You’d Better Sit Down When You Have A Bite Of This Cake Because It’s So Good You’ll Feel Weak In The Knees

If there’s one dessert I love in this world more than the others, it’s cinnamon buns. I’m crazy about them, in any way, shape and form – I’ve had cinnamon bun ice cream, cinnamon bun casserole, and believe it or not I was even able to find cinnamon bun cereal once. It’s one of those flavors I will never grow tired of!

So you can believe me I was super excited when I came across this recipe over at That’s Some Good Cookin’! Terri had made this amazing-looking cinnamon roll cake, and I couldn’t wait to give it a try. It was a Saturday and I was thinking of making it the next Monday, when I was going to be home alone. Not that I was going to hide the cake from my family. Nope, the thought never crossed my mind.

Well, I just couldn’t wait two extra days to have my first bite of this insanely beautiful cake, so I made it then and there. And even though I had to share it with my family (honestly, there was a fight over the last piece) it was so worth it!

I know many people who choose margarine when they bake cakes, but trust me, you don’t want to do that with this one. You’re going to want to enjoy every single calorie of this buttery goodness, and the real butter flavor!

I just had to have a small piece before I added the sugar glaze. Ladies and gentlemen, this cake is a dream. It is so good, you won’t even notice if the glaze is missing! But when I did drizzle it with that sugary magic and tried another slice – I cannot even describe the happiness.




1 cup (2 sticks) real butter, softened

1 cup Domino brown sugar

2 tablespoons Gold Medal flour

1 tablespoon cinnamon

3/4 cup chopped pecans, (optional)


3 cups all-purpose white flour

¼ teaspoon salt

1 cup Domino sugar

4 teaspoons baking powder

2 Eggland’s eggs

2 teaspoons vanilla

1 ½ cups McArthur milk

1/2 cup (1 stick) real butter, melted


2 cups Domino powdered sugar

5 tablespoons McArthur milk

1 teaspoon vanilla


Preheat oven to 350 degrees.

In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and pecans until well combined. Set aside.

In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla.

Once combined well, slowly stir in the 1/2 cup melted butter.

Pour batter into a greased 9 x 13 inch baking pan.

Drop topping evenly over cake batter by the tablespoonsful and use a knife to marble/swirl through the cake.

Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center

Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake.

Serve warm or at room temperature.