Cinnamon Roll Cake

The best Cinnamon Rolls in the world are these guys. Kara and I have made them enough times to know that they are THE BEST. Hands down. No competition. The only downfall is that they’re time consuming with all the rising, cooling, baking, glazing and freezing that’s required. You really need to make the whole enormous batch and freeze them because after you’ve put in all that effort you’ll want to enjoy those Cinnamon Rolls for a long time.

Hypothetically speaking, what if you were craving Cinnamon Rolls but a.) you don’t have time to make the involved ones from scratch, b.) you don’t want the store bought ones that *pop* from a tube and c.) you aren’t able to drive to Ikea for your fix? What would you do?

Problem solved ladies and gents. This Cinnamon Roll Cake is suuuppper easy to make and it will satisfy your cinnamon roll craving without a doubt. No time is required for rising, kneading or rolling. Just mix together and pour in a pan. Voila!

Admittedly, our Cinnamon Roll Cake did not turn out as quite pretty as Food Wanderings in Asia but I give you my word that the cake still tasted amazing! Make sure you try it out!

Here’s what you’ll need

Measure the dry ingredients in 1 bowl and mix together the wet, except for butter in another

Add the wet to the dry ingredients

Lastly add the melted butter

Pour into a 9×9 baking dish..or something close like us!

Mix together the ingredients for the filling

Drop dollops of the filling on top of the cake

While the cake cooks make the icing

A no need to rise cinnamon roll–cake!