Cinnamon Roll Breakfast Cake

All the best parts of a giant cinnamon roll and a cake come together to make Cinnamon Cinnabon Cake. Oozing with vanilla icing, this cinnamon roll cake is the ultimate in breakfast decadence.

If you love cinnamon desserts and breakfast recipes, be sure to try this Snickerdoodle Banana Bread. Or give our snickerdoodle cookies a try tonight.

Why this Recipe Works

While I love to indulge by buying a Starbucks Scone or a blueberry muffin from my favorite local bakeries now and then, I’m not the biggest fan of most treats from chain restaurants.

But I have one weakness when it comes to “fast food” baked goods: Cinnabons Cinnamon Rolls. Who can resist that alluring cinnamon aroma that stops you in your tracks when you’re hurrying through the airport or mall?

Every so often, I get one of those big sticky buns for myself and savor it slowly, every last sticky bite. Heaven.

Today’s recipe:

• Makes two cakes
• Freezer friendly
• No wait time for “rising rolls”
• No yeast
• Topped with gooey vanilla icing

Just mix together a batter, bake, drizzle with icing and eat! From start to finish, this cake took well under an hour to be ready to eat. Unlike other cakes, you don’t even have to wait for it to cool before adding the icing.

The whole point of cinnamon roll frosting is that it gets a little melty!

Don’t forget to give our honey bun cake recipe a try next!

How to Make Cinnamon Roll Cake

STEP 1. Make the cake 

Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans (or use my homemade cake release). Place a piece of parchment paper circle in the bottom of the greased pans.

IDivide batter evenly between two prepared cake pans.

STEP 2. Make the cinnamon roll topping 

In another mixing bowl, beat butter with brown sugar, flour, and cinnamon. Continue to beat until fully blended and fluffy (about 3 minutes). Using two tablespoons, drop brown sugar mixture onto cake batter. Use a knife to swirl over the cake batter. 

STEP 3. Bake the cakes 

Bake the cakes in an oven preheated to 350 F for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes, then flip them out onto serving plates.

There will be large pockets where the brown sugar mixture oozed. This is normal (and this is where the icing will fill)!

Meanwhile, prepare the frosting.

How to Make Cinnamon Roll Cake Icing

Whisk together the powdered sugar with 1/4 cup of milk and a tsp of vanilla extract. Make sure no lumps of powdered sugar remain. Pour the icing over the cakes while they’re still slightly warm!

Slice, serve and enjoy!

PRO TIP: Cinnamon Roll Cake tastes best when slightly warmed. If you have leftovers that get cool, just pop your slice of cake in the microwave for a few seconds to reheat.

Can you Freeze?

Yes!

You can freeze these breakfast cakes with or without the glaze.

To freeze WITHOUT the glaze, simply cool, then slide into a large ziploc freezer bag or wrap in plastic wrap then foil. Freeze for up to 3 months. Thaw on counter overnight and add glaze.

To free WITH the glaze, allow glaze to set. Wrap in plastic wrap and foil, then freeze for 90 days. Thaw on counter overnight and enjoy.

More Delicious Breakfast Recipes

• Apple Cinnamon Coffee Cake
• French Toast Casserole
• Zucchini Bread Recipe
• Chocolate Chip Cake
• Blueberry Buckle Recipe
• Amish Friendship Bread
• Pumpkin Streusel Donuts
• Sour Cream Coffee Cake
• Crumb Cake

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Cinnamon Roll Breakfast Cake Recipe

4.80 from 24 votes

By: Aimee

All the best parts of a giant cinnamon roll and a cake come together to make Cinnamon Cinnabon Cake. Oozing with vanilla icing, this cinnamon roll cake is the ultimate in breakfast decadence. 

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 24 servings

Ingredients 

1x2x3x

For the Cakes:

• ▢ 3 cups all-purpose flour plus 2 Tablespoons divided
• ▢ 1 cup granulated sugar
• ▢ ½ teaspoon kosher salt
• ▢ 1 ½ Tablespoons baking powder
• ▢ 1 ½ cup milk
• ▢ 2 large eggs
• ▢ 2 teaspoons vanilla extract
• ▢ ¼ cup unsalted butter melted
• ▢ ¾ cup unsalted butter softened
• ▢ ¾ cup light brown sugar packed
• ▢ 2 Tablespoons cinnamon

For the Icing:

• ▢ 2 cups powdered sugar
• ▢ ¼ cup milk
• ▢ 1 teaspoon vanilla extract

Instructions 

• For the cake, preheat oven to 350 degrees. Grease two 9-inch cake pans, lining the bottom with parchment paper.
• In mixer, blend 3 cups of the flour, sugar, salt, baking powder, milk, eggs, vanilla and 1/4 cup melted butter. Divide batter evenly between cake pans.
• In another mixing bowl, beat 3/4 cup butter with brown sugar, 2 Tbsp flour, and cinnamon. Continue to beat until fully blended and fluffy (about 3 minutes). Using two tablespoons, drop butter mixture onto cake batter. Use a knife to swirl.
• Bake cakes for about 25-30 minutes. Remove from oven and cool in pans 10 minutes. Flip cakes out onto serving plates.
• For icing, whisk the powdered sugar with 1/4 cup milk and 1 tsp vanilla extract. Drizzle over warmed cakes. Enjoy!

Notes

• Storage: Store cooled cakes in airtight container at room temperature for up to 5 days. Or freeze for up to 3 months.
• Cinnamon Roll cake tastes best when slightly warmed. If you have leftovers, pop a slice in the microwave for 15 seconds to reheat.

Nutrition

Calories: 178kcal, Carbohydrates: 25g, Protein: 1g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Cholesterol: 37mg, Sodium: 158mg, Sugar: 23g

Course: Breakfast and Brunch

Cuisine: American

Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

All the best parts of a giant cinnamon roll and a cake come together to make Cinnamon Cinnabon Cake. Oozing with vanilla icing, this cinnamon roll cake is the ultimate in breakfast decadence.