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This easy Cinnamon Roll Cake Recipe 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! They will be impressed that you made this from scratch.

A close up of the cinnamon roll cake on a white plate with a cup of coffee behind it.
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If you love cinnamon rolls, get ready for your life to be changed! There is no denying that we love cinnamon rolls around here, but boy are they a lot of work. Just like our Cinnamon Bundt Cake Recipe, you get all the flavors without all the work in this recipe for cinnamon roll cake.

If you love this cake, you must try this Christmas Coffee Cake Recipe, Honey Bun Cake and Coffee Cake Muffins.

Ingredients

Ingredients For the Cake:

  • Flour
  • Salt
  • Sugar
  • Baking Powder
  • Milk
  • Eggs
  • Vanilla
  • Melted Butter

For the Cinnamon Topping:

For the Glaze:

  • Powdered Sugar
  • Milk
  • Vanilla

How to make Cinnamon Roll Cake:

The batter for the cake mixed together in a large mixing bowl.

Step 1 – In a large bowl, mix everything, including the dry ingredients, together for the ingredients of the cake. I like using my stand mixer.

The cake batter poured into a baking pan.

Step 2 – Pour batter into prepared pan.

The streusel topping ingredients mixed together in a small bowl.

Step 3 – For the streusel topping, mix all of the cinnmamon topping ingredients well in a small bowl.

The streusel topping dropped into the batter in the baking dish.

Step 4 – Drop spoonfuls of cinnamon sugar mixture on the remaining batter

The cinnamon topping swirled into the cake batter in the pan with a knife.

Step 5 – Swirl the topping around with a knife. If your topping isn’t runny, you can still swirl it around and it will still taste great!

The cake baked and cooling in a pan.

Step 6 – Bake in preheated oven for 30 to 35 minutes. Cake is done when toothpick inserted or knife comes out clean.

The glaze drizzled over the top of the cooked cinnamon roll cake.

Step 7 – Meanwhile whisk together the glaze ingredients and drizzle glaze over warm cake.

How to serve

You can serve cinnamon roll cake warm or at room temperature.

How do I tell when cake is done?

The easiest way to figure out when the cinnamon roll cake is done by inserting a knife in the center of the cake. If it comes out clean then you can is done.

We love serving the cake warm. The warm and gooey brown sugar makes this cake irresistible!

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.

This cake is ready to enjoy in about 30 minutes!

Overview of the cinnamon roll cake in a glass pan with the glaze drizzled on top of it with a piece being served out of it.

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 swirl 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!
A close up of the cinnamon roll cake on a white plate

Frequently Asked Questions

Can you make this in a Bundt pan?

Yes! You would pour half of your batter in the greased and flour pan, then swirl in your cinnamon topping. Then pour in the in the remaining batter.

Bake for 30-45 minutes and cool on a wire rack. Then you cake is ready to glaze.

Can I add nuts to cinnamon roll cake?

Yes! Nut added to this recipe would be amazing. You can mix them in while mixing the batter or you can just sprinkle ½ of a cup on top.

Does Cinnamon Roll Cake need to be refrigerated?

Yes, I would refrigerate the leftovers by covering with plastic wrap. Then when you are ready for a piece, just reheat in the microwave. I like to put a little butter on top and have it melt within the cake.

Can you make this cake ahead of time?

Yes you can! Just make the cake the day before and then the next day, reheat in the oven. Then it is ready to glaze.

What’s the difference between a cinnamon roll and a king cake?

A King cake is a blend of cinnamon rolls and a coffee cake. The king cake is a Mardi Gras tradition.

Can you freeze Cinnamon Cake?

This cake is perfect for freezing 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. Enjoy this warm cinnamon cake with a cup of coffee.

More Easy Cinnamon Roll recipes:

Cinnamon Roll Cake

4.87 from 202 votes
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.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12
Cuisine American
Course Dessert
Calories 353

Ingredients

Cake:

Topping:

Glaze

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Instructions

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9 x 13 pan with non stick spray.

Cake:

  • In a large bowl, mix everything together for the ingredients of the cake.
  • Pour batter into prepared pan.
  • For the topping, mix all of the ingredients well in a small bowl.
  • Drop spoonfuls of topping on the batter and then swirl it with a knife.
  • Bake in preheated oven for 30 to 35 minutes.
  • Drizzle glaze over warm cake. (You can reduce the glaze and the cake would still be yummy.)

Recipe Video

Nutrition Facts

Serving 6Ounces, Calories 353kcal, Carbohydrates 59g, Protein 5g, Fat 10g, Saturated Fat 6g, Cholesterol 54mg, Sodium 155mg, Potassium 230mg, Fiber 1g, Sugar 32g, Vitamin A 365IU, Calcium 118mg, Iron 1.9mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

4.87 from 202 votes (140 ratings without comment)

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Comments

  1. Carrie Barnard says:

    Yum! That sounds amazing – Let me know how it turns out!

  2. Martin says:

    Delicious next time I am going to use a lemon glaze and see what twist I can add to it.

  3. Carrie Barnard says:

    I’m so glad you enjoyed it – Thank you!

  4. Sandy says:

    5 stars
    I have made this recipe a few times now.. each time everyone wants the recipe. Its delish! Thank you for sharing!!

  5. Carrie Barnard says:

    I’m so glad you enjoyed it!

  6. Evelyn says:

    5 stars
    I made this cake today. Is delicious. We all loved it. Thanks for a great recipe.

  7. Summer Brook Homestead says:

    This was so easy to make and so delicious. Not to sweet and just the right amount of cinnamon.

  8. Gail Alonzo says:

    5 stars
    I made this cake today and it was delicious indeed. Perfect recipe.

  9. Alison says:

    5 stars
    This cake is amazing! Made it exactly as described, and three of us loved it. It’s perfect. A wonderful cinnamon-y cake with just the right amount of glaze that isn’t overly cloying. We love it warmed for 20 seconds before eating, just like we would with a cinnamon roll. Thank you for such an easy crowd pleaser!

  10. Dorothy says:

    5 stars
    Double checking the amount of baking powder 4 teaspoons? Thank you.

  11. Carrie Barnard says:

    I have never tried it into cupcakes, but I think you could. I would just make the batter and pour it into cupcakes. Then I would make the brown sugar/cinnamon mixture and place it in each cupcake. Then swirl it around in the cupcakes. It would probaby only take about 15-20 minutes in the oven, but I would watch them closely. come back and let us know how it turns out!

  12. Jacqueline says:

    Hi Carrie, thank you for this recipe! Our whole family loves this cake. I want to make it for my toddlers birthday and was wondering if you have any tips on how to turn it into cupcakes?

  13. Sandy says:

    Very good. I did use a cake mix and topping did sink. I think next time I won’t swirl it to the bottom

  14. Roz says:

    4 stars
    this recipe is so easy and delicious! thank you for sharing!

  15. Carrie Barnard says:

    So glad you love it! It’s one of my favorites.

  16. Gina McGuffey says:

    I just made your cinnamon roll cake for my husband lodge meeting tonight it smells so delicious and looks yummy thank you for sharing it

  17. Tina Y. Hall says:

    Very moist and delicious.

  18. Christine Nickerson says:

    Even with my almond extract mishap this recipe is still amazing! Thanks!

  19. Christine Nickerson says:

    I accidentally used my almond extract instead of vanilla! It smells amazing but stay tuned for flavor update LOL!

  20. Carrie says:

    I haven’t had that issue before so I’m not sure but I have never made it with a cake mix or used a round pan so either of those changes could have caused the mixture to sink.

  21. Maureen says:

    4 stars
    Made this this morning but used a cake mix because I was in a hurry. Turned out good except all of the cinnamon sugar mixture sunk to the bottom of the pan and stuck to it 🙁 I used a round metal cake pan, would that be the reason? Any suggestions would be helpful! The taste is wonderful though!

  22. Carrie says:

    I used unsalted butter for this recipe.

  23. Deb says:

    Can’t wait to try.
    Salted or unsalted butter?
    Thanks!

  24. Carrie says:

    Awesome!

  25. Sonya says:

    5 stars
    Delicious! And easy enough my young daughter can make it!

  26. Amy says:

    5 stars
    My family loves having this for breakfast. It is so easy to make. Sometimes I use a cream cheese frosting instead of the glaze.

  27. Janet Malmberg says:

    4 stars
    Made this for my family. I’m not a frosted cinnamon roll fan but they liked it.

  28. 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.

  29. 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.

  30. Phyllis says:

    4 stars
    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!

  31. 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.

  32. Courtney L Hatcher says:

    5 stars
    I made this for my husband who LOVES cinnamon rolls! He devoured it! Great alternative for when he wants cinnamon rolls but I dont want to make them homemade

  33. Carrie says:

    Yes, you can definitely reheat this cake that way – It will be delicious!

  34. 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.

  35. Carrie says:

    There is definitely milk in the recipe. It was probably just overlooked in the video – Thanks!

  36. 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…

  37. 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!

  38. 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

  39. Carrie says:

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

  40. David H says:

    5 stars
    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.

  41. June marie says:

    So awesome and yummy?????

  42. Barb says:

    5 stars
    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.

  43. Sharon says:

    5 stars
    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!

  44. Gina Hall says:

    So easy and it turned out great…..only put in a 1/4 sugar and it tastes great..thanks

  45. Kathy says:

    Can you use margarine instead of butter?

  46. Chris says:

    5 stars
    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”!

  47. Sarah says:

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

  48. Dianna says:

    5 stars
    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!

  49. 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!

  50. 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!

  51. Carrie says:

    Great to hear. Thank you!

  52. Linda Clark says:

    5 stars
    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.

  53. Linda Clark says:

    5 stars
    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.

  54. 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?

  55. 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.

  56. Carrie says:

    Thank you – I hope you enjoy the recipe.

  57. 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 !

  58. Carrie says:

    Thanks for sharing Jessica. I’m glad you enjoyed it!

  59. Jessica says:

    5 stars
    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!

  60. 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!

  61. Ashley says:

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

  62. 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!

  63. Carrie says:

    Great idea Harriette!

  64. Harriette says:

    5 stars
    Simply beautiful! I added 3 apples I had lying around.

  65. 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….

  66. Vandy says:

    5 stars
    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.

  67. Ev says:

    5 stars
    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.

  68. Donna says:

    5 stars
    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 !

  69. Carrie says:

    Thats a great idea, let us know how it turns out.

  70. Joanie says:

    This is delicious. I will be making it again!

  71. Julie says:

    5 stars
    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

  72. JRobins says:

    Do you think this would work and still be as light in a bundt pan?

  73. Mary says:

    5 stars
    Delicious! How long will it keep/how do you recommend storing?

  74. Janet Merriman says:

    5 stars
    My grandson, Luke, says it is the best cake he ever had.

  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!

  76. Dorene Hofmann says:

    Can you make ahead of time and than just reheat ?

  77. Pamela says:

    Can this cake be made in a smaller pan.

  78. Beva says:

    5 stars
    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 !

  79. Maureen Dallimore says:

    I thought it was going to be a coffee flavoured cake

  80. Pete (female) says:

    5 stars
    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.

  81. Angie Walker says:

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

  82. 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..

  83. Christine says:

    Could this be baked in a bunt pan?

  84. Donna says:

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

  85. Village Bakery says:

    5 stars
    Thanks so much for this recipe, Carrie. It came out delicious!

  86. Evelyn Roman says:

    5 stars
    Easy to do and delicious

  87. Evelyn Roman says:

    5 stars
    This is so good and easy to do…My husband it??

  88. Tina says:

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

  89. Cocoa says:

    5 stars
    What a awesome.cinnamon roll cake.it was delicious.

  90. Melissa says:

    Could I use bread flour instead of all purpose flour?

  91. 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,

  92. LeahBeah says:

    5 stars
    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.

  93. Francesca says:

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

  94. Tina says:

    Can I make this the night before and bake it in the morning?

  95. Karen says:

    Fabulous!!!! Easy and delicious.

  96. Laura says:

    5 stars
    Fabulous!! My husband’s favorite coffee cake recipe.

  97. Linda says:

    5 stars
    Very good . Could use some chopped walnuts in the topping. Otherwise it was deliciuos.

  98. Carrie says:

    It will still work. My butter was just a lot softer.

  99. Carrie says:

    I have actually used both but usually use unsalted

  100. Nicole says:

    Hi! I was just wondering if it matters if the butter is salted or unsalted?

  101. Ella says:

    MY topping wasn’t runny. What to add/do? Thanks

  102. Carrie says:

    You are welcome! Thanks for stopping by. 🙂

  103. GailMarie says:

    5 stars
    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.

  104. Debra Hunt says:

    Wondering about baking this in a bundt pan….what are your thoughts?

  105. Erin says:

    So good and easy to whip up on a weekend morning! Thank you!

  106. naomi winkel says:

    5 stars
    This is in my oven right now at 11:27pm haha. I’m making it for a church lunch tomorrow.

  107. Jeanie says:

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

  108. dan says:

    can i substitute wheat flour

  109. Katie says:

    5 stars
    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:)

  110. Debbie Popejoy says:

    Can you make ahead and freeze?

  111. Mar says:

    5 stars
    Hi
    Isnt 4 tsp of baking powder too much ??

  112. Misty says:

    5 stars
    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!!

  113. 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

  114. Julia says:

    Amazing cake!
    How long can i keep it room temperature before putting it in the fridge?

  115. Stacy says:

    5 stars
    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.

  116. 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!

  117. 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?

  118. Diane says:

    5 stars
    OMG..I can’t wait to make this.

  119. Iris says:

    5 stars
    Hi carrie,
    I made the cake with spelt flour. It’s delicious!!
    Thank you!!

  120. Jane says:

    5 stars
    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!

  121. Heather says:

    This is delicious! And super easy. Thank you so much!

  122. Ethel says:

    5 stars
    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.

  123. Nikki says:

    5 stars
    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.

  124. Yummycake says:

    5 stars
    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.

  125. Timothy says:

    Could you make cupcakes ?

  126. 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!

  127. 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!

  128. AR says:

    Has anyone tried to make this non dairy? Using almond milk ( or similar).

  129. 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?

  130. Carrie says:

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

  131. KSB says:

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

  132. Hannah says:

    5 stars
    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.

  133. 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.

  134. Cynthia Martinez says:

    Do you have nutrition value for this recipe?

  135. Renee says:

    5 stars
    Making tomorrow with golden raisins! ?

  136. Melissa says:

    5 stars
    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.

  137. 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!?

  138. Carrie says:

    Wonderful Carol. What a nice way to enhance. enjoy

  139. Carol says:

    5 stars
    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!!

  140. Ingrid says:

    4 stars
    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.

  141. Jackie says:

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

  142. Karron Ames says:

    Looks yummy

  143. Barbara says:

    4 stars
    Your recipe says 3/4 sugar. I know you meant 3/4 CUP right?

  144. Eileen Menke says:

    So easy and so fast and best of all DELICIOUS.

  145. Adrienne says:

    5 stars
    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

  146. VERONA H. McCORD says:

    5 stars
    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.

  147. Shelly says:

    5 stars
    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!

  148. Marcia Sarff says:

    What size pan & should it be greased?

  149. Joan M M Denecke says:

    4 stars
    love recipe easy to make