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Cinnamon Roll Cake Recipe

Chenea

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One bite of this Cinnamon Roll Cake Recipe is all it takes for you to be hooked! It is everything you love about a cinnamon roll, but without all of the work! You’ll be sharing this recipe will all of your family and friends!

Here is a fun twist on a coffee cake recipe. This easy cinnamon roll cake recipe is the best. Get the taste of homemade cinnamon rolls without all the work.

 

I’m so excited to share with your this fun twist to the traditional coffee cake recipe – a Cinnamon Roll Coffee Cake recipe. Seriously gals…

Check out this video to see how to make this Cinnamon Roll Cake Recipe!

It is so good….

Like really, really good.

And it is crazy easy to make.

So I call this a win-win.

Whether you are making it for brunch, or for Sunday breakfast, your family is going to fall in love. I know mine did! My family loved it so much they ask for it on a regular basis!

Try this Coffee cake recipe today!

Who doesn’t love a good coffee cake? You are going to love this fun twist to a traditional coffee cake recipe. You can eat it with breakfast since it has the words ‘cinnamon roll’ in the title. 😉 This also makes a good dessert after other meals if you can’t bring yourself to eat ‘cake’ with breakfast. Either way, this is a moist and delicious cake.

Don’t be scared off by the long list of ingredients. I bet you have all of them in your pantry now. Enjoy!

Here is a fun twist on a coffee cake recipe. This easy cinnamon roll cake recipe is the best. Get the taste of homemade cinnamon rolls without all the work.

Homemade Cinnamon Roll Cake

If you love cinnamon rolls, get ready for your life to be changed! This recipe is a new family favorite and is requested over and over again! There is no denying that we love cinnamon rolls around here, but boy are they a lot of work. Especially when you’re cooking for a large family.

With this cinnamon roll cake, there is no waiting for the dough to rise, rolling it out, spreading it with the cinnamon mixture, rolling again, cutting the cinnamon rolls, then finally baking them.  Homemade cinnamon roll cake is made from scratch, but it is so easy that it will be ready to enjoy in about 45 minutes! I’ve been in a pinch before and substituted a boxed cake mix. It tasted good, though it definitely wasn’t homemade. 🙂

Ingredients you need:

Ingredients For the Cake:
3 cups all-purpose flour
1/4 teaspoon salt
3/4 cup of sugar
4 teaspoons baking powder
1 1/2 cups milk
2 eggs
2 teaspoons vanilla
1/3 cup melted butter

For the Cinnamon Topping:
1/4 cup butter, melted
1/2 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon

For the Glaze:
1 cup powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon vanilla
Here is a fun twist on a coffee cake recipe. This easy cinnamon roll cake recipe is the best. Get the taste of homemade cinnamon rolls without all the work.

How to make this easy Cinnamon Roll Cake recipe:

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9 x 13 pan with nonstick spray.
  2. In a large bowl, mix everything together for the ingredients of the cake.
  3. Pour batter into prepared pan.
  4. For the topping, mix all of the ingredients well in a small bowl.
    Here is a fun twist on a coffee cake recipe. This easy cinnamon roll cake recipe is the best. Get the taste of homemade cinnamon rolls without all the work. Here is a fun twist on a coffee cake recipe. This easy cinnamon roll cake recipe is the best. Get the taste of homemade cinnamon rolls without all the work.
  5. Drop spoonfuls of topping on the batter and then swirl it around with a knife. If your topping isn’t runny that is ok, you can still swirl it around and it will still taste great!
  6. Bake in preheated oven for 30 to 35 minutes.
    Here is a fun twist on a coffee cake recipe. This easy cinnamon roll cake recipe is the best. Get the taste of homemade cinnamon rolls without all the work. Here is a fun twist on a coffee cake recipe. This easy cinnamon roll cake recipe is the best. Get the taste of homemade cinnamon rolls without all the work.
  7. Drizzle glaze over warm cake. (You can reduce the glaze and the cake would still be yummy.)

Here is a fun twist on a coffee cake recipe. This easy cinnamon roll cake recipe is the best. Get the taste of homemade cinnamon rolls without all the work.

Can I substitute with a boxed cake mix?

If you would rather use a boxed cake mix instead of making your own, you can absolutely use a boxed cake mix instead. You will need a white cake mix and all of the ingredients the instructions call for.

Simply mix the cake mix up according to the package directions, then mix up the cinnamon mixture and the glaze following the recipe below. Pour the cake batter into your prepared pan and drop the cinnamon filling by spoonfuls on the top. Using a knife, swirl the cinnamon filling into the cake. Bake at 350 degrees for 15 minutes, or until a toothpick comes out clean. Spread the glaze on top of the cake while it is still warm.

You’ll be enjoying this Cinnamon Roll cake in 30 minutes!

Watch the video below on how easy it is to make:

Cinnamon Cake Tips + Tricks:

  • When swirling the cinnamon mixture into the cake, make sure you push the knife all of the way to the bottom of the pan so that you get the cinnamon mixture infused through the whole cake.
  • We usually devour this cake as soon as it is glazed and ready, but if you need to make this ahead of time you can certainly do so! I wouldn’t bake the cake any more than 24 hours in advance and don’t glaze it until you need it. When you’re ready to serve the cake, warm the cake up and top with the glaze while the cake is still warm.
  • While most cake recipes want you to wait until the cake is cool to put on the icing or glaze, this one works best if the cake is still warm. The glaze melts right into the cake and makes it taste just like warm cinnamon rolls!
  • Freeze the cake in individual servings so you don’t eat the whole pan at once! Once the cake is cooled, wrap in plastic wrap, then foil for up to 3 months. When you want a quick slice, unwrap, and warm up in the microwave. Grab a cup a coffee and enjoy!

Here is a fun twist on a coffee cake recipe. This easy cinnamon roll cake recipe is the best. Get the taste of homemade cinnamon rolls without all the work. Print this Coffee Cake recipe below:

 

4.9 from 55 votes
Print
Cinnamon Roll Cake Recipe
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Here is a fun twist on a coffee cake recipe. This easy cinnamon roll cake recipe is the best. Get the taste of homemade cinnamon rolls without all the work.

Course: Dessert
Cuisine: American
Keyword: Coffee Cake Recipe
Servings: 12
Calories: 353 kcal
Author: Chenea
Ingredients
Cake:
  • 3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup of sugar
  • 4 teaspoons baking powder
  • 1 1/2 cups milk
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/3 cup melted butter
Topping:
  • 1/4 cup butter melted
  • 1/2 cup brown sugar
  • 2 tablespoons flour
  • 1 tablespoon cinnamon
Glaze
  • 1 cup powdered sugar
  • 2 to 3 tablespoons milk
  • 1/2 teaspoon vanilla
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9 x 13 pan with non stick spray.
Cake:
  1. In a large bowl, mix everything together for the ingredients of the cake.
  2. Pour batter into prepared pan.
  3. For the topping, mix all of the ingredients well in a small bowl.
  4. Drop spoonfuls of topping on the batter and then swirl it with a knife.
  5. Bake in preheated oven for 30 to 35 minutes.
  6. Drizzle glaze over warm cake. (You can reduce the glaze and the cake would still be yummy.)
Nutrition Facts
Cinnamon Roll Cake Recipe
Amount Per Serving (6 Ounces)
Calories 353 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 54mg18%
Sodium 155mg7%
Potassium 230mg7%
Carbohydrates 59g20%
Fiber 1g4%
Sugar 32g36%
Protein 5g10%
Vitamin A 365IU7%
Calcium 118mg12%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here is a fun twist on a coffee cake recipe. This easy cinnamon roll cake recipe is the best. Get the taste of homemade cinnamon rolls without all the work.

 

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Try these other easy Cinnamon Roll recipes:

 

 

Here is a fun twist on a coffee cake recipe. This easy cinnamon roll cake recipe is the best. Get the taste of homemade cinnamon rolls without all the work.

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Reader Interactions

Comments

  3. Shelly says

    Took a chance and made it for my ladies group before testing it at home. It was a hit!! And so easy. I made it in the morning (leaving my house around 8:30) while also making breakfast for myself & 2 kids and packing lunch! The ladies were impressed, with both the deliciousness and that I made it that morning. Luckily, there was plenty left over for my family, who all liked it too! One note: there is not measurement for the sugar. I made the assumption that it was 3/4 CUP sugar for the cake mix. I will also be sure to swirl the cinnamon mixture all the way to the bottom. I mostly swirled on the top, but would have been better to have it cut into the cake in some places like I see in your picture.
    Thanks for a “keeper” recipe!

  4. VERONA H. McCORD says

    So glad I found your site, made the cinnamon cake this morning and could hardly wait for it too cool a little just had to taste it YUM YUM YUM thanks for sharing this recipe.

  5. Adrienne says

    Carrie, hi! I found this recipe after my aunt shared it on her Facebook page today. I watched the video and HAD to come get the recipe. I printed it out and made it, TODAY. We had it for dessert just a bit ago. It was yummy!

    We are gluten free and I made this using three cups of gluten free flour. (I make my own flour mixes and do not add xanthan gum.) I will need to adjust the ratios of the different gluten free flours just a tad to get it to taste even better. I will make it without dairy (using vegan margarine and rice milk) and will be using coconut granules in exchange for the granulated white sugar and the brown sugar (for friends who are gluten free as well as no dairy or sugar). It is so good, I do not think they will mind not having the glaze!

    I normally do not grab a recipe I see and just make it the same day – especially when it is a cake (or bread) as using gluten free flours can be tricky.

    Your video convinced me to give it a go. I am so glad I did!

    Now off to check out more of your recipes…

    ~Adrienne

  9. Jackie says

    My husband loves cinnamon rolls. So I made him this and he loved it…I will be making more. Thank you

  10. Ingrid says

    Loved this cake! I love cinnamon so I added a teaspoon of cinnamon to the cake batter, yum. But there was no poring of my cinnamon mixture on top of the cake batter, it was like a paste. I put it on in chunks and had to kind of mix it into the batter. What did I do wrong? Did anyone else have this problem? I gave it 4 stars, only because I couldn’t pore my cinnamon and just swirl it into the cake.

  11. Carol says

    I made this last night for mother’s day and it was DELICIOUS! So moist and fluffy. I was disappointed when I realised I didn’t have white flour but managed to substitute with 2 cups of wholemeal flour and 1 cup of coconut flour. I also added extra milk as the coconut flour needs it. Everyone said that the wholemeal flour it taste nice and nutty. Thanks for a great recipe, can’t wait to make it again!!

  13. Mo says

    Amazing cake, thank you very much for posting. My topping wasn’t runny but still managed to swirl it. Mine was done in 30 minutes. Definitely a keeper and can’t wait to make it for my sisters when they come to visit. I cut 2 largish slices for myself…. Do u think that’s why I now feel a bit sick!?

  14. Melissa says

    So yummy! We are celiacs, so I substituted the flour for Maple Valley gluten free flour and it was amazing! My children asked me to make it the next day so we could have one for ourselves. My husband isn’t big on sweets but he ate two helpings. This recipe is definitely a keeper! Thanks for sharing it.

  17. Carol says

    You were right! I had all the ingredients in my pantry so I made this cake as soon as I found it on Pinterest. Absolutely delicious! My husband loves it. I know I’ll be making this again & again. Thanks.

  18. Hannah says

    I made this on a nice, relaxed Sunday morning and my family loved it! I ended up adding a bit more butter to the cinnamon topping because it wasn’t runny enough to spread correctly. The cake turned out super moist, fluffy, and just sweet enough! Would definitely make this one again.

  19. KSB says

    I wonder if this recipe will work with Gluten free flour…?? My husband has Celiac (severe gluten intolerance).

  20. Carrie says

    Yes it will. I just found out I have Celiac so i’m slowly converting all my recipes to gluten free.

  21. Susan says

    Can you make it the day before and it will still taste as good the next morning…example…if I make on Saturday and take to church Sunday will it be okay?

  23. Kathleen says

    I just finished making this. It’s delicious! I followed the recipe exactly. It will become a staple in our home. Thank you!

  24. Debbie says

    We love this recipe! We have two celiacs in the house and use Bob’s Red Mill 1 to 1 all purpose gluten free flour. Even the gluten eaters love it. One thing I would add is that I poke holes in the cake with a fork before pouring the glaze over. YUM!

  26. Yummycake says

    This looks so delicious, moist, and fluffy. This seems very easy to bake as you shared the recipe here. I will try to bake this today.

    Thanks for this delicious cake recipe.

  27. Nikki says

    Thanks!! Made this a few days ago, my son loved it so much I am about to make another one!! Was easy to do and I did add a bit more butter to the topping part but other then that followed recipe exactly as was written.

  28. Ethel says

    I baked mine in 2 disposable round cake pans instead of 9×13 to give to a couple of senior ladies. Turned out great. I put some toasted pecans on top. Thanks for this great easy recipe.

  30. Jane says

    I just took this cake out of the oven ….yes I was baking at 1 a.m. lol. I’m going away with my mom this weekend and she’s the kind of person that HAS to have coffee mid afternoon and there better be something sweet to go with it! Since its supposed to be 85 F here tomorrow I wasn’t about to put the oven on during the hot day lol. I have to say, I’m going to be dreaming of that cake tonight, the house smells amazing! I’ve always been a sucker for nearly anything cinnamon so I knew I had to try it! If it tastes half as good as it smells (and looks) this will rise to the top of my must make cakes! And i have to say, what a refreshing change to read the posts and see that people have actually MADE this cake – so many just have the “looks good” “must try” “pinning this for later”…that’s not why people read the posts. (I’ve actually not made a recipe if at least two people have not tried it and posted actual feedback) Thanks for a quick and easy recipe!

  33. Cristi says

    I plan to make this cake tonight and bring it somewhere in the morning. Can it be left out and is it good room temperature or from the fridge?

  34. Marianne says

    My daughter and I just put this cake in the oven for the first time! We can’t wait to try it. How is this best stored? I wanted to make another one for work but will have to bake it the night before.
    Thank you!

  35. Stacy says

    I’m going to have to make this cake, because it looks so delicious, but I wondering if anyone tried adding raisins to it. My significant other just loves Raisin Cinnamon Rolls, so I want to try it with raisins, but looking for suggestions on how much I should put it.

  37. Cathy says

    I made this cake this morning but how stupid am I, I forgot to add the sugar to the cake batter! I thought the batter was way to thick and I think I know why now! I added the cinnamon topping and because the batter was so thick i basically had to stir in the topping, it made the cake just right and surprising just sweet enough! I will make this again buy next time with the sugar in the the cake batter. Lol

  38. Misty says

    It’s seriously SOOOO YUMMS!! I’ve made it twice and my 7 year old helps, it’s so easy!! Thanks a ton for the recipe!!

  41. Katie says

    Carol, your cake was stellar! A bit easier than my sour cream coffeecake Bundt and just as delicious! Thank you for sharing this recipe. Ps.I added chopped nuts to the batter and a dash of vanilla to the icing to put it over the edge:)

  43. Jeanie says

    Looks fabulous! Just one question… when you use milk in the glaze, do you store the leftovers in the fridge?

  47. GailMarie says

    I just finished making this cake & it is So Very Tasty & Good!!! My 86yr old mother just loves it as do I & I will definitely be making it again soon..
    Thanks for posting this.

  57. Francesca says

    Could you make this a day or two before serving? Will it still take good cold?

  58. LeahBeah says

    Hi! I made this recipe, but used evaporated milk in place of regular milk. Well, my cake turned out pretty dry. The taste is good though. Just wanted to share my experience for others if that was an option bring considered.

  59. Kirsti says

    I made this and it was very good…..but kinda dry. I can’t wait to try it again but I will tweak the recipe. And what I will do is pour HALF of the cake mix in the pan, double the recipe for the topping, and swirl HALF of that topping on the cake mix in the pan….then pour the rest of the cake mix on top of that…..and swirl the remaining topping on that layer. Then I will also double the glaze and I will poke holes in the warm cake when it’s done baking and then drizzle the glaze over the top of the warm cake….that way the glaze gets into the deeper parts of the cake,

  62. Tina says

    Made the cake with a few minor changes, I used splenda & used 1 cup ground oats with 2 cups of flour. Came out GREAT

  66. Donna says

    Just found this tonite and made it right away. Was easy and delicious too! Thanks for a great coffee cake.

  68. Jeanette I Bybee says

    Adding raisins with the topping wold be really great also, kind of like a cinnamon roll. Yummy, yummy warmth for the tummy..

  69. Angie Walker says

    Could this recipe be made into a loaf pan and would I have to alter anything?

  70. Pete (female) says

    Has anyone ever made this in a bundt pan? I think I am going to do it and see, may have to bake longer but I love bundt cakes.

  72. Beva says

    This sounds yummy !! I can’t wait to make!! I’m gona try making it upside down pecan sticky bun style also!! I love sticky buns !

  75. Marie says

    Delicious! Excellent with milk or coffee!! Super easy to make! Family loves it and is great take along for a breakfast or brunch!

  79. Julie says

    I catered a brunch this morning and this was one of the dishes I made. It turned out great. I used the suggestion of doubling the cinnamon topping – plenty of it swirled around. The guests that I made it for loved it! Thank you for sharing the recipe

  82. Donna says

    EXCELLENT cake !! Couldn’t wait to try it so we had some soon after out of oven when still warm……SOOOOOO good & great with coffee or milk. Very easy to make. I read the reviews about the cinnamon topping being too thick. Mine was too. I added an extra 1 Tbsp if melted butter & a small splash of milk. It wasn’t liquid but thinner enough to be able to swirl better. This recipe is a keeper and one I will be making often !

  83. Ev says

    My cake never browned on top. I baked it for 32 minutes and it was brown on the edges and the toothpick came out clean. It tastes good, but wondered if I should have left it in the oven to brown on top. Did not want the cake to be dry. Also cinnamon mixture was put on in clumps and I just swirled it around.

  84. Vandy says

    Loved this recipe. I made this in a Bundt pan and took half to a friend’s house and served the other half for brunch the next day. Suffice to say, the cake is GONE. My daughter, who doesn’t like cake much, loved it. I will make this again but without the glaze. My daughter didn’t like the glaze. Also, as another reviewer suggested, I will pour half the batter, swirl in half the topping and then pour in the rest and swirl in the reminder of the topping. Thanks for this recipe.

  85. Andrea says

    Question— do I measure all the butter first, then melt it, or melt the butter to the measurement given? Because my cinnamon topping, like other posters’. Innings—was not thin at all, but more like a paste. I had to keep adding melted butter to it to get it thinner, and even then, it was still rather thick….

  88. Carrie says

    Andrea – I measure the butter first and then melt it. It’s ok if it’s not runny as long as it will still swirl with the cake mix. You can add a little water too if the cinnamon mixture is too thick. Thank you!

  89. Ashley says

    This looks amazing! How long does this keep for and how should it be stored? Does it freeze well at all?

  90. Carrie says

    Ashley – This will keep for about 1 week. I haven’t tried to freeze it but I think it might work just fine!

  91. Jessica says

    This recipe is an instant hit. I made this last night for a work party and let’s just say it didn’t disappoint. I was nervous I overbaked it because the top was brown. Suffice to say, the cinnamon swirl protects the cake from doing that. The icing is an added bonus. I will definitely be making this cake again!

  93. k. warren says

    can’t wait to try this, will do it this weekend, perfect timing for some guests coming !
    thank you & will start following you on facebook !

  95. Maxine says

    I made this yesterday and served it with dinner as dessert. I tasted it while it was still warm and it was very good. When I had it 6 hours later, it was a little dry. I will serve it warm next time. The cinnamon filling was not thick like some comments stated, but I melted the butter for the cake, then melted the butter for the filling. I think because the butter was warm it melted the brown sugar/cinnamon which made it pourable. The cake was not very sweet (which I liked) and the added icing made it perfect.

  96. Michelle says

    Has anyone tried using this recipe for a layered cake, without the glaze of course? Is it too soft or dry like some coffee cakes?

  97. Linda Clark says

    I made this recipe for church and it turned out yummy. I did take the advice of several other people and doubled the amount of the filling. I baked it in a bundt panda it came out perfect. Everyone loved it. I would make this again.

  98. Linda Clark says

    I made this today for church and it turned out perfect. I did take the advice of several others and doubled the amount of filling. I baked it in a bundt pan because I did not have a disposable 9×13.

  100. Kelly Smith says

    Hi! Thought you would like to know I made this with Bob’s Red Mill Gluten-Free 1-to-1 flour, and it turned out delicious! I like that your recipe uses less butter and sugar than some that I have seen and made. Thank you for sharing it!

  101. Jade says

    Just made the cake now; I added a tad more melted butter and milk to make the cinnamon mix less thick. I also decided to make some holes on the warm cake before putting the icing so that it can drip to the bottom of the cake as well. Overall, so delicious, especially if eaten warm!! Cannot wait to make it for get togethers, holidays, etc!

  102. Dianna says

    I made a half recipe of this cake with almond flour and it is delicious. I used brown sugar Swerve and Truvia for sweeteners. I put it in a 9 inch glass pie plate for 20 minutes. Next time I will drop in some chopped pecans with the topping. Thank you!

  103. Sarah says

    I made this recipe today and it is absolutely delicious!! Not only easy but has that fresh bakery taste. Thank you on so much.

  104. Chris says

    Excellent!! Made half recipe for the two of us. Topping mixed up pourable, be sure butter is melted and warm, stir in brown sugar first then flour cinnamon. Not dry at all, I always weigh my flour, once compared my stir and spoon and exceeded the amount significantly. The food scale is a valuable tool for consistent results. Thanks to the reviewers who actually made the recipe, not just those who said “this LOOKS amazing”!

  107. Sharon says

    OMGOSH! We love cinnamon rolls but it always takes so much work. This is an EXCELlENT substitute. We had it as dessert this evening with pieces about 1/2 cinnamon roll size. The remainder of the “cake”, I cut into cinnamon roll size, wrapped in plastic wrap then foil. They are in the freezer now. Will thaw, warm in the microwave and then pour the glaze over for breakfasts. Bet they will be amazing!! Next time will probably try adding chopped pecans to the topping mix. YUMMY!

  108. Barb says

    Really easy to make. I added 1 tbsp of milk to the cinnamon topping and it swirled in really nicely. I also added about 1 tbsp of light softened cream cheese to the drizzle to give it a little more body. A big hit with the family and so much faster and easier than making cinnamon rolls.

  110. David H says

    I made this recipe today. It taste great but it was thin. Not fluffy like the picture above. I followed the recipe exactly as above. I don’t know what happen.

  111. Carrie says

    I’m not sure. Mine has not done that before. It sounds like it didn’t rise while baking. Thanks.

  112. Kathy says

    I am wanting to use up a cake mix I have in my pantry, I am wondering about the cooking time. You list to cook the cake at 15 minuntes but I wonder if that is a type O

  113. Carrie says

    Yes, I’ll update that – I cook the cake for 30-35 minutes. If you use a cake mix instead, I would follow the cooking time on your mix. Thank you!

  114. Luciana says

    In the recipe there’s milk, bit at the video it’s not showing putting the milk?? I am confused if I should use that…

  116. SCV says

    Hi, I am going to make this for the holiday season and I was wondering if you can add butter and reheat a slice like you do a cinnamon roll so you could have it warm, or would that not work because it is a cake.

  119. Jo says

    LOVED this cake. So easy. I used whole meal flour (as I usually do). I didn’t expect it to be as good as the usual cinnamon rolls as it wouldn’t have the yummy yeast factor, which I love, but it was great.
    Since we all love cinnamon, I used more than 1 Tablespoon.
    I will certainly be making this again.

  120. Phyllis says

    Hi Carrie, made this yesterday for a test run to serve with a birthday breakfast. Mine was a little dry, could you add extra yolk to make more moist? I read one of the reviews where she will poke holes to drizzle glaze into the cake. Also, do you refrigerate? Thanks for your help!

  121. Marie Sykes says

    Absolutely DELISH! Topping was nice and liquid, swirled in beautifully. The cake is so moist and tender. Thank you Carrie for sharing. My husband loves cinnamon and was just the right cinnamon taste, not overpowering. Might cut down on the amount of glaze just a little, then again, maybe not! Definitely a keeper.

  122. Carrie says

    I haven’t tried adding more yolk so I’m not sure if that would make it more moist or not. I wouldn’t cook it as long to prevent it from drying it out. I do not refrigerate the leftovers. I store in an air tight container. Thanks.

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