Cinnamon Roll Breakfast Cake

Who loves cinnamon rolls? I do, I do! Yesterday morning I was craving cinnamon rolls so I decided to make some. I went over to my good friend Paula’s blog, Call Me PMc, to check out her cinnamon roll recipe. Ack! I didn’t realize that it would take 2 hours for the dough to rise so I had to resort to something else. We were starving and we couldn’t wait over 2 hours for breakfast! So I visited Pinterest and found this amazing recipe for a cinnamon roll cake. I decided to settle on this recipe but I cut the recipe in half and did something a little different with the glaze: I poked holes in the cake so the glaze would drizzle into the cake, similar to what you would do with a poke cake. Oh. My. Goodness. This is the BEST cake I’ve had in a long time. It’s moist, sweet and full of yummy goodness. I Hope you enjoy this recipe!

Cinnamon Roll Breakfast Cake
Prep time
Cook time
Total time
Recipe type: breakfast
Serves: 6-8
For the cake mix:
  • 1½ C All Purpose Flour
  • ½ tsp salt
  • ½ C white sugar
  • 2 tsp baking powder
  • ¾ C milk
  • 1 egg
  • 1 tsp vanilla extract
  • ¼ C butter, melted
For the Cinnamon Sugar Topping:
  • ½ C butter, room temp
  • ½ C packed brown sugar
  • 1 tbsp all purpose flour
  • ½ tbsp cinnamon
For the Glaze:
  • 1 C powdered sugar
  • 2.5 tbsp milk
  • ½ tsp vanilla
  1. In a mixing bowl, combine the flour, salt, white sugar, baking powder, milk, egg and vanilla.
  2. Stir in the melted butter.
  3. In another mixing bowl, combine the ingredients for the cinnamon sugar topping.
  4. Pour the cake mix into a greased 8x8 baking dish. Drop the cinnamon sugar topping into small drops on the top of the cake. Swirl with a knife.
  5. Bake at 350 for 25-27 minutes or until a toothpick inserted into the center comes out clean.
  6. While the cake is baking, prepare the glaze. Whisk together the glaze ingredients in a mixing bowl.
  7. When the cake is done baking, poke holes into it with a toothpick (I used a large skewer so the holes would be a little bigger than a regular toothpick hole)
  8. Pour the glaze over the cake.
  9. Allow to cool for about 10 minutes before serving.

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  1. Donnie says

    Doctor told me to lose weight this morning and now I'm staring at this photo..must stay strong…but it sure looks good.

  2. Eschelle Westwood says

    oh dear lord this looks amazing i need to pin this for later!!

    new follower from teh monday mingle!

  3. elise says

    new[est] follower. loving this post and loving your blog. can't wait to keep following along!

    This looks absolutely delicious!

    stop by sometime!

  4. Summer Perdew says

    HI!! new follower from the GFC blog hop. LOVE your page already. I also love creating in the kitchen and will definitely have to try this recipe out very soon. It looks great and I just know my kids will love it.

  5. Beth @ the city says

    This would have been dangerous for me to see on my day off yesterday, ha! But I'm pinning it for later. It would be a great breakfast treat for Thanksgiving day :)

  6. Rachel (I Love My Disorganized Life) says

    WAY easier than cinnamon rolls. Anything that takes that long to make loses my attention! But cinnamon rolls in a cake? H-E-L-L-O and yes, please! Sign this girl up! Can you say, 'Christmas morning'?

  7. Jerivett says

    My daughter and I loved it! It’s one of the best cake, ,we’ve had! Thanks for sharing:)

    • Julie says

      Thank you so much for stopping by and letting me know that you and your daughter enjoyed the cake! I’m delighted to hear your feedback! :)

    • says

      Oh yes, I can assure you that it definitely does! It’s one of our favorites at my house. It will probably be made again soon! :) Thanks for stopping by, Joanne!

  8. Martha Wilcox says

    What is white sugar? I only know of Granulated or Powdered sugar. Which is it, as they both are white.

  9. Amy says

    Very sweet and moist (almost too much so)! I baked it in a 9×9 metal pan for 27 minutes. I cant imagine how moist it would have been in a 8×8 pan. Could possible cut down on the butter in the cinnamon sugar mixture or maybe the excess moisture came from the glaze.

    • says

      Hmm, I’ve made this at least 4-5 times and have served it to guests and have never had an issue with it being too moist or sweet. It turns out perfect every time! I use an 8×8 glass pan when I bake mine.


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