knife, like this…

Below:  BAKE AT 350-degrees for about 40 minutes (According to your own oven, check for doneness with a toothpick; you might need 41-45 minutes?)


1 and 1/2 cup powdered sugar, sifted
1 teaspoon vanilla (or maple flavoring?)
2 and 1/2 tablespoons milk (just enough to make it thin enough to pour over the top of the cake).
I found that most who made this cake suggest serving it warm.  I liked it best after covering it and letting it spend the night in the refrigerator.  By the next morning, it wasn’t so soft and could be cut more
neatly–  then, if you want it warm, a quick few seconds in a microwave makes it taste as if it were just pulled from the oven.


Company joining you for breakfast?
Make this the day before, cover tightly
…serve warm the next morning.


I can’t give ‘credits’ as to where I got this recipe from because after looking at so many websites and finding so many recipes the SAME, I have no idea as to WHICH one I chose. I just know THIS is the recipe I followed for the cake pictured here. Source Recipe:

Leave a Reply

Your email address will not be published. Required fields are marked *