Brown sugar, cinnamon and icing make this cinnamon roll cake the best ever! No rolling, kneading or waiting for the dough to rise!
There are some days I just want a little something sweet to go with with morning coffee. Like a donut, or, better yet, a fresh baked cinnamon roll. I can already taste the gooey cinnamon and the sweet frosting! But, who wants to wake up at the crack of dawn and spend hours mixing, kneading, rolling and waiting for dough to rise? Certainly not me. That’s what I love about this cinnamon roll cake. A few minutes to throw together, bake for 25 minutes and you’ve got a delicious cake packed with gooey cinnamon goodness. Take that, cinnamon roll.
Just look at all that delicious butter, just waiting to melt all over the brown sugar and cinnamon.
This is the gooey goodness that awaits you once it comes out of the oven.
The only thing left to do is layer and drizzle with frosting.
Be prepared for this cinnamon roll cake. You will definitely need a cup of coffee or a glass of milk at the very least.
Brown sugar, cinnamon and icing make this cinnamon roll cake the best ever! No rolling, kneading or waiting for the dough to rise!
10 minPrep Time
25 minCook Time
35 minTotal Time
Yields 10
Save RecipeIngredients
- 3/4 cup granulated sugar
- 1 egg
- 1 teaspoon butter
- 2 cups flour
- 2 teaspoons baking powder
- pinch of salt
- 1 cup of milk
- 1/2 cup butter, divided
- 2 cups lightly packed dark brown sugar, divided
- 1/4- 1/2 cup cinnamon
- 1/2 cup powdered sugar
- 1 tablespoon milk
Instructions
- Preheat oven to 350 degrees
- Cream together sugar, egg and butter
- Sift flour, baking powder and salt together into a medium bowl
- Gradually add dry mixture and milk to egg mixture, alternating additions and stirring constantly
- Pour into 2 ungreased 9-inch round cake pans
- Spread 1 cup of brown sugar on top of batter in each pan
- Sprinkle generously with cinnamon
- Top with butter, closely dotted together
- Bake for 25 minutes
- Let cool in pan for 10-15 minutes
- Mix powdered sugar and milk until well combined
- Set aside
- Remove one cake from pan and invert, so that the cinnamon is on the top of the cake, onto a plate
- Drizzle with half of the glaze
- Remove second cake from pan and invert, placing cinnamon side up, on top of first cake
- Drizzle with remaining glaze
- Serve
- Calories 4791
- Total Fat: 110 g 169.23%
- Saturated Fat: 67 g 335%
- Cholesterol: 280 mg 93.33%
- Sodium: 2111 mg 87.96%
- Potassium: 1637 mg 46.77%
- Total Carbohydrate: 950 g %
- Sugar: 662 g
- Protein: 46 g
- Vitamin A: 73.16%
- Calcium: 1865 mg 186.5%
- Iron: 23 mg 127.78%
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