Slow Cooker Cinnamon Roll Cake with Cardamom Brown Butter Glaze Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
