Cinnabon Cinnamon Roll Cake
Recipe: #18828
May 05, 2015
Categories: Comfort Food, Desserts, Cakes, 13x9 Sheet, Fish, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Ladies Luncheon, Mother's Day, Potluck, Winter, Oven Bake, Vegetarian, Make it from a box, Kosher Dairy more
"Warm gooey and has all the taste of a cinnamon bun, but much less work, I love it warm with vanilla ice cream.. this cake will make you very happy!"
Original recipe yields 14 servings
Ingredients
- CAKE
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- CINNAMON SWIRL
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- GLAZE
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Nutritional
- Serving Size: 1 (159.1 g)
- Calories 560.5
- Total Fat - 21.8 g
- Saturated Fat - 13.4 g
- Cholesterol - 85.5 mg
- Sodium - 307.9 mg
- Total Carbohydrate - 88.1 g
- Dietary Fiber - 1.1 g
- Sugars - 66 g
- Protein - 5.1 g
- Calcium - 154.1 mg
- Iron - 0.7 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
NOTE: I suggest to make the swirl before making the cake batter.
TO MAKE THE CAKE
Step 2
Mix everything together first 6 ingredients until blended.
Step 3
Slowly stir in the melted butter.
Step 4
Pour the batter into a greased 9x13 pan.
TO MAKE THE CINNAMON SWIRL
Step 5
Mix all the ingredients together until well combined.
Step 6
Drop evenly over the batter, the swirl into cake batter using a knife.
Step 7
Bake at 350 for 28-32 minutes.
TO MAKE THE GLAZE
Step 8
Mix all 3 ingredients, drizzle over warm cake.
Tips & Variations
No special items needed.
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