Cinnamon Roll Cake recipe 

Cinnamon Roll Cake recipe


  • 3 cups all-purpose flour (15 oz. by weight as measured)
  • 3/4 tsp. sea salt
  • 1 cup granulated sugar
  • 4 tsp. baking powder
  • 1 1/2 cups heavy whipping cream
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 1/2 cup salted butter, melted


  • Preheat oven to 350F. Spray a 9″ × 13″ foil-lined baking pan with cooking spray. (Foil-lined so that the cake can be removed from the pan, if you like.) Set aside.
  • In an electric or stand mixer add the flour, salt, sugar, and baking powder. Manually stir the powders together, then add the cream, eggs, and vanilla. Mix on medium speed until combined well, then slowly add in the melted butter until blended. Spread the thick batter into the prepared baking pan.


  • 1 cup salted butter, softened
  • 1 cup dark brown sugar
  • 2 Tbsp. all-purpose flour
  • 1/8 tsp. sea salt
  • 1 Tbsp. ground cinnamon


  • In a large bowl, blend the topping powders together, then use electric mixer to cream the softened butter and powders together until well combined and creamy. (If your butter is really softened this will be easier to incorporate into the top of the cake, but don’t melt it.) Drop evenly over the batter by the tablespoonfuls and use a knife to try to marble/swirl through the cake. When done, pat the top down to have a fairly level surface.
  • Bake at 350F for 35-40 minutes or when a toothpick inserted near the center comes out nearly clean.
  • Drizzle the glaze over the cake while the cake and the glaze are still warm.


  • 2 1/2 cups powdered sugar, to taste
  • 3 Tbsp. salted butter, melted
  • 1/3 cup heavy whipping cream, heated
  • Dash sea salt
  • 2 tsp. vanilla extract


  • In a medium bowl, add melted butter and heated cream, then add the vanilla, salt and powdered sugar to taste. You want a white and thick glaze, not a verging-on-transparent glaze, which will have to be warm in order to drizzle over the warm cake. This will probably make more glaze than you need for the top of the cake, but I’m not here to judge how much glaze you put on it.

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