Cinnamon Roll Swirl Cake

"A quick little cake to make that taste like cinnamon rolls. Found it on Facebook of all places and wanted to save it after i had tried it."
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by barbbuholtz photo by barbbuholtz
photo by Baby Kato photo by Baby Kato
photo by Debs_qatar photo by Debs_qatar
photo by Cassi J. photo by Cassi J.
Ready In:
1 cake




  • In a large bowl, mix all the ingredients together except for the butter.
  • Once mixed; slowly pour in the butter stiring it into batter.
  • Pour into a greased 9x13 pan.
  • For the topping, mix all the ingredients together until well combined.
  • Drop evenly over the batter and swirl with a knife.
  • Bake at 350 for 30-40 minutes.
  • While the cake is warm ~ drizzle the glaze over the cake.

Questions & Replies

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  1. skiska1987
    So delicious! This cake was particularly easy to make and the directions were pretty straight forward. I followed the recipe exactly and the only thing I would change, is to add more icing, delicious! ;) I did swirl the topping quite a bit to make sure it was evenly distributed, as the mixture doesn't fully allow for that. i am not a sweets person, but this will a treat I will make often! Thank you for this recipe to be used for years to come! :)
  2. Mike M.
    I won second place at a baking contest we held at the store where I work making this!
  3. charsean
    This cake is so yummy! I added big chunks of chopped Granny Smith apples before the topping then added toasted pecans on top after swirling the topping. It is soooo good! I guess now it's a apple pecan cinabun cake.
  4. jeanl6
    My grandson and I made this cake. Everyone loved it. We made just as the recipe called for.<br/>And I would not change anything
  5. Slockyer
    I have made this cake twice now- a real fan favourite! In my second cake I reduced the amount of butter that I added to the topping to 3/4 cup. Not a whole lot of difference but it did cook more evenly. I also increased the amount of "swirling" I did second time around to get more cinnamon into the cake. <br/><br/>I made the cake in a spring form pan - it makes for a nice presentation.


<p>Hello, <br />I am a southerner, born and raised here in the deep south. I have many interest and you could probably call me a jack of all trades, master of none! Currently I am a school bus driver, before that I was a Costumer and manager/ buyer for a Costume shop, before that I spent a few years as a graphic designer. For the past 15 years in my free time, I have studied Medieval history and hope to one day get a degree in it. <br />I have 4 wonderful kitty's who allow me to live with them If I bribe them with food. Hehe, other wise they mutiny! I love snow skiing, mountain climbing,and archeology digs,most of which are not conducive to the south, so Its a good thing I love to travel! <br />Of course I love to cook and horde recipes like they are gold, I am also a member of the Society for Creative Anachronism's (SCA), where I am a baroness, painter of manuscripts, and leader of the local group. Thus my name. <br />One of the things I like doing in the SCA is cooking period food for 300 or so of my friends, after researching recipes and redacting them to suit modern taste. I have always been interested in different cultures and food is a wonderful way to experience a taste of someone else's world. Thats when I found Recipe ZAAR, and I have been enjoying new friendships and some great food here! <br /><img src= border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src= border=0 alt=Photo Sharing and Video Hosting at Photobucket /></p>
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