Julie Clark
Posted: Updated:
Cinnamon Roll Cake
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Make an easy coffee cake for breakfast that tastes just like a soft sweet roll! This Cinnamon Roll Cake has a cinnamon sugar swirl and is topped with cream glaze.
I LOVE cinnamon for breakfast. Whether it is on a slice of cinnamon toast, in cinnamon butter or swirled inside cinnamon muffins, give me a cup of coffee and I’m in heaven.
Our homemade cinnamon rolls are one of our most popular recipes, so we’ve been thinking through more cinnamon roll ideas for you. My family went crazy for this cinnamon roll cake and I think you will too!
Is it bad to have cake for breakfast?
We say…no! Although this is a sweet treat that you want to eat in moderation, it’s ok to have a small slice of cake every now and then in the morning. Especially on Saturday.
Coffee cakes are traditionally eaten at breakfast. Although they don’t have coffee actually in them, they are great with a cup of coffee on the side.
How to Make Cinnamon Roll Cake
This is an easy cake to make, but it will require that you use two bowls. Mixing the dry ingredients separately from the wet will help the cake stay soft and tender and help you not to overmix the batter.
- In a large bowl, mix together the flour, salt, and baking powder.
- In another bowl, mix together the milk, sugar, eggs and vanilla.
- Add the dry ingredients to the wet ingredient and mix just until combined.
- Once mixed, slowly pour in the melted butter.
- Pour into a greased 9×13 pan.
- For the topping, mix all the ingredients together until well combined.
- Drop or pour (depending on how soft the butter evenly over the batter and swirl with a knife.
- Bake at 350 for 30-40 minutes.
Our cake took just about 35 minutes to bake. You don’t want to overbake it. Touch the center of the cake. It should spring back when you touch it.
Cinnamon Roll Cake Frosting
We decided to use a simple powdered sugar glaze. It melts into the top of the cake and makes it taste almost like glazed donut on top. If you’d like, you can use a thicker cream cheese frosting. That’s the frosting we use for our homemade cinnamon rolls.
- In a small bowl, whisk together the powdered sugar, cream and vanilla until smooth.
- Drizzle the glaze over the warm cake.
We chose to use heavy cream in the glaze so that it was richer but you can use milk if you’d like. If you do choose to use milk, you may only need about ¼ cup since it is thinner than cream.
What to Serve with Cinnamon Roll Cake
When we serve a coffee cake for breakfast, we like to serve it alongside some breakfast sausage and an easy fruit salad.
You can also make some fun breakfast drinks like this iced coffee…or make a homemade coffee creamer.
Storage Instructions
This cake is best stored at room temperature in a sealed container. It should keep well for about 3 days.
Can you freeze cake?
Yes! This cake freezes well. We cut up our cake into pieces and place it in an airtight storage container.
When you are wanting to serve the cake, remove the cake from the freezer with enough time for the cake to totally defrost before opening the container. This will help keep the moisture in the cake.
Cinnamon Roll Cake
Make an easy coffee cake for breakfast that tastes just like a soft sweet roll! This Cinnamon Roll Cake has a cinnamon sugar swirl and is topped with cream glaze.
Servings 15
Prep Time 15 minutes
Cook Time 35 minutes
Ingredients
For the cake:
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- 4 teaspoons baking powder
- 1 1/2 cups 2% milk
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup salted butter malted
For the cinnamon swirl:
- 1 1/4 cups salted butter softened
- 1 cup brown sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons cinnamon
For the glaze:
- 2 cups powdered sugar
- 1/3 cup heavy cream
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350º Fahrenheit. Grease a 9×13 baking pan with cooking spray.
- In a large bowl, mix together the flour, salt, and baking powder.
- In another bowl, mix together the milk, sugar, eggs and vanilla.
- Add the dry ingredients to the wet ingredient and mix just until combined.
- Once mixed, slowly pour in the melted butter.
- Pour into the prepared 9×13 pan.
- For the topping, mix all the ingredients together until well combined. The mixture will be thick.
- Drop by spoonfuls evenly over the top of the batter. Swirl with a knife.
- Bake for 30-40 minutes.
- In a small bowl, whisk together the powdered sugar, cream and vanilla until smooth.
- Drizzle the glaze over the warm cake. Dust the cake with extra cinnamon if you'd like.
- Serve the cake warm.
Video
Notes
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 500kcal | Carbohydrates: 66g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 257mg | Potassium: 214mg | Fiber: 1g | Sugar: 45g | Vitamin A: 803IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 2mg
Other Breakfast Cake Recipes
- Walnut Breakfast Cake
- Irish Potato Cake
- Apple Butterscotch Cake
- Butterscotch Coffee Cake
- Peach Crumb Cake
- Cinnamon Roll Bundt Cake
Love cinnamon rolls? Try one of our recipes.
