Sticky Pudding Cinnamon Roll Cake

This Sticky Pudding Cinnamon Roll Cake brings together everything you love about a warm cinnamon roll and a soft, buttery cake. Made with brown sugar, maple syrup, sour cream, and cinnamon, the cake bakes up tender and moist. Then, while it’s still warm, you poke holes throughout and pour a rich homemade cinnamon toffee sauce over the top. The sauce soaks into the cake, giving every bite that buttery, sticky sweetness. Serve it warm with a scoop of vanilla ice cream for an extra special dessert.

As an Amazon Associate I earn from qualifying purchases.

Pin This Recipe

I CLEARLY HAVE A THING FOR CINNAMON ROLLS!

If you’ve been around here for a while, you know I love a good cinnamon roll! But I also have a soft spot for sticky pudding cake, so combining the two just made sense.

This Sticky Pudding Cinnamon Roll Cake has all that warm cinnamon flavor I love, plus a buttery toffee sauce that soaks right into the cake. It’s the best of both desserts, and even better served warm with vanilla ice cream!

• Soft and moist: Sour cream and buttermilk give the cake a tender texture, while the toffee sauce adds even more moisture.
• Warm cinnamon flavor: Cinnamon in both the cake and sauce brings that familiar cinnamon roll flavor to every bite.
• No yeast required: You get the flavors of a cinnamon roll in a simple homemade cake without kneading dough or waiting for it to rise.
• Rich homemade toffee sauce: Butter, brown sugar, heavy cream, vanilla, and cinnamon come together for a smooth sauce that soaks into the cake.
• Perfect served warm: A slice with extra cinnamon toffee sauce and vanilla ice cream makes a delicious dessert for holidays, family gatherings, or a weekend treat.

Cake

• Unsalted butter: Adds richness and helps create a soft, tender cake.
• Granulated sugar: Sweetens the cake and helps give it a light texture.
• Light brown sugar: Adds a deeper sweetness that pairs perfectly with cinnamon.
• Eggs: Help bind the ingredients and give the cake structure.
• Pure vanilla extract: Adds warmth and enhances the buttery cinnamon flavor.
• Buttermilk: Keeps the cake moist and tender.
• Maple syrup: Adds a subtle maple sweetness that complements the brown sugar and cinnamon.
• Sour cream: Adds moisture and richness. Unflavored Greek yogurt can also be used.
• All-purpose flour: Gives the cake its structure. A 1:1 gluten-free flour is an alternative.
• Baking powder: Helps the cake rise.
• Baking soda: Works with the acidic ingredients to help create a tender crumb.
• Kosher salt: Balances the sweetness.
• Ground cinnamon: Gives the cake its classic warm cinnamon flavor.

For the Cinnamon Toffee Sauce

• Unsalted butter: Creates a rich, buttery base for the sauce.
• Light brown sugar: Gives the sauce its deep caramel-like sweetness.
• Heavy cream: Makes the sauce smooth, creamy, and pourable.
• Vanilla extract: Adds flavor and complements the brown sugar.
• Ground cinnamon: Brings cinnamon flavor into the sauce as well as the cake.
• Optional Topping: Homemade vanilla ice cream: Serve a scoop alongside the warm cake for a creamy contrast to the cinnamon toffee sauce.

• Preheat your oven to 350°F and spray a 9×13-inch baking pan with nonstick baking spray. Cream the butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs one at a time, mixing after each addition. Then mix in the vanilla, maple syrup, sour cream, and buttermilk.
• In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
• Spread the batter evenly into the prepared pan. Bake for 45–50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Let the cake cool slightly.
• While the cake bakes, combine the butter, brown sugar, heavy cream, vanilla, and cinnamon in a medium saucepan. Cook over medium-low heat, stirring until the butter melts and the sugar dissolves. Bring to a gentle simmer and cook for about 10 minutes, stirring frequently, until smooth and slightly thickened. Remove from the heat and let cool slightly.
• Poke holes all over the slightly cooled cake with a toothpick. Pour ¾ of the warm cinnamon toffee sauce evenly over the cake, reserving the remaining ¼ for serving. Let the cake absorb the sauce for 10 minutes.
• Slice and serve warm with the reserved cinnamon toffee sauce. Add a scoop of homemade vanilla ice cream!

• Use room-temperature ingredients. Softened butter, eggs, and sour cream mix more evenly into the batter, helping create a smooth texture.
• Don’t overmix the batter. Once you add the flour, mix just until combined to keep the cake soft and tender.
• Use pure maple syrup. It adds a subtle maple flavor that pairs beautifully with the cinnamon and brown sugar.
• Keep the toffee sauce at a gentle simmer. Stir frequently as it cooks so the sugar dissolves and the sauce thickens without scorching.
• Pour the sauce over a warm cake. Poking holes before adding the sauce helps it soak into the cake instead of sitting entirely on top.
• Save some sauce for serving. That extra drizzle of warm cinnamon toffee sauce makes each slice even better.

• Refrigerator: Store leftover cake in an airtight container in the refrigerator for up to 4 days. Because the cake contains a cream-based toffee sauce, refrigeration is recommended.
• Freezer: For longer storage, freeze individual slices in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating. The texture of the sauce may change slightly after freezing.
• Reheating: Warm individual slices in the microwave in short intervals until heated through. If you have leftover toffee sauce, warm it separately and drizzle it over the cake before serving.

Sticky Pudding Cinnamon Roll Cake

Danielle Cochran

This Sticky Pudding Cinnamon Roll Cake is soft, buttery, and filled with warm cinnamon flavor. Made with sour cream, maple syrup, and brown sugar, then soaked in a rich homemade cinnamon toffee sauce, it's a delicious combination of two classic desserts.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cooling Time 10 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 12 servings

Calories 510 kcal

Equipment

• 9×13-inch baking pan
• Large mixing bowl
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Whisk
• Rubber spatula
• medium saucepan
• Wooden spoon
• nonstick baking spray

Video

Ingredients

  

1x2x3x

For the Cake

• 8 tbsp unsalted butter (room temperature)
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 3 eggs (room temperature)
• 2 tsp pure vanilla extract
• 3/4 cup buttermilk
• 1/2 cup maple syrup
• 1 cup sour cream (substitute unflavored Greek yogurt)
• 2 cups all-purpose flour (or 1:1 gluten-free flour)
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp kosher salt
• 1/2 tsp ground cinnamon

For the Cinnamon Toffee Sauce

• 8 tbsp unsalted butter (room temperature)
• 3/4 cup packed light brown sugar
• 3/4 cup heavy cream
• 1 tsp vanilla extract
• 1 tsp ground cinnamon

Optional Topping

• Homemade vanilla ice cream

Shop Ingredients on Jupiter

Instructions

 

Make The Cake

• Preheat the oven to 350°F. Spray a 9×13-inch cake pan with nonstick baking spray.
• In a large mixing bowl, cream the butter, light brown sugar, and granulated sugar until light and fluffy.
• Add the eggs one at a time, mixing after each addition. Mix in the vanilla extract, maple syrup, sour cream, and buttermilk.
• In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
• Spread the batter evenly into the prepared pan. Bake for 45–50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Let the cake cool slightly.

Make the Cinnamon Toffee Sauce

• While the cake bakes, combine the butter, brown sugar, heavy cream, vanilla extract, and cinnamon in a medium saucepan.
• Cook over medium-low heat, stirring until the butter melts and the sugar dissolves.
• Bring to a gentle simmer and cook for about 10 minutes, stirring frequently, until smooth and slightly thickened. Remove from the heat and let cool slightly.

Assemble and Serve

• Poke holes all over the slightly cooled cake with a toothpick.
• Pour ¾ of the cinnamon toffee sauce evenly over the cake, reserving the remaining ¼ for serving.
• Let the cake absorb the sauce for 10 minutes.
• Slice and serve warm with the reserved cinnamon toffee sauce. Add vanilla ice cream if desired.

Notes

• Buttermilk Substitute: If you don’t have buttermilk, combine ¾ cup milk with 2¼ teaspoons lemon juice or white vinegar. Let stand for 5–10 minutes before using.
• Sour Cream Substitute: Unflavored Greek yogurt can replace sour cream.
• Gluten-Free Option: Use a 1:1 gluten-free baking flour in place of all-purpose flour.
• Storage: Refrigerate leftovers in an airtight container for up to 4 days.
• Freezing: Freeze individual slices for up to 2 months. Thaw in the refrigerator before reheating.
• Serving: Warm individual slices before serving with extra cinnamon toffee sauce and optional vanilla ice cream.

Nutrition

Serving: 1sliceCalories: 510kcalCarbohydrates: 58gProtein: 6gFat: 29gSaturated Fat: 17gSodium: 240mgFiber: 1gSugar: 40g

Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!