This recipe for Cinnamon Roll Swirl Cake tastes just like a fresh cinnamon bun, but easier to make!
Is there any better aroma than something baking in the oven with cinnamon. At our house as a child it was the smell of Mom’s Cinnamon Rolls; we could smell them baking a block from our house while we ran home from school. Cinnamon is my all time favourite spice to use in decadent desserts to warm ciders on a cold winter night.
What I love about this Cinnamon Roll Swirl Cake recipe it is so simple to make, yet so incredibly tasty. You get the great Cinnamon Bun flavour without spending all day making it. Another awesome thing about this recipe is that it consists of ingredients most of us have readily available in the house!
I made my cake in a 9×13 baking pan, but I think next time I try this recipe I will use a bundt pan for a more elegant presentation. Baking time will be slightly longer.
Cinnamon Roll Swirl Cake
This recipe for Cinnamon Roll Swirl Cake tastes just like a fresh cinnamon bun, but easier to make!
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Servings: 12
Calories: 574kcal
Ingredients
- For Cake Batter
- 3 cups flour
- 4 tsp baking powder
- 1/2 tsp salt
- 1 cup sugar
- 1 1/2 cups milk
- 2 tsp vanilla extract
- 2 eggs
- 1/2 cup butter melted
- Topping Mix
- 1 cup brown sugar
- 2 tbsp flour
- 2 tbsp cinnamon
- 1 cup butter almost to point of melted, very soft
- Sweet Glaze
- 2 cups powdered sugar
- 5 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl combine together all "batter" ingredients except for butter.
- Once mixed, slowly add in the butter and combine.
- Pour into a greased 9x13 baking pan.
- Mix together all ingredients for Topping Mix until well combined.
- Pour over cake batter and swirl with a knife.
- Bake at 350 for 35-45 until fully baked.
- Mix together all the Sweet Glaze ingredients, set aside until cake is done.
- Once cake is done, remove from oven, and while still warm drizzle glaze over cake.
Notes
recipe courtesyIncredible Recipes cookbook.
Nutrition
Calories: 574kcal | Carbohydrates: 83g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 91mg | Sodium: 333mg | Potassium: 294mg | Fiber: 1g | Sugar: 56g | Vitamin A: 810IU | Calcium: 158mg | Iron: 2mg
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I think this tastes EXACTLY like cinnamon rolls, minus all the time and effort. I think it’s all the butter that saves it from being too sweet. Had a mad craving for a cinnamon roll so glad I found this recipe. Thanks so much!
This sounds so good. What if I wanted to add some raisins? Like a raisin cinnamon roll? Any ideas? Thanks so much in advance. Your cake is simply beautiful!!!
Susan, I think raisins would taste great in this cake. I’m guessing about 1 cup.
Made this a lot. Everyone in my family loves it.
Thanks Vivian, my family loves this cake as well. It gets devoured instantly!
The First time I made this – I went by the Recipe. The Second Time – I Doubled the Powder Sugar and Glaze Recipe. We liked it better with More Glaze. It is FANTASTIC !
Thats great Wendy, so glad you enjoyed the recipe!!
Hi! I was wondering if you can use a Bundt pan for this or does it have to be a 8 by 8 pan?
Kayla the recipe is for a 9×13 pan which should work well in a bundt pan but may require longer baking.
Hi, the mixture seemed to rise too much during baking and became a dome shape. there were also few pockets with the cinnamon topping overflowing. any idea why it turned out this way? the cake was still nice and yummy though.
Hi Violet, I’m not quite sure, I have never had this happen. Possibly you over-mixed the batter.