Cinnamon Roll Cake

5 from 2 votes

This Cinnamon Roll Cake has all the gooey, delicious flavors that you love in a classic cinnamon roll combined in a moist and tasty homemade cake, and of course, complete with the perfect icing drizzle.

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

Servings:

Calories: 464kcal

Author: Jennifer Fishkind

Ingredients

For the Cake

1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup milk
½ cup vanilla coffee creamer
3 cups all-purpose flour
4 teaspoons baking powder
3 tablespoons butter melted

For the Cinnamon filling

½ cup salted butter softened to room temperature
1 cup packed light brown sugar
2 tablespoons flour
1½ tablespoons ground cinnamon
⅛ teaspoon allspice
1 teaspoon vanilla extract
2 tablespoons milk

For the Glaze

2 cups powdered sugar
¼ cup vanilla coffee creamer
1 teaspoon vanilla coffee creamer

Instructions

Cake

Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
In a large bowl, add sugar, eggs, vanilla extract, milk, and vanilla coffee creamer. Mix together using an electric mixer at medium speed.
In another medium mixing bowl, add the flour and baking powder. Whisk together.
Slowly add the dry ingredients to the wet ingredients while mixing on low speed. Add the butter and continue to mix until well combined.
Spread the cake batter in an even layer in the baking dish.

Cinnamon Filling

In a small mixing bowl, add softened butter, brown sugar, flour, cinnamon, allspice, vanilla extract, and milk. Use a spoon to stir until no lumps remain.
Drop the cinnamon mixture by spoonfuls on top of the cake batter. Use a butter knife and drag it through the cake batter, making a swirl, marble-like pattern all around the cake. Make sure to get all the way to the sides.
Bake the cake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Glaze

To make the glaze, add powdered sugar, and vanilla coffee creamer to a small bowl. Use a spoon to stir until no lumps remain.
Pour the glaze over the warm cake. Let it cool completely before serving.

Notes

Storage:

To Store: Cover tightly with a lid and store at room temperature or in the refrigerator for up to 4 days.
To Freeze: Wrap in foil and store in the freezer for up to 3 months. Thaw at room temperature and microwave to reheat.
To Reheat: You can serve cinnamon roll cake at room temperature. But, if you prefer to serve it warm you can pop it in the microwave for 30 seconds to heat it up.

Tips:

While I personally think that this cake is best served fresh, you can make it ahead of time if needed. I have done this before when we were going to be out of the house but wanted to eat dessert right when we arrived back home. Simply pop it back into the oven to warm it before adding the icing, so it melts!
Be careful not to overmix, or your batter will become tough and rubbery.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.

Nutrition