Slow Cooker Cinnamon Roll Cake with Cardamom Brown Butter Glaze Recipe

Introduction

This Slow Cooker Cinnamon Roll Cake is a delightful twist on the classic cinnamon roll, made easy with a yellow cake mix and cooked to perfection in your slow cooker. Topped with a rich cardamom brown butter cream cheese glaze and toasted pecans, it’s the perfect cozy treat for any time of day.

Ingredients

• 1 box yellow cake mix
• 1 cup milk
• 1/2 cup unsalted butter (melted)
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup light brown sugar (packed)
• 2 tablespoons all-purpose flour
• 1 tablespoon ground cinnamon
• 1/4 cup unsalted butter (melted)
• 1/2 cup unsalted butter
• 4 ounces cream cheese (softened)
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cardamom
• 2 tablespoons milk
• 1/2 cup toasted pecans (chopped)

Instructions

1. Step 1: Lightly grease the inside of a 6-quart slow cooker insert. Line it with a long piece of parchment paper, leaving an overhang on two sides to create a sling for easy removal.
2. Step 2: In a large bowl, combine the yellow cake mix, 1 cup milk, 1/2 cup melted butter, eggs, and 1 teaspoon vanilla extract. Beat on medium speed for about 2 minutes until smooth.
3. Step 3: In a small bowl, mix the brown sugar, flour, and cinnamon. Stir in 1/4 cup melted butter until it forms a thick paste.
4. Step 4: Pour half the cake batter into the slow cooker and spread evenly. Dollop half of the cinnamon swirl mixture over the batter and gently swirl with a knife without scraping the bottom.
5. Step 5: Pour the remaining batter over the swirled layer and smooth it out. Top with the rest of the cinnamon mixture and swirl again gently.
6. Step 6: Cover with the lid, placing a towel beneath it to absorb condensation. Cook on LOW for 2 to 3 hours or HIGH for 1 to 1.5 hours, until a skewer inserted comes out clean and edges pull away slightly.
7. Step 7: While the cake cools slightly, melt 1/2 cup unsalted butter over medium-low heat until golden brown and fragrant. Pour into a bowl to cool for 5–10 minutes, then stir in ground cardamom.
8. Step 8: Beat softened cream cheese until smooth. Gradually add powdered sugar, then vanilla extract. Stir in the cooled cardamom brown butter and milk, beating until creamy and smooth. Adjust milk as needed.
9. Step 9: After the cake has cooled for 30 minutes, use the parchment sling to lift it out onto a wire rack. Spread the warm glaze over the cake and sprinkle with toasted pecans.
10. Step 10: Slice and serve warm or at room temperature.

Tips & Variations

• Use a kitchen towel under the slow cooker lid to prevent condensation from dripping onto the cake and making it soggy.
• Substitute pecans with walnuts or almonds for a different nutty flavor.
• For extra gooey swirls, add a teaspoon of maple syrup or honey to the cinnamon mixture.
• If you don’t have cardamom, a pinch of nutmeg or allspice can add a warm spice note to the glaze.

Storage

Store leftover cake covered in the refrigerator for up to 4 days. Reheat individual slices gently in the microwave for 15-20 seconds to enjoy the glaze’s softness. This cake also freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without a slow cooker?

Yes, you can bake the batter in a greased 9×13-inch pan at 350°F (175°C) for about 30-35 minutes or until a toothpick comes out clean. Swirl the cinnamon mixture between batter layers as described.

How do I know when the cake is done in the slow cooker?

The cake is ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs. The edges should look set and begin to pull away slightly from the slow cooker sides.

Slow Cooker Cinnamon Roll Cake with Cardamom Brown Butter Glaze Recipe

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4.6 from 72 reviews

This Slow Cooker Cinnamon Roll Cake is a delightful twist on the classic cinnamon roll, featuring layers of moist yellow cake swirled with a cinnamon brown sugar mixture and finished with a luscious cardamom brown butter cream cheese glaze. Perfectly cooked in a slow cooker, this dessert is easy to prepare and offers a warm, comforting flavor with a crunchy pecan topping.

• Author: luca
• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Batter

• 1 box yellow cake mix
• 1 cup milk
• 1/2 cup unsalted butter, melted
• 3 large eggs
• 1 teaspoon vanilla extract

Cinnamon Swirl

• 1/2 cup light brown sugar, packed
• 2 tablespoons all-purpose flour
• 1 tablespoon ground cinnamon
• 1/4 cup unsalted butter, melted

Glaze

• 1/2 cup unsalted butter
• 4 ounces cream cheese, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cardamom
• 2 tablespoons milk

Topping

• 1/2 cup toasted pecans, chopped

Instructions

1. Prepare the Slow Cooker: Lightly grease the inside of a 6-quart slow cooker insert and line it with a long piece of parchment paper, leaving an overhang on two sides for easy removal later.
2. Mix the Cake Batter: In a large mixing bowl, combine the yellow cake mix, milk, melted butter, eggs, and vanilla extract. Beat with an electric mixer on medium speed for about 2 minutes until smooth and well combined.
3. Create the Cinnamon Swirl: In a separate small bowl, mix the brown sugar, flour, and cinnamon. Stir in the melted butter to form a thick, fragrant paste.
4. Assemble the Cake: Pour half of the cake batter evenly into the lined slow cooker. Dollop half of the cinnamon swirl over it, then gently swirl with a knife without scraping the bottom. Repeat with the remaining batter and cinnamon mixture, swirling again gently on top.
5. Slow Cook the Cake: Cover the slow cooker with the lid, placing a kitchen towel or paper towels underneath to catch condensation. Cook on LOW for 2 to 3 hours or HIGH for 1 to 1.5 hours until a toothpick inserted comes out clean and edges are set.
6. Prepare the Cardamom Brown Butter Cream Cheese Glaze: Melt the butter over medium-low heat in a saucepan, cooking until golden brown and nutty in aroma. Pour into a bowl to stop cooking and cool slightly. Stir in cardamom. Beat softened cream cheese until smooth, then gradually add powdered sugar and vanilla extract until creamy. Mix in the brown butter and milk, beating until smooth. Adjust milk for desired consistency.
7. Glaze and Serve: After the cake has cooled at least 30 minutes in the slow cooker, lift it out using the parchment sling and place on a wire rack. Spread the warm glaze over the cake and sprinkle with chopped toasted pecans. Slice and serve warm or at room temperature.

Notes

• Make sure to place a towel under the slow cooker lid to prevent condensation from dripping onto the cake.
• Use a 6-quart slow cooker for best results to allow enough space for the cake to rise.
• Allow the cake to cool slightly before glazing to prevent the glaze from melting off.
• The cardamom in the glaze adds a subtle, warm spice that complements the cinnamon swirl beautifully.
• Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 4 days.

Keywords: slow cooker cinnamon roll cake, cinnamon roll cake, cardamom brown butter glaze, slow cooker dessert, easy cinnamon cake