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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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
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BonnieBanters says
November 6, 2013 at 4:03 amLovely, simple, and I’m sure delicious cake…would be wonderful for holiday brunches!
Laureen King says
November 6, 2013 at 4:12 amI agree Bonnie, this is a great holiday brunch recipe.
Carmen Z says
November 6, 2013 at 10:35 amBaking powder and no yeast? And looks so fluffy!
Laureen King says
November 6, 2013 at 1:57 pmCarmen, no yeast, but it does have Baking Powder 🙂
sheri armstrong says
November 6, 2013 at 6:04 pmThis 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.. :- /
Linda Auston says
November 7, 2016 at 12:00 pmI 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!
Laureen King says
November 9, 2016 at 10:52 pmSounds wonderful, wish your coffee shop was close to me.
cocoa shephard says
November 7, 2013 at 8:37 pmdo u use plain flour or self rising flour?
Laureen King says
November 7, 2013 at 8:48 pmHi Cocoa, just plain all purpose white flour.
cocoa shephard says
November 7, 2013 at 8:38 pmdo u use plain flour or self rising flour?
Anonymous says
November 18, 2013 at 12:23 amDivine and so simple thanks for sharing! Nummmmm
Laureen King says
November 18, 2013 at 1:47 amThanks!
Tracy T. says
December 31, 2013 at 6:50 pmJust made this and it is delicious! It’s very moist. It would be great for breakfast or dessert…mmmm
Laureen King says
December 31, 2013 at 10:31 pmTracy, breakfast or dessert or maybe breakfast and then again for dessert. ha ha
Anonymous says
January 2, 2014 at 4:38 pmWhen you say 1 cup, how much is that? in metric system (grams)
Thank you!
Anna
Laureen King says
January 3, 2014 at 6:27 am1 cup of butter is 227 grams.
Melissa @ My Recent Favorite Books says
January 4, 2014 at 3:26 pmThis looks amazing!
Pinning to my Dessert board. =)
Have a great New Year!
Laureen King says
January 4, 2014 at 4:04 pmThanks Melissa, and best of everything to you in 2014
Anonymous says
January 28, 2014 at 12:15 amMade this with Truvia …. Yummy
Anonymous says
April 6, 2014 at 9:12 pmi just made this, you have to drop by spoonfuls, and thats what bakes and sinks down creating the lumpy top.
HDE says
April 27, 2014 at 3:59 pmWhat do you mean you have to drop by spoonfuls?
Laureen King says
April 27, 2014 at 4:59 pmHi 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!
Laureen King says
April 27, 2014 at 7:54 pmThat’s great HDE, let me know how it turns out, the bundt pan will make it look pretty. Thanks for the conversion.
HDE says
May 9, 2014 at 8:41 amIt 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 🙂
Laureen King says
May 9, 2014 at 3:28 pmThat is great, yes hard to stop at just one piece of this cake
Anonymous says
August 31, 2014 at 7:59 pmI 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.
Laureen King says
August 31, 2014 at 9:26 pmI’m sure it will turn out delicious!
Anonymous says
October 5, 2014 at 8:37 pmThis cake was AAAAHHHMAZZING!! Made it on Thursday, making it again today for my husband to take to work 🙂 Thank you!
Laureen King says
October 5, 2014 at 10:33 pmIt is one of my favourite splurges, so glad you enjoyyyyeeedd it 🙂
Laureen King says
January 19, 2015 at 11:37 amAwesome, and congrats on your pregnancy!
Carol says
June 6, 2015 at 8:49 amMade 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.
Laureen King says
June 6, 2015 at 9:39 amThank you Carol, yup you can’t beat the smell of something cinnamonny baking in the oven.
Tina Ungerank says
August 19, 2015 at 12:10 pmI’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.
Laureen King says
August 19, 2015 at 5:04 pmSame here, its always a hit and so easy to make!
Debbie Ringhoffer says
March 10, 2016 at 10:59 amI made this for Church Potluck last Sunday ~ It was divine !! Making another one for home this weekend !!
Laureen King says
March 10, 2016 at 9:32 pmThanks Debbie, yes this cake is a bit addictive!
Kathy says
April 5, 2016 at 11:36 amIs the butter unsalted
Laureen King says
April 5, 2016 at 10:20 pmHi Kathy, it doesn’t really matter. Most of the time I use salted butter because that is what I have on hand.