Ooey Gooey Cinnamon Swirl Cake Recipe

Cinnamon roll lovers rejoice! This warm glazed vanilla cake oozing with pockets of gooey cinnamon swirls has your back. It isreminiscent of a cinnamon roll, but prepared in a fraction of the time and effort. Plus…recipe VIDEO!

It’s one of those things that after you finish eating your share (and lick the plate), you find yourself standing beside the serving platter, fork in hand, and sneaking in bite after bite until the symptoms of a sugar coma start to kick in. Usually a partner in crime is involved.

I patted myself with all that “its not what is outside but what is inside that counts, ” “beauty comes from within, ” “never judge a book by its cover, ” and every other self-esteem boosting anecdote our mothers told us as pimply teenagers.

Cinnamon Rolls: Ooey Gooey Goodness

But then when my brother, who’s actually obsessed with this cake, calls it “Worm Grave Cake, ” I decided it was time for a facelift.

This cake deserved to look as good as it tasted and it wouldn’t hurt if it looked like an actual cinnamon roll.

This is what makes the cinnamon roll cake, taste like a cinnamon roll. It’s also responsible for the “gooey” in the title.

Gluten Free Cinnamon Roll Coffee Cake (easy And Make Ahead)

It tastes exactly like the filling of a real cinnamon roll and gives the cake that irresistible gooey texture of a the roll’s center.

Unlike cinnamon rolls, this cake takes no time to make and is so easy. No yeast, no rising, no fancy mixers, no creaming of butter and sugar. It’s all done by hand with the help of a good ol’ whisk and maybe a spatula.

You first start by making the “Goo, ” aka “The Magic, ’ by combining together ingredients that just can’t go wrong; butter, brown sugar, cinnamon and flour. Done!

Cinnamon Roll Cake (using Any Vanilla Boxed Cake Mix!)

Now on to the cake, which comes together so easily by whisking together the usual cake suspects: flour, sugar, baking powder, salt, eggs, milk, vanilla and melted butter. Then it gets poured in a buttered and floured pan. I prefer springform for its ease of release. What is it with me and rhyming these days?!

Then you get your glorious “Goo” with a capital G and pipe in a circular motion, starting from the center and going round and round towards the sides of the pan.

Then you bake that beauty and keep peaking inside the oven to make sure that the swirls are still there. And yes indeed they are!

Homemade Cinnamon Roll Cake

Then while the cake is still hot, pour it all over. The glaze will soak in a little and after it sets, it will give a slight crackly texture to the top of the cake. Kinda like a donut. Oh yeah!

Now try to resist and wait at least ten minutes so you don’t burn your tongue and to give the glaze a chance to set.

Several readers have been having issues with this recipe. For that reason I’vedecided to changeits name from”Easy” Gooey Cinnamon Roll Cake to just ‘Gooey Cinnamon Roll Cake, ’because if it poses a challenge to some, then apparently its not as easy as it seems, and therefore should not be a part of the title. With that said, I’m still up to my claim that this is oneincredibly delicious cake when made right. I’ve been making it for years and people just go nuts over it. I’d really love for you to achieve the same successful results and so I decided that it would helpful to add a troubleshooting section, to help you avoid any of the problems that others were faced with. So please read before proceeding with the recipe.

Ooey Gooey Cinnamon Buns With Cream Cheese Frosting (vegan)

I sincerely hope that this helps youachieve the same bonkers awesome results thatmyself and others had. If you have any other issues that I have not covered and wish to be addressed, please leave in the comments below, so I could add it to the troubleshooting section.

If you’ve tried this recipe and liked it as much as I do, kindly let us know in a comment below and add in a tip for success that mighthelp others. Thank you:)

Measurements Note: All recipes of this site have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!

Easy Iced Cinnamon Roll Cake Recipe

All images and content are owned by ® and are copyright protected. Please do not use my images without prior permission. If you would like to republish a recipe, please rewrite it in your own words and link back to the recipe page on my site. Original recipes and creations of this site are intended for personal and home use. Commercial replication or media consumption are only allowed with a written consent and agreement with owners. Otherwise it is considered a violation of intellectual property. Thank you for respecting and appreciating the amount of time and effort that goes into creating free, unique recipes that make people happy.What is better than a freshly baked cinnamon bun? Not much truly, but one giant cinnamon roll cake where every slice has that perfect gooey middle texture is pretty amazing. It’s a fun twist on the cozy and comforting classic and nice to slice and serve for a special brunch.

I first had this idea when I offered to make a friend a birthday cake and they requested cinnamon rolls instead of a traditional cake. I thought this was a great way to still serve something cake like.

Either way, this recipe is the bomb. You know the gooey middle of the cinnamon roll that is just the best? The part that I personally save until the last possible moment to enjoy in its doughy melt-in-your mouth splendor?

Cinnamon Roll Cake With Cream Cheese

Wouldn’t this be a wonderful addition to your Mother’s Day brunch spread? I like it because you’re not limited to the “oneper person” standard of rolls.

My sisters tend to cut little fractions of the individual buns off and that always drives me crazy… who can resist a whole cinnamon roll right??? Well I am a bit embarrassed to admit that I finished this whole pan off with Andy and two of our friends who came over for brunch. I mean- how can you resist a slice of Cinnamon Roll middle gooey-ness?

Forming this mega roll is easier than it may look. Instead of rolling all the dough and cutting it into individual rolls, I cut the dough into strips that I rolled from the inside out, starting with one roll and gently adding to the swirl. I know this would be easier in pictures, but after I took one of the first step, baby boy got hungry and I never got to it. Luckily this dough is very forgiving. Even if it doesn’t look perfectly symmetrical before it proofs, it all puffs togethers after baking. :)

Hayley's Famous Cinnamon Rolls

In a small saucepan combine the milk and butter until butter is melted and milk is warmed but not scorched. Set aside while you combine the dry ingredients in a large bowl.

Stir in the warm milk mixture and the egg and use a spatula to stir dough until it comes together in a shaggy mass, scraping the sides of the bowl. Turn it onto a lightly floured surface and knead dough until a soft dough forms. Cover with a tea towel or plastic wrap and allow to rest while you make the filling. In a small bowl combine the cinnamon and brown sugar and melt the butter and stir in the vanilla.

When dough has rested for 10 minutes, roll the dough on a floured surface into a large rectangle. Brush the top of the dough with almost all of the melted butter and pour the rest into the bottom of a 9-inch pie dish (or something similar.) Sprinkle the cinnamon sugar mixture over the dough and gently press it in.

Cinnamon Roll Cake

Using a pastry wheel, pizza cutter or knife cut the dough into long strips. Take the first strip and roll it from one end to the other forming a swirl. Set that roll on top of the next strip with the seam-side down and roll the strip onto it.

Repeat for 2 more strips, at which point the roll is probably too large to continue forming this way. Gently place it in the center of the pan. Carefully pick up the remaining strips and swirl them around the roll in the pan. (The roll won’t fill the whole pan but it will after proofing and baking! Cover the pan with your damp cloth, and let the dough rise in a warm spot for 30-45 minutes or until doubled in size.

Bake in a 350F oven for 20 minutes or until golden brown. Cool on a wire rack for 5-8 minutes and then top with cream cheese frosting.

Giant Cinnamon Roll Cake

Whisk together 2 1/4 cups of flour, yeast, sugar and salt. Add the milk mixture, egg and water, and mix until combined. (Dough will be very sticky.) Add the remaining