Name: Cinnamon Roll Pudding Cake in a Slow Cooker
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 8
Cuisine: American
Ingredients: 1 cup granulated sugar; 1 cup milk; 1 cup water; 1/2 cup brown sugar, packed; 1/2 cup heavy cream; 1/2 tsp salt; 1/4 cup unsalted butter, melted; 2 cups all-purpose flour; 2 tbsp ground cinnamon; 2 tsp baking powder; 2 tsp vanilla extract; 1 cup powdered sugar; 2 tbsp milk; 1 tsp vanilla extract

This Cinnamon Roll Pudding Cake is a delightful fusion of classic cinnamon roll flavors and a luscious, custardy texture, all made effortlessly in a slow cooker. The warm, gooey cake is infused with cinnamon and brown sugar, topped with a creamy glaze, perfect for cozy gatherings or indulgent evenings. Its ease of preparation and irresistible aroma make it a crowd-pleaser for any dessert lover.

Why You’ll Love This Recipe

This Cinnamon Roll Pudding Cake is a dessert dream come true! It captures the essence of freshly baked cinnamon rolls—warm, gooey, and fragrant with cinnamon—but with half the effort. The slow cooker does all the heavy lifting, transforming simple ingredients into a comforting, indulgent treat. The cake’s soft, fluffy texture pairs perfectly with the rich, pudding-like layer that forms beneath, creating a delightful contrast in every bite. The sweet glaze adds a nostalgic touch, reminiscent of your favorite bakery treats. Whether you’re hosting a family gathering, a holiday brunch, or just craving something cozy, this recipe delivers warmth and satisfaction. Plus, the hands-off cooking means you can set it and forget it while your kitchen fills with irresistible aromas. It’s a crowd-pleaser that’s easy to make and impossible to resist!

Recipe Tips and Tricks

Use a slow cooker liner for even easier cleanup.
If the cake browns too quickly, place a paper towel under the lid to absorb excess moisture.
Test doneness early at 2.5 hours, as slow cookers vary in heat intensity.
Double the glaze recipe if you love extra drizzly sweetness.
Serve with a scoop of vanilla ice cream or whipped cream for added decadence.

Yield: Serves 8

Cinnamon Roll Pudding Cake in a Slow Cooker

Warm, gooey cinnamon roll pudding cake, slow-cooked to perfection, blending rich flavors for a cozy, indulgent dessert.

Prep Time 15 minutes

Cook Time 3 hours

Additional Time 10 minutes

Total Time 3 hours 25 minutes

Ingredients

1 cup granulated sugar
1 cup milk
1 cup water
1/2 cup brown sugar, packed
1/2 cup heavy cream
1/2 tsp salt
1/4 cup unsalted butter, melted
2 cups all-purpose flour
2 tbsp ground cinnamon
2 tsp baking powder
2 tsp vanilla extract

For the Glaze:

1 cup powdered sugar
2 tbsp milk
1 tsp vanilla extract

Instructions

Prepare Your Slow Cooker: Lightly grease a 6-quart slow cooker with non-stick spray or butter to prevent sticking. This ensures easy serving later.
Mix Dry Ingredients: In a large bowl, whisk together 2 cups flour, 1 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt. This creates the base for your fluffy cake.
Combine Wet Ingredients: In a separate bowl, mix 1 cup milk, 1/4 cup melted butter, and 2 tsp vanilla extract. Stir until smooth, then pour into the dry ingredients.
Form the Batter: Gently stir the wet and dry mixtures until just combined. Avoid overmixing to keep the cake tender. Spread the batter evenly in the slow cooker.
Create Cinnamon Swirl: In a small bowl, mix 1/2 cup brown sugar and 2 tbsp cinnamon. Sprinkle this evenly over the batter for that classic cinnamon roll flavor.
Add Pudding Layer: Combine 1 cup water and 1/2 cup heavy cream, then gently pour over the batter. Don’t stir—this creates the gooey pudding layer as it cooks.
Cook Low and Slow: Cover and cook on low for 2.5-3 hours, until the cake is set but still soft in the center. Check doneness with a toothpick.
Cool Slightly: Let the cake rest for 10 minutes after cooking. This helps the pudding layer settle and makes scooping easier.
Make the Glaze: Whisk 1 cup powdered sugar, 2 tbsp milk, and 1 tsp vanilla until smooth. Drizzle over the warm cake for a sweet finish.
Serve and Enjoy: Scoop generous portions into bowls, serving warm with a drizzle of extra glaze or a scoop of vanilla ice cream for indulgence.

Notes

Check your slow cooker size; a 6-quart model works best for even cooking.
Don’t lift the lid during cooking to maintain consistent heat.
The pudding layer forms naturally as the liquid sinks and thickens—don’t stir it!
For a richer glaze, add a tablespoon of cream cheese to the glaze mixture.

Nutrition Information

Yield

Serving Size

1
Amount Per ServingCalories 436Total Fat 12gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 35mgSodium 294mgCarbohydrates 78gFiber 2gSugar 52gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

All-purpose flour provides the cake’s structure, while baking powder ensures a light, fluffy texture. Granulated sugar sweetens the batter, and brown sugar creates that iconic cinnamon roll flavor with its molasses-rich depth. Use whole milk for richness, though 2% works in a pinch. Unsalted butter adds a smooth, buttery note, and melted butter is key for even mixing. Vanilla extract enhances the warm flavors, so opt for pure extract for the best taste. Heavy cream in the topping creates a luscious, pudding-like layer, and the glaze ingredients (powdered sugar, milk, vanilla) deliver a sweet, drizzly finish reminiscent of classic cinnamon rolls.

Variations and Substitutions

For a twist, add 1/2 cup chopped pecans or walnuts to the cinnamon-sugar layer for a nutty crunch. Swap heavy cream for coconut milk to create a dairy-free version with a subtle tropical note. If you’re out of brown sugar, use coconut sugar for a caramel-like flavor. For a festive touch, mix in 1/4 tsp nutmeg or cardamom with the cinnamon. Gluten-free flour blends can replace all-purpose flour, but check for a 1:1 substitution ratio. If you prefer a less sweet glaze, reduce powdered sugar to 3/4 cup or add a splash of lemon juice for a tangy kick. For a decadent upgrade, stir 1/2 cup white chocolate chips into the batter before cooking.

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 20-30 seconds to restore the warm, gooey texture. For longer storage, freeze the cake (without glaze) for up to 2 months. Thaw overnight in the fridge and reheat before adding fresh glaze. Avoid storing in the slow cooker to prevent moisture buildup.