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 is it is so simple, 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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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
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: 16.2% | Calcium: 15.8% | Iron: 11.2%
Check out these other amazingly delicious desserts, Moist Banana Cake with Cream Cheese Frosting
No Bake Strawberry Cheesecake Pie
Lovely, simple, and I’m sure delicious cake…would be wonderful for holiday brunches!
I agree Bonnie, this is a great holiday brunch recipe.
Baking powder and no yeast? And looks so fluffy!
Carmen, no yeast, but it does have Baking Powder 🙂
This looks so goo, can’t wait to make it! I have a couple of questions though..when adding the butter to the batter- do you mix it in completely, or do you kind of swirl it in? And the topping says the butter is to be at the ‘almost melted’ stage- how do you ‘pour’ it onto the batter- do I spoon it on and spread it? The top of the finished cake looks awesome- does it cook that way ( all lumpy, like there’s cinn. rolls in it) all by its self? Sorry for all the questions.. :- /
I make this cake at my coffee shop/bakery. Customers LOVE it, have a hard time keeping it on hand!! I add 1/2 cup dried fruit (blueberries, strawberries or cranberries) and 1/2 cup chopped pecans to batter. It is very thick. I just pour topping over top and swirl in with a butter knife. Looks very wet, but it works and comes out craggy looking just like cinnamon rolls. If you glaze while cake is warm, it will soak in. I like to cool cake so it looks glazed just like cinnamon rolls. Makes up quick and easy with no waiting to rise, etc. Fabulous – enjoy!
Sounds wonderful, wish your coffee shop was close to me.
do u use plain flour or self rising flour?
Hi Cocoa, just plain all purpose white flour.
do u use plain flour or self rising flour?
Divine and so simple thanks for sharing! Nummmmm
Thanks!
Just made this and it is delicious! It’s very moist. It would be great for breakfast or dessert…mmmm
Tracy, breakfast or dessert or maybe breakfast and then again for dessert. ha ha
When you say 1 cup, how much is that? in metric system (grams)
Thank you!
Anna
1 cup of butter is 227 grams.
This looks amazing!
Pinning to my Dessert board. =)
Have a great New Year!
Thanks Melissa, and best of everything to you in 2014
Made this with Truvia …. Yummy
i just made this, you have to drop by spoonfuls, and thats what bakes and sinks down creating the lumpy top.
What do you mean you have to drop by spoonfuls?
Hi HDE, I don’t drop by spoonfuls, as per my instructions I just put cinnamon mixture on top the swil from top to bottom of cake batter to great swirls throughout cake. Top of cake turns out great!
That’s great HDE, let me know how it turns out, the bundt pan will make it look pretty. Thanks for the conversion.
It was delicious!! I never got so many compliments. Going to make it again for mothersday. The bunt pan didn’t really work for me but I think that’s because I have some sort of ikea look a like bunt pan 🙂
That is great, yes hard to stop at just one piece of this cake
I am making this right now. I think I melted the butter too much for the topping It was a little runny. But hopefully it turns out great.
I’m sure it will turn out delicious!
This cake was AAAAHHHMAZZING!! Made it on Thursday, making it again today for my husband to take to work 🙂 Thank you!
It is one of my favourite splurges, so glad you enjoyyyyeeedd it 🙂
Awesome, and congrats on your pregnancy!
Made this for breakfast this morning and it is delicious! Since there are just two of us I prepared half the recipe & baked it in an 8×8 baking dish. My husband said “it doesn’t get any better than this!” Thank you for sharing this wonderful recipe.
Thank you Carol, yup you can’t beat the smell of something cinnamonny baking in the oven.
I’ve made this cake several times and always a hit! Great recipe to have as always have these inexpensive ingredients on hand for unexpected occasions.
Same here, its always a hit and so easy to make!
I made this for Church Potluck last Sunday ~ It was divine !! Making another one for home this weekend !!
Thanks Debbie, yes this cake is a bit addictive!
Is the butter unsalted
Hi Kathy, it doesn’t really matter. Most of the time I use salted butter because that is what I have on hand.