Easy Cinnamon Roll Cake Recipe

5 from 2 votes

Addicted to cinnamon buns or cinnamon rolls but don’t want to put in the effort of making and then double-proofing dough? This cinnamon roll cake recipe is your savior. Incredibly cinnamony, you get to savor the fiery sweetness in the moist, fluffy, and utterly buttery crumbs of the cinnamon cake, accented with just a hint of crunch from the topping.

Prep Time20

Cook Time35

Course: Dessert

Cuisine: American

Servings: servings

Calories: 403kcal

Author: Natasha Minocha

Ingredients

Cake

1.5 cup All-purpose flour
1 1/4 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Salt
1/2 cup Caster sugar
1/2 cup Coconut oil You can use any vegetable oil you prefer
1 cup Greek yogurt, plain
1 tsp Vanilla extract

Cinnamon Topping

1/3 cup Butter, softened
1/3 cup Brown sugar
2 tbsp All-purpose flour
1 tbsp Cinnamon powder

Glaze

1/3 cup Icing sugar
1.5 tbsp Milk
1/2 tsp Vanilla extract

US Customary - Metric

Instructions

Preheat your oven to 180 C. Grease an 8" cake tin and line the bottom with parchment paper.
Sift together flour, baking powder, baking soda, and salt in a large bowl.
Whisk in the sugar.
In a separate bowl, mix together the oil, yogurt, and vanilla extract.
Pour the wet ingredients over the dry ones and mix until no traces of flour are visible. Please do not over-mix.
Transfer the batter into the prepared pan.

Cinnamon Topping

Mix together the butter, brown sugar, and cinnamon powder in a small bowl.
Put small spoonfuls of the topping on the cake batter and using a skewer or a knife, create swirls.
Bake the cake at 180 C for 30-35 minutes or until a skewer inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes and then carefully transfer to a serving platter.
Drizzle the glaze over the warm cake. Let it sit for 5 minutes, then slice and serve. Enjoy!

Glaze

Combine the icing sugar, milk, and vanilla extract in a small bowl. Whisk until smooth and thick. We want a thick pourable consistency here.

Nutrition