Ooey Gooey Cinnamon Roll Cake Recipe
If you’ve ever wished you could capture all the magic of a fresh-baked, gooey cinnamon roll in a soft, spoonable cake, this Ooey Gooey Cinnamon Roll Cake is your dream come true. Imagine golden, buttery cake swirled with ribbons of cinnamon sugar, all finished with a creamy drizzle of vanilla glaze—it’s a treat that makes any morning or occasion feel special. Whether you serve it for brunch, dessert, or a cozy afternoon pick-me-up, this cake brings all the soul-warming nostalgia of classic cinnamon rolls, with a fraction of the effort.
Ingredients You’ll Need
Simplicity never tasted so extraordinary! Each ingredient plays an important part in creating that signature luscious, sticky-sweet bite that makes Ooey Gooey Cinnamon Roll Cake so irresistible. Let’s take a look at what you’ll need (plus a few quick tips for best results):
- All-purpose flour: Brings the perfect soft and tender crumb to the cake, acting as a sturdy base for all the gooey goodness.
- Granulated sugar: Adds classic sweetness and keeps the crumb light without overpowering the gooey cinnamon flavor.
- Baking powder: Gives lift and fluffiness, so the cake bakes up tall and not dense.
- Salt: A pinch balances the sweetness and wakes up every flavor in the cake.
- Milk: Makes the batter smooth and creamy—whole milk works best for richness.
- Large eggs: Bind everything together, adding just the right structure and a bit of richness.
- Vanilla extract: This warm, spiced undertone completes both the batter and the glaze.
- Unsalted butter (melted and softened): Essential for flavor and the melt-in-your-mouth texture—melted for the batter, softened for the swirl.
- Brown sugar: Packed brown sugar delivers that deep caramel tone in the cinnamon swirl.
- Ground cinnamon: The star of the show! Use fresh cinnamon for an extra punch of flavor.
- Powdered sugar: Blends easily into a luscious, pourable glaze for the cake.
- Optional—Chopped pecans or pinch of nutmeg: Add for an extra pop of flavor and crunch in the swirl or glaze.
How to Make Ooey Gooey Cinnamon Roll Cake
Step 1: Prep the Pan and Preheat the Oven
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or a spray of cooking oil—this almost guarantees that glorious, golden crust and keeps every slice lifting out without sticking. Give your pan some love so the final cake is easy to serve.
Step 2: Mix the Cake Batter
Grab a large mixing bowl and whisk together the flour, granulated sugar, baking powder, and salt. Once well combined, pour in the milk, crack in the eggs, and splash in the vanilla extract. Mix it all gently till you’ve got a thick, smooth batter. Now, drizzle in the melted butter and stir just until the last streaks disappear, making sure not to over-mix—the result will be a beautifully tender crumb.
Step 3: Pour and Spread the Batter
Pour your cake batter into the prepared baking dish, then use a spatula to smooth it into each corner. It doesn’t need to be perfect—the cinnamon swirl will cover any minor imperfections and create that signature swirled look that everyone loves in an Ooey Gooey Cinnamon Roll Cake.
Step 4: Make the Cinnamon Swirl
In a separate bowl, combine softened butter, packed brown sugar, flour, and ground cinnamon. Stir it well until you have a thick, sticky paste. Drop spoonfuls over your batter, spacing them out. Take a butter knife and swirl through the batter, creating generous cinnamon ribbons that won’t just taste delicious but look gorgeous too.
Step 5: Bake to Perfection
Slide the pan into your hot oven and bake for 35 to 40 minutes. The top should be set and lightly golden, and a toothpick poked in the center should come out mostly clean (a little goo is okay—that’s part of the charm!). Keep an eye on it in the last few minutes to avoid overbaking and losing that luscious gooeyness.
Step 6: Drizzle on the Glaze
While the cake is still warm, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable. Generously drizzle the glaze all over the warm cake, letting it sink into the swirls and crevices. Don’t rush this step—the warm cake will soak up the glaze, turning every bite into pure cinnamon roll bliss.
How to Serve Ooey Gooey Cinnamon Roll Cake
Garnishes
For a glorious finishing touch, sprinkle a handful of chopped toasted pecans or a light dusting of cinnamon across the top, just before serving. Even a dollop of lightly whipped cream or a few curls of white chocolate can transform your slice of Ooey Gooey Cinnamon Roll Cake into a bakery-worthy experience.
Side Dishes
This dreamy cake pairs perfectly with a hot cup of coffee, chai tea, or even a mug of rich hot chocolate. For a brunch spread, serve alongside fresh fruit, yogurt parfaits, or fluffy scrambled eggs to balance the sweetness. Every bite is a reason to sip, savor, and smile.
Creative Ways to Present
For parties or holiday gatherings, cut the cake into bite-sized squares and serve them on a platter with toothpicks for easy sharing. Or, layer cubes of the cake in glass jars with extra glaze and berries for a fun, trifle-style dessert. However you serve it, the beautiful cinnamon swirls will always steal the show.
Make Ahead and Storage
Storing Leftovers
If you manage to have any leftovers (seriously impressive!), simply cover the baking dish tightly with foil or transfer slices to an airtight container. Store at room temperature for up to 2 days, or refrigerate for up to 4 days. The gooey cinnamon topping helps keep each slice fresh and moist.
Freezing
Ooey Gooey Cinnamon Roll Cake freezes surprisingly well! Once cooled, wrap individual slices in plastic wrap and place them in a freezer-safe bag. When a cinnamon craving strikes, just thaw overnight in the fridge or warm in the microwave. The glaze might look a tad different after thawing, but it’ll still taste indulgent.
Reheating
To restore that just-baked magic, pop a slice into the microwave for 10–20 seconds. You can also warm the whole cake, covered loosely with foil, in a 300°F oven for about 10 minutes. Serve it warm for the best ooey gooey texture—the glaze melts slightly and tastes freshly drizzled.
FAQs
Can I make Ooey Gooey Cinnamon Roll Cake ahead of time?
Absolutely! You can bake the cake a day in advance and reheat it just before serving. Add the glaze while the cake is warm for that signature melt-in effect, or glaze just before guests arrive for a glossy finish.
Can I use a different size pan?
Yes, you can use two 8-inch square pans for smaller cakes, though baking time may decrease a bit. Just watch for the cake to set and test with a toothpick for doneness.
Can I add nuts or raisins?
Definitely! Stir a handful of chopped pecans or walnuts into the cinnamon swirl for crunch, or sprinkle in some raisins for an extra burst of sweetness. Customize the swirl to fit your tastes.
How do I achieve the best cinnamon swirls?
Drop spoonfuls of the cinnamon mixture evenly across the batter, then gently swirl with a knife. Don’t over-mix—the goal is thick, visible ribbons! The irregularity is what makes Ooey Gooey Cinnamon Roll Cake so beautiful.
Is this cake just for breakfast or brunch?
Ooey Gooey Cinnamon Roll Cake is pure comfort any time of day! While it’s a brunch favorite, nobody can resist a warm slice for dessert, afternoon snacking, or even a late-night treat.
Final Thoughts
Trust me, once you try this Ooey Gooey Cinnamon Roll Cake, it’ll earn a permanent spot in your favorite recipe collection. Each bite is a swirl of warmth and sweetness, perfect for sharing with family and friends—or savoring all to yourself. So preheat that oven and get ready to wow everyone at your table with the ultimate gooey cinnamon cake treat!
Print
Ooey Gooey Cinnamon Roll Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the decadent goodness of this Ooey Gooey Cinnamon Roll Cake that combines the flavors of a classic cinnamon roll in a moist and delightful cake form. Perfect for a cozy breakfast treat or a sweet dessert.
Ingredients
For the cake:
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter (melted)
For the cinnamon swirl topping:
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
For the glaze:
- 2 cups powdered sugar
- 5 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Prepare the cake batter: In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Add milk, eggs, and vanilla, and mix until just combined. Stir in the melted butter until the batter is smooth. Pour the batter into the prepared baking dish and spread evenly.
- Make the cinnamon swirl topping: In a separate bowl, mix the softened butter, brown sugar, flour, and cinnamon until well combined and smooth. Drop spoonfuls of the cinnamon mixture evenly over the batter, then use a butter knife to swirl it into the cake.
- Bake: Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the glaze: While the cake is still warm, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle the glaze generously over the cake. Let it set slightly before slicing and serving.
Notes
- This cake is best served warm and pairs beautifully with a cup of coffee.
- For extra decadence, add chopped pecans to the cinnamon swirl or a pinch of nutmeg to the glaze.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 38g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
