With a flavor like cinnamon rolls and a topping that is the ultimate cinnamon toast crunch, this cake is an awesome surprise. If you love cinnamon toast, this is the cake for you!
The sides of the cake form a phenomenal buttery cinnamon crunch layer that is irresistible. I’ve served this cake for breakfast, for an afternoon snack, for a late night dessert; it is irresistible at any time of the day!
I made this cake for the first time when I was a little girl. While flipping through my cake recipe binder the other day, I saw this recipe and couldn’t resist making it right then. I fell in love with it all over again.
Lucky for me, my boys fell in love with it too and they have already requested it again for the next birthday.
This is a cake that has never failed to impress our guests. It might look simple and unimpressive at first glance, but one bite is all it takes to win a person over.
With just a few ingredients that are likely to already be in the pantry, this has been one of my favorite desserts for over twenty years.
I love this so much that I’ve made Cinnamon Toast Bites and Cinnamon Toast Bars as well.
My friend Rebecca at Foodie with Family has made this cake in both traditional and vegan versions and her family and friends loved them.
Her post eventually led to a community thread over at King Arthur Flour. The comments made me laugh as they proclaimed their love for the Cinnamon Toast Bars and the Cinnamon Toast Cake.
Check out all of the Gluten Free Dessert Recipes on this website!
Cinnamon Toast Cake {traditional and gluten free recipes}
Ingredients
Cake Ingredients
- 2 cups all-purpose flour *
- 1 cup sugar
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla
- 2 tablespoons butter melted and semi-cooled
* Gluten-Free Alternative Ingredients
- 1 1/4 cup brown rice flour
- 1/2 cup tapioca starch
- 1/4 cup potato starch
Topping Ingredients
- 1/2 cup butter melted
- 1/2 cup sugar
- 1 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees. Grease a 10" square pan (8" or 9" works as well). Whisk together the flour, sugar, baking powder, and salt. Stir in the milk, vanilla and butter. Pour the batter into the pan and bake for 25 minutes (27 minutes for 8" pan).
- While the cake is baking, combine the topping ingredients and whisk together. Remove the cake from the oven after 25 minutes and pour the topping across the cake.
- Bake the cake for an additional 10 minutes until the cinnamon layer is bubbling. Let cool before serving. Enjoy!
Notes
Nutrition
{Recipe originally published 10-22-2011 – notes and photos updated 5-15-2014}
Mary says
I am so glad that you enjoyed the cake, Kristen! I love hearing that. Thanks for de-lurking to tell me!
Anonymous says
hi there. i tried this cake just 30 mins. ago. my husband likes the taste of the sugar and cinnamon. but he finds the cake too salty. i noticed right away the amount of salt in the ingredients, but i have to follow the right measurement/amount you've put in it. maybe, for those who want to try this cake, lessen the salt to 1/2 tsp. only. anyways, thanks for sharing this recipe.
Mary says
I'm sorry that you found the cake salty. I've never noticed that myself. I've been making it this way for so many years! I'm sure that it would be fine with 1/2 teaspoon or possibly even 1/4 teaspoon of salt. I'll have to try it that way next time myself and see if I can tell a difference. Thanks for letting me know!
Anonymous says
I used buttermilk (b/c it needed used), and cut the topping in 1/2 (mostly to conserve ingredients) and still AMAZING!!! Super easy, and hit the spot for 'we haven't had anything sweet to eat in a while'.
Anonymous says
I made this tonight and it is beyond delicious! So buttery and cinnamony…it is fabulous! Leslie
Anonymous says
just made this cake gluten free as I'm celiac….i can not stop eating it!!! it is like a fresh cinnamon bun out of the oven. the cake texture is perfect, even my daughter who doesn't care for gf recipes liked it!
Anonymous says
What is AP flour? This recipe sounds very good.I will have to try it.
Mary says
AP = all purpose flour, plain white flour
mountain mama cooks says
I love cinnamon toast so this bread has my name written all over it! My kids would love it too!
Carla from The River says
Yummy! Thank you. I needed a new breakfast idea. 🙂
Amy @Very Culinary says
WAAAAANT!!
Sarah Campbell says
This sounds amazing! Question: how do you store it? Covered on the kitchen counter and warmed up the next day? Can you freeze it or with the topping is that not considered a good idea?
Mary says
I leave it out, usually covered on the counter. I've never re-warmed it. I really like it with a crisp crust at room temperature. Enjoy! (I wish I had a slice this morning.)
LaWanda Ross says
I cannot wait to make this cake; however, I have one question. Could I double the recipe and make it in a 9×13 glass pan?
Mary says
Yes, you can. I add about ten minutes to the first cooking time though. Enjoy!
Mary says
Made this tonight and it so easy, so fast, and so out of this world delicious! Thank you for the recipe!
Adrian Szkwarek says
Wow, i love cinamon, i have to do it!!
Adrian Szkwarek says
I want to tell everyone that i love cinamon, and it helps for everything!!
kim says
Is it 6 cups of flour or 2 cups in total?
Mary says
2 cups total. Happy baking!
Nina boorstein says
Does it matter which milk we use? Whole, 2% or skim???
Mary says
I typically use whole milk, but any milk will work. Enjoy!
Sarah Clayton says
Can I manage this potato free, too? Thank you
Mary says
I haven’t tested it myself, but I’ve been told that this recipe works well with cup4cup flour blend and Bob’s all in one blend. (I do not know if those particular blends contain potato flour though.)
Sarah Clayton says
Ok thank you
Linnea says
This recipes is amazing!! I made it vegan with almond milk. Also added a tsp of cinnamon straight to the dry ingredients. This will be my go-to recipe for any gatherings I need to bring a dessert! Thank you!
Mary Younkin says
I’m so glad that you love the cake, Linnea!