Homemade Cinnabon Cinnamon Roll Cake

Bake 35–40 minutes—until golden, edges pull from pan, and a toothpick inserted in cakey areas (avoiding swirls) comes out clean. Top will spring back when lightly pressed.

Cool in pan 15 minutes on a wire rack.

Whisk glaze ingredients until smooth and pourable (add milk 1 tsp at a time).

Drizzle warm glaze over slightly warm cake—allowing it to seep into cracks.

Let set 10 minutes before slicing.

Tips for Perfect Gravy

(Note: This cake is intentionally un-sauced—but for a salted caramel drizzle, warm ¼ cup caramel + 1 tsp cream; cool slightly, then zigzag over glaze.)

Warm, with a scoop of vanilla bean ice cream

At room temp, dusted with extra cinnamon

Paired with spiced chai or cold brew coffee

For brunch: serve alongside scrambled eggs and bacon

Keep airtight at room temp 2 days, or refrigerated 5 days.

Reheat slices in 300°F oven 5–7 minutes (microwave softens glaze).

Freeze (unglazed) up to 3 months—thaw, then glaze fresh.