What could be better than freshly baked cinnamon rolls? Cinnamon Roll Cake, of course! Combine the best of both worlds with this easy, sugary-sweet recipe.
Cinnamon Roll Cake
- Prep Time 30 min
- Total 1 hr 45 min
- Servings 10
- Ingredients 15
Ingredients
Filling
- 1/2 cup butter, softened
- 1 cup packed dark brown sugar
- 2 tablespoons Gold Medal™ all-purpose flour
- 1 tablespoon ground cinnamon
Cake
- 4 eggs
- 3/4 cup granulated sugar
- 1/4 cup cold water
- 2 teaspoons clear or regular vanilla
- 1 cup Gold Medal™ all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Glaze
- 2 tablespoons butter
- 1 cup powdered sugar
- 3/4 teaspoon clear or regular vanilla
- 1 to 2 tablespoons water

Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 375°F. Line 15x10x1-inch pan with foil; generously grease foil with shortening. Sprinkle clean kitchen towel (not terrycloth) generously with powdered sugar (about 1/4 cup); set aside.
-
Step2In small bowl, mix all filling ingredients; spread evenly over foil on bottom of pan or press in with fingertips. In large bowl, beat eggs with electric mixer on high speed 5 minutes or until thick and lemon colored, scraping bowl occasionally. Gradually beat in granulated sugar until light and fluffy, scraping bowl occasionally. Beat in water and 2 teaspoons vanilla. On low speed, beat in flour, baking powder and salt just until smooth, scraping bowl occasionally. Carefully spread batter evenly over filling in pan.
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Step3Bake 10 to 15 minutes or until cake springs back when touched lightly in center.
-
Step4With knife, immediately loosen cake edges from foil; turn upside down onto towel sprinkled with powdered sugar. Cool 2 minutes. Slowly peel foil away, scraping any cinnamon mixture that sticks to foil back onto cake. While cake is hot, starting with short side, carefully roll up cake using towel to aid rolling, but not incorporating towel into cake roll. Wrap outside of cake roll with towel. Place on cooling rack; cool completely, about 1 hour.
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Step5In 1-quart saucepan, melt butter over low heat; remove from heat. Stir in powdered sugar and 3/4 teaspoon vanilla. Stir in water, a teaspoon at a time, until consistency of a thick glaze. Spoon glaze over top of cake roll, allowing some to flow down sides.
Nutrition
390
Calories
14g
Total Fat
4g
Protein
60g
Total Carbohydrate
48g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 390
- Calories from Fat
- 120
- Total Fat
- 14g
- 21%
- Saturated Fat
- 8g
- 40%
- Trans Fat
- 0g
- Cholesterol
- 105mg
- 35%
- Sodium
- 240mg
- 10%
- Potassium
- 80mg
- 2%
- Total Carbohydrate
- 60g
- 20%
- Dietary Fiber
- 1g
- 3%
- Sugars
- 48g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 0%
- 0%
- Calcium
- 6%
- 6%
- Iron
- 6%
- 6%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
4Tips from the Betty Crocker Kitchens
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