Scrumptious Sunday: Paula’s Cinnamon Roll Cake

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I’m Paula from The REAL Housewives of Riverton! I’m excited to be here on Scrumptious Sunday! It’s no secret how much I love homemade cinnamon rolls. They hold a special place in my heart because of the memories of visiting my grandmother. She always had fresh cinnamon rolls waiting whenever we came to her house. I love making cinnamon rolls but sometimes I don’t have the time to spend on them.

Today I’m going to be sharing a delicious recipe for Cinnamon Roll Cake. This recipe is perfect for breakfast, brunch, dessert, or just because you feel like it. It’s really easy to put together and looks and taste delicious. You get all the yummy flavor of a cinnamon roll, without all the work!

Cinnamon Roll Cake

3 cups all purpose flour

1 tablespoon + 1/4 teaspoon baking powder

1/2 teaspoon salt

1 cup sugar

2 eggs

1 1/3 cup milk

1 tablespoon vanilla

1/2 cup sour cream

Cinnamon Mixture

1/2 cup sugar

1 tablespoon cinnamon

3 tablespoons butter, melted

Drizzle Topping

3/4 cup powdered sugar

2 tablespoons milk

(you can add more or less milk depending on what consistency you want for your drizzle)


Preheat your oven to 350°F. Prepare 9 x 13 inch pan with non stick baking spray or crisco. In large bowl mix flour, baking powder, salt and sugar. In small bowl whisk eggs, milk, vanilla, and sour cream together until well combined. Mix the egg mixture into the flour mixture until well combined. It will be lightly lumpy and that’s okay!

In another small bowl, mix your sugar, cinnamon and melted butter. Pour your cake mixture into your prepared pan. Spoon cinnamon mixture on top of your cake randomly. Using a butter knife, cut through the cinnamon mixture to mix it into the cake. If you want more of a “streusel” top, just cut it lightly. I liked having the cinnamon mixture mixed through out the cake, so I swirled my butter knife through quite a bit.

Bake at 350°F for 35-40 minutes, or until a toothpick comes out clean. Don’t over-bake or it will be dry and crumbly. Let cool for 10-15 minutes.

While your cake is cooling, make your drizzle by whisking together your powdered sugar and milk.

When cake is mostly cooled (I like it when it’s still just a touch warm), cut into squares, top with drizzle and enjoy!

Thanks for having me here on Utah Sweet Savings Scrumptious Sunday!


Recipe adapted from The Center Cut Cook


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