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This Cinnamon Roll Snack Cake is a soft, gooey cinnamon roll in cake form! It’s full of cinnamon, covered in icing and best served warm with a fresh glass of milk!
If you love this cake as much as I do, trust me when I say you should make my Cinnamon Roll Poke Cake too. You’ll thank me later!
Table of Contents
Cinnamon Roll Snack Cake
So the hubs and I were both a little weird in our own ways this weekend. The hubs is working on some physical training and it was recommended to him that he drink about a gallon of water over the weekend. That may not sound like much to drink over a two day period, but it is 16 cups of water. SO much water!
To make sure that he was drinking enough he asked for a measuring cup. He ended up drinking out of a measuring cup all weekend. ???? It was so funny to see him literally drinking out of a measuring cup. He marked off every cup on a piece of paper to make sure he hit his goal.
And then of course there was me. Apparently I was talking a good bit in my sleep one night. I’ve been known to scream out or something, but according to the hubs he’s never heard me actually like have a conversation in my sleep, which is just what I did. If I were him, I totally would’ve listened to what I was saying. But once he realized I was sleeping he just feel back asleep. He doesn’t have nearly enough curiosity!
After a long night of sleep talking, the best way to re-charge is with this cinnamon roll snack cake. 😉 In fact, just about any morning would be better with this cake in it. Cinnamon roll + cake = the perfect breakfast.
It took some time to get this cake just right. I played around with the amount of cinnamon, the thickness of the cake and the icing. The final cake is a winner.
The cake itself is just dense enough to hold the cinnamon mixture. It’s not necessarily dense, it just not as fluffy as your average cake. Which is ok, because it’s a cinnamon roll cake.
There’s also plenty of cinnamon sugar swirl in every bite! My favorite part! The cinnamon sugar mixture actually covers the whole cake before baking. Once you add it to the top of the cake, use a toothpick to swirl things around. You won’t necessarily notice a difference right away, but as it bakes the cinnamon mixture falls down into the areas where you created the swirl, so be sure to make some nice swirls.
Once it’s baked, add the icing. You could use a simple glaze, but I wanted an icing that wouldn’t just soak into the cake. To achieve that, the icing is cooked over the stove for a few minutes.
The final cake is delicious and so much like eating a cinnamon roll. It’s definitely a cake that’s best eaten warm and it’s totally addicting!
Watch How To Make It
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Cinnamon Roll Snack Cake
- Prep Time: 25 minutes
- Cook Time: 23 minutes
- Total Time: 48 minutes
- Yield: 12-15 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Cinnamon Roll Snack Cake is a soft, gooey cinnamon roll in cake form! It’s full of cinnamon, covered in icing and best served warm with a fresh glass of milk!
Ingredients
CINNAMON SUGAR FILLING
- 1 cup (144g) brown sugar, loosely packed
- 4–5 tbsp ground cinnamon
- 10 tbsp (140g) butter, melted
CAKE
- 2/3 cup | 11 tbsp (154g) unsalted butter, room temperature
- 1 cup (207g) sugar
- 6 tbsp (86g) sour cream
- 1/2 cup (120ml) milk
- 2 eggs
- 2 tsp vanilla extract
- 2 cups (260g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
VANILLA ICING
- 3 tbsp (42g) salted butter
- 1/2 cup (104g) sugar
- 3/4 cup (180ml) heavy whipping cream
- 1 tsp vanilla extract
- 3 tsp honey or corn syrup
- 1 cup (115g) powdered sugar, sifted
Instructions
1. Preheat oven to 350°F (176°C) and grease a 9×13 inch cake pan.
2. To make the cinnamon filling, combine the brown sugar and cinnamon in a medium sized bowl.
3. Add the melted butter and mix until combined. Set aside.
4. To make the cake batter, combine the sugar and butter to a large mixer bowl and beat on medium speed until light in color and fluffy, 3-4 minutes. Don’t skimp on the creaming/beating time.
5. Add the sour cream and mix until well incorporated.
6. Add the milk and mix until well incorporated.
7. Add the eggs and vanilla extract and mix until smooth.
8. Combine the dry ingredients in a separate bowl.
9. Add the dry ingredients to the batter and mix until smooth.
10. Pour the batter into the prepared pan and spread into an even layer.
11. Drizzle the cinnamon sugar mixture over the top of the cake. It will cover most of the top of the cake.
12. Use a toothpick to swirl the cinnamon mixture around. You may not notice a difference immediately, but the swirls are where the cinnamon mixture will fall down into the cake while baking.
13. Bake the cake for 22-24 minutes, or until a toothpick inserted comes out with a few crumbs, then remove from the oven to cool.
14. To make the icing, combine all the icing ingredients except for the powdered sugar in a small sauce pan.
15. Heat on low heat until the sugar is melted, then turn heat to medium to bring to a boil.
16. Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl.
17. Whisk in the powdered sugar and allow to cool slightly and thicken. If you find your icing to be a little thick, just add a touch more water to thin it back out. If it’s too thin, add a little more powdered sugar.
18. Pour the icing evenly over the cake. Serve warm. If some cake is left over, store covered in the fridge. Warm back up to serve leftovers.
Nutrition
- Serving Size: 1 Slice
- Calories: 414
- Sugar: 38 g
- Sodium: 194.5 mg
- Fat: 20.8 g
- Carbohydrates: 54.8 g
- Protein: 4.5 g
- Cholesterol: 69.3 mg
Categories
Enjoy!
Would I change anything if I changed out for GF flour?
I haven’t tired, but other people have had success using gluten free flour.
My icing is quite thin even after adding more icing sugar. Not sure how thin it should be
Did it end up working out ok? The icing should thicken more as it cools.
Just made this cake and it looks great. Iced and ready to eat at dinner time. Thanks for the recipe
Do u think this would work in muffin tins? Cook for about 15mins? Recipe looks delicious but would love it as individual serves if poss…! Thx!
You could try it. They probably wouldn’t turn out quite like muffins, but I imagine they’d be fine.
Wow, Its looking delicious. i love this recipe. I would try it by this weekend. Your recipes are superb. Thanks for sharing.
Did you proofread the ingredients and directions before posting? Seriously, 4-5 TABLESPOONS of cinnamon for one cake?! And who ever heard of a 9×13 cake that baked in 20-25 minutes? Not possible.
I sure did proofread, thanks Cindy! Both of those are correct. I actually had even more cinnamon in my first version of this cake. 🙂 And if you take a peek at the photos, you’ll notice it’s a thin cake. Not as thick as your average 9×13, which is why the baking time is shorter. I hope that helps answer your questions!
Recipe is absolutely perfect! You are awesome!
So glad you enjoyed it!
Holy crap, this was a charming comment.
Wow…. I follow your blog and really try most of your recipes and great baking ideas. As I’m totally addicted to cinnamon, this recipe is fantastic!!! I’d love to send to you a pic of my CINAMMON ROLL SNACK CAKE straight from São Paulo, Brasil.
My daughter (Betina) and I ❤️ baking!!
Beijos from Brasil ????????
This looked amazing. So I just threw it in the oven and realized I forgot the sour cream. I hope it still turns out okay.
It might be a little drier than you’d like, but it’ll probably bake ok.
Great recipes! Going to make the cinnamon roll snake cake.
How do I get the recipe for the oreo chocolate poke cake?
Thanks Donna! You can find the poke cake here. 🙂
This look delicious. I will try it next week, love them <3
Looks absolutely wonderful, love them!!!!
Kiss
Hi Lindsay, can we freeze the cake? Sometimes it is a bit big for only two persons. Thanks.
It should be fine to freeze it.
Have to try this one and Triple Berry crisp both look so delicious!
hey girl- this cake looks so yummy!
WOW, this looks amazing! I love cinnamon rolls, and I love cake… this looks like the perfect mix of both! Definitely will be trying this!
I’m trying to pull off my last 5 lbs of baby weight so I have been eating very healthy the last few months (i.e.- low carb diet) So why I read every word and salivate over every picture of your blog each week is beyond me. It’s a little torturous ???? but in a weird way it makes me feel that I’m not missing out. Or maybe it just allows me to dream of what I’ll be able to make and eat one day soon hopefully. I don’t know but all of your creations look delicious! You and your hubs are in my prayers. I know that you are very faithful so I want to share one of my favorite scriptures with you.
Philippians 4:6–7
6 Do not be anxious about anything, but in every situation, by prayer and petition, with thanksgiving, present your requests to God.
7 And the peace of God, which transcends all understanding, will guard your hearts and your minds in Christ Jesus.
Hope you have a wonderful week!
Renee
Thank you Renee! That’s one of my favorite pieces of scripture. 🙂 Glad to hear you enjoy the blog!