Cinnamon Roll Cake…. a healthier recipe

IMG_6827What do you want most on a cold Saturday morning? Besides crawling back in my nice warm bed, I wanted some cinnamon roll cake. I found a great recipe and made it a few weeks ago, but it had so much butter in it, I could literally feel my arteries clogging with each bite. I was determined to make it a little better for you, so I could eat it and not feel too guilty. I’ve made it 3 times since, and each time, I’ve adjusted the ingredients to make it even healthier. Less butter, and sugar, but still full of tons of that cherished cinnamon roll flavor. Here’s my final, and perfected recipe. I hope you enjoy it as much as I do.

Cinnamon Roll Cake


2 1/2 cups whole wheat flour

3 eggs or (1/2 cup applesauce)

3/4 cup grapeseed or vegetable oil ( I love the grapeseed)

2/3 cup sugar

1 teaspoon cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

3/4 cup milk

Pinch of salt


1 cup brown sugar

1/2 cup butter, soft

1 teaspoon cinnamon

2 tbsp. grapeseed oil or vegetable oil


2 cups powdered sugar

2 tbsp. milk

I know it seems like a lot of steps, but you can make this cake in under 10 minutes, then bake it. Simple.

Mix together flour,  eggs, oil, sugar, cinnamon, soda, baking powder, milk and salt. Pour into a greased 9×13 pan. Set aside. Next, make the topping by combining the brown sugar, soft butter, cinnamon and oil. Stir together to make a paste, then drop on top of cake batter by spoonfulls. Swirl the topping into the cake batter using a knife (see the picture below). Bake at 350 for 24-26 minutes until cake is done. Remove from the oven and cool for 5 minutes while you make the glaze. Then drizzle the glaze over the warm cake and serve. Yum.


Happy Baking!

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