Baking has never EVER been my forte, but lately I’ve gotten into it. When you’re in quarantine and don’t have access to the grocery store whenever you want… it’s helpful to have a stocked pantry with basic ingredients so you can make a variety of different things. That’s what I’ve been doing, and I’ve actually been enjoying it!

In the past several weeks, I’ve been baking more than ever and I’m so excited to share my latest creation… these SUPER EASY CINNAMON ROLLS that aren’t actually rolls at all. Even better? There’s no yeast, no waiting for the dough to rise, and NO ROLLING.

See, my husband Kevin loves sweet foods like cereal, waffles or cinnamon rolls for breakfast. I’m typically more of an egg and toast kind of girl but I try to sneak in some sweet breakfasts for him here and there. We both love cinnamon rolls but I just don’t really have the time and energy to deal with the real deal on most days.

I wanted a quicker and easier option that would work even on weekdays for busy working parents like us. So, here’s the recipe for my new creation… a no-yeast cinnamon roll cake or what I like to call “The Easiest Cinnamon ‘ROLLS’ Ever”.

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“The Easiest Cinnamon ‘ROLLS’ Ever”

Ingredients:

Cake/Dough:

3 cups all-purpose flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cups milk
2 eggs
2.5 tsp vanilla
1 stick butter, melted

Cinnamon Swirl:

2 sticks butter, softened
1 cup brown sugar
2 tbsp flour
2 tbsp cinnamon

Glaze:

2 cups confectioners (powdered) sugar
6 tablespoons milk (I used whole, but any should work)
Two teaspoons vanilla extract

Directions

Preheat oven to 350 degrees. Spray a 9×13 nonstick baking dish with cooking spray or misted oil using a mister. Set dish aside.

Mix all cake/dough ingredients except melted butter either by hand or using a Kitchenaid Mixer until smooth. Stir in melted butter a little at a time. Pour dough mixture into greased baking dish.

In another mixing bowl add all cinnamon swirl ingredients and use a hand mixer to combine until smooth and creamy. Add spoonfuls of the cinnamon swirl on top of dough mixture then use a knife to swirl.

TIP: Be sure not to leave too much of the cinnamon swirl in the middle of the cake. Swirl it to the edges. On my first attempt, I left way too much of the cinnamon in the middle and while tasty, it was a bit gooey and the top of the “cake” fell. The edge pieces were a much better texture.

Bake in the oven for approximately 35 minutes but start watching after 30 minutes.

Remove from oven and top with glaze. Serve warm or room temperature. Don’t forget a nice, cold glass of milk. Yum!

Helpful Kitchen Gadgets

You’ll likely already have what you need to make these on hand, but here is a list of some of the kitchen products I used to create these babies.

You can check out other kitchen faves PLUS all my other favorite Amazon items at my Amazon Storefront. Click here to check it out!

PS: Wanna save this recipe for later? Pin it to your Pinterest board! This also helps me spread the word about my blog and is much appreciated!

Hi, I'm Miranda

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The Easiest Cinnamon “Rolls” Ever

“The Easiest Cinnamon ‘ROLLS’ Ever”