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Cinnamon Roll Cake

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Betty Crocker Kitchens
Updated Mar 20, 2014
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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
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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

  • Step 
    1
    Heat 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.
  • Step 
    2
    In 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.
  • Step 
    3
    Bake 10 to 15 minutes or until cake springs back when touched lightly in center.
  • Step 
    4
    With 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.
  • Step 
    5
    In 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
4
*Percent Daily Values are based on a 2,000 calorie diet.

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