Cinnabon Cinnamon Roll Cake

That first hiss from the cooker tells you something good is happening. You already sense the warm cinnamon aroma kinda sneaking out, teasing you that sweet cozy time is on its way. It’s like the cooker itself is whispering, hey yeah, sit tight I got you.

You spot the float valve doing its thing, lifting up like a tiny flag to say pressure build is on and everything’s set to cook right. That steam cues moment is something you don’t wanna miss, cause it means the heat’s working deep down in there. You gotta watch that steam dance a little and hear it soft before moving on.

As the minutes tick, you kinda remember that natural release time is important too. Letting the cooker rest after it’s done keeps your cinnamon roll cake soft and tender just like it should be. So you don’t rush it, you hang back and let that steam do its thing, slowly.

What Makes Pressure Cooking Win Every Round

• Pressure cooking squeezes heat and steam together fast, so you get soft cinnamon cake real quick without waiting hours.
• You get that perfect moistness without drying out, thanks to all the broth depth and steam sealed inside the pot.
• It’s super hands off. Once you set the timer and hear the hiss, you can chill until the float valve drops.
• Easy clean up cause you use just one pot, which means less mess after all that sweet treat making.
• This way cooks evenly and locks in flavors better than your regular oven baking.

What Goes Into the Pot Today

Here’s the tasty lineup you gotta gather. You want 3 cups of good old all-purpose flour for that cake base that holds everything together. 1 and a half cups of milk makes this cake real moist and soft inside.

You’ll need 1 cup white sugar for sweetness and 2 large eggs to bind it all nice. Toss in 4 teaspoons baking powder to help it rise fluffy and 2 teaspoons vanilla extract to amp that flavor up. Don’t forget a pinch of salt just a quarter teaspoon to balance sweetness.

Butter shows up twice: 1/4 cup melted stirred right into the batter and then 1 cup softened butter waiting to mix with brown sugar for the cinnamon layer. Grab that brown sugar too, a full cup, it’s what gives you the caramelized cinnamon taste.

Last but not least, 2 tablespoons flour and 1 tablespoon ground cinnamon join that buttery brown sugar to make your cinnamon layer pop with spiced yum. And for the glaze topping, 2 cups confectioners’ sugar, 5 tablespoons milk with 1 teaspoon vanilla extract round out the sweet finish.

How It All Comes Together Step by Step

First up, you mix 3 cups flour, milk, white sugar, eggs, baking powder, 2 teaspoons vanilla extract, and salt in a big bowl. Stir real good so all the dry stuff kinda melts into that wet mix. Then drizzle in your melted butter and fold it gently till it’s all combined smooth.

Next, you pour your batter into a baking pan you got ready, spread it smooth like a cozy bed for the cinnamon topping. Now take your softened butter, brown sugar, 2 tablespoons flour, and cinnamon and beat those till it’s a smooth, sweet cinnamon paste.

Drop spoonfuls of this cinnamon mix over your batter, scatter it kinda randomly so it bakes into all pockets of cake. Then it’s time to bake! Slide that pan into your preheated oven. You wait about 25 to 30 minutes till a toothpick poked in the middle comes out mostly clean but maybe a little gooey still.

While that’s baking, you whip up your glaze by mixing confectioners’ sugar, milk, and 1 teaspoon vanilla in a bowl until it’s all silky and smooth. When the cake’s fresh out the oven and still warm, drizzle that glaze over the top, spreading it nice and even.

You’ll notice the cinnamon and sugar layer melts down a bit and sinks into the cake, making it gooey with that classic cinnamon roll vibe. Let it cool down a bit so the glaze sets up just right, then dig in with a fork or fingers—whatever you like.

Valve Hacks You Need to Know

• Keep an eye on the float valve cause when it pops up, pressure build has started and soon you’ll hear the hiss. That’s your cue to step back a notch and let the cooker do its dance.
• For this cake, natural release works dang well. Don’t rush opening it let that steam settle slowly before you peek inside.
• Put a little water in the bottom of the cooker to create broth depth so your cake never dries out during cooking it’s like a little steam bath.
• If you wanna speed things up, quick release is tempting but can make your cake a bit dense. So choose natural release for that fluffy tenderness.
• After cooking, if the float valve is still up, wait it out or gently nudge the pressure down safely before opening. Safety first, always.

What It Tastes Like Fresh From the Pot

First bite hits you with that warm cinnamon hug that only classic cinnamon roll flavors can bring. It’s sweet, but not too much, with a buttery richness woven through every crumb.

You sense the soft, tender cake texture that melts in your mouth almost like a cloud that doesn’t wanna let go. The cinnamon layer sunk into the cake makes every bite kinda gooey in the best way, almost like you’re biting into those famous rolls at the bakery.

Then the creamy glaze adds a smooth, sugary finish that’s just dang perfect to bring it all together. It’s like a little drizzle of heaven right on top, making you wanna grab a second slice before you even finish the first.

Making It Last All Week Long

If you’ve made more than one slice, here’s how to keep that cinnamon roll cake yummy all week. You can wrap it tight in plastic wrap and keep it in the fridge. This seals moisture in so your cake stays soft, not dried out.

For longer storage, slice it up and pop pieces in an airtight container. This works good if you wanna grab a quick treat anytime. Just remember to bring pieces to room temp before digging in for best taste.

You can also freeze leftover cake slices. Wrap each piece in foil then place in a freezer bag. When thawed, it still tastes almost like fresh, especially if you warm it a little in the microwave. Perfect for meal prep or surprise guests.

Everything Else You Wondered About

• Can I make this fully in the pressure cooker? This recipe is mainly baked in the oven because it needs that browning. But you can steam cake layers in the cooker if you adjust. Just remember the baking pan should fit inside.
• What’s broth depth and why does it matter? Broth depth means putting a bit of water or liquid in the bottom of your cooker to create steam. It keeps cakes moist and prevents burning.
• How do I know when pressure build is ready? Watch the float valve pop up and listen for that hiss. Those are your steam cues pressure is locking in.
• Can I use different fillings instead of cinnamon? Totally. You could use fruit jams, nuts, or even chocolate chips for fun twists.
• Is natural release better than quick release? For baked goods like this cake, natural release helps keep texture soft and nice. Quick release might make it dry or dense.
• Why’s the glaze important? It adds the signature sweet touch and moist finish. Without glaze, it’s good but kinda not complete in that cinnamon roll feel.

Cinnabon Cinnamon Roll Cake

This rich and fluffy cinnamon roll cake combines buttery brown sugar layers, a tender vanilla cake base, and a drizzle of sweet vanilla glaze to bring Cinnabon-style bakery magic straight to your kitchen.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 1 cake

Cuisine: Italian

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

Cake & Glaze Ingredients

• 3 cups all-purpose flour
• 1.5 cups milk
• 1 cup white sugar
• 2 eggs large
• 4 teaspoons baking powder
• 2 teaspoons vanilla extract
• 0.25 teaspoon salt
• 0.25 cup butter melted
• 1 cup butter softened
• 1 cup brown sugar
• 2 tablespoons flour
• 1 tablespoon ground cinnamon
• 2 cups confectioners' sugar
• 5 tablespoons milk for glaze
• 1 teaspoon vanilla extract for glaze

Equipment

• 1 Mixing bowl Large
• 1 Oven Preheated
• 1 Baking pan Greased

Method

 

Instructions

1. Mix flour, milk, white sugar, eggs, baking powder, 2 tsp vanilla extract, and salt in a large bowl.
2. Drizzle in melted butter and fold gently until smooth.
3. Pour batter into greased baking pan and smooth out evenly.
4. Mix softened butter, brown sugar, 2 tbsp flour, and 1 tbsp cinnamon until smooth.
5. Drop spoonfuls of cinnamon mixture over batter and swirl slightly.
6. Bake at 350°F for 25–30 minutes or until a toothpick comes out mostly clean.
7. Prepare glaze by mixing confectioners' sugar, milk, and 1 tsp vanilla until smooth.
8. Drizzle glaze over warm cake and let it set before serving.

Notes

Let the cake cool slightly before slicing to allow the glaze to set firmly. Store leftovers tightly wrapped at room temp or refrigerate for up to 5 days.