Cinnamon Roll Cake

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Cinnamon Roll Cake

Cinnamon Roll Cake

I love Bruce’s Cereal.  And honestly, it’s even better as a flour.  It is my go-to whole grain flour blend for cakes, muffins, and other sweet desserts.  Like in this Cinnamon Roll Cake.  It adds so much dimension to the flavor of the cake.

This cake is the perfect dessert for any potluck, picnic, or party.  Make one today see for yourself how yummy it is.

Cinnamon Roll Cake


3 cups whole grain flour* (Any grain or grain blend you choose.  I used Bruce’s Cereal that I ground in my WonderMill.)
1/4 tsp salt*
1 cup sugar*
4 tsp baking powder*
1 1/2 cups milk
2 eggs
2 tsp vanilla*
1/2 cup (1 stick) butter, melted


1 cup ( 2 sticks) butter, softened
1 cup brown sugar*
2 T flour* (Again, any flour you choose.)
1 T cinnamon*


2 cups powdered sugar*
5 T milk
1 tsp vanilla*

*These ingredients are available in our store.

Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. Set aside.

In a stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in the melted butter. Pour into the prepared 9×13 baking pan.

For topping: In a large bowl, mix the 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.

Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out nearly clean.

For glaze: In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.

*Recipe slightly adapted from Grin and Bake It.


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