Yield: 24 servings

Cinnamon Cinnabon Cake

Cinnamon Cinnabon 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. 

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

For the Cakes:

  • 3 cups all-purpose flour plus 2 Tbsp, divided
  • 1 cup granulated sugar
  • 1/2 tsp kosher salt
  • 1 1/2 Tbsp baking powder
  • 1 1/2 cup milk
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/4 cup unsalted butter, melted
  • 3/4 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 2 Tbsp cinnamon

For the Icing:

  • 2 cups powdered sugar
  • 1/4 cup milk
  • 1 tsp vanilla extract

Instructions

  1. For the cake, preheat oven to 350 degrees. Grease two 9-inch cake pans, lining the bottom with parchment paper.
  2. 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.
  3. 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.
  4. Bake cakes for about 25-30 minutes. Remove from oven and cool in pans 10 minutes. Flip cakes out onto serving plates.
  5. For icing, whisk the powdered sugar with 1/4 cup milk and 1 tsp vanilla extract. Drizzle over warmed cakes. Enjoy!

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 178 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 37mg Sodium: 158mg Carbohydrates: 25g Net Carbohydrates: 0g Fiber: 0g Sugar: 23g Sugar Alcohols: 0g Protein: 1g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.