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Cinnamon Roll Cake. Easy, breezy, beautiful.

Cinnamon Roll Cake. Easy, breezy, beautiful.
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I really like making Cinnamon Rolls.
Love mixing the dough, rolling it out, watching them rise. 
I adore the heavenly smell that wafts throughout my house and the sticky gooey-ness of each blissful bite. 
But, my friends…there ain’t no denying it. 
Cinnamon Rolls take a chunk of time to make, don’t they. 
And it’s Christmas is this week, you know. 
And you might need something FABULOUSLY tasty to make for your family’s Christmas morning breakfast of delight. 
And you might not want to spend three hours doing it!
Don’t hang your head if you are planning on spending three hours on breakfast. 
To each, her own. 
Hold your head high if Cinnamon Rolls for Christmas morning are your thing. 
You go girl. You are the bomb dot com. 
You deserve a high five, three times over. 
But if you would like to take a little load off, 
and still enjoy the delightful flavors of a cinnamon roll 
this Christmas morning…
Or any other morning, evening, afternoon or mid life crisis…. 
make this Cinnamon Roll cake! 

Spend the 15 minutes it takes to assemble and then sit back and relax! It’s a cinnamon and butter delight, that will melt in your mouth with every bite. You most likely have all the ingredients to make it just sitting in your pantry this very second. 
Make it. 
Love it. 
Be one with the the cinnamon and butter.
You won’t be sorry. 
:)    :)    :)  
Cinnamon Roll Cake
Time: 15 minutes hands on
Yield: 12 generous slices
Recipe from Picky Palate

CAKE:
3 C flour
1/4 t salt
1 C sugar
4 t baking powder
2 eggs
2 t vanilla

1 1/2 C milk

1/2 C butter, melted
CINNAMON FILLING:
1 C butter, softened
1 C brown sugar
2 T flour
1 T cinnamon

GLAZE:
2 C powdered sugar
5 T milk
1 t vanilla


1. Into your stand mixer, or large mixing bowl put 3 C flour, 1/4 t salt, 1 C sugar, 4 t baking powder, 2 eggs
and 2 t vanilla. Pour the 1 1/2 C milk over the other ingredients and mix well.

2. While the mixer is still running  slowly add the 1/2 C melted butter. Mix just until combined. 

3. Spray a 9×13 pan with cooking spray and spread the batter out evenly in the pan. 

4. To make the cinnamon filling use a small bowl and a wooden spoon to combine 1 C softened butter, 1 C brown sugar, 2 T flour and 1 T cinnamon.

5. Drop the cinnamon filling by spoonfuls onto the cake batter. 

6. Take a butter knife and drag it through both the cinnamon and cake batter layers, making a pretty marble effect. 

7. Bake this baby at 350 degrees for 35-40 minutes, or until a knife inserted into the center comes out clean. 

8.  In a small mixing bowl whisk together 2 C powdered sugar, 5 T milk and 1 t vanilla. Pour the glaze over the warm cinnamon cake. Serve warm, or at room temperature.
Enjoy this beauty!
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54 Comments

  1. 1
    December 19, 2011 at 1:20 pm

    Easy fast cinn rolls….(1) Grab hot roll mix from baking aisle of local store (premeasured ingredients!!) (2) Mix up and let set about 5 min…or be in a hurry and move to next step (3) roll out large rectangle (schmear softened butter or melt it and pour on and spreadk (4) sprinkle with brown sugar and cinnamon (5) roll up into log, the tighter the more layers the roll will have (6) cut into 12 and put into buttered pan (7) let sit for about 10 minutes…or pop straight into oven…seriously, will still rise up fine as they cook! (8) while baking mix up drizzle of pwdr sugar and milk (I add a tiny bit peanut butter) (9) when golden take out, drizzle and resist the urge to burn tongue while they cool enough to remove from pan. VOILA!

  2. 2
    December 19, 2011 at 3:31 pm

    I am going to have to make this cake, it seems very easy and I love recipes from scratch – you know exactly what you're putting into it. BUTTER = FAT but at least you know it!! Enjoy it too :D

  3. 3
    December 19, 2011 at 4:13 pm

    AWESOME!! I was just thinking about the cinnamon rolls I need to make this week and I might just do this instead!! Thanks!!!

  4. 4
    December 19, 2011 at 4:52 pm

    Santa always leaves us the refrigerated pillsbury cinnamon rolls. But with a recipe this easy and delicious, I'll ask him to leave us some OJ instead!

  5. 5
    Anonymous
    December 19, 2011 at 5:57 pm

    HI Jamie,
    Would almond work just as well as vanilla for the glaze?

  6. 6
    Anonymous
    December 19, 2011 at 6:03 pm

    Jamie, I just made your delicious toffee–such goodness- and I am sooo very happy to see a easy solution for Christmas morning. I can hardly wait! Oh wait–I might just have to do a 'trial' and make some today. (just to check it out, of course.) Thanks for all your delicious recipes and for sharing them. Happy Holidays to you and your family. Nisey

  7. 7
    Stephanie G.
    December 19, 2011 at 7:38 pm

    I have a similar recipe; the cake is the same, but the filling and glaze are a bit lower in calories. Try this:

    Cinnamon Filling:
    1 cube butter, melted
    2/3 cup brown sugar
    1 Tbl. flour
    2-3 tsp. cinnamon

    Mix together and pour in rows onto batter; swirl with a knife. Bake in 375 degree oven for 25-30 minutes. Glaze while hot.

    Glaze:
    1 cup powdered sugar
    1-2 Tbl. milk
    3/4 tsp. vanilla

    • 8
      January 12, 2012 at 2:41 am

      Stephanie G- How much is a cube of butter?

    • 9
      January 12, 2012 at 2:37 pm

      randumbredhead,
      A cube of butter is equal to 1/2 Cup.
      ~Jamie

  8. 10
    December 20, 2011 at 12:45 am

    Anonymous,
    I think almond extract would be great. Let me know if you try it and how you like it. Have a great day!
    ~Jamie

  9. 11
    December 20, 2011 at 1:50 am

    I saw this same cake on youtube a few days ago (divascancook)!! It looks amazing!!

    P.S. Remember that not only females follow your blog and not only females cook/bake for their family :) .

  10. 12
    December 20, 2011 at 2:45 am

    Oh that looks so delicious!! Going to have to make that sometime.

  11. 13
    December 20, 2011 at 6:07 pm

    Oh, my Heavens! This is an answer to my prayers! Now I can make “cinnamon rolls” for Christmas breakfast, and still make it to church on time. Of course, my hips an thighs don't thank you, because now I will be tempted to make this yummy treat quite often! You are the best!

    • 14
      February 7, 2014 at 8:59 pm

      Brilliant AND WELL PRESENTED vidS how to make our own food. These free from the mass produced cialhcems that are not good to eat long term. Thank you for these vids. I will certainly be trying to encourage my family to do what you have taught us, in your facinating vids to date. My REGARDS

  12. 15
    December 20, 2011 at 7:34 pm

    Couldn't you put this together the night before, so you can just throw it in the oven while you get to the presents? Then, just throw the glaze on, eat and get back to presents/playing. (Or, off to church, as is the case this year!)

  13. 16
    December 21, 2011 at 1:12 am

    Robyn – the batter won't rise properly in the oven if you make it the night before because of the baking powder. It will start to react and give off gas immediately. Maybe you could mix everything but leave the baking powder out until the morning.

    I have this cake in the oven right now! My husband will be thrilled when he gets home. Thanks for the recipe!

    • 17
      February 7, 2014 at 10:47 pm

      ur voice is just lik nike delfino off of derepsat housewive, never useeeearificial powder like grlc alays us fresh, just blitz it in the procesor,, if u churn it slowly at the end it’ll be lovely ad speadable, a bit of olive oil b4 churning keeps it light an dlicious but still firm an set

  14. 18
    December 24, 2011 at 3:07 pm

    My family loves cinnamon rolls. I'm thrilled to get to try this quick and easy recipe tomorrow morning! It looks yummy! Thankyou!

  15. 19
    January 8, 2012 at 6:50 pm

    I just made this and I and happy to say it is one of my favorites…

    • 20
      February 7, 2014 at 10:57 pm

      soyi didnt fish atchijnthat vi b4 i comtenmed, ater you’ve finished making it, if u mely about 30% of the butter and you workth mixture with a fork like scrabling eggs in a jug once ithe melted and solid butter reform u carryon 4 2 minutes and that’ll mak it light,

  16. 21
    January 9, 2012 at 11:22 pm

    Yummy, this looks so good. Thanks for sharing the recipe! I truly enjoy your blog!! :)

  17. 22
    January 11, 2012 at 1:18 am

    I made this tonight and we all LOVED it! Thanks so much for sharing your recipe. :-)

  18. 23
    January 13, 2012 at 12:03 am

    I LOVE this recipe, but I'm having a tough time with it. We don't have a countertop mixer, don't know if we're not mixing it properly enough and that's why we're having a tough time getting the batter to rise/bake propertly, or if we're doing something wrong elsewhere.

    Does the pan have to be ceramic? We're using glass…

    The kids and I made this four times since Christmas trying to get it right, much to their delight, since they love it no matter how it comes out :D

    P.S. THANK YOU for putting the amounts/measurements right in the instructions as we follow along — stops us from scrolling up and down.

    • 24
      January 16, 2012 at 5:38 pm

      Hi JD,
      Thanks for your feedback on the measurements being added to the instructions. I've had a few requests for that lately and am happy to hear you like it.

      A glass pan should work fine. Are you using hand held beaters? Also, could your baking powder be old?

      Thanks,
      ~Jamie
      Sorry it has taken me a bit of time to get back to you!

    • 25
      Lisa
      January 29, 2012 at 10:34 pm

      I made this recipe this afternoon and it turned out beautifully! I only baked it for 35 minutes, then let it cool on a wire rack for about 10 minutes before adding the glaze. It was moist and delicious!

  19. 26
    January 16, 2012 at 5:23 pm

    LOVE this recipe…quick, easy & so good!! I used Stephanie's suggestions for the cinnamon filling which was just right and I used my own cinnamon roll icing recipe of 2 cups confection sugar (sifted), 1/2 cup butter & 1/2 tsp. vanilla. Add 1-2tblsp. of warm milk to get the desired consistency.

  20. 27
    January 17, 2012 at 12:54 am

    cake was yummy and easy and fun…love that you include the amt. with the ingredients as the recipe progresses-no need to scroll back up…the pictures are fantastic…i use them with my kids and my kiddos on the autism spectrum get more of it ..so thank you so much

  21. 28
    January 17, 2012 at 3:17 am

    I learned a few important lessons. First, do not use light butter as it changes the consistency. (I'm still in the beginning stages of cooking and baking) Second, do not 'marble' too much. The combination of the two things causes the cinnamon to sink. I still got a lot of rave reviews. I told them just wait until I do it right. Thanks so much for such an awesome blog!

  22. 29
    Anonymous
    January 20, 2012 at 10:46 pm

    I made this cake and it was a bomb, although it still tasted good. ALL of the cinnamon/butter/sugar mixture sank to the bottom of the cake, and I mean ,ALL of it. It weighed at least 10 pounds. I baked it for probably an hour and I dont think that was long enough. Unfortunately I wont be trying it again b/c I had to throw it out with that layer of butter cinnamon and sugar on the bottom of the pan and I didnt like wasting 3 sticks of butter…. I wish I knew what I did wrong b/c this looks so scrumptious yet it wasnt fit for company.

  23. 30
    Anonymous
    January 25, 2012 at 3:24 pm

    Made this for dessert last night and it was super yummy! I love how easy it was to whip up and it was great that the quantities were included right in the directions – not just the recipe up top. Thanks for that. While writing this review, I'm enjoying another piece with a nice, hot cup of coffee. Perfect combination!

  24. 31
    January 29, 2012 at 5:26 pm

    Made this for Sunday brunch. Delicious! I, too, love that the measurements are in the instructions. I have an iPad that I use in my kitchen, so it is great that I don't have to keep scrolling up to see them! :)

  25. 32
    February 3, 2012 at 2:41 am

    I made this tonight for a treat. I ran out of white flour, so substituted one cup whole wheat for one cup of white. It was great. I baked it for at least 4o minutes and it was yummmy. Thanks for the recipe.

  26. 33
    April
    February 5, 2012 at 3:52 am

    I just made this and wow is it good! The hubby says “that's freaking good” so I'll be making this one again. Most of my filling sank to the bottom but it didn't keep me from eating one, ok two, pieces tonight. Can't wait to try it tomorrow, cake somehow gets even better the next day. I don't know if it tastes like a cinnamon roll but it tastes like heaven, that's all that matters. Thank you for posting.

  27. 34
    February 7, 2012 at 3:51 pm

    Made them LOVED them so did my husband!!

  28. 35
    Anonymous
    February 22, 2012 at 2:27 am

    My grandbaby and I made this together. Was a total hit! Everyone loved the taste. My favorite part in a cinnamon roll is the middle. This entire cake is moist and wonderful just like the middle of a cinnamon roll. I will be making this often for the family. Wished I would have had this recipe many years ago when my children were young. Thank you for sharing.

  29. 36
    Anonymous
    February 23, 2012 at 6:17 pm

    I have made this at least twice. Love it! Love it! Except for one thing — Every time the cinnamon “filling” is so heavy that it sinks to the bottom — which really makes no difference in the wonderful taste, but I am going for presentation now. Would love it if mine turned out like the picture. Any suggestions????

    • 37
      February 27, 2012 at 3:48 pm

      Hey there,
      So glad you love the taste of this recipe. I have had a similar experience with the cinnamon layer dropping all the way to the bottom. I'm not sure if it has to do with how “soft” the butter is when you mix the cinnamon layer, or the oven, or the state of the weather! Sometimes it turns out great, and other times it falls to the bottom. Wish I could be more help!
      ~Jamie

  30. 38
    Anonymous
    March 20, 2012 at 3:55 am

    The taste was pretty decent, although I found it a little bland. Not bad, just bland. For me personally, it tasted like a cakey bread with a TON of butter on it and a little cinnamon/sugar mixed in. Like other commenters, my cinnamon filling also sank to the bottom — not really a problem taste-wise, but that's just what happened. Overall I didn't DIS-like it, but I probably will not make again.

  31. 39
    April 16, 2012 at 5:34 am

    I love cinnamon rolls!

  32. 40
    Anonymous
    May 27, 2012 at 1:08 am

    Just wanted to say thank you for sharing this recipe! I made it this morning, and it is definitely a new family favorite. Most of my filling sank to the bottom too, but it didn't matter. It was so delicious. I made the mistake of leaving what was left of it out on the counter after breakfast and one (at least!) of our 4 sons finished it off before lunch, though no one will admit who it was. Great recipe!

  33. 41
    May 29, 2012 at 1:26 am

    Yum. Yum. Yum. This is a life changer. I mean really. I love cinnamon rolls but never make them cause they take too long. Now I made these 3 times the first week a friend shared your blog with me and everyone loved them!!! Thank you!!!!

  34. 42
    Vicki M
    June 1, 2012 at 1:46 pm

    I will never make cinnamon rolls from scratch again! This recipe is amazing!!! Thank you!

  35. 43
    Melini D
    November 7, 2012 at 3:16 pm

    I made this a while ago. After the pan emptied I was asked to make it again. I immediately sent the link to my daughter in law and she whipped up one and called me up. We all love it. Quick, cheap and easy. Perfect for a quick snack when you need something sweet but not to sweet. It’s the perfect comfort food. I will make it again and again.

  36. 44
    amanda
    March 24, 2013 at 7:13 pm

    I have made this alot and everyone complete loves it. But has any one tried making it in half. I want to make it for my neighbor who just pushed my truck out of the snow because i got stuck in the drive way. But i hate to cut ithe recipe in half and it doesnt turn out very well. any ideas

    • 45
      Jamie
      March 27, 2013 at 6:46 am

      Amanda,
      I haven’t ever tried to half the recipe. My thoughts are that it would work out fine for you. Good luck!
      ~Jamie

  37. 46
    Belinda
    April 5, 2013 at 6:27 pm

    I m making it now so not sure how its going to turn out but I wondered how you marbled yours so nice. I tried and it didn’t marble, it sinks and stays clumpy… Wonder if it was thinned a little more to make it easier to marble ? Please any tips would be great.

    • 47
      Jamie
      April 8, 2013 at 6:23 am

      Belinda,
      After you add the cinnamon layer, try spreading it out just a bit before you marble it. Once you have done that, just keep marbling until both batters are incorporated. Or in other words, try not to leave big clumps of the cinnamon batter. Hope this helps! Good luck!
      ~Jamie

  38. 48
    Julia
    July 8, 2013 at 2:05 pm

    We do “cake Mondays” at work and I made this for one and it was a HUGE hit with everyone asking for it again!

  39. 49
    Lisa Clubb
    November 20, 2013 at 6:27 am

    You are always my recipe go to gal! Thank you for your step by step instructions (pictures awesome)!

  40. 50
    Mar.
    November 20, 2013 at 4:28 pm

    Gracias por sus deliciosas recetas.Tengo una pregunta, en las medidas me podria decir cuanto es un C de Harina y cuanto es un T.
    Gracias por compartir sus recetas.

  41. 51
    April Cyr
    December 4, 2013 at 8:22 am

    Hi Jamie,
    We always do Pillsbury cinnamon rolls on Christmas morning, but I’d really like to make this instead. Would they taste just as good if I made them the night before and then warmed them up in the oven on Christmas morning? Do I keep them in the fridge over night or leave them on the counter? Thank you! I enjoy reading your recipes and stories. They always make me smile.
    Merry Christmas!
    April

    • 52
      Jamie
      December 4, 2013 at 10:02 am

      Hi April,
      Yes, it will still be wonderful if you make it a day ahead. Just cover it and leave it on your counter, then reheat it in the oven when you are ready to eat. Good luck! Hope you love it!
      ~Jamie

      • 53
        April Cyr
        December 4, 2013 at 10:54 am

        Thank you, Jamie!
        I’m so excited to make something homemade for my family this year. :)

  42. 54
    loro
    March 16, 2014 at 4:27 pm

    C= cup….T=Tablespoon

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