Cinnabon Cinnamon Roll Cake

Imagine waking up on a crisp Sunday morning, the aroma of cinnamon wafting through the house, and the sound of laughter echoing from the kitchen. This is the comforting memory that inspired our Cinnabon Cinnamon Roll Cake—a delightful twist on the classic cinnamon roll.

Growing up, Sundays were a special time when the kitchen was alive with the scent of cinnamon and sugar, signaling a treat was on its way. My mom wasn’t a fan of the traditional cinnamon rolls, feeling they were too messy and time-consuming. Instead, she came up with a genius alternative: a cake that captured all the delicious flavors of cinnamon rolls but was much simpler to prepare.

This cake is more than just a recipe; it’s a nostalgic journey back to lazy mornings spent in pajamas, savoring every bite of a breakfast that was both comforting and delicious. It’s a cake that tells a story—a story of family, warmth, and the joy of sharing simple pleasures.

Ingredients:

Cake:

3 cups flour
1 cup sugar
1 tsp baking powder
¼ tsp salt
½ cup milk
2 eggs
2 tsp vanilla extract
4 tbsp melted butter

Filling:

1 cup softened butter (2 sticks)
1 cup brown sugar
1 tbsp cinnamon
⅔ cup nuts (optional, walnuts or pecans)

Glaze:

2 cups powdered sugar
4-5 tsp milk
¼ tsp vanilla extract

Instructions:

Preheat Oven: Set the oven to 350°F (175°C) and grease a 9×13 inch baking pan.

Make the Cake Batter:

In a bowl, whisk together the flour, sugar, baking powder, and salt.
Add milk, eggs, vanilla, and melted butter. Mix until smooth. Pour into the prepared pan.

Prepare the Filling:

In a separate bowl, combine softened butter, brown sugar, cinnamon, and nuts (if using).

Add Filling to Cake:

Drop spoonfuls of the filling mixture evenly over the cake batter. Use a knife to swirl it through the batter to create a marbled effect.

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