Cinnabon Cinnamon Roll Cake

Cinnabon Cinnamon Roll Cake new york times recipes





  • 1/4 teaspoon salt
  • 3 cups of flour
  • One sugar cup
  • 4 teaspoons baking powder
  • 1.5 cups of milk
  • 2 eggs
  • 2/tsp vanilla
  • 4 tablespoons of melted butter
  • 1 cup softened unsalted butter, or two sticks
  • Brown sugar, 1 cup
  • 1 tablespoon cinnamon powder
  • 2/3 cup nuts, such as pecans or walnuts, are optional.


  • 2 cups of granulated sugar
  • Milk, 4–5 tablespoons
  • a single vanilla bean

How To Make Cinnabon Cinnamon Roll Cake

  1. Turn on the oven to 350 °F (175 °C). Apply a thin layer of oil or cooking spray to a 9 x 13-inch baking pan.
  2. Combine the flour, salt, sugar, and baking powder in a mixing basin.
  3. When you have a batter, combine the ingredients with the milk, eggs, and vanilla.
  4. Before adding the ingredients to the pan, gently fold in the butter.
  5. For the filling, combine melted butter, brown sugar, cinnamon, and nuts (if using).
  6. Spoonfuls of the filling mixture should be evenly distributed over the cake batter.
  7. Make swirling and marbling designs all over the batter using a knife.
  8. Bake for 25 to 30 minutes in your preheated oven. until the center of the cake is nearly clean when a toothpick is inserted into it.
  9. While the cake bakes, make the glaze by combining the sugar, milk, and vanilla and whisking until smooth.
  10. The glaze should be applied to the cake as soon as it comes out of the oven, while it is still warm.
  11. Before serving, give the cake some time to cool somewhat. Take pleasure in warm or room temperature.

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