Cinnamon Roll Cake


Oh my goodness... Have you ever seen something so beautiful?

Let me just tell you.. This is one of my all-time favorite cakes to make because first off, this entire cake tastes like the warm gooey inside of the cinnamon roll. I don't know about you but my favorite part is the middle.

Second, because I use brown sugar instead of white, it's perfectly chewy and fluffy.  It does take a little bit of time but it is worth every second.  

if you're trying to get a raise at work, this is the way  to do it.  


Serves 8-10



1 1/2 Cup all purpose flour

1/2 Cup brown sugar

2 Tsp baking soda

A dash of salt



1 egg

 3/4 Cup of whole milk

1 Tsp vanilla extract

1/4 Cup of butter, melted


cinnamon filling: 

3/4 Cup butter, softened

3/4 Cup brown sugar, packed

2 TBSP flour

2 Tsp cinnamon



1 Cup powdered sugar

2 TBSP heavy cream, half and half or milk (whichever you have, I prefer heavy cream) 

1/2 tsp vanilla extract



Preheat the oven to 350F. Grease an 9X9 or 9X13 inch pan (depending on what size cake you'd like to make. 


Except for the melted butter, mix all of the wet ingredients together in a bowl. Then stir all of the dry ingredients together in a separate bowl and add the mixture to the wet ingredients. Mix until smooth. Then slowly add the melted butter and mix until combined. Do not overmix!! Spread batter into the greased pan.  

to make the cinnamon filling, mix all of the ingredients together until smooth. Drop the mixture into the cake better with a spoon. Then, with a knife, swirl the cinnamon mixture to make a marbled effect. 

Bake at 350F for 30-35 min or until a toothpick inserted comes out clean.  

Let cool for a few minutes and make the glaze.  

To make the glaze, mix all of the glaze ingredients in a small bowl and drizzle over the cake.