This Quick and Easy Cinnamon Roll Cake has all the decadence and sweetness of homemade cinnamon rolls, including a white glaze and cinnamon-sugar filling, with less time and effort.


CAKE – 1 ½ cups all purpose flour – ⅓ cup sugar – ¼ teaspoon salt – 1 package 2 ¼ teaspoons rapid rise yeast – ⅔ cup warm milk 100-110F; low fat is fine – 3 tablespoons vegetable oil – ½ teaspoon vanilla extract – 1 large egg – ⅓ cup raisins optional FILLING/TOPPING – 2 tablespoons butter – ⅔ cup brown sugar – ¾ teaspoon ground cinnamon – pinch ground cardamom


ICING – 1 cup powdered sugar – 1-2 tablespoons milk or cream

Lightly grease an 8×8-inch square baking pan.

In a large bowl, combine flour, sugar and salt. Dissolve the yeast in a measuring cup filled with the warmed milk, then stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture.

Mix well, until very smooth. Stir in raisins, if using. Pour into prepared pan and let rest for 15 minutes.

While the dough rests, mix together butter, brown sugar, cinnamon and cardamom in a food processor until the mixture is crumbly. Sprinkle evenly on top of rested dough and press the mixture down into the dough with your fingertips.

Place pan into a cold oven, then set the oven temperature to 350F. Bake for about 30 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed.

Cool for at least 30 minutes before whisking the powdered sugar and milk together to form an icing and drizzling it onto the bread. Serve warm. Leftovers can be reheated in the microwave.