Easy Cinnamon Roll Cake

close up of a piece of cinnamon roll cake on a white plate.

Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: servings

Calories: 378cal

Author: Ashley Fehr

Cinnamon Roll Cake feature a soft homemade cake that's swirled with the most scrumptious cinnamon roll filling! It's baked to perfection in a casserole dish in just 30 minutes before being served with a generous amount of sugary sweet glaze.

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Ingredients

Cinnamon Roll Filling

½ cup brown sugar (lightly packed)
¼ cup softened butter
1½ teaspoons ground cinnamon

Cake

1¼ cup granulated sugar 200 grams
1 cup plain 0% Greek yogurt (240 grams)
½ cup oil (100 grams)
2 large eggs
1 teaspoon vanilla
2 cups all purpose flour (fluffed and scooped) 260 grams
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Glaze

1½ cup powdered sugar
3 tablespoons milk
1 teaspoon vanilla

Instructions

Cinnamon Swirl

In a medium bowl, stir together the brown sugar, butter and cinnamon.
Set in the fridge or freezer for 10 minutes while you make the cake batter

Cake

Preheat oven to 350 degrees and lightly grease a 9x13" baking dish.
In a large mixing bowl, whisk together the sugar, yogurt and oil.
Add the eggs and vanilla and whisk until combined.
Stir in the flour, baking powder, baking soda and salt until no white remains.
Spread into prepared baking dish.
Remove cinnamon roll filling and drop by teaspoonfuls all over the cake batter and swirl gently with a knife.
Bake for 25-35 minutes, until a toothpick inserted in the cake comes out clean or with moist crumbs.
Let cool for 10-15 minutes before adding the glaze.

Glaze

Stir together powdered sugar, milk and vanilla and pour evenly over cake.
Serve warm.

Video

Notes

Ingredients and Substitutions:

There aren't many substitutions for this recipe! One that I make often is to swap half of the flour with whole wheat flour for a higher-fiber breakfast cake.
Some people add flour to the cinnamon swirl to keep it from sinking into the cake -- I prefer to just pop in the freezer or refrigerator until the butter is cold. If you forget to do this, you can always stir in a tablespoon of flour instead.

Nutrition